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.

Anari Paneer Kofta

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 297 kcal
Author: Neha Mathur

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. 

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Ingredients

For Kofta

  • 1 cup Paneer Grated
  • 1 tbsp Khoya mashed
  • 1/2 cup Boiled Potato Mashed
  • Salt
  • 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

Instructions

  1. Mix all the ingredients for the kofta except pomegranate seeds in a bowl.

  2. Make small balls from the mixture.

  3. Flatten a ball and keep 3-4 pomegranate seeds in the centre.

  4. Bring the ends together and make a smooth ball once again.

  5. Make all the balls in the same manner.

  6. Heat oil for frying the kofta in a pan.

  7. Once the oil is hot, simmer the heat to medium and fry the koftas until golden brown.

  8. Drain the koftas on a plate and keep aside.

  9. For the gravy, heat 2 cups of water in a pan.

  10. Add onion, ginger, garlic, green chilli, cashew nuts and melon seeds and cook for 6-8 minutes.

  11. Drain the water and add the cooked onion mixture in a blender.

  12. Blend to make a smooth paste.

  13. Heat ghee in a pan.

  14. Once the ghee is hot, add cardamom, cloves, peppercorn and tej paste and fry for a few seconds.

  15. Add the onion paste in the pan.

  16. Cook for 3-4 minutes.

  17. Add tomato puree and curd and cook for another minute.

  18. Add salt to taste, Kashmiri red chilli powder and garam masala powder and fry for a minute.

  19. Add pomegranate juice, honey and cardamom powder.

  20. Adjust the consistency of the gravy by adding some more water.

  21. Bring the gravy to a boil.

  22. Add fresh cream and cook for a minute.

  23. Add kofta just before serving.

  24. Garnish with fresh cream, pomegranate kernels and fresh coriander.

  25. Serve hot with Naan or Laccha Paratha.

Nutrition Facts
Anari Paneer Kofta
Amount Per Serving
Calories 297 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 51mg 17%
Sodium 132mg 6%
Potassium 356mg 10%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 5g
Protein 9g 18%
Vitamin A 21.4%
Vitamin C 12%
Calcium 23.9%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.