Shahi Kofta Recipe | How to make Shahi Paneer Kofta

Shahi Kofta Recipe

Shahi Kofta

Shahi Kofta is formed in a very thick creamy gravy made of ground cashew around the bend, onion, tomato etc. Shahi Kofta traces it origin to the Mughlai cookery. At home, Shahi Paneer Kofta is mostly a dish for special occasions. It's slightly crisp from outside & very soft from within.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian, North Indian
Servings: 6 People
Calories: 362kcal
Author: Punam Paul

Ingredients

  • 250 grams potato (आलू)
  • 250 grams tomato (टमाटर)
  • 1 cup boiled peas (उबला हुआ मटर)
  • 1 tablespoon onion paste (प्याज का पेस्ट)
  • 1.5 cups cooked rice (पके हुए चावल)
  • 1 cup grated coconut (कसा हुआ नारियल)
  • 1 cup curd (दही)
  • oil (तेल) for Deep Fry
  • 1 tablespoon turmeric powder (हल्दी पाउडर)
  • 1 tablespoon red chili powder (लाल मिर्च पाउडर)
  • 1 tablespoon coriander powder (धनिया पाउडर)
  • 2 tablespoon butter (मक्खन)
  • 2 tablespoon fresh cream (ताजा क्रीम)
  • 12 pieces cashew nut (काजू)
  • 7 pieces almond (बादाम)
  • 15 pieces raisins (किशमिश)
  • 1 cup chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
  • 2 tablespoon ginger-chili Paste (अदरक-मिर्च का पेस्ट)
  • 150 grams Indian cottage cheese (पनीर)
  • salt to taste (नमक स्वाद अनुसार)
  • 1 cup water (पानी)

Instructions

How to Make Shahi Kofta

  • Grind the tomatoes and keep aside.
  • Boil, peel and mash the potatoes.
  • Add cooked rice, coriander leaves, ginger-chili paste, salt and grated coconut to the mashed potatoes. Knead and divide into 12 portions and make rounds.
  • Chop the cashew nuts and almonds finely.
  • Add raisins and chopped nuts to Paneer/cottage cheese and make 10 rounds.
  • Now press the potato rounds and stuff in the Paneer rounds. Seal them properly and make rounds.
  • Deep fry them in oil and keep aside.
  • Heat butter in a pan. Sauté the onion paste till golden brown.
  • Add the tomato puree, salt, turmeric powder, chili powder, coriander powder and sauté till the oil starts separating.
  • Add 1 cup water and let it boil. Add the boiled peas and let the gravy boil for 5 minutes.
  • Add the beaten curd and put off the flame.
  • Mix properly and add the koftas.
  • Serve hot garnished with coriander leaves.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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