Mughlai paneer kofta curry

Mughlai paneer kofta curry
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, simmering time 40-50 min, plus soaking

”There’s a bit of preparation to this rich, flavoursome dish but it’s well worth the effort. Serve these cheese, potato and nut dumplings with roti, parathas or rice to soak up the creamy, nutty curry sauce.”

This recipe is from Peter Kuruvita‘s cookbook, Lands of the Curry Leaf (Murdoch Books RRP £25).

Nutrition: per serving

Calories
692kcals
Fat
58g (28.6g saturated)
Protein
21.7g
Carbohydrates
18.7g (9.8g sugars)
Fibre
4.3g
Salt
0.1g
Calories
692kcals
Fat
58g (28.6g saturated)
Protein
21.7g
Carbohydrates
18.7g (9.8g sugars)
Fibre
4.3g
Salt
0.1g

Ingredients

  • 2 tbsp virgin coconut oil
  • ¾ tsp crushed garlic
  • ¾ tsp finely grated fresh ginger
  • 1 tsp sugar
  • ¼ tsp ground turmeric
  • 1 tsp garam masala
  • 2 tsp dried fenugreek leaves (kasuri methi), crushed (see tip)
  • 250ml double cream, plus a splash extra (optional)
  • Coriander leaves to garnish

For the paneer kofta 

  • 350g paneer, crumbled or grated
  • 230g floury potatoes, such as king edward, boiled and mashed
  • 60g mixed unsalted cashews, almonds, pistachios and sultanas, chopped
  • 2 Indian green chillies, finely chopped (see tips)
  • 3cm piece fresh ginger, grated
  • ¼ tsp ground turmeric
  • ½ tsp garam masala
  • 1 litre vegetable oil for deep-frying

For the onion paste

  • 40g blanched almonds
  • 40g unsalted cashews
  • 3 large onions, quartered
  • 3 Indian green chillies, roughly chopped (see tips)
  • 1 cinnamon stick, broken
  • 3 whole cloves
  • Seeds from 4 green cardamom pods
  • 2 tsp cumin seeds, toasted in a dry frying pan and ground in a pestle and mortar
  • 1 tbsp coriander seeds

You’ll also need

  • Food processor

Method

  1. For the kofta, put the paneer and mashed potato in a large bowl. Add the mixed nuts and dried fruit, chillies, ginger, turmeric and garam masala. Season with salt and mix well. Shape into balls a bit smaller than a golf ball, squeezing tightly.
  2. Heat the vegetable oil in a heavy- based saucepan over a medium heat. Add the kofta in batches, taking care not to overcrowd the pan, then cook for about 5 minutes until golden. Remove with a slotted spoon and set aside each cooked batch on kitchen paper while you cook the rest.
  3. To make the onion paste, soak the almonds and cashews in warm water for 15 minutes, then drain and tip into a food processor. Add the onions, chillies, cinnamon, cloves, and the cardamom, cumin and coriander seeds. Whizz to a smooth paste and set aside.
  4. Heat the coconut oil in a heavy-based pan over a medium heat. Add the onion paste, garlic, ginger and sugar. Cook, stirring lightly, for 8-10 minutes or until the oil starts to separate from the onion paste.
  5. Add the turmeric, garam masala and fenugreek leaves, then cook for 2-3 minutes more. Stir in 500ml water and add salt to taste. Cook for 7-10 minutes or until the sauce comes to a fast boil. Stir in the cream (add a little extra if it looks too thick), then cook for about 2 minutes.
  6. Before serving, reheat the kofta in a warm oven. Arrange on top of the sauce and garnish with coriander leaves. Serve with rice.

delicious. tips

  1. Buy freeze-dried or dried fenugreek leaves from larger Sainsbury’s, or online at The Asian Cookshop.

  2. Make the paneer kofta and sauce up to a day ahead and keep covered, separately, in the fridge. Reheat both to serve.

Recipe By

Peter Kuruvita

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Vegetarian paneer curry

This delicious curry stars aubergine and paneer cheese and is...

Save recipe icon Save recipe icon Save recipe

Vegetarian curry recipes

Butternut massaman curry

Dr Rupy Aujla’s vegetarian massaman curry is naturally sweet, fabulously...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.