Stuffed Paneer Koftas in Coconut Gravy

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I prepare koftas often. For a change, this time I wanted to try out stuffed koftas. Paneer/cottage cheese tastes very good in the form of koftas in coconut gravy. I stuffed paneer koftas with peas and sweet corn with some spices to make it more delicious.

Ingredients

• For Kofta
  • Paneer or cottage cheese – 200 gram
  • Potato big – 1 no
  • All purpose flour – 1 table spoon
  • Corn flour – 1 table spoon
  • Turmeric powder – pinch
  • Red chilli powder – 1 tea spoon
  • Salt – as per taste
  • Oil – to fry koftas
• For Kofta stuffing
  • Sweet corn – handful
  • Green peas – handful
  • Green chilli chopped – 1 no
  • Pepper powder – ¼ tea spoon
  • Garam masala – ¼ tea spoon
  • Cumin powder – little
  • Salt – as per taste
• For coconut gravy
  • Coconut milk 1st grade – 2 cup (coconut milk details are at: How to extract coconut milk ?)
  • Coconut milk 2nd grade – 2 cup
  • Onion chopped – 1 no
  • Tomato chopped – 1 no
  • Green chilli cut – 4 no
  • Ginger garlic paste – 1 table spoon
  • Red chilli powder – 1 tea spoon
  • Coriander powder – 2 table spoon
  • Garam masala powder – half tea spoon
  • Turmeric powder – pinch
  • Coriander leaves – few
  • Cinnmon and cloves – few for seasoning
  • Butter – 1 table spoon for seasoning
  • Salt – as per taste

Method

• Stuffing for Kofta: Boil peas, corn and drain; add other given ingredients, mash partially and keep.

• Kofta: Boil potato, peel the skin and mash it; crumble paneer and mix with mashed potato; add given flours, spices mix nicely; knead it to a soft dough.

• Make lemon sized balls; make a pit in the centre, add little stuffing and close; roll well without any cracks on the surface (do this with oiled hand for better results).

• Now deep fry them in oil.

• Take out in golden colour; keep it on kitchen tissue to absorb excess oil.

• Now corn and peas stuffed paneer koftas are ready for use in coconut gravy.

• Coconut gravy: Heat a pan with butter; add cinnamon, cloves and fry for few seconds; add onion, green chilli and fry till onion is soft and golden colour.

• Now add tomato, ginger garlic paste and fry for few seconds; then add all given spices, salt and fry for few minutes.

• Now add the second grade coconut milk and boil the gravy for 5 minutes; as it starts boiling, nice aroma comes out.

• Now add the first grade milk and mix; switch off gas and remove when gravy gets hot (no need to boil because due to salt and spice, the coconut milk may curdle).

• Let the gravy cool down and come to warm state; now add koftas.

• Now Stuffed Paneer Koftas in Coconut Gravy are ready. Serve with rice or chappati.

• Here is a opened up Stuffed Paneer Kofta.

Tips

• As koftas are soft, add in coconut gravy only when it cools down. Otherwise it may crack or break in hot gravy.

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• Thakkali Kurma (Tomato in Coconut Gravy)
• How to Extract Coconut Milk (Thengai Paal/Nariyal ka Doodh) ?
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• Paneer (Cottage Cheese) Stuffed Paratha

Tagged as: Cheese, Coconut, Cottage, food, Gravy, Indian, Kofta, Nariyal, Paal, Paneer, recipe, Stuffed, Thengai