Paneer Jardaloo Kofte – Culinary delight

Paneer Jardaloo Kofte – Vegetable recipes

aloo-paneer-kofta-cooking recipes naureloc


  • Cottage cheese – 200 gms grated
  • Dried Apricots – 7-8 soaked seeded and chopped
  • Potatoes – 2 medium boiled,peeled and grated
  • Corn flour – 1 1/2 tsp
  • Green chilli – 1 finely chopped
  • Grated ginger – 1/2 tsp
  • Lemon juice – 1/2 tsp
  • Coriander leaves – 2 chopped tsp
  • Salt to taste
  • Rice bran oil to deep fry

For gravy

  • Rice bran oil – 2 to 3 tsp
  • Onions – 2 medium finely chopped
  • Tomatoes – 3 medium roughly chopped
  • Cashewnuts – 10-12
  • Ginger garlic paste – 1 tsp
  • Coriander powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Salt to taste
  • Cream – Half cup to garnish
  • Garam masala powder – a pinch
  • Green Cardamom powder – a pinch
  • Chopped fresh coriander leaves – 2 tsp

Paneer Jardaloo Kofte Preparation Method

  • Put grated cottage cheese, grated potatoes,corn flour,green chilly,ginger,lemon juice,coriander leaves and salt in a large bowl and mix to a smooth mixture.
  • Grease your palms with oil and divide mixture into six to eight equal portions and roll them into balls.
  • Press each ball slightly between you palm to flatten,place some chopped apricots in the centre,bring in the edges and seal.
  • Shape them into balls again,
  • Heat sufficient rice brain oil in a deep pan over medium flame, slide in three to four balls at a time and deep-fry till golden and crisp.
  • Drain on an absorbent paper
  • To make the gravy,heat rice bran oil in a pan,add onions and saute till golden brown.
  • Add tomatoes and saute till pulpy.
  • Add cashewnuts, ginger-garlic paste,turmeric powder,coriander powder and red chilli powder and saute well.
  • Add salt and mix well
  • Transfer this mixture into a mixture jar and grind to a paste with a little water.
  • Transfer the gravy into a pan and cook for four to five minutes.
  • Add cream,garam masala powder cardamom powder and mix well.
  • Place the koftas in a serving bowl and pour the gravy over them
  • Garnish with some cream and coriander leaves serve hot