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Shahi Paneer Kofta Curry

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Shahi Paneer Kofta Curry Recipe, chahna Sabji, How To Make Shahi Paneer Kofta Curry Recipe

This Sahi paneer kofta curry is yet another classic Punjabi food recipe of North Indian cuisine.

Recipe of Paneer Butter Masala is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and Paneer Butter Masala recipe perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried o... Read More..

About Recipe

Panir koora, Kuzhambu, Poneer chehna torkari

How to make Shahi Paneer Kofta Curry

(20 ratings)
18 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Shahi Paneer Kofta Curry
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 4 persons
Published date : March 11, 2019


Ingredients used in Shahi Paneer Kofta Curry
• Paneer (grated) - 1 cup.
• Pepper powder - 1/4 tea spoon.
• Cardamom powder - 1/4 tea spoon.
• All-purpose flour - 1 tablespoon.
• Khoya - 4 tablespoons.
• Pistachio - 6 numbers.
• Raisins - 6 numbers.
• Almonds - 4 numbers.
• Onions (chopped) - 1/2 cup.
• Ginger garlic paste - 1 tablespoon.
• Green chili paste - 1 tablespoon.
• Red chili powder - 1 tea spoon.
• Nutmeg powder - 1 pinch.
• Yogurt (beaten) - 1/2 cup.
• Cashew nut paste - 2 teaspoons.
• Tomato puree - 1/2 cup.
• Sugar - 1 pinch.
• Cream - 1/2 cup.
• Oil - to fry.
• Salt - to taste.
Method:
  • In a bowl add grated paneer, salt, pepper powder, cardamom powder, All-purpose flour and mix it well like a soft dough and make them into balls.
  • In another bowl add khoya, Pistachio, raisins, almonds and mix it like a dough, then make them into small balls.
  • Now stuff the khoya balls into paneer balls and then make them into koftas.
  • Deep fry the koftas till they get a nice golden color.

For the gravy:
  • Heat oil in a pan, add chopped onions, salt and cook they are golden in color.
  • Add ginger garlic paste, green chili paste, red chili powder, nutmeg powder and by adding some water cook it for a minute.
  • Now add yogurt, khoya, cashew nut paste, tomato puree, and mix, then by adding water cook the gravy for 20 minutes on low flame, add a pinch of sugar, cream and mix well.
  • Finally, add fried koftas and Serve this with naan, paratha, romali roti.





Cooking with images Paneer Rassa , Paneer Cheese rasdar, Tali saaru





Articles


Recipe of Paneer Butter Masala is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and Paneer Butter Masala recipe perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried or raw paneer pieces plus the gravy made from tomato has Makhan, refers butter or cream in Hindi. It pairs appropriately with Indian flat breads like Naan, roti, paratha and also rice. It is a delicious food so certainly heavy to the calories so that it is suitable mainly for special occasions, celebrations, gathering instead of daily use.

 Paneer butter gravy is made using tomato puree, onion paste, cashew paste, and few essential Indian spices. Though, it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.

 Paneer butter curry is actually the vegetarian form of butter chicken. It is the exact same gravy but the chicken is substituted for paneer- Indian cottage cheese. Paneer Makhani goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Butter Masala and a might be a few more.

How you can make paneer:

 Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

 Milk for Paneer:

 Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

 Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is ready available.

 Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.



 

Comments & Reviews

 

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Recent comments

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Chef Kendra Nguyen Posted on Fri Feb 21 2014

Oh man, Chef that looks delicious. Way to clean your spoon. :)?

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gsooo1 Posted on Fri Feb 21 2014

How do u make it without the measurements? ??

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Asima Posted on Fri Feb 21 2014

Chef, you're still making mouth watering dishes but your show is now too stylized and formal. I miss the old you, set and style :-(. I hope you revert back to the original soon. The simple, fun and genuine way you conducted the show. You shouldn&

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shivani malhotra Posted on Fri Feb 21 2014

VahChef - I wanted to tell you that I have learnt all my cooking from you. Thanks for the amazing, easy to follow recipes. ?

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Yolycher Fan Posted on Fri Feb 21 2014

is tomato Puree no Puri.. lol?

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jkesar13 Posted on Fri Feb 21 2014

Chef can u adopt me ??? plzzzz?

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sumathy shivani Posted on Sat Feb 22 2014

Simply just amazing?

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Max Landsborough Posted on Mon Feb 24 2014

Best recipe yet nice to see you become a bit more formal Ps your old videos our still my guilty pleasure because of you energy and jokes ?

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blueskyswan Posted on Wed Feb 26 2014

If I was rich?  You'd be my personal chef.?

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rockergirl Posted on Thu Feb 27 2014

Wenevr I make paneer kofta, almost everytime d balls tend to melt in d gravy if added in gravy even 5 minutes before.....to avoid the melting of d balls, I have to add dem in d gravy jst before d serving in d main bowl.....will it be same here??

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SharkTeam Posted on Sat Mar 08 2014

SO MOUTH WATERING.!THE WAY YOU ATE THE FOOD?

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Vineeta S. Prasad Posted on Thu May 29 2014

i love the way you taste your food at the end...I'm so hungry all of a sudden :)?

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