Traditionally Kofta’s are made with spiced meatballs, the earliest recipes are made from roughly minced lamb rolled into balls triple-glazed in a mixture of saffron and egg yolk. The versatile nature of Kofta curry has welcomed vegetarian versions with open arms, introducing the world to delicious alternatives like paneer koftas.
These melt-in-the-mouth cheese balls, bathed in a creamy and flavourful tomato-coconut milk sauce, offer a lighter, yet equally satisfying, protein option. Perfect for vegetarians and those folks eager to try all the fantastic things Indian cuisine has to offer.
Kofta Curry Tips
- For a truly vibrant dish, use a mixture of coloured bell peppers in the kofta.
- If paneer is unavailable, you can substitute firm tofu, crumbled and drained.
- To add a smoky flavour, char the tomatoes directly under a grill or over a gas stovetop flame before blending them.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the hob over low heat.
- Gram flour (besan flour) is a gluten-free flour made from ground chickpeas. It’s a common ingredient in South Asian cuisine and a good alternative to wheat flour.
Ingredients
For the Kofta
2 cups crumbled paneer cheese
½ cup red onion, finely chopped
¼ cup fresh coriander, chopped medium
1 tbsp fresh mint, chopped fine
1 tsp garam masala
½ tsp ground coriander powder
¼ tsp chilli powder (adjust to spice preference)
¼ tsp salt¼ cup gram flour (besan flour)
For the Gravy
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced medium
1 inch ginger, grated
1 (400g) can chopped tomatoes
1 cup coconut milk
1 tbsp garam masala
1 tsp ground coriander powder
½ tsp ground cumin powder
¼ tsp chilli powder (adjust to spice preference)
Salt to taste
Fresh coriander, medium chopped (for garnish)
Directions
Make the Kofta
- Combine the crumbled paneer, chopped onion, fresh coriander leaves, mint, garam masala, coriander powder, chilli powder, and salt in a large bowl. Mix well.
- Gradually add the gram flour, a tablespoon at a time, until the mixture binds.
- Start forming into small, bite-sized meatballs, and let them sit for a few minutes.
- Heat a large frying pan with a thin layer of oil over medium heat.
- Add the koftas gradually, turning occasionally, and cook until golden brown on all sides.
- Set aside.
Make the Gravy
- Heat the vegetable oil over medium heat in the same frying pan. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add garlic and ginger and cook for another minute until fragrant and translucent.
- Stir in the chopped tomatoes and cook for another few minutes, allowing the flavours to meld.
- You can char the tomatoes for a smoky flavour before adding them.
- Add the garam masala, coriander, cumin, and chilli powder, stirring through the mixture.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and season with salt to taste, stirring it all through.
- Gently add the cooked koftas to the gravy and simmer for 5-7 minutes or until heated through.
- Garnish with fresh coriander and serve hot with rice or naan bread.
Ready to end your meal on a sweet note? Try BellyBelly’s Sheer Khurma recipe for a delicious Pakistani dessert that perfectly complements your Kofta Curry!
For more recipes, you might be interested in reading the following BellyBelly article:
Delicious Butter Chicken Curry Recipe
For more information on buying the right fry pan for you, we recommend you review the following: Fry Pans
