Ingredients with Measurements:
- 1 cup crumbled paneer
- 1/2 cup boiled and mashed potatoes
- 1/4 cup chopped onions
- 2 tbsp chopped coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/2 tsp red chili powder
- Salt to taste
- 1/4 cup cornflour
- Oil for deep frying
Special equipment needed:
- Mixing bowl
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add crumbled paneer, boiled and mashed potatoes, chopped onions, chopped coriander leaves, ginger paste, garlic paste, green chili paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt to taste. Mix well.
2. Add cornflour to the mixture and mix well again.
3. Heat oil in a deep frying pan.
4. Take a small portion of the mixture and shape it into a ball. Repeat with the remaining mixture.
5. Fry the paneer koftas in hot oil until golden brown.
6. Remove the koftas from the oil and place them on a paper towel to remove excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature for deep frying: 180°C
Serving size:
This recipe makes 10-12 paneer koftas.
Nutritional information:
Calories per serving: 130
Fat: 8g
Carbohydrates: 10g
Protein: 5g
Substitutions for ingredients:
- Cornflour can be substituted with all-purpose flour or rice flour.
- Green chili paste can be substituted with chopped green chilies.
- Garam masala powder can be substituted with a mix of ground cinnamon, cardamom, and cloves.
Variations:
- Add chopped nuts like cashews or almonds to the mixture for added crunch.
- Stuff the paneer koftas with raisins or grated cheese for a surprise filling.
Tips and tricks:
- Make sure the oil is hot enough before adding the paneer koftas to prevent them from breaking apart.
- Use a non-stick pan or a well-seasoned cast iron pan for frying to prevent the koftas from sticking to the bottom.
- Serve the koftas with a tangy tomato-based gravy for a complete meal.
Storage instructions:
The paneer koftas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the paneer koftas, place them in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the paneer koftas on a platter and garnish with chopped coriander leaves and a sprinkle of red chili powder.
Garnishes:
Chopped coriander leaves, red chili powder, and grated paneer.
Pairings:
Serve the paneer koftas with steamed rice or naan bread for a complete meal.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
- Tandoori chicken
Troubleshooting advice:
- If the paneer koftas are breaking apart while frying, add more cornflour to the mixture to bind it better.
- If the koftas are too soft, add more boiled and mashed potatoes to the mixture.
Food safety advice:
- Make sure the paneer is fresh and not expired.
- Wash your hands thoroughly before handling the ingredients.
- Use a clean and dry mixing bowl and utensils.
Food history:
Paneer kofta is a popular North Indian dish that originated in the Mughal era. It is a vegetarian version of the meat-based kofta and is made with crumbled paneer and mashed potatoes.
Flavor profiles:
The paneer koftas are mildly spiced with a hint of sweetness from the onions and a burst of freshness from the coriander leaves.
Serving suggestions:
Serve the paneer koftas as an appetizer or as a main course with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian