| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 289 | 16g | 9g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 11g | 0.75g |
Why I Love Indian Aloo Paneer Kofta Curry
When it comes to my love for the Aloo Paneer Kofta Curry, it’s an intriguing jaunt to a new culinary destination mixing a vibrant palette of flavors. This Indian delight -the Aloo Paneer Kofta Curry- quite beautifully mirrors my gastronomic philosophy of marrying contrasting culinary cultures, just as I venerate Afro-Southern fusion.
The Harmony of Multicultural Flavors
Being raised in Atlanta by parents of Nigerian descent has gifted me with an appreciation for a wide array of tastes and textures. This dish, though not of Nigerian or Southern origin, strikes a delightful balance, akin to the delicate yet pronounced flavors I grew up with. The red chili powder, ginger paste, and garam masala in the curry, are reminiscent of the spice-laden West African meals my parents would craft, adding an unexpected yet welcome familiarity to this Indian classic.
A Nod To Cuisine Royalty
While there isn’t a specific chef who inspired this recipe, the intense flavors often associated with the dishes helmed by Indian master chef Sanjeev Kapoor strongly inform my approach to crafting this curry. Kapoor’s blend of techniques and ingredients has redefined Indian cuisine, highlighting its international appeal, much like what I aim with my Afro-Southern fusion recipes.
The creamy texture of the koftas in this plate, lushly coated with the buttery and aromatic curry, has an incredible parallel with Nigeria’s ‘Egusi Soup’, a popular West African dish made with melon seeds and often served with assorted meat. Both dishes, despite their geographical differences, share attributes that mirror my own cultural blend.
Recipe Pairings & Complementary Dishes
While Aloo Paneer Kofta Curry is perfect as it is, its flavors bloom even more when paired with complementary dishes. It would pair delightfully with Jasmine Rice or homemade Naan bread. The mild flavors of the rice or the naan perfectly balance the intensity of the curry, creating a meal made in food heaven.
To round off this culinary journey, a sweet lassi, a popular traditional dahi-based Indian drink, could serve as an excellent palette cleanser, leaving a satisfying endnote to an explosive meal.
Rest assured, every bite into the Aloo Paneer Kofta Curry would translate into an unparalleled gastronomic experience, fusing warmth, spice, and a world of flavors onto your plate.
What You’ll Need
- 2 cups grated paneer
- 2 medium sized potatoes, boiled and mashed
- 2 tablespoons cornflour
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Vegetable oil for deep frying
- 2 onions, finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 ripe tomatoes, pureed
- 1/2 cup cashew nut paste
- 1 teaspoon cumin seeds
- 1.5 teaspoons coriander powder
- 1.5 teaspoons garam masala powder
- 2 tablespoons fresh cream
- 2 tablespoons butter
- Chopped cilantro for garnish
Method
Step One
Combine the grated paneer, mashed potatoes, cornflour, red chili powder, turmeric powder, and salt in a large bowl. Mix well until a firm dough forms. Divide this mixture into equal portions and shape each one into a smooth ball.
Step Two
Heat the vegetable oil in a deep frying pan or kadai. Carefully drop each ball into the hot oil and deep fry them until they are golden brown. Remove with a slotted spoon and drain on kitchen paper towels. These are your paneer and potato koftas.
Step Three
In a separate pan, heat the butter over medium heat. Once it has melted, add the cumin seeds. Allow them to sizzle for a few seconds before adding the chopped onions. Saute until the onions become soft and golden brown.
Step Four
Add the ginger paste and garlic paste to the pan and stir well. Cook for a couple of minutes, then add the pureed tomatoes. Cook until the tomatoes are fully blended in and the oil separates from the sides of the mixture.
Step Five
Add the cashew nut paste, coriander powder, garam masala powder, and salt to the pan. Cook over low heat, stirring continuously, for another five minutes.
Step Six
Add the cream to the pan and stir well. Let the mixture simmer for a few more minutes until it thickens slightly. This is your curry base.
Step Seven
Gently place the paneer and potato koftas into the curry base. Let them simmer for a few more minutes until they are heated through. Be careful not to stir too much, as the koftas are delicate and might break.
Step Eight
Once the koftas are heated through, remove the pan from the heat. Garnish the Aloo Paneer Kofta Curry with the chopped cilantro before serving. Enjoy it hot with naan or rice.
