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Paneer Kala Chana Kofta Curry

Sujata Roy
Paneer kala chana kofta curry or cottage cheese black chickpea dumpling in gravy.A delicious and flavourful curry. 
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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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