You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Sabzi > Paneer Koftas in Curd Gravy Paneer Koftas in Curd Gravy by Tarla Dalal The moment you think of paneer kofta, the first thing that comes to mind is tangy tomato gravy. While the koftas do taste awesome when topped with pungent tomato-based sauces, you will be amazed by the brilliance of this unique combination with a curd-based gravy! The mildly-spiced curd gravy thickened with besan complements the succulent paneer koftas very well in taste and texture, while the green peas enhances the visual appeal of the Paneer Koftas in Curd Gravy. 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CokkBooks Close 17 Jun 2021 This recipe has been viewed 38156 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD Paneer Koftas in Curd Gravy recipe - How to make Paneer Koftas in Curd Gravy Tags Rajasthani SabziSabzis with GraviesIndian PartyNon Stick Kadai Veg Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings Show me for servings Ingredients 1 cup boiled green peasFor The Paneer Koftas1 cup grated paneer (cottage cheese)1 1/2 tbsp plain flour (maida) a pinch of soda-bi-carb1 tsp finely chopped green chillies2 tbsp finely chopped coriander (dhania) salt to taste oil for deep-fryingFor The Curd Gravy1/2 cup whisked curds (dahi)1 tsp besan (bengal gram flour)1/4 tsp turmeric powder (haldi)1 1/2 tsp chilli powder1 tsp ghee1/2 cumin seeds (jeera)1 tsp finely chopped green chillies salt to tasteFor The Garnish1 tbsp finely chopped coriander (dhania) Method For the paneer koftasFor the paneer koftasCombine all the ingredients in a deep bowl and mix well.Divide the mixture into 10 equal portions and shape portion into round balls.Heat the oil in a deep non-stick kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside.For the curd gravyFor the curd gravyCombine the curds, besan, turmeric powder, chilli powder and ¾ cup of water in a deep bowl, mix well and keep aside.Heat the ghee in a non-stick kadhai and add the cumin seeds.When the seeds crackle, add the curds mixture, green peas, green chillies and salt and mix well. Cook on a slow flame for 2 minutes, while stirring continuously. Keep aside.How to proceedHow to proceedJust before serving, add the paneer koftas to the curd gravy mix gently and cook on a medium flame for another minute.Serve immediately garnished with coriander. Nutrient values (Abbrv) per servingEnergy314 calProtein9.4 gCarbohydrates13.3 gFiber3.3 gFat24.3 gCholesterol4 mgSodium9.6 mgClick here to view calories for Paneer Koftas in Curd Gravy