Paneer Kofta & Potato Curry
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Paneer kofta dumplings in a spiced potato curry. These golden fried dumplings soak up the flavorful masala for a rich and comforting vegetarian dish.
Ingredients
- 226 g paneer
- 29.6 ml cornflour
- 1.23 ml ground turmeric
- 1.23 ml chilli powder
- 2.46 ml salt
- 29.6 ml water
- 88.7 ml vegetable oil
- 44.4 ml vegetable oil
- 2 bay leaves
- 4.93 ml cumin seeds
- 1 green chilli finely chopped
- 5 fresh ginger peeled and finely chopped
- 200 g chopped tomatoes
- 4.93 ml salt
- 4.93 ml sugar
- 9.86 ml ground cumin
- 2.46 ml ground turmeric
- 4.93 ml ground coriander
- 150 g white potato peeled and chopped into 2.5cm/1in chunks
- 200 ml water
- 4.93 ml garam masala
- 0.5 lemon juice of
- 1 bunch coriander leaves and stems finely chopped
Nutrition (per serving, estimated)
Estimated based off 17 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 71.2 mg
- Iron: 4.24 mg
- Magnesium: 56.8 mg
- Phosphorus: 121 mg
- Potassium: 759 mg
- Zinc: 0.82 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 226 g paneer
- 29.6 ml cornflour
- 1.23 ml ground turmeric
- 1.23 ml chilli powder
- 2.46 ml salt
- 29.6 ml water
- 88.7 ml vegetable oil
- 44.4 ml vegetable oil
- 2 bay leaves
- 4.93 ml cumin seeds
- 200 g chopped tomatoes
- 4.93 ml salt
- 4.93 ml sugar
- 9.86 ml ground cumin
- 2.46 ml ground turmeric
- 4.93 ml ground coriander
- 200 ml water
- 4.93 ml garam masala
Prepare
- 1 green chilli, finely chopped
- 5 fresh ginger, peeled and finely chopped
- 150 g white potato, peeled and chopped into 2.5cm/1in chunks
- 0.5 lemon, juice of
- 1 bunch coriander, leaves and stems finely chopped
Let's Cook
-
Step 1.
Grate the paneer onto a large plate. Add the cornflour, turmeric, chilli powder, salt, and water. Mix together with your hands, squeezing until well combined. Divide the mixture into 12 equal-size balls and set aside.
-
Step 2.
Heat 3 tbsp vegetable oil in a saucepan with a lid over medium heat. Add the bay leaves and cumin seeds and fry until the seeds are dark brown, about 1 minute. Add the finely chopped green chilli and ginger; cook for 2–3 minutes until fragrant. Stir in the chopped tomatoes, salt, sugar, ground cumin, turmeric, and ground coriander. Add the potato chunks and 200ml water. Cover and cook for 15–20 minutes, or until the potatoes are tender.
-
Step 3.
While the curry simmers, heat 6 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. Add the paneer kofta balls and cook for 4–5 minutes, turning them occasionally, until browned all over. Remove from the pan and set aside.
-
Step 4.
Once the potatoes are cooked, add the fried paneer kofta to the curry. If the curry seems dry, add a splash more water. Stir in the garam masala and lemon juice. Garnish with chopped coriander leaves and stems. Serve immediately.