Paneer Matar Kofta A rich delicious paneer gravy dish. we all have grown up eating, enjoying and loving matar paneer in winters to ours hearts content. This recipe is a glamorized version of our simple matar paneer.
Generally if we are serving guests or we are tired of same matar paneer we make some changes by adding cream or frying paneer. This recipe of paneer matar kofta is unique because of the way we make paneer matar kofta in it. we do not fry kofta nor do we bake them. we boil them. And the way matar puree is enveloped in paneer kofta is also amazing. Just cut the koftas in half before serving ti impress your guests.
Now how I came upon this recipe. we were attending our cousins wedding. and weddings are a perfect time to indulge in food and food talk. My favorite subject. One of my uncle in law who is a great cook shared 4-5 of his favorite recipes with me from his wealth of recipes. This one is one of them. Wait till I post his Naan recipe
I have never liked fried paneer so this recipe immediately appealed to me. I have made Koftas as he had told me and gravy is my usual paneer gravy recipe. you can also make gravy the way you make but you have to try these kofta.
How to make Paneer Matar kofta
preparation time: 10 minutes
cooking time: 2-3 minutes for peas+ 5 minutes for kofta +7-8 minutes for gravy
250 gms paneer
1/4 tsp black pepper
1/4 tsp salt
1 tsp cornflour/ arrowroot ( I have used cornflour. original recipe calls for arrowroot)
1 cup fresh peas
1/4 tsp salt
1/4 tsp red chilli powder
2 onions chopped (optional. you can make this without onions also)
3 tomatoes chopped
1 tsp +1 tsp ghee
2 bay leaves
1 small stick cinnamon
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp garam masala
salt to taste
1 tbsp fresh cream
1 tbsp ghee
1/2 tsp degi mirch
This step is optional. if you want to make gravy look rich and spicy.
To make Paneer Matar kofta
Soak cashews in water. hang paneer in a muslin cloth for 15-20 minutes to remove water.
Wash peas thoroughly. puree these in blender to a fine paste.
Brush oil on a non stick pan. Cook peas paste on medium to low heat till all the moisture dries and we get thick peas paste. Add salt, red chili powder and mix.
Take a muslin/cotton cloth and start mashing paneer with the cloth so that all the moisture is absorbed by the cloth. this is a essential step. If there is moisture in paneer we will have to add more cornflour or arrowroot to paneer for the kofta to hold its shape.
keep on turning the folds of cloth or you can also change the cloth when it becomes completely soaked.
when paneer is completely mashed and not grainy anymore then add salt, pepper and cornflour to it. Mix thoroughly.
Both mixtures are ready for making koftas. Keep a pan of water to boil.
In the mean time start making Koftas. Take a ball of paneer. Press it with your fingers to flatten it. keep 1 tsp of peas mixture in the center and fold the sides to cover paneer.
Fold the ball and give it the desired shape. You can make them round or oblong as you wish.
When all the koftas are ready drop them gently one by one in the boiling water.
Let them boil for 5 minutes. Switch off the flame, take them gently out and leave them on a slotted thaali to drain. do not throw away the water that you have used for boiling kofta. this water you can add in gravy as it has some paneer in it.
while your koftas are boiling. you can Saute onions in 1 tsp of oil. Grind onions, tomatoes and soaked cashews in a blender and make a fine puree.
Heat 1 tsp ghee in a pan. Add bay leaves and cinnamon. Add red chili powder, dhania powder and salt.
Add the puree in the ghee and cook it for some time.
when ghee separates and the gravy starts coming together add cream.
Add water that we have retained and add to get the desired consistency.
Add koftas in the end and give it a boil.
Note: To give it a rich look heat 1 tbsp ghee add degi mirch to it and spread it over the dish.
Serve hot with roti/ Naan/ Parantha