Anari Paneer Kofta has a signature taste of pomegranate seeds rolled as balls with paneer, khoya, spices, potatoes which are served in a toothsome gravy. Here is a simple recipe to make it.
When was the last time you tried a luscious curry loaded with succulent Koftas?
Well, let my easy-peasy recipe on Anari Paneer Kofta grant you some inspiration today then, ladies!
Paneer is one of my all-time favourite ingredients. When it comes to making sabzis for a get-together or a festive dinner, Dry Methi Paneer, Sesame Grilled Paneer, Restaurant Style Kadai Paneer, Palak Paneer Paratha, Restaurant Style Paneer Butter Masala happen to my best bets, oh, yes!
After all who would not like devouring Laccha Paratha or Naan with finely made Kofta curry like my recently tried recipe of Anari Paneer Kofta, no?
As the name suggests, Anari Paneer Kofta has a signature taste of refreshing pomegranate seeds rolled as balls with paneer, khoya, spices, and potatoes which are served in a toothsome gravy.
For making its gravy, I have used a dollop of ghee as it holds the power to completely change the taste of any dish.
To make it very rich in texture, feel free to use the paste of melon seeds and cashew nuts so that it gets some creaminess as well.
Finally, let me tell you a secret – a bit of honey, fresh pomegranate juice and cream does all the wonders and Anari Paneer Kofta turns out exactly how you expected it to be – utterly scrumptious!
If you or your loved ones drool at the mere mention of Kofta, then I bet Anari Paneer Kofta should be on your “must-try recipe” list, friends.
Anari Paneer Kofta Recipe
Anari Paneer Kofta Recipe
Anari Paneer Kofta has a signature taste of pomegranate seeds rolled as balls with paneer, khoya, spices, potatoes which are served in a toothsome gravy.
- 1 cup Paneer Grated
- 1 tbsp Khoya mashed
- 1/2 cup Boiled Potato Mashed
- 1/2 tsp Black Pepper Powder
- 2 tbsp Fresh Coriander Chopped
- 1 tso Green Chilli Chopped
- 1 tbsp Cornflour
- 2 tbsp All Purpose Flour
- 4 tbsp Pomegranate Seeds
- Oil for Frying
For the gravy
- 1 cup Onion Chopped
- 1 inch Ginger Chopped
- 5-6 cloves Garlic
- 2 Green Chilli Chopped
- 10-12 Cashew Nuts
- 2 tbsp Melon Seeds
- 2 tbsp Ghee
- 2 Green Cardamom
- 2-3 Cloves
- 5-6 Black Peppercorns
- 1 Tej patta
- 1/2 cup Tomato Puree
- 1/2 cup Curd Whisked with 1 tsp Maida
- Salt to taste
- 2 tbsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1 cup Pomegratante Juice
- 1/4 cup Fresh Cream
- 1 tsp Honey
- 1/2 tsp Cardamom Powder
Mix all the ingredients for the kofta except pomegranate seeds in a bowl.
Make small balls from the mixture.
Flatten a ball and keep 3-4 pomegranate seeds in the centre.
Bring the ends together and make a smooth ball once again.
Make all the balls in the same manner.
Heat oil for frying the kofta in a pan.
Once the oil is hot, simmer the heat to medium and fry the koftas until golden brown.
Drain the koftas on a plate and keep aside.
For the gravy, heat 2 cups of water in a pan.
Add onion, ginger, garlic, green chilli, cashew nuts and melon seeds and cook for 6-8 minutes.
Drain the water and add the cooked onion mixture in a blender.
Blend to make a smooth paste.
Heat ghee in a pan.
Once the ghee is hot, add cardamom, cloves, peppercorn and tej paste and fry for a few seconds.
Add the onion paste in the pan.
Cook for 3-4 minutes.
Add tomato puree and curd and cook for another minute.
Add salt to taste, Kashmiri red chilli powder and garam masala powder and fry for a minute.
Add pomegranate juice, honey and cardamom powder.
Adjust the consistency of the gravy by adding some more water.
Bring the gravy to a boil.
Add fresh cream and cook for a minute.
Add kofta just before serving.
Garnish with fresh cream, pomegranate kernels and fresh coriander.
Serve hot with Naan or Laccha Paratha.
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