Paneer Kofta
This Paneer Kofta recipe uses skimmed milk paneer, which is a low-fat and high-protein ingredient, making it ideal for weight loss. Paneer Kofta is an Indian curry made with paneer (cottage cheese) balls and a creamy tomato-based sauce. This gluten-free recipe is suitable for vegetarians and is an excellent source of protein and calcium. It is also a good source of dietary fiber and provides a healthy dose of vitamins and minerals. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
184 kcal
Protein
8 g
Carbs
19 g
Fat
9 g
Fiber
3 g
Ingredients
Besan (chickpea flour)
0.5 small cup (50g)
Cumin Powder
1.5 tsp (3g)
Coriander Powder
2 tsp (4g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 cup (200g)
Ginger Paste
0.5 tbsp (7.5g)
Garlic paste
0.5 tbsp (7.5g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Paneer Homemade (Toned milk)
0.5 crumbled, cup (100g)
Instructions
Preparation
In a mixing bowl, mix crumbled paneer, besan, ginger-garlic paste, and salt. Mix well.
Make small balls from the mixture and place them on a plate.
Preheat the air fryer to 350°F (180°C).
Spray the air fryer basket with cooking spray.
Place the paneer balls in the air fryer basket and spray them with cooking spray.
Air fry the paneer balls for 10-12 minutes, flipping them halfway through until they are golden brown and crispy.
Cooking Steps
In a pan, heat oil over medium flame, add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, cumin powder, turmeric powder, garam masala, and salt. Stir well.
Add water and mix well.
Cover the pan with a lid and let the gravy cook for 7-8 minutes over medium heat.
Add the paneer koftas to the gravy and let it cook for another 5-10 minutes.
Garnish with fresh coriander leaves and serve hot.