Creamy Hariyali Paneer Kofta



Creamy Hariyali Paneer Kofta is a rich and flavorful North Indian-style curry made with soft paneer kofta balls cooked in a luscious green gravy. The combination of fresh coriander, creamy curd, and cashews creates a smooth, mildly spiced sauce that pairs beautifully with Indian breads and rice. This recipe is cooked in an appe pan instead of deep-frying, making it a lighter yet equally delicious option.

Recipe Highlights

  • Soft and delicious paneer kofta cooked without deep-frying
  • Rich, creamy gravy made with curd, cashews, and fresh coriander
  • Packed with fresh herb flavor and mild spices
  • Perfect for festive meals or special family dinners
  • Ready with simple, everyday ingredients
  • High in protein from paneer and curd
  • Tastes great with both Indian breads and rice

Ingredients

For the Paneer Balls

  • 200 g paneer, grated
  • 1 small capsicum, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp paprika

For the Gravy

  • 1 cup curd
  • 8–10 cashews
  • 4–5 garlic cloves
  • A handful of fresh coriander leaves
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • Fresh cream, for garnish

Method

  1. In a bowl, combine the grated paneer, chopped capsicum, salt, black pepper, and paprika. Mix well until everything is evenly combined.

  2. Shape the mixture into small balls. Place them in an appe pan and cook over medium heat, turning occasionally, until they are lightly golden and cooked through on all sides. Set aside.

  3. Blend together the curd, cashews, garlic, and fresh coriander leaves until smooth and creamy.

  4. Heat oil in a pan and add the cumin seeds. Let them splutter.

  5. Pour in the blended curd mixture and sauté on low to medium heat, stirring continuously until it thickens slightly.

  6. Add the red chilli powder and crushed kasuri methi. Mix well and cook for another 2–3 minutes.

  7. Gently add the cooked paneer balls to the gravy and simmer for 2–3 minutes so they absorb the flavours.

  8. Garnish with a drizzle of fresh cream and serve hot.

Serving Suggestions

Serve Creamy Hariyali Paneer Kofta hot with naan, butter roti, tandoori roti, lachha paratha, jeera rice, or vegetable pulao. Pair it with sliced onions, cucumber salad, and a glass of chilled buttermilk for a complete meal.

Tips for Best Results

  • Use fresh, soft paneer for tender and moist kofta.
  • Finely chop the capsicum so the kofta hold their shape well.
  • Cook the kofta on medium heat for even browning.
  • Blend the gravy until completely smooth for a restaurant-style texture.
  • Keep the flame low while cooking the curd mixture to prevent curdling.
  • Stir the gravy continuously after adding the curd mixture.
  • Add the kofta just before serving to keep them soft and prevent breaking.
  • Finish with fresh cream and a sprinkle of kasuri methi for enhanced flavor and aroma.

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