Paneer Kofta Recipe- Carrot & Potato in Coconut Gravy

Last Updated on 1 month by Neha Deshmukh

Paneer Kofta Recipe – Carrot & Potato in Coconut Gravy

Introduction

Oh, kofta! Just the word conjures up images of cozy family dinners and the warm, inviting aromas of Indian spices. This Paneer Kofta recipe is a little slice of comfort food heaven – soft, melt-in-your-mouth koftas simmered in a creamy, fragrant coconut gravy. I first made this for a potluck and it disappeared fast. It’s a bit of effort, yes, but trust me, every single bite is worth it. You’ll be making this again and again!

Why You’ll Love This Recipe

This isn’t your average kofta recipe. We’re adding grated carrot and potato to the paneer, which gives the koftas a lovely texture and subtle sweetness. The coconut gravy is the real star, though – it’s rich, flavorful, and perfectly balances the spices. It’s a delightful twist on the traditional, and I think you’ll absolutely adore it. Plus, it serves 5, making it perfect for a family meal or a small gathering.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cup grated paneer
• 1 grated carrot
• 1 potato (boiled)
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 10 cashews
• 25 raisins
• 3 tablespoon whole wheat flour
• ¼ teaspoon salt (plus ½ teaspoon for the gravy)
• 1 red onion
• 4 tomatoes
• 1 inch ginger
• 3 garlic cloves
• 11 cashews (for the gravy)
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 3 teaspoon olive oil
• ¼ cup coconut milk
• Fresh coriander leaves, for garnish
• Paneer, cubed, for garnish

Ingredient Notes

Let’s talk ingredients! Paneer is the star here – use a good quality, fresh paneer for the best results. If you can’t find paneer, you could try using ricotta cheese, but it won’t have quite the same texture.

The blend of spices is key. Garam masala provides warmth, coriander powder adds earthiness, and fennel seeds give a subtle anise flavor. Don’t skip them! And the coconut milk? It’s what makes the gravy so incredibly creamy and luxurious. I prefer full-fat coconut milk for the richest flavor, but you can use light coconut milk if you prefer.

Historically, kofta preparations varied greatly by region. Some used minced meat, others vegetables, and the gravy could range from tomato-based to yogurt-based. This recipe leans towards a North Indian influence with the coconut milk adding a South Indian touch – a little fusion never hurt anyone!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the kofta dough: In a bowl, blend the paneer, grated carrot, boiled potato, garam masala, chili powder, cashews, raisins, and ¼ teaspoon salt until everything is nicely combined. You can use a food processor or do it by hand – just make sure everything is well mixed.
2. Shape the koftas: Add the whole wheat flour to the mixture and knead gently. Now, shape the dough into golf-sized balls. Don’t worry if they’re not perfect!
3. Fry the koftas: Heat olive oil in a pan over medium heat. Carefully fry the kofta balls in batches until they’re golden brown on all sides. This usually takes about 5-7 minutes per batch. Place the fried koftas on paper towels to drain any excess oil.
4. Make the sauce base: In the same pan, add a little more oil if needed. Sauté the cumin and fennel seeds until they start to sizzle. Then, add the chopped red onion, ginger, and garlic. Cook until the onions are softened and golden brown.
5. Blend the sauce: Add the chopped tomatoes to the pan and cook until they’re soft and mushy. Now, add the 11 cashews and blend the entire mixture into a smooth paste. A good blender is your friend here!
6. Cook the gravy: Pour the blended paste back into the pan. Add the turmeric powder, garam masala, chili powder, coriander powder, and ½ teaspoon salt. Stir well and simmer for about 10-15 minutes, stirring occasionally, until the gravy thickens slightly.
7. Finish the gravy: Stir in the coconut milk and simmer for another 5 minutes, or until the gravy reaches your desired consistency.
8. Assemble and serve: Gently add the fried koftas to the gravy. Simmer for a few minutes to allow the koftas to absorb the flavors. Garnish with fresh coriander leaves and cubed paneer. Serve hot with rice or naan!

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they cook evenly and get nice and crispy.
• If the kofta dough is too sticky, add a little more flour, one tablespoon at a time.
• Taste the gravy as it simmers and adjust the seasoning as needed.

Variations

• My family loves to add a pinch of sugar to the gravy to balance the spices. It’s a small thing, but it makes a big difference!
• For a richer gravy, you can add a tablespoon of cream along with the coconut milk.
• My friend, Priya, always adds a handful of chopped spinach to the kofta dough for extra nutrients and a beautiful green hue.

Vegan Adaptation

To make this recipe vegan, simply substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. You can also use a plant-based yogurt instead of paneer in the kofta mixture for binding.

Gluten-Free Adaptation

This recipe is already fairly gluten-free! Just ensure your garam masala and chili powder are certified gluten-free. You can also substitute the whole wheat flour with a gluten-free flour blend.

Spice Level Adjustment

• Mild: Reduce the chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chili powder (as per the recipe).
• Hot: Add an extra ½ teaspoon of chili powder or a pinch of cayenne pepper.

Festival Adaptations

Koftas are often served during festive occasions like Diwali and Eid. This particular recipe, with its rich coconut gravy, is a lovely addition to a festive spread.

Serving Suggestions

Serve this Paneer Kofta with:

• Steamed basmati rice
• Naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

• Leftover koftas: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
• Leftover gravy: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

FAQs

What is the best way to prevent the koftas from falling apart while frying?

Make sure the kofta dough is firm enough to hold its shape. If it’s too soft, add a little more flour. Also, don’t overcrowd the pan and maintain a medium heat.

Can I make the kofta dough ahead of time?

Yes, you can! Prepare the dough and shape the koftas, then store them in the refrigerator for up to 24 hours. Fry them just before serving.

What type of oil is best for frying the koftas?

Olive oil works well, but you can also use vegetable oil or sunflower oil.

Can I use a different type of flour instead of whole wheat flour?

Yes, you can! You can use all-purpose flour, gram flour (besan), or a gluten-free flour blend.

How can I adjust the sweetness of the coconut gravy?

Add a pinch of sugar or a teaspoon of honey to balance the flavors. You can also use a slightly less sweet coconut milk.