Serves: 4 people

Ingredients

  • Paneer – 250 gm
  • Plain flour (Maida) – 1 tsp
  • Oil – for frying and cooking
  • Ginger – 2 inch piece
  • Garlic – 5 cloves
  • Onion – 2 medium
  • Tomato – 2 medium
  • Peas – ½ cup
  • Coriander leaves – ½ cup (finely chopped)
  • Kitchen King (MDH) – 3 tsp
  • Deggi Mirch – ½ tsp
  • Salt – to taste
  • Fresh cream or malai – ½ cup to ¾ cup
  • Tomato sauce – 3 tsp

Method

To Prepare Kofta Balls

  1. Grate paneer finely and mash until smooth and lump-free.
  2. Add maida, salt, and a pinch of red chilli powder. Mix well.
  3. Let the mixture rest for 5–10 minutes before shaping balls.
  4. Shape into small, smooth balls.
  5. Deep fry until light golden brown. Keep aside.

To Prepare Gravy

  1. Grind ginger, garlic, onion, and tomatoes with a little water into a smooth paste.
  2. Heat oil or ghee in a pan. Add the paste and cook until it turns light brown and oil separates.
  3. Add salt, Deggi mirch, and Kitchen King masala. Mix well and cook for 1 minute.
  4. Add fresh cream (or lightly whisked malai) and mix on low flame.
  5. Simmer on low flame for 2–3 minutes, stirring continuously.
  6. Add peas and 1 cup water. Cover and cook for 5–6 minutes until peas are soft.
  7. Add tomato sauce and mix well.
  8. Add fried kofta balls and simmer for 3–4 minutes.
  9. Adjust consistency by adding water if needed.

Garnishing

  • Fresh coriander leaves.
  • A spoonful of fresh cream.
  • Ginger juliennes (thin lengthwise strips).

Serving Suggestions

  • Serve hot with naan, roti, paratha, or steamed rice.
  • Best served immediately to enjoy soft koftas in creamy gravy.
  • Ideal for lunch, dinner, or special occasions.

Tips

  • Do not overmix paneer, or koftas may become hard.
  • Fry koftas on medium heat to avoid breaking.
  • Add koftas only before serving to keep them soft.
  • Whisk malai before adding for a smooth gravy texture.
  • Adjust spice level as per taste preference.
  • If gravy becomes too thick, add warm water gradually.

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