Mughlai Paneer Kofta Curry is my go-to recipe when I want to wow my dinner guests. I learned this from my mom, who always made it for special occasions. The tender paneer balls are filled with a tasty mix of vegetables and nuts, then fried until golden. They’re served in a rich, creamy gravy that’s packed with warm spices and tang from yogurt.
About the Recipe
This recipe comes from the royal kitchens of the Mughals. Each kofta (dumpling) is like a little surprise package – crispy outside, soft inside, with a flavorful vegetable filling. The gravy is what makes this dish special – it’s creamy, rich, and has just the right balance of spices. While it takes some time to prepare, the results are worth every minute.
Why You’ll Love This Recipe
You’ll love making this dish because it’s like creating art in your kitchen. The process of stuffing and shaping the koftas is fun, and watching them turn golden in the oil is satisfying. The gravy comes together easily, and the final dish looks stunning. Plus, it’s vegetarian but feels totally luxurious. Your family will think you’ve ordered from a fancy restaurant.
Mughlai Paneer Kofta Curry
Mughlai Paneer Kofta Curry
Ingredients
- 500 to 750 gms Paneer
- 1 Carrot
- 10 French Beans
- 1 cup Peas (shelled)
- 12 Cashewnuts
- 1/2 cup Unsweetened Khoya
- Salt to taste
- Oil for deep frying
For Gravy:
- 3 Tomatoes
- 3 Onions
- 1 tsp Ginger Garlic Paste
- Nutmeg (little)
- 1/2 tsp Garam Masala Powder
- 1 cup Curds
- 1 1/2 tsp Chilli Powder
- Salt to taste
- 2 tbsp Oil
Instructions
- Blanch tomatoes in hot water.
- Peel skin and make into paste.
- Chop carrots and beans finely.
- Add peas, salt and steam cook in pressure cooker without adding water.
- Mix boiled vegetables with khoya, cashewnuts and a pinch of salt.
- Divide paneer into small portions.
- Take one portion and flatten in the form of a cup.
- Place a little vegetable filling inside, close and make a ball.
- Prepare all the balls like this till the dough is over.
- Deep fry in hot oil until golden.
- Heat oil in a kadai.
- Fry the sliced onions till transparent.
- Add tomato puree, ginger-garlic paste, nutmeg, chilli powder, garam masala, beaten curds and salt.
- Cook till the gravy is thick, add koftas just before removing from fire.
- Garnish with silver paper and chopped coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I make the koftas in advance?
Yes. Make and fry the koftas up to 4 hours ahead. Keep them at room temperature and add to hot gravy just before serving.
My koftas break while frying. Why?
The paneer mixture might be too soft. Add a little cornstarch to bind better, and handle gently while frying.
Can I bake the koftas instead of frying?
Yes, but they won’t be as crispy. Brush with oil and bake at 200°C (400°F) for 15-20 minutes, turning halfway.
