Shahi Paneer Kofta

Crispy paneer balls known as kofta are served with a creamy, and super luxurious gravy. This Shahi Paneer Kofta is a delight for your senses. It smells great, looks so wonderful, and melts in your mouth.
The best part is you can split the cooking process for two days by preparing the gravy on one day and making the koftas on the next day. So it’s the perfect make-ahead recipe for parties, get-togethers, and potlucks.
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Ingredients
For Paneer Kofta
▢2 cups (150 gram) Grated Paneer
▢¾ cup Fresh bread crumbs
▢½ teaspoon Salt or to taste
▢2 teaspoon Green chili paste
▢1 teaspoon Garam Masala
▢2 tablespoon Milk
For Kofta stuffing
▢⅓ cup grated mawa (Khoya)
▢¼ cup Chopped Mixed Dry Fruits (i am using Raisin and Almond
▢1 tablespoon milk
▢¼ teaspoon Cardamom Powder
For gravy
▢3 cups Chopped Tomatoes
▢1 cup Chopped onion
▢5 cloves Garlic
▢1 teaspoon Ginger paste
▢20 Cashews
▢5 Red Kashmiri dried chilies
▢2 tablespoon Butter
▢1 tablespoon Oil
▢1 tablespoon Kitchen king masala
▢2 tablespoon Khoya / Mawa
▢¼ teaspoon Turmeric powder
▢2 tablespoon Heavy cream
▢½ teaspoon Kasuri Methi
▢1 teaspoon Sugar
▢⅛ teaspoon saffron
▢1 ½ teaspoon Salt or to taste
▢Some cilantro and cream for garnishing
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Notes
Always use grated paneer for the kofta mixture.
For binding, I add fresh bread crumbs to the kofta mixture. The cornstarch or all-purpose flour also gives a crisp, golden exterior to the kofta.
I do not recommend shaping kofta more than the size of a small lemon - too big kofta do not soak the gravy sauce very well and often deflate after adding in gravy.
Fry kofta in small batches over medium heat. It is best not to rush the frying process. We need a golden exterior of the kofta without breaking them apart.
The silky smooth, mouth-melting texture is the key feature of the paneer kofta gravy. Hence, it is essential to sieve the gravy mixture after blending.
The bright orange color in the gravy comes from Kashmiri Red dried Chili, tomatoes, and saffron. There is no artificial color added to the gravy.
The addition of cashew nuts and khoya adds a nice thickness, creaminess, and rich and nutty taste to the shahi kofta gravy.
If you have a party, just prepare the kofta and gravy a day before the party day and just assemble them on the party day.
Don’t add too many fresh bread crumbs. Or else it will affect the taste and texture.
Seal kofta properly.
If your koftas are breaking or separating in oil, coat them in a LITTLE BIT of cornstarch or arrowroot before frying. this step prevents kofta from separating in the oil.
Make sure the oil is hot enough. Or else the koftas can break when dropped into the oil.
Fry koftas on medium heat.
If you want to make restaurant-style malai kofta, don’t skip heavy whipping cream or butter. They add flavor and richness to the dish.
Don’t forget to add Kasuri Methi in the end, it adds a fantastic aroma and flavor to it.
Add more sugar if your tomatoes are sour.
Drizzle some cream before serving the dish for that ohhh yummy taste.
I would recommend following the recipe as is and don’t compromise on spices and any other ingredients, because this recipe has its charm and we are sure once you try it, you will make it again and again.
For Jain - Skip Onion, Garlic and Ginger. Add 10 more cashews while making gravy.
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Detailed Recipe
www.cookingcarnival.com/shahi...
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