Vegetable and Paneer Kofta

Golden, crispy vegetable and paneer dumplings simmered in a velvety spiced gravy. The scent of garam masala and warm cream fills the kitchen with a deep aroma.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 379
• Protein: 14 g
• Carbs: 40 g
• Fat: 17 g

Ingredients

• 300 g Potato ( peeled )
• 150 g Carrot ( peeled )
• 150 g Cauliflower ( cut into small florets )
• 100 g paneer ( crumbled )
• 50 g Chickpea flour
• 2 piece Onion ( finely minced )
• 2 piece Garlic ( pressed )
• 1 tsp Ginger ground
• 3 piece Round tomato ( diced )
• 100 ml Cream
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp Hot pepper en poudre
• 500 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( peeled and grated )
• 1 piece Fresh green chili ( seeded and finely chopped )

Instructions

1. Cooking the vegetables

   Boil the potatoes, carrots, and cauliflower in salted water. When a knife tip enters without resistance, drain thoroughly so the vegetables are very dry.

2. Shaping the koftas

   Mash the vegetables with the crumbled paneer. Stir in the chickpea flour, turmeric, and chili powder. The dough should be firm. Form walnut-sized balls between your palms.

3. Frying

   Heat the oil in a pan. Fry the balls until the crust is golden and crispy. Set aside on paper towels to maintain crispiness.

4. Making the sauce

   Sauté the chopped onions, garlic, fresh ginger, and green chili. Add the diced tomatoes, ground ginger, and garam masala. Simmer until the sauce thickens and oil begins to bead on the surface.

5. Finishing

   Pour the cream into the sauce and mix. The sauce should be glossy and velvety. Gently place the koftas in the sauce just before serving so they don't get soggy.

Chef's tips

• Mash the vegetables with a fork, do not blend them to keep some texture.
• If the dough is too sticky, add a spoonful of chickpea flour, but don't overdo it or you'll mask the vegetable flavors.
• Don't let the koftas soak in the gravy for too long, or they will lose their crunch.

Storage

Store the gravy and koftas separately in the fridge. Reheat the gravy gently and pan-fry the koftas briefly before assembling.