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Vegetable Paneer Kofta Curry served in a steel kadai on a white board with some white flowers behind.

Vegetable Paneer Kofta Curry

Rich and creamy, this Vegetable Paneer Kofta Curry is made using simple ingredients and without any cream or nuts like almonds or cashews.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6

Ingredients

  • 2 tablespoon of Peanuts lightly dry roasted
  • 1-2 Dried red chili
  • 1 Onion
  • 2 Tomatoes
  • 1-2 cm of whole or powdered cinnamon
  • 1-2 Green Chilli as per taste
  • 1/2 teaspoon of Cumin seeds
  • 1/2 teaspoon of Coriander Powder
  • 1 teaspoon Garam Masala
  • 1/2 Cup of fresh chopped Coriander
  • 2-3 cloves
  • 1 Cardamom
  • 1/4 teaspoon of turmeric powder
  • 1 Garlic clove
  • 1/2 inch ginger
  • Salt
  • 2 tablespoon Oil
  • 1/2 teaspoon of Asafoetida Hing
  • Chopped Coriander for garnishing
  • Water as required

Instructions

  • Lightly Dry roast the peanuts.
    2 tablespoon of Peanuts
  • Let them cool down a bit.
  • In the jar of a blender, add roasted peanuts (I use it with skin), red chili, onion, tomatoes, cinnamon, Green chilies, cumin seeds, Coriander Powder, Garam Masala Powder, Clove, Cardamom, Coriander, garlic, ginger, asafoetida.
    1-2 Dried red chili, 1 Onion, 2 Tomatoes, 1-2 cm of whole or powdered cinnamon, 1-2 Green Chilli, 1/2 teaspoon of Cumin seeds, 1/2 teaspoon of Coriander Powder, 1 teaspoon Garam Masala, 1/2 Cup of fresh chopped Coriander, 2-3 cloves, 1 Cardamom, 1 Garlic clove, 1/2 inch ginger, 1/2 teaspoon of Asafoetida, 1/4 teaspoon of turmeric powder
  • Grind this to a smooth paste by adding water as required.
    Water as required
  • In a pan or a kadai(Wok), add oil.
    2 tablespoon Oil
  • Once the oil is warm add the masala and let it cook for 7-8 minutes.
  • The masala should be cooked on a medium stove and cooked thoroughly until it starts releasing edges.
  • Once masala is cooked, add salt to taste and enough water.
    Water as required, Salt
  • Add water as per desired consistency. Once koftas are added the curry would thicken a bit.
  • Let the curry cook for 10 minutes on medium flame.
  • Curry is ready.
  • Do not add the Koftas now, or else it will absorb all the curry.
  • Just before serving, In a bowl add Kofta and add curry on top of it.
  • Alternatively, add all the koftas, but keep in mind that it will absorb the curry.
  • Garnish it with Chopped Coriander.
    Chopped Coriander for garnishing
  • Serve it with Roti, Naan, plain Rice, or Jeera Rice.

Notes