Paneer Pear Kofta Curry is my take on a little sweet savory recipe that is an ideal entrée for your meals!
Paneer and Pear, not sure about the combination?!
Well, trust me, it’s a unique combination but you wouldn’t regret trying it. The sweet and juicy pears combine with soft and protein rich paneer, a few spices and herbs to give you melt in your mouth koftas ?
What is Kofta?
Kofta is a family of meatball or meatloaf found in South Asian, Central Asian and Middle Eastern cuisines. Balls of minced meat like beef, pork, chicken or lamb mixed with spices and onions.
Indian cuisine is a vegetarian’s delight as a lot of meat recipes find its vegetarian adaptation! Hence kofta recipes have their vegetarian versions too: ‘Malai Kofta’ (Potato-Paneer Kofta), Paneer Kofta, etc. The kofta are usually served with a curry/ gravy that is eaten with a side of bread or rice.
You May Also Like: Akbari Mushrooms, Paneer Makhani, Paneer Tikka Kebab, Mushroom Kebab
Goodness of Pear
Pears are a mild, sweet fruit with a fibrous center. It’s high in fiber and Vitamin C that helps you with weight loss and good for your heart health.
What About Paneer?
Paneer is made from the non fat part of milk. It’s a good source of proteins and calcium (if taken in moderate amount).
Are Paneer and Cottage cheese the same?
Cottage cheese and Paneer are often used as synonyms. I would like to use a word of caution here, as these two cheeses are very different in form, texture and taste.
Paneer is frequently used in Indian kitchens and hugely available across all Indian grocery stores. It’s a pressed solid that is easily cut. On the other hand, cottage cheese is drained, wet, loose curd with mild flavor, which is easily found at regular grocery stores.
About the recipe…
As a foodie, I love exploring different cuisines and watch a lot of food shows ?. With these encounters, I get to know different food combinations and techniques, which I try incorporating.
This recipe is a meatless version of “kofta curry” (or meatballs and gravy) and based on my trial and error! Yes, you read it right ☺
Every home has a few Pantry mandatory ingredients. Well Paneer was one of those in our home! And as they say, legacy continues, my freezer always has a paneer pack ?
I wanted to make kofta curry but not the usual ‘Malai Kofta’ or ‘Paneer Kofta’. I also wanted to balance the richness of paneer by adding something light and juicy. Hence the combination of Paneer and Pear was born.
In addition, mint, cilantro, green chills and a few spices are added. For binding purpose, all-purpose flour is used.
The flavorful gravy consists of tomato-onion paste, cashew nuts, almonds and cardamom.
Enough said, let’s get started with the recipe!
Paneer Pear Kofta Curry
Ingredients
For Koftas
- 200 grams Paneer or 7 oz Paneer grated
- 1 nos Pear peeled and grated
- 4-5 nos Almonds roughly ground
- 4-5 nos cashew nuts roughly ground
- 2 tbsp mint leaves chopped
- 2 tbsp Cilantro chopped
- 1-2 nos Green chili chopped (optional)
- 1/4 tsp Turmeric powder
- 1/2-1 tsp Red chilli powder
- 1 tsp Cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2-3 tbsp All purpose flour can add more or less, based on ability to roll into balls. Extra for rolling the balls. Replace it with corn flour/ starch or chickpea flour (for gluten free)
For Gravy
- 1 medium Red Onion diced
- 4 nos Tomatoes or 3 tbsp tomato paste
- 1 tbsp Ginger paste or 1 inch ginger
- 1-2 whole Green chili
- 10-12 whole cashew nuts
- 2 tbsp Almonds Soaked in hot water for 10 minutes. Peeled and ground to paste with 1/4 cup water.
- 1 cup milk or dairy free alternative
- 1 tsp Cumin seeds
- 1 tsp Red chilli powder
- 1/2 tsp Amchoor powder dried mango powder. If unavailable, use 2 tbsp lemon juice to substitute
- 1 tsp garam masala
- 1 tsp coriander powder
- Salt to taste
- 2-3 whole cardamon pods seeds crushed
- 2 tbsp cooking oil
For Frying
- cooking oil enough for shallow frying the kofta balls
- absorbent paper towels to drain excess oil after frying
Instructions
Making Koftas
- In a medium mixing bowl, grate paneer and pear.
- Next add all the ingredients under 'For Koftas' except all purpose flour.
- Mix them well. Now add the flour and mix.
- The flour will help absorb excess moisture from the pear and bind the koftas.
- You will obtain a dough like consistency. Take a small portion and roll them into ball. Roll the ball in flour and keep aside. Repeat for the remaining mixture.
- Heat oil in a non stick frying pan, enough to shallow fry. Fry the koftas in batches.
- Once they are golden brown, remove them and drain excess oil on absorbent paper towel. Keep aside.
Making the gravy
- In a non stick pot, heat oil and sauté cashews until they turn golden. Remove and drain excess grease using a paper towel. Roughly grind it and keep aside.
- In the same pot, add the diced onions and cook until they turn translucent and pink.
- Now add ginger and cook for 30 seconds. Next add tomatoes. If you are working with fresh tomatoes, cook until oil leaves the sides. If working with tomato paste, bring it to a boil. Add green chilis.
- Remove from heat, cool. Transfer to a blender/ food processor, to get a paste.
- In the same pot, heat oil. Add cumin seeds and cook for 30 seconds. Next add the onion-tomato paste. Cook for 2 minutes and add red chili powder, garam masala, coriander powder, amchoor powder and salt. Mix.
- Next add almond and cashew paste and stir to mix well.
- Keeping the flame low, add milk, stirring continuously. Stir for 2-3 minutes while bringing it to a boil.
- Add 2-3 cups water to get a thin gravy. Boil for 10 minutes. Add the cardamon powder and boil for another 2 minutes. Your gravy is ready.
Assembling the kofta and gravy
- Just before serving, add the koftas to the gravy and garnish with chopped cilantro (optional).
- Enjoy with parathas, rotis (Indian flatbreads) or plain steamed rice.
Notes
This is a great food recipe, thank you for the brilliant write up.