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Paneer Kala Chana Kofta Curry

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Paneer kala chana kofta curry or cottage cheese black chickpea dumpling in gravy.
A delicious and flavourful curry. You can serve it as a party side dish. Pairs well with any bread, pulao or steamed rice.

I always avoid to deep fry the kofta. So used my appe or paniyaram pan to make kofta. But you can deep fry or shallow fry if you want.
Along with paneer or cottage cheese used kala chana or black chickpeas to make kofta.

You may like to try some more kofta recipes from this blog. 

Palak Paneer Kofta/ Spinach Cottage Cheese Kofta Curry/ Egg Kofta Curry

Bhater Kofta Or Rice Kofta

Kathal Paneer Kofta Curry Or Raw Jackfruit And Cottage Cheese Balls In Gravy

Methi Paneer Kofta In Palak Gravy / Fenugreek And Cottage Cheese Balls In Spinach Gravy

Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

 

Matar Kofta Or Green Peas Dumplings In Gravy 

Aloo Kofta Curry

Soya Kofta/Balls In Gravy

Malai Kofta

Raw Banana Kofte

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Black chickpeas, also known as Bengal grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ variety and have a much higher fiber content and lower glycemic index. Being an extremely versatile legume, it is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas are extremely beneficial for health.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. The health benefits of black chickpeas are as follows.

Aids in Weight Loss: …
Cardiovascular Benefits: …
Lowers Cholesterol: …
Stabilizes Blood Sugar and Low Glycemic Index (GI): …
Prevention of Diabetes: …
Great Source of Iron: …
Good Source of Protein for Vegetarians: …
Beneficial for Women:
Source

Gravy is rich creamy and superbly delicious. Used almonds to make the creamy texture. You can use cashew nuts if you like.

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Recipe

For kofta

Kala chana – 1/2 cup

Paneer – 3/4 cup, crumbled

Potato – 1 large, boiled

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Cornflour – 2 tablespoon

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For gravy

Onions – 2 chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Tomato – 3 medium

Almond – 2 tablespoon or 13 – 14

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Oil – 2 – 3 tablespoon

Ghee or clarified butter – 1 – 2 teaspoon, optional

Water – 2 cup 

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Method

1. Wash and soak the kala chana or black chickpeas in sufficient water overnight.

2. Next day drain the water and grind the kala chana with ginger and green chilli.

3. Peel and mash or grate boiled potato.

4. In a large bowl mix ground mixture, crumbled paneer or cottage cheese, mashed boiled potato, cornflour, cumin powder, garam masala powder, chopped cilantro or coriander leaves and salt. Mix well and make small balls.

 

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5. Heat an appe pan and grease all the moulds.

6. Place the balls in the moulds. Cover with lid and cook on low flame till the balls becomes golden brown.

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7. Now turn the balls upside down and cook until golden brown.

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8. Remove the pan from heat and keep aside.

9. Soak the almonds in hot water or microwave for 1 minute with water.

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10. Grind onions, garlic, ginger and green chilli.

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11. Wash the tomatoes. Cut slightly on the top. Make 2 cuts like a cross.

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12. Heat water in a pan. When it starts to rolling boil slide the tomatoes in it.
Boil for 2 – 3 minutes. You can microwave for 4 minutes on high power.

13. Remove from heat. Dip the tomatoes in cold water and when the tomatoes cool down, peel and grind into a smooth paste.

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14. Peel the soaked almonds. And grind it into a smooth paste. You can also grind the almonds with tomatoes.

15. Crush cardamom, cinnamon and cloves in a mortar pestle.

16. Heat oil in a pan. Add bay leaf and crushed cardamom, cinnamon and cloves.

17. Stir and add ground onion, garlic ginger and green chilli. Fry till oil leaves the sides.

18. Add ground tomatoes and almond paste.

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19. Add cumin powder, coriander powder, turmeric powder and garam masala powder.

20. Saute till the mixture dried up and oil leaves the sides.

21. Add salt and 2 cup water or as require for the gravy.

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22. When the gravy starts to boil add all the kofta.

23. Cook on simmer for 8-10 minutes. 
Taste and adjust the seasoning. Add more water if require.

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24. At last add a dollop to ghee or clarified butter if using.

25. Garnish with cilantro or coriander leaves and onion rings.
Serve with roti, paratha, naan, pulao or steamed rice.

Notes

1. You can add 1 – 2 tablespoon cream if you like.

2. You can add finely chopped onion and garlic paste in the kofta or dumpling mixture.

3. You can use cashew nuts instead of almonds.

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Paneer Kala Chana Kofta Curry

50be8073bc1488633a12eaa026f6ddfd?s=30&d=mm&r=gSujata Roy
Paneer kala chana kofta curry or cottage cheese black chickpea dumpling in gravy.A delicious and flavourful curry. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 People

Equipment

  • 1 Mixer
  • 1 Mixing
  • 1 Sauce pan
  • 1 Knife 
  • 1 Appe
  • 1 Wok or Pan
  • 1 Spatula

Ingredients
  

For kofta

  • 1/2 cup Kala chana or black chickpeas
  • 3/4 cup Paneer or cottage cheese Crumbled
  • 1 large Potato Boiled
  • 1/2 inch piece Ginger
  • 1-2 Green
  • 1 tsp Cumin
  • 1/2 tsp Garam
  • 2 tbsp Cilantro or coriander leaves Chopped
  • 2 tbsp Cornflour

For gravy

  • 2 Onion Chopped
  • 3-4 Cloves Garlic
  • 1 inch piece Ginger
  • 2-3 Green
  • 3 Medium Tomato
  • 13-14 Almond
  • 1 tsp Cumin
  • 1/4 tsp Turmeric
  • 1 tsp Coriander
  • 1/2 tsp Garam
  • 3 Green
  • 3 Cloves
  • 1 inch piece Cinnamon
  • 1 Bay
  • 2-3 tbsp Oil
  • 1-2 tsp Ghee or clarified butter Optional
  • 2 cup Water

Instructions
 

  • Wash and soak the kala chana or black chickpeas in sufficient water overnight.
  • Next day drain the water and grind the kala chana with ginger and green chilli.
  • Peel and mash or grate boiled potato.
  • In a large bowl mix ground mixture, crumbled paneer or cottage cheese, mashed boiled potato, cornflour, cumin powder, garam masala powder, chopped cilantro or coriander leaves and salt. Mix well and make small balls.
  • Heat an appe pan and grease all the moulds.
  • Place the balls in the moulds. Cover with lid and cook on low flame till the balls becomes golden brown.
  • Now turn the balls upside down and cook until golden brown.
  • Remove the pan from heat and keep aside.
  • Soak the almonds in hot water or microwave for 1 minute with water.
  • Grind onions, garlic, ginger and green chilli.
  • Wash the tomatoes. Cut slightly on the top. Make 2 cuts like a cross.
  • Heat water in a pan. When it starts to rolling boil slide the tomatoes in it.Boil for 2 – 3 minutes. You can microwave for 4 minutes on high power.
  • Remove from heat. Dip the tomatoes in cold water and when the tomatoes cool down, peel and grind into a smooth paste.
  • Peel the soaked almonds. And grind it into a smooth paste. You can also grind the almonds with tomatoes.
  • Crush cardamom, cinnamon and cloves in a mortar pestle.
  • Heat oil in a pan. Add bay leaf and crushed cardamom, cinnamon and cloves.
  • Stir and add ground onion, garlic ginger and green chilli. Fry till oil leaves the sides.
  • Add ground tomatoes and almond paste
  • Add cumin powder, coriander powder, turmeric powder and garam masala powder.
  • Saute till the mixture dried up and oil leaves the sides.
  • Add salt and 2 cup water or as require for the gravy.
  • When the gravy starts to boil add all the kofta.
  • Cook on simmer for 8-10 minutes. Taste and adjust the seasoning. Add more warm water if require.
  • At last add a dollop to ghee or clarified butter if using.
  • Garnish with cilantro or coriander leaves and onion rings.Serve with roti, paratha, naan, pulao or steamed rice.

Video

Notes

1. You can add 1 – 2 tablespoon cream if you like.
2. You can add finely chopped onion and garlic paste in the kofta or dumpling mixture.
3. You can use cashew nuts instead of almonds.
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Reader Interactions

Comments

  3. Seriously love the addition of kala channa in kofta, what an incredible nutritious addition to our usual paneer koftas. And that curry is simply irresistible.

    Reply

  4. A very unusual kofta recipe that too without frying..Good job. Going to make it for dinner tomorrow as my SILs are visiting us for Rakhi

    Reply

  5. I never thought of using the appe pan for making koftas! Such a healthy idea:-) and definitely adding the kala chana will make the koftas so much more healthier. One question, was soaking the kala chana overnight made them soft enough for koftas? did you not have to boil the kala chana at all? I am definitely going to try this trick next time I make kofta curry.

    Thanks for sharing

    Reply

    • Thanks a lot Ashima. Yes dear I didn’t boil them. You can boil it if you want. But taste may differ. Soaked kala chana is also very nutritious. Please do try and let me know how it turns out 😍

      Reply

  6. Wow. Paneer and Kala Chana Kofta Curry. Scrumptious and Nutritious recipe. I loved they way you pan fry the koftas. Your recipe is totally healthy and low fat version.

    Reply

  8. Looks so healthy and nutritious yet creamy, rich and delicious. Cooking koftas in paniyaram pan is an added advantage of this healthy recipe. Thanks for sharing such a healthy recipe and brilliant idea of cooking koftas.

    Reply

  10. Combination of kala Chana and paneer is something really unique. The idea of using an appe pan makes again gives this dish a healthy twist. Truly a worth try recipe. Thanks for sharing.

    Reply

  12. The black chana kofta with potato and panner is so innovative di ! Loved the healthy non fried appe pan version and the curry looks very inviting. Awesome share… bookmarking it di .

    Reply

  13. Really they make a wonderful recipe and having used appe pan makes them less oily and healthy. Loved this recipe.

    Reply

  15. Love kala chana recipes, and adding them into kofta recipes sounds so wonderful, thanks for sharing this delicious recipe, one more kofta curry to try this winter 🙂

    Reply

  16. Appam pan is a versatile gadget. Love it. Adding kala channa is interesting and I am sure it imparts a wonderful flavour to the dish.

    Reply

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