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Shahi Paneer Kofta with Chef’s special twist
The first mention of Kofta recipes is recorded in earliest Arab cookbooks. In India, it was first introduced by the Mughals and Nargisi Kofta used to be a regular dish prepared in the Royal Kitchens. While Kofta means balls, the word Shahi refers to the rich ingredients that were traditionally used like ghee, dry fruits, cream etc for making the stuffing for the Koftas. In India, Kofta curries feature in almost all wedding, festival or celebration menus)
In this recipe I am using Del Monte Olive Pomace Oil and giving my own twist to the recipe with a cinnamon flavoured smoke.
This Olive Pomace Oil gas a high smoking point and ensures minimal change in the taste of the preparation and is ideal for Indian cooking including deep frying and sauteing. Try this oil for your everyday cooking.
The Recipe - Shahi Paneer Kofta
Ingredients & Method
Oil for deep frying the koftas & for gravy preparation
• Del Monte Olive Pomace Oil
Ingredients for the dough
• Paneer, grated
• Maida
• Salt
• Black Pepper
Ingredients for the filling for the koftas
• Apricots
• Almonds
• Raisins
• Chopped pistachios
• Melon seeds
• Mawa
Preparation Method 1
• Take the paneer, maida, salt and pepper and make a dough.
Method 2 – paneer balls
• Chop all the dry fruits and chop on a chopping board
• Add the melon seeds and mawa and mix well
• Make small balls
Method 3 – Outer Casing & frying of the koftas
• Take small portion from the dough and flatten on your palm as shown and put the paneer balls inside and cover it properly as an outer casing
• Roll the balls now on a bed of maida so that they don’t break while frying
• Heat oil in a kadai and deep fry the paneer balls till golden brown
Ingredients for the gravy
• Bay Leaf
• Cinnamon
• Cardamom
• Black Pepper Corns
• Dry red chillies
• Coriander stems
Chopped tomatoes
• Cashew nuts
• A piece of ginger
• Del Monte Olive Pomace Oil
• Beaten Curd
• Cream
• Salt
• Garam masala
• Sugar

Method: Step 1
In a mixer grinder take cinnamon, cardamom, black pepper corns, dry red chillies, coriander stems, chopped tomatoes, cashew nuts, a piece of ginger and grind to a fine paste.
Step 2
• Heat oil in a pan
• Add the paste and add some water to adjust the consistency and mix well
• Add some garam masala and salt to the gravy & mix well
• Add some beaten curd and a dollop of cream and mix well
• Add sugar to balance the flavour
• Add the koftas to the gravy and cook for a while
Chef’s Special Tweak
• Place a cinnamon stick on gas and burn it
• Put the koftas in a serving container
• Put one cinnamon stick on the koftas and then place the burning stick on top
• Pour some olive oil on the burning stick so it gives out more smoke
• Cover with a lid for a while so that the preparation will have a lovely smoky cinnamon flavour
Served with steamed rice.