Kofta Noor Jahani | Vegetable And Paneer Koftas In Creamy Gravy

Delicious fried (or air-fried) kofte balls made with Potato and Cheese, simmered in creamy gravy, make this kofta noor jahani the absolute favorite Kofta recipe ever. 

This week, we are beginning our usual three-day marathon with a specific theme each week. My theme for the week is cooking recipes of my Favorite Celebrity chef.

For all three days, it has to be a different chef. It is going to be so hard for me to choose the three I really like because I have quite a few favorites. The first chef I chose is Chef Sanjeev Kapoor.

I loved watching Khana khazana even as a young girl, and I still do. He is one chef that I can never grow tired of. This Kofta Noor Jahani recipe has been in my recipe book for a very long time.

I have just made it once or twice before. I made this today after a very long time, and I was wowed by its flavors. I think I wrote this Paneer Kofta recipe from one of his TV show episodes.

Kofta do's and don'ts - 

The procedure is a little lengthy, but the flavors are very clean and simple. Earlier, I made the mistake of dropping the fried koftas in the hot gravy, and I have seen them disappear right in front of my eyes.

Now that I am slightly more refined, I keep my koftas and gravy separately, and just before serving, add them to the warm gravy.

This Vegetable and Paneer kofta freezes very well after frying. To bring it back to life, just heat it up in the oven and then add it to the gravy. I freeze any leftover koftas and on days when I have a little excess gravy (from any subzi), I add these koftas to it. 

Also, I have changed the recipe a little bit here and there. I have noticed in the past that gravy is never sufficient. So I have included tomatoes in the recipes, which are not a part of the original recipe.

In this particular instance, I replaced one potato with a sweet potato. Adding sweet potato made the koftas a little bit sweeter, which we loved. 

How to make the Kofta in the air fryer - 

Ever since I bought the air fryer, I have been using it much more than I thought I would be using it. I tried to make the koftas in the air fryer today, and they came out marvelous. This saves so much hands-on time when cooking.

I followed the exact method to make the kofta and then placed it in the lightly sprayed preheated air fryer basket. I cooked it at 375°F and it took about 13 to 15 minutes for the koftas to be evenly fried. The texture was marvelous, and I don't think I will ever do it any other way now.  

Lately, I have been making so many different recipes of kofta by mixing and matching the recipes. One of the other recipes that has become my favorite is this Cabbage and Paneer Kofta.

Cabbage is such a versatile ingredient, and I see myself using it in many recipes. And as weird as I might sound, my boys are crazy about the classic Malai Kofta recipe. So any Kofta I make has to be called the malai kofta. 

Preparation time - 20 mins
Cooking time - 1 hr
Difficulty level - medium

Ingredients to make Kofta Noor Jahani - Serves 6-8

To make the koftas -

• Potato - 1
• Sweet potato - 1 (if not available, use 1 more potato)
• Paneer - 200 gms (grated)
• Green chilies - 2 (finely chopped)
• Cilantro - a handful (finely chopped)
• Corn flour - 2 tbsp
• Raisins - ¼ cup
• Salt - to taste
• Oil - to deep fry the koftas

For the gravy -

• Onions - 3 large
• Ginger garlic paste - 1 tbsp
• Oil/butter - 3 tbsp
• Turmeric powder - 1 tsp
• Chili powder - 1 tsp
• Garam masala - 1 tsp
• Cashew nuts - ¼ cup
• Tomato - 2 large
• Fresh cream - ½ cup

Procedure to make Kofta Noor Jahani -

To make the koftas -

• Boil the Potato and sweet potato, peel, and mash them. Grate the paneer and add it to the mashed potatoes.

• Add chopped green chilies, cilantro, and salt to the mixture. Also, add the corn flour and mix it to form a smooth dough.

• Make small balls out of the dough and stuff each of the balls with 2 or 3 raisins. Close the balls and keep them aside.

• Heat sufficient oil in a pan and deep fry these koftas until they are golden brown. Add only 3-4 koftas at a time when frying. Overcrowding the pan lowers the temperature of the oil, and koftas could break apart.

• Drain them on a paper towel-lined tray and keep them aside until ready to serve. Also, the koftas could be kept warm in the oven until ready to serve.

To make the gravy -

• Chop the onions into quarters and cook them in a pressure cooker until mushy with just ¼ cup of water. Once cooled a bit, grind it into a smooth paste.

• Soak the cashews in warm water for about 15 minutes. Grind it into a paste with the tomatoes and keep aside.

• In a wide pan, add the oil/butter and heat it. Add the ground onion paste and sauté till the onions are pink.

• Now add the ginger garlic paste and continue to sauté.

• Add the turmeric powder and red chili powder, and cook for 2 more minutes.

• Now add the cashew-tomato mixture and sauté it till the oil floats on top. At this stage, the gravy would be thick and bubbly, so stir constantly to avoid it from sticking to the pan.

• Now add the salt, garam masala, and a cup of water, and simmer for about 10 mins.

• Add the cream and heat it through. Do not let it boil after adding the cream.

To serve the Kofta Noor Jahani -

• When ready to serve, place the koftas in the serving dish and add the warm gravy on top. Add just enough gravy to immerse the koftas.

• Serve the Kofta Noor Jahani with parathas or rice!

More Kid-Friendly Recipes

Recipe

Vegetable and Paneer Kofta | Kofta Noor Jahani

Delicious fried (or air fried) kofte balls made with Potato and Cheese simmered in creamy gravy makes this the absolute favorite Kofta recipe ever. 

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Diet: Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 Servings

Calories: 457kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Blender
• ▢
  grater
• ▢
  Heavy Pan
• ▢
  Tray
• ▢
  saute pan
• ▢
  Pressure Cooker
• ▢
  Wide pan

Ingredients

To make the koftas -

• ▢ 1 Potato
• ▢ 1 Sweet potato if not available use 1 more potato
• ▢ 200 gms Paneer grated
• ▢ 2 Green chilies finely chopped
• ▢ 3 tablespoon Cilantro a handful - finely chopped
• ▢ 2 tablespoon Corn flour
• ▢ ¼ cup Raisins
• ▢ Salt to taste
• ▢ Oil to deep fry the koftas

For the gravy

• ▢ 3 Onions large
• ▢ 1 tablespoon Ginger garlic paste
• ▢ 3 tablespoon Oil / butter
• ▢ 1 teaspoon Turmeric powder
• ▢ 1 teaspoon Chili powder
• ▢ 1 teaspoon Garam masala
• ▢ ¼ cup Cashew nuts
• ▢ 2 Tomato large
• ▢ ½ cup Fresh cream

Instructions

To make the koftas -

• Boil the Potato and sweet potato, peel them and mash them. Grate the paneer and add it to the mashed potato.
• Add chopped green chilies, cilantro and salt to the mixture. Also add the corn flour and mix it to form smooth dough.
• Make small balls out of the dough and stuff each of the balls with 2 or 3 raisins. Close the balls and keep it aside.
• Heat sufficient oil in a pan and deep fry these koftas until they are golden brown. Add only 3-4 koftas at a time when frying. Overcrowding the pan lowers the temperature of the oil and koftas could break apart.
• Drain them on a paper towel lined tray and keep aside until ready to serve. Also the koftas could be kept warm in the oven until ready to serve.

To make the gravy -

• Chop the onions into quarter and cook it in a pressure cooker until mushy with just ¼ cup of water. Once cooled a bit grind it into a smooth paste.
• Soak the cashews in warm water for about 15 mins. Grind it into a paste with the tomatoes and keep aside.
• In a wide pan, add the oil/butter and heat it. Add the ground onion paste and sauté till the onions are pink.
• Now add the ginger garlic paste and continue to sauté.
• Add the turmeric powder, red chili powder and cook for 2 more minutes.
• Now add the cashew-tomato mixture and sauté it till the oil floats on top. At this stage the gravy would be thick and bubbly, so stir constantly to avoid it from sticking to the pan.
• Now add the salt, garam masala and a cup of water and simmer for about 10 mins.
• Add the cream and heat it through. Do not let it boil after adding the cream.

To serve the Kofta Noor Jahani -

• When ready to serve, place the koftas in the serving dish and add the warm gravy on top. Add just enough gravy to immerse the koftas.
• Serve the Kofta Noor Jahani with parathas or rice!

Nutrition

Calories: 457kcal | Carbohydrates: 32g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 100mg | Potassium: 574mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6091IU | Vitamin C: 20mg | Calcium: 211mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!