Vegetable and Paneer Kofta
Ingredients
- 300 gPotato (peeled)
- 150 gCarrot (peeled)
- 150 gCauliflower (cut into small florets)
- 100 gpaneer (crumbled)
- 50 gChickpea flour
- 2 pcOnion (finely minced)
- 2 pcGarlic (pressed)
- 1 tspGinger ground
- 3 pcRound tomato (diced)
- 100 mlCream
- 1 tbspgaram masala
- 1 tspturmeric
- 1 tspHot pepper en poudre
- 500 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 20 gFresh ginger (peeled and grated)
- 1 pcFresh green chili (seeded and finely chopped)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the gravy and koftas separately in the fridge. Reheat the gravy gently and pan-fry the koftas briefly before assembling.
