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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Oct 3, 2013 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Kofta Noor Jahani | Vegetable And Paneer Koftas In Creamy Gravy

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Delicious fried (or air fried) kofte balls made with Potato and Cheese simmered in creamy gravy makes this the absolute favorite Kofta recipe ever. 

Kofta Noor jahani %%

This week we are beginning our usual three day marathon with a specific theme each week. My theme for the week is cooking recipes of my Favorite Celebrity chef. All three days it has to be a different chef. It is going to be so hard for me to choose the three I really like because I have quite a few favorites. The first chef I chose is Chef Sanjeev Kapoor. I loved watching Khana khazana even as a young girl and I still do. He is one chef that I can never grow tired of.

This Kofta Noor Jahani recipe has been in my recipe book for a very long time and I have just made it once or twice before. I made this today after a very long time and I was wowed by its flavors. I think I wrote this Paneer Kofta recipe from one of his TV show episodes.

Kofta do's and don'ts - 

The procedure is little lengthy but the flavors are very clean and simple. Earlier I have made the mistake of dropping the fried koftas in hot gravy and I have seen it disappearing right in front of my eyes. Now that I am slightly more refined, I keep my koftas and gravy separately and just before serving add it to the warm gravy.

This Vegetable and Paneer kofta freezes very well after frying. To bring it back to life, just heat it up in the oven and then add it to the gravy. I freeze any left over koftas and on days when I have a little excess gravy (from any subzi), I add these koftas to it. 

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Also I have changed the recipe a little bit here and there. I have noticed in the past that the gravy is never sufficient. So I have included tomatoes in the recipes which are not a part of the original recipe. In this particular instance I replaced one potato with a sweet potato. Adding sweet potato made the koftas a little bit sweeter which we loved. 

How to make the Kofta in the air fryer - 

Ever since I bought the air fryer, I have been using it much more than I thought I will be using it. I tried to make the koftas in the air fryer today and it came out marvelous. This saves so much hands on time when cooking. I followed the exact method to make the kofta and then placed it in the lightly sprayed preheated air fryer basket. I cooked it at 375 f and it took about 13 to 15 minutes for the koftas to be evenly fried. The texture was marvelous and I don't think I will ever do it any other way now.  

Lately I have been making so many different recipes of kofta by mixing and matching the recipes. One of the other recipes that has become my favorite is this Cabbage and Paneer Kofta. Cabbage is such a versatile recipe and I see myself using it in many recipes. And as weird as I might sound, my boys are crazy about the classic Malai Kofta recipe. So any Kofta I make, it has to be called the malai kofta. 

Kofta Noor jahani %%

Preparation time – 20 mins
Cooking time – 1 hr
Difficulty level – medium

Ingredients to make Kofta Noor Jahani – Serves 6-8

To make the koftas –

  • Potato – 1
  • Sweet potato – 1 (if not available use 1 more potato)
  • Paneer – 200 gms (grated)
  • Green chilies – 2 (finely chopped)
  • Cilantro – a handful (finely chopped)
  • Corn flour – 2 tbsp
  • Raisins – ¼ cup
  • Salt – to taste
  • Oil – to deep fry the koftas

For the gravy

  • Onions – 3 large
  • Ginger garlic paste – 1 tbsp
  • Oil / butter – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chili powder – 1 tsp
  • Garam masala – 1 tsp
  • Cashew nuts – ¼ cup
  • Tomato – 2 large
  • Fresh cream – ½ cup
Kofta Noor jahani %%

Procedure to make Kofta Noor Jahani –

To make the koftas –

  • Boil the Potato and sweet potato, peel them and mash them. Grate the paneer and add it to the mashed potato.
  • Add chopped green chilies, cilantro and salt to the mixture. Also add the corn flour and mix it to form smooth dough.
Kofta Noor jahani %%
  • Make small balls out of the dough and stuff each of the balls with 2 or 3 raisins. Close the balls and keep it aside.
Kofta Noor Jahani
  • Heat sufficient oil in a pan and deep fry these koftas until they are golden brown. Add only 3-4 koftas at a time when frying. Overcrowding the pan lowers the temperature of the oil and koftas could break apart.
Kofta Noor jahani %%
  • Drain them on a paper towel lined tray and keep aside until ready to serve. Also the koftas could be kept warm in the oven until ready to serve.
Kofta Noor jahani %%

To make the gravy –

  • Chop the onions into quarter and cook it in a pressure cooker until mushy with just ¼ cup of water. Once cooled a bit grind it into a smooth paste.
Kofta Noor jahani %%
  • Soak the cashews in warm water for about 15 mins. Grind it into a paste with the tomatoes and keep aside.
  • In a wide pan, add the oil/butter and heat it. Add the ground onion paste and sauté till the onions are pink.
  • Now add the ginger garlic paste and continue to sauté.
Kofta Noor jahani %%
  • Add the turmeric powder, red chili powder and cook for 2 more minutes.
Kofta Noor jahani %%
  • Now add the cashew-tomato mixture and sauté it till the oil floats on top. At this stage the gravy would be thick and bubbly, so stir constantly to avoid it from sticking to the pan.
Kofta Noor jahani %%
  • Now add the salt, garam masala and a cup of water and simmer for about 10 mins.
Kofta Noor jahani %%
  • Add the cream and heat it through. Do not let it boil after adding the cream.
Kofta Noor jahani %%

To serve the Kofta Noor Jahani –

  • When ready to serve, place the koftas in the serving dish and add the warm gravy on top. Add just enough gravy to immerse the koftas.
  • Serve the Kofta Noor Jahani with parathas or rice!
Kofta Noor jahani %%
Kofta Noor Jahani

Vegetable and Paneer Kofta | Kofta Noor Jahani

Delicious fried (or air fried) kofte balls made with Potato and Cheese simmered in creamy gravy makes this the absolute favorite Kofta recipe ever. 
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Course: Side Dish
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 Servings
Author: Sandhya Ramakrishnan

Ingredients

To make the koftas –

  • Potato – 1
  • Sweet potato – 1 if not available use 1 more potato
  • Paneer – 200 gms grated
  • Green chilies – 2 finely chopped
  • Cilantro – a handful finely chopped
  • Corn flour – 2 tbsp
  • Raisins – ¼ cup
  • Salt – to taste
  • Oil – to deep fry the koftas

For the gravy

  • Onions – 3 large
  • Ginger garlic paste – 1 tbsp
  • Oil / butter – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chili powder – 1 tsp
  • Garam masala – 1 tsp
  • Cashew nuts – ¼ cup
  • Tomato – 2 large
  • Fresh cream – ½ cup

Instructions

To make the koftas –

  • Boil the Potato and sweet potato, peel them and mash them. Grate the paneer and add it to the mashed potato.
  • Add chopped green chilies, cilantro and salt to the mixture. Also add the corn flour and mix it to form smooth dough.
  • Make small balls out of the dough and stuff each of the balls with 2 or 3 raisins. Close the balls and keep it aside.
  • Heat sufficient oil in a pan and deep fry these koftas until they are golden brown. Add only 3-4 koftas at a time when frying. Overcrowding the pan lowers the temperature of the oil and koftas could break apart.
  • Drain them on a paper towel lined tray and keep aside until ready to serve. Also the koftas could be kept warm in the oven until ready to serve.

To make the gravy –

  • Chop the onions into quarter and cook it in a pressure cooker until mushy with just ¼ cup of water. Once cooled a bit grind it into a smooth paste.
  • Soak the cashews in warm water for about 15 mins. Grind it into a paste with the tomatoes and keep aside.
  • In a wide pan, add the oil/butter and heat it. Add the ground onion paste and sauté till the onions are pink.
  • Now add the ginger garlic paste and continue to sauté.
  • Add the turmeric powder, red chili powder and cook for 2 more minutes.
  • Now add the cashew-tomato mixture and sauté it till the oil floats on top. At this stage the gravy would be thick and bubbly, so stir constantly to avoid it from sticking to the pan.
  • Now add the salt, garam masala and a cup of water and simmer for about 10 mins.
  • Add the cream and heat it through. Do not let it boil after adding the cream.

To serve the Kofta Noor Jahani –

  • When ready to serve, place the koftas in the serving dish and add the warm gravy on top. Add just enough gravy to immerse the koftas.
  • Serve the Kofta Noor Jahani with parathas or rice!
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Pavani N says

    October 07, 2013 at 6:30 pm

    Such a tempting and yummy dish. Looks absolutely mouthwatering.

    Reply
  2. Preeti Garg says

    October 06, 2013 at 5:21 pm

    WOw. look so creamy and rich texture gravy, awesome recipe

    Reply
  3. Padmajha PJ says

    October 06, 2013 at 7:26 am

    Looks so rich and creamy. Nice recipe Sandhya....

    Reply
  4. Harini-Jaya R says

    October 04, 2013 at 8:15 pm

    Very rich and creamy!!

    Reply
  5. Yes Cook says

    October 04, 2013 at 5:59 am

    I love koftas and I am drooling seeing them.
    Nice clicks and well explained.
    Thanks for sharing.

    Reply
  6. Chef Mireille says

    October 04, 2013 at 1:15 am

    such perfect koftas and gravy looks so nice and creamy consistency - I would heartily enjoy that platter

    Reply
  7. Arvy says

    October 03, 2013 at 8:14 pm

    Did you try baking the koftas instead of frying them? of late, I have started baking everything (fried) with a coating of Pam and it works wonders... Looks damn inviting though 🙂

    Reply
  8. Manjula Bharath says

    October 03, 2013 at 12:37 pm

    wow such an rich and creamy kofta curry looks super yummy dear 🙂

    Reply
  9. Arjunan Akilandeswari says

    October 03, 2013 at 4:06 pm

    What a Temtping koftas curry

    Reply
  10. Wer SAHM says

    October 03, 2013 at 10:57 am

    paneer kofta curry looks splendid...

    Reply
  11. Srivalli says

    October 03, 2013 at 3:53 pm

    The koftas are so yum Sandhya...even I grew up watching Sanjeev Kapoor and very fond of his recipes..I think the only one chef I tried most is him..very delicious looking dish..

    Reply
  12. Corporate to Kitchen says

    October 03, 2013 at 1:47 pm

    The koftas look yummy & khana khazana is my all time fav cookery show.

    Reply
  13. Priya Suresh says

    October 03, 2013 at 1:11 pm

    Name of the dish itself is very pleasing..Delicious kofta curry.

    Reply
  14. Jayanthi Padmanabhan says

    October 03, 2013 at 12:54 pm

    Gorgeous Noor Makhani kofta. Love everything about it including the sweet potato part.

    Reply
  15. Sapana Behl says

    October 03, 2013 at 10:55 am

    Noor Makhani kofta looks so rich , creamy and delicious . Wonderful choice dear..

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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