Aloo Paneer Kofta

Let’s dive into the delightful world of Aloo Paneer Kofta! Imagine the kitchen filled with the aromatic dance of spices, the sizzling sound of ingredients coming together and the anticipation of creating a dish that will tantalize taste buds. Aloo Paneer kofta, a culinary masterpiece seamlessly combines the humble potato and the rich paneer transcending ordinary meals into a symphony of flavors.

Picture yourself carefully crafting the koftas, each one a labor of love. The potatoes, boiled to perfection, are mashed and mixed with the velvety paneer. As you mold them into delicate balls, you can’t help but appreciate the simplicity and yet profound impact of these two ingredients. The paneer, with its creamy texture and the potatoes, with their earthy essence, blend seamlessly, promising a delightful burst of flavor in every bite.

Now, let’s talk about the spices. The kitchen is alive with the warm aroma of coriander, garlic and ginger. These herbs, carefully measured and added to the kofta mixture, elevate the dish to new heights. It’s not just a meal, it’s a sensory experience, a journey through the rich tapestry of Indian cuisine.

As you pan-fry the koftas, the golden brown exterior begins to form, creating a crisp contrast to the tender interior. The sound of sizzling oil is music to your ears, a prelude to the symphony of flavors awaiting your taste buds.

Finally, as you serve the Aloo Paneer Kofta, garnished with fresh coriander leaves and a sprinkle of love, you can’t help but marvel at the masterpiece you’ve created. It’s not just a dish, it’s a celebration of culinary craftsmanship, a testament to the magic that happens when simple ingredients are treated with care and respect.

So, there you have it, the journey of aloo paneer kofta, from the initial mingling of potatoes and paneer to the final presentation on a plate. It’s not just a meal, it’s a culinary adventure, a story told through the language of spices and textures, a tale that leaves a lasting impression on anyone lucky enough to savor its essence.

Aaloo Paneer Kofta

Delicious Snack - Aaloo Paneer Kofta

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine North Indian

Servings 3 people

Ingredients

  

1x2x3x

• 1 cup paneer crumbled fine
• 1 potato peeled and boiled
• 1 carrot peeled and boiled
• 2 cloves garlic minced
• ginger grated A small piece
• 1 tsp red chilli powder
• 2 green chillies, sliced into thin discs
• hing A pinch
• 8-10 nos cashew nuts broken into small pieces
• 1 tsp coriander powder
• coriander leaves / cilantro a bunch
• 1/4 cup cornflour for dusting optional
• Oil deep frying
• Salt to taste

Instructions

 

• Mash the boiled potato and carrot together until there are no lumps.
  
• Add the rest of the ingredients to this mixture (except corn flour and oil).
  
• Mix well with fingertips until it's a homogenous, damp mixture. The moisture from the potato and carrot should be enough to bring it together. Don't add any water.
  
• Roll into small lime-sized balls.
  
• Dust with corn flour. This is an optional step because I didn't find much difference in texture between these and the ones I didn't dust. Also, if you leave them plain, the oil stays clear and doesn't leave a white layer on the koftas.
  
• Heat a pan and add enough oil to submerge the koftas half way. You can deep fry the koftas but it's really not necessary. You can also
  
• use a paniyaram pan to do the frying
  
• . Gently place the koftas in the hot oil.
• Turn gently when golden brown on one side. Keep the fire medium low to ensure the inside is cooked too.
• Drain on to paper towels and serve hot with ketchup or mint chutney.

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