Chanar Kofta Curry (Indian Cottage Cheese Fried Ball Curry)

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‘Chanar Kofta Curry’ is nothing but a different version of ‘Chanar Dalna’. ‘Chanar Dalna’ is Indian cottage cheese curry with potato. Though in this recipe I have used potato and made the curry a little thin. This is a no onion – no garlic recipe ideal for veg days. This is my Grandma’s recipe that Maa also follows. This is a spicy yet mildly sweetened curry recipe which goes very well with Pulao or Fried Rice. Serve ‘Chanar Kofta Curry’ with Vegetable Pulao or Vegetable Fried Rice or Peas Pulao or may be with simple roti or paratha ……

Ingredients to serve 4

For making Kofta:

  • Chenna / Paneer / Indian Cottage Cheese – 400 gms
  • Red Chilli Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Sugar – 1 tsp
  • Salt – To taste
  • All Purpose Flour – 3-4 Tbsp
  • Vegetable Oil – For frying

For making the Curry:

  • Potato – 1 (Cubed)
  • Bay Leaf – 1
  • Dry Whole Red Chilli – 1
  • Cumin Seeds – 1 tsp
  • Ginger Paste – 1 Tbsp
  • Tomato Puree – 3 Tbsp
  • Coriander Powder – ½ tsp
  • Cumin Powder – ¾ tsp
  • Red Chilli Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Oil – 2-3 tsp
  • Ghee – 1 tsp
  • Salt – To taste

Steps:

  1. Mash the ‘Chenna’ or ‘Paneer’ into a smooth paste. Add all ingredients mentioned under for making kofta (add only 1 Tbsp flour).
  2. Divide the dough into small lemon size ball.
  3. Now roll them on flour. Press them lightly to shape them like a ‘kofta’ or ‘tikki’. If you wish you can keep the shape of a lemon too, as I did.
  4. Heat oil in a pan. Shallow fry the koftas till golden brown on both sides.
  5. Fry the potato cubes and keep aside.
  6. Discard excess oil and temper the oil with bay leaf, cumin seeds and red chilli.
  7. Next add ginger paste and fry till raw smell goes off.
  8. Add tomato puree and all the dry masala powders except garam masala. Add a little water to prevent the masala from burning.
  9. Add water, fried potatoes and adjust salt.
  10. When the gravy starts to boil add garam masala powder. Cover and cook till the potatoes are done.
  11. Remove the cover and add the koftas. Drizzle 1 tsp of ghee and remove from heat. Cover and rest for 5-6 minutes. Serve immediately.

Note:

~ If you are not serving the curry immediately, do not put the fried koftas in the gravy. Keep the koftas and gravy separately. Warm the gravy with the koftas just before serving. Else the koftas will become soggy and will break.

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