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Kofta Noor Jahani
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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. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Indian
Servings: 6 Servings

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!