Melt In The Mouth Paneer Kofta
By: Sanjana Modha
Published: Sunday, January 3, 2010 - 8:11am

Ingredients




For the kofta
2 cups paneer (fresh or grated on the fine side of a cheese g
 cup mashed potatoes, passed through a sieve
1 tablespoon ginger, minced and lightly sautéed 
2 cloves garlic, minced and lightly sautéed 
1 green chilli, minced and lightly sautéed 
2 tablespoons coriander, chopped finely
1 teaspoon baking powder
1 teaspoon lemon juice
Salt to taste
3 tablespoons cornflour to dust the kofta
Oil to deep fry
For the sauce
3/4 cup skinless almonds, blanched until tender
3/4 cup cashews, blanched until tender
3/4 cup onions, minced
6 tablespoons concentrated tomato puree
1 1/2 tablespoons ghee
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (optional)
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 tablespoon red chillies, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons fennel powder
2 teaspoons clear honey
1 teaspoon ground cardamom powder
2 cups water
Salt to taste

Preparation

1 Mix together all of the ingredients for the kofta and bind together like dough. Set aside. 2 Grind together the almonds, cashews, 1 cup of water, and the onion. Set aside. 3 Heat the ghee in a large non-stick pan and add the cumin seeds, asafoetida, ginger, garlic and chillies. Sauté for a couple of minutes, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface.  4 Add the cumin and coriander powder, fennel powder, honey, cardamom powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander if you wish. 5 Roll the kofta into oval shapes making sure there aren’t any cracks in them and using a little oil to stop it from sticking to your hands. 6 Heat enough oil in a pan to deep fry the kofta. 7 Roll the kofta in a little cornflour and dust any excess away. 8 Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper. 9 Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.

About


How long did you think it would be? I mean, how long did you really think it would before I came back with another paneer recipe? You must have known it wouldn’t be long because you all know how I can’t resist that rich, creamy, irresistible goodness!
Kofta (as they are usually referred to in the South Asian subcontinent) have a heavy presence over various cuisines; from the Arabian Peninsula to what was once Persia to North Africa and also Eastern Europe. The concept of the kofta (or kufteh, köfte, keftes, kufta, ćufta, etc) is that a ground form of particular ingredients are spiced (according to which herbs and spices are predominantly available in that country) and rolled into a certain shape. They are usually rolled into spherical shapes but in some Arab counties they are shaped rather like long kebabs, therefore the concept obviously varies according to where it is being made. Kofta can be fried, steamed, grilled or baked according to what ingredients you added to the mix. I liken this particular recipe to a softer version of the Italian potato dumpling, gnocchi but non-vegetarian kofta would most likely equate to meatballs in Italy. Ground meat is usually the key ingredient but here at KO Rasoi I like to do things a little differently so, being the paneer monster I am, I gave in to my yearnings. 
This recipe makes the softest, melt in the mouth kofta coated with the silkiest, delicate spicy-sweet sauce you have ever tasted. If this hasn’t sold you then the combination of honey, fennel and cardamom in the tomato, almond and cashew nut sauce will certainly get your tastebuds dancing to a Bollywood beat!

Comments:
Jyotsna Modha

Congratulations on making this recipe on to top 9  in FOODBUZZ but also making it number ONE in the catogary -  WELL DONE.
Harish Modha

it really does melt in the mouth, Well done!
Bindu Joshi

This recipe is amazingly mouth-watreing and not too difficult! A must-try for any food fan!
Nimu Modha

Congratulations welldone Sanju! xx
Kamleshi Modha

Lovely recipe Sanjna, i made it today and it tasted so delicious. Well done!
Varsha Dave

Nice recipe.....well done!!! Sanjana.x
Deepal Randeria

hey there,
would love to try ur recipe..
just a small query regarding d baking soda, do i hv to add it in the kofta mixture or with the cornflour during dustin it?
waiting for ur reply..
love,
deepal :)
Sanjana Modha

Hi Deepal, the baking powder goes into the kofta mixture :) Hope that helps. Happy cooking!