It’s not often that a paneer dish is one of the most favourites in our family. But the story took a different turn a few months back when I cooked this Kofta Curry for the first time. Here
Paneer Koftas delicately cooked in a Garam masala spiced, Mawa based Curry which makes this dish one of a kind. This Mawa Paneer Kofta Curry goes well with any pulao. I hope you’ll enjoy cooking it and don’t forget to share your experience with me. 🙂
If you want to make it with homemade fresh cottage cheese/paneer, you can check this recipe.
Mawa Paneer Kofta Curry
Ingredients
For Paneer Koftas
- Paneer/Cottage cheese- 350g
- Boiled potatoes- 3 medium sized
- All-purpose flour/Maida- ¼ cup
- Mawa/Khoya/Milk solids- ¼ cup (grated)
- Roasted Cumin seeds powder- 2 tbsp (Dry fry the cumin seeds over medium heat, until fragrant. Care should be taken not to burn them. Grind using a mixer/grinder.)
- Salt
- Sugar- 1 tsp
- Ginger- 1 tsp (finely chopped)
- Garlic paste- 1 tsp
- Kasuri methi- 1 tsp (powdered)
- Raisins- 2 tbsp
- Vegeatble oil for frying
For Mawa Curry
- Onion paste of two medium sized onions
- Ginger-garlic paste- 1 tbsp
- Tomato puree- ¼ cup
- Mawa/Khoya/Milk solids- ¼ cup (grated)
- Cumin powder- 1 tsp
- Coriander powder- 1 tsp
- Kashmiri mirch powder- 1 tsp
- Water- 1 ¼ cups
- Powdered cashew nuts- 4 tbsp
- Salt
- Sugar- 1 tsp
- Slitted green chillies- 2-3
- Garam masala powder- ¼ tsp
For tempering
- Bay leaf- 2
- Whole dry red chilli- 1 (broken into halves)
- Green cardamom- 4 (lightly crushed)
- Cinnamon- 1″ (two pieces)
- Cloves- 4
Method
Making of Paneer Koftas
Mash fresh cottage cheese and boiled potatoes in a bowl. Next to add the other ingredients (except oil) mentioned ‘For Paneer Koftas’. Mix well.
When everything is incorporated; grease your palms with oil and start making small lemon sized balls from the paneer mixture.
Heat ½ cup oil in a kadai/deep frying pan (non-stick preferably). Fry the koftas over medium heat until golden in color, keep aside.
Air Fryer Method
Brush the air fryer basket with oil. And brush the koftas with oil too. Preheat the air fryer to 180 degrees C. Bake the koftas for 15 minutes. Flip them after 7 minutes, which is in between the total time. Remove from the basket, when they turn golden brown in color.
Making of Mawa Curry
In the remaining oil (there should be 3-4 tbsp oil in the kadai to make the curry) add all the ingredients mentioned ‘for tempering’. Add the onion paste and sauté for a minute over medium heat. Next to add tomato puree, turmeric powder, salt, cumin powder, coriander powder, ginger-garlic paste, green chilies and kashmiri mirch powder. Mix well. Sauté this over medium heat until the masala starts leaving oil. Add water into this, mix well. Give this a quick boil over high heat. Lower the heat; add mawa, sugar and powdered cashew nuts. Mix well; cook the curry for 10 minutes over medium heat. Next to add the fried koftas. Mix gently and cook for 10-12 minutes over low heat. Add garam masala powder, mix well, remove from the heat.
Your Mawa Paneer Kofta Curry is ready to eat. Serve hot with Pulao, Fried rice, Naan or Parathas. Enjoy!
Mawa Paneer Kofta Curry
Garam masala spiced Mawa Paneer Kofta Curry made with Mawa/Milk solids, dry fruits and some other ingredients. A one of a kind dish, pairs best with pulao.
Ingredients
For Paneer Koftas
- 350 grams Paneer/Cottage cheese
- 3 Boiled potatoes (Medium sized)
- ¼ cup All-purpose flour/Maida
- ¼ cup Mawa/Khoya/Milk solids (Grated)
- 2 tbsp Roasted Cumin seeds powder (Dry fry the cumin seeds over medium heat, until fragrant. Care should be taken not to burn them. Grind using a mixer/grinder.)
- Salt
- 1 tsp Sugar (Optional)
- 1 tsp Ginger (Finely chopped)
- 1 tsp Garlic paste
- 1 tsp Kasuri methi (Powdered)
- 2 tbsp Raisins
- Vegeatble oil for frying
For Mawa Curry
- Onion paste of two medium sized onions
- 1 tbsp Ginger-garlic paste
- ¼ cup Tomato puree
- ¼ cup Mawa/Khoya/Milk solids (Grated)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Kashmiri mirch powder
- 1 ¼ cups Water
- 4 tbsp Cashew nuts (Powdered )
- Salt
- 1 tsp Sugar (Optional)
- 2-3 Green chillies (Slitted)
- ¼ tssp Garam masala powder
For tempering
- 2 Bay leaf
- 1 Whole dry red chilli (Broken into halves)
- 4 Green cardamom (Lightly crushed)
- 1" Cinnamon (Two pieces)
- 4 Cloves
Instructions
Making of Paneer Koftas
-
Mash fresh cottage cheese and boiled potatoes in a bowl. Next to add the other ingredients (except oil) mentioned ‘For Paneer Koftas’. Mix well.
-
When everything is incorporated; grease your palms with oil and start making small lemon sized balls from the paneer mixture.
-
Heat ½ cup oil in a kadai/deep frying pan (non-stick preferably). Fry the koftas over medium heat until golden in color, keep aside.
Air Fryer Method
-
Brush the air fryer basket with oil. And brush the koftas with oil too. Preheat the air fryer to 180 degrees C. Bake the koftas for 15 minutes. Flip them after 7 minutes, which is in between the total time. Remove from the basket, when they turn golden brown in color.
Making of Mawa Curry
-
In the remaining oil (there should be 3-4 tbsp oil in the kadai to make the curry) add all the ingredients mentioned ‘for tempering’. Add the onion paste and sauté for a minute over medium heat.
-
Next to add tomato puree, turmeric powder, salt, cumin powder, coriander powder, ginger-garlic paste, green chilies and kashmiri mirch powder. Mix well. Sauté this over medium heat until the masala starts leaving oil. Add water into this, mix well. Give this a quick boil over high heat.
-
Lower the heat; add mawa, sugar and powdered cashew nuts. Mix well; cook the curry for 10 minutes over medium heat. Next to add the fried koftas. Mix gently and cook for 10-12 minutes over low heat. Add garam masala powder, mix well, remove from the heat.
-
Your Mawa Paneer Kofta Curry is ready to eat. Serve hot with Pulao, Fried rice, Naan or Parathas. Enjoy!
Recipe Notes
The usage of sugar is optional in this recipe. Adding sugar in this dish doesn’t make it sweet, rather it balances the overall flavours.
Note:
The usage of sugar is optional in this recipe. Adding sugar in this dish doesn’t make it sweet, rather it balances the overall flavours.
