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Paneer Pear Kofta Curry

Paneer Pear Kofta Curry

Paneer Pear Kofta Curry is my take on a little sweet savory recipe that is an ideal entrée for your meals!
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Course: Main Dish
Cuisine: Indian
Keyword: dairy-free, healthy, hearty, indian, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories:
Author: Aakruti Mahendra

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

You can make the koftas and gravy in advance and store separately. While serving, heat and add the desired amount of koftas to the gravy.
To make it gluten-free, replace all-purpose flour with cornstarch/ flour or chickpeas flour.
Tried this recipe?Mention @aakruma or tag #heartycooksroom!