Zafrani Paneer Kofta Curry

Zafrani Paneer Kofta Curry is a creamy delicious gravy with sinful paneer koftas in it. This makes a rich gravy for your parties. The richness of saffron makes this gravy very delicious.

We have reached the last alphabet of the A to Z Side Dish series and Z is always a tough choice unless you want to make something with Zafrani or Saffron. I have resorted to this word in the past series where it was applicable.

Since the theme was Side dish, I decide to make something with Zafran and worked on my recipe later. I must confess that this rich creamy Zafrani Paneer Kofta has be one of the finest and delicious gravy I have made.

For making the Zafrani Kofta with Paneer, I thought of making it in appay pan for a moment, only to be told that the richness demands we do it proper way. So it was deep fried. I started with a recipe and kept modifying it as I went about. We were really so happy with the final dish.

Other dishes with Zafrani are my Zafrani Kofta Coconut Pulao, Zafrani Meetha Paratha, Zafrani Sandesh, Aloo Paneer Kofta Curry, Cabbage Kofta, Lauki ka Kofta Curry, Plantain Paneer Kofta Curry

Other Kofta Dishes you can try:

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Step By Step Pictures for Making Paneer Kofta

Making the Paneer Kofta

Take the crumbled paneer, boiled potato, and other ingredients in a bowl.
Mash well and divide into small balls. Roll between your palm to make even balls.
Heat a small kadai with oil and deep fry in batches.
Drain on a kitchen towel while you make your gravy.

Making the Paneer Kofta Curry

Making the Gravy

Heat the milk and soak the saffron strands.
Heat a nonstick pan, add cumin seeds, ginger garlic paste, saute well.
Next, add the onion paste, saute until it changes colour.

Add tomato puree and cook on low flame.
Next add Kashmiri Chili Powder and Garam Masala, simmer for 5 minutes.
Add the saffron milk, cashew nut paste, and continue cooking on medium flame until everything comes together.
Finally add the fried koftas, crushed Kasuri methi, and cream.

Assembling the Koftas

If you want the koftas to be well soaked, you can add them ahead, else you can have the koftas placed on the serving bowl, pour the gravy over it and garnish with cream.

Notes:

If you want to avoid deep frying the koftas, you can make them in appay pan or shallow fry on pan.

Serving Suggestions:

I served it with Parotta, however, this gravy will be excellent when paired with naans.

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5 from 1 vote

Zafrani Paneer Kofta Curry

Zafrani Paneer Kofta Curry is a creamy delicious gravy with sinful paneer koftas in it. This makes a rich gravy for your parties.

Course Main Dish – Gravies

Cuisine North Indian

Keyword Creamy Gravies

By Cook Method Stovetop

Occasion Party

By Diet Kid Friendly

Dish Type Gravy Side Dishes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 people

Author Srivalli

Ingredients

For the Koftas:

• 1 cup Paneer crumbled
• 1/2 cup Potatoes boiled peeled, and mashed
• 1 tablespoon Coriander Leaves finely chopped
• 1 teaspoon Besan / Gram Flour
• 1 teaspoon Cornflour
• Salt to taste
• 2 Green chilies
• 1 teaspoon Pepper Powder
• Few Saffron Strands
• Cooking Oil for deep frying

For the Gravy:

• 2 teaspoon Cooking Oil
• 1 teaspoon Cumin Seeds
• 2 Green Chillies
• 1 teaspoon Ginger Garlic Paste
• 1 cup Onion
• 1 cup Tomatoes
• 1 cup Milk
• Few strands Saffron
• 4-5 Cashew Nut Powder
• Water as required for gravy
• Few strands Saffron Zafran
• Cream – 1/2 cup to garnish
• 2 teaspoon Kashmiri Chili Powder
• 1/2 teaspoon Garam Masala
• 1/8 teaspoon Kasuri Methi

Instructions

Making the Paneer Kofta

• Take the crumbled paneer, boiled potato, and other ingredients in a bowl.
• Mash well and divide into small balls. Roll between your palm to make even balls.
• Heat a small kadai with oil and deep fry in batches.
• Drain on a kitchen towel while you make your gravy.

Making the Gravy

• Heat the milk and soak the saffron strands.
• Heat a nonstick pan, add cumin seeds, ginger garlic paste, saute well.
• Next, add the onion paste, saute until it changes colour.
• Add tomato puree and cook on low flame.
• Add Kashmiri Chili Powder and Garam Masala, simmer for 5 minutes.
• Add the saffron milk, cashew nut paste, and continue cooking on medium flame until everything comes together.
• Finally add the fried koftas, crushed Kasuri methi, and cream.

Assembling the Koftas

• If you want the koftas to be well soaked, you can add them ahead, else you can have the koftas placed on the serving bowl, pour the gravy over it and garnish with cream.

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