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8 MINS delivery
Aloo Paneer Kofta
Serves 4
40 mins
548 Kcal
Alright, food fam, let's talk about a dish that's serving ultimate comfort food realness Aloo Paneer Kofta! Think soft, golden-fried kofta balls made with the dream team of mashed potatoes (aloo) and creamy paneer, dunked in a luscious, spiced gravy. It's rich, indulgent, and oh-so-satisfying basically the food equivalent of a warm hug. The Aloo Paneer Kofta recipe is a vibe for when you want to flex your cooking skills but keep it cozy. Start with a mash-up of boiled aloo, crumbled paneer, and a pop of spices like cumin, garam masala, and chili for that flavor punch. Shape them into cute little balls, fry them to crispy perfection, and let them soak up a rich tomato-cashew gravy that's velvety, mildly spiced, and straight-up soul-soothing. Pro tip: Make it extra with a swirl of cream and a sprinkle of fresh cilantro on top. This dish is perfect for a fancy dinner or when you just want to treat yourself because, hey, you deserve it! Pair it with naan, parathas, or even jeera rice, and you're in foodie heaven. Whether you're a kitchen newbie or a seasoned pro, Aloo Paneer Kofta is here to make you feel like a legit chef. So, grab that apron and get ready to serve some serious restaurant-level vibes your taste buds will thank you!
Ingredients required for Aloo Paneer Kofta
- 1 cup paneer
- 1 potatoes
- 1 carrot
- 2 garlic cloves
- Ginger
- 1 tsp red chilli powder
- 2 green chillies
- 1pinch hing
- 8-10 cashew nuts
- 1 tsp coriander powder
- Coriander leaves
- 1/4 cup cornflour
- Oil
- Salt
Cooking steps for Aloo Paneer Kofta
- 1Let's get indulgent with some aloo paneer kofta, the crispy, golden, melt-in-your-mouth bites that are a total showstopper for any occasion. This aloo paneer kofta recipe blends soft paneer, spiced potatoes, and crispy perfection into one delicious dish.
- 2Start by mashing 1 peeled and boiled potato in a mixing bowl, adding 1 cup of finely crumbled paneer for that creamy, dreamy base.
- 3If you're feeling extra, mash in 1 boiled carrot (totally optional but adds a touch of sweetness and color).
- 4Toss in 2 minced cloves of garlic, a small grated piece of ginger, 1 teaspoon of red chili powder, and 2 thinly sliced green chilies for a spicy kick.
- 5Add a generous pinch of hing (asafoetida) for that aromatic pop, 8-10 cashew nuts broken into small pieces for crunch, and 1 teaspoon of coriander powder to keep things flavorful.
- 6Throw in a handful of chopped fresh coriander leaves (because fresh herbs are a vibe), and season with salt to taste.
- 7Mix everything into a dough-like consistency that holds together—if it feels a little sticky, sprinkle in a touch of cornflour to bind it all up.
- 8Shape the mixture into small, smooth balls (koftas) that are equal in size for that pro look.
- 9Heat oil in a deep pan until hot but not smoking, and gently drop in the koftas in batches, frying them on medium heat until they're golden and crispy on all sides.
- 10Drain the koftas on paper towels to keep them light and non-greasy, and repeat with the remaining batch.
- 11Serve these beauties hot, paired with green chutney, ketchup, or as a centerpiece for your favorite curry. And there you have it—the ultimate recipe of aloo paneer kofta, crispy on the outside, soft inside, and absolutely irresistible for any snack or party spread!