Paneer kofta curry

Name: Paneer kofta curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 3 tbsp sunflower oil; 4 onions, roughly chopped; 2 garlic cloves, roughly chopped; 2½ cm piece of ginger, peeled and roughly chopped; 15 g cashew nuts; 10 g blanched almonds; 4 tomatoes, chopped; 1 bay leaf; 1 stick cinnamon; ¾ tsp salt; 1 tsp chilli powder; 1 tsp garam masala; 2 tbsp double cream

This vegetarian meal is easy to make and tastes super delicious with rice or roti. The flavourful paneer koftas is complemented with a creamy sauce. It is topped with fresh, citrusy coriander leaves.

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Serves6
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the koftas

3 tbsp sunflower oil
4 onions, roughly chopped
2 garlic cloves, roughly chopped
2½ cm piece of ginger, peeled and roughly chopped
15g cashew nuts
10g blanched almonds
4 tomatoes, chopped
1 bay leaf
1 stick cinnamon
¾ tsp salt
1 tsp chilli powder
1 tsp garam masala
2 tbsp double cream

For the koftas

2 potatoes, peeled, boiled and mashed
226g pack paneer, coarsely grated
10g coriander leaves, finely chopped, plus extra to garnish
½ tsp chaat masala
½ tsp salt
1 green chilli, finely chopped
2 tbsp cornflour
Sunflower oil, to deep fry

To make the curry, heat 2 tbsp of oil in a large saucepan, add the onions and cook for 8-10 minutes until golden. Add the garlic, ginger, cashews and almonds and cook for another 2 minutes. Add the tomatoes and cook for 5 minutes until softened.
Leave to cool slightly, then blitz to a purée with a handheld blender, or in a food processor, and set aside. Return the empty pan to the heat and add the remaining oil. Add the bay leaf and cinnamon and sizzle for a few seconds before returning the tomato and onion purée. Cover and cook over a low heat for 15 minutes, stirring occasionally. Add the salt and spices and cook for another minute. Add 100ml water and the cream, stir and bring to the boil.
Meanwhile, combine the kofta ingredients and shape into 18 walnut-sized balls. Heat the oil in a large pan and once hot, fry the koftas in batches for 2-3 minutes until golden and crisp. Keep warm.
Spoon the curry onto a platter or serving dish, place the koftas on top, drizzle with a little cream and scatter with some coriander to serve.

Cook’s tip

Prepare the kofta and sauce up to 1 day in advance, then cover and refrigerate. Reheat the curry gently in a saucepan and the koftas in a preheated oven until both are piping hot. Assemble before serving.

Typical values per serving when made using specific products in recipe