Make Some Extra Cheesy Koftas For A Hearty Dinner This Week

Treat yourself to a comforting meal with extra cheesy koftas this week. These delicious kofta balls, made with a blend of paneer, mozzarella, and spices, offer a rich, indulgent flavour in every bite.

Britannia The Laughing Cow

Updated Nov 5, 2024, 02:54 PM IST

Indian cuisine has a rich history in vegetarian delicacies, and there are a few so rich and delicious that they’ve become fan favorites over the years. The term "kofta" has its roots in the Persian language, reflecting the dish's ties to ancient Persian culinary traditions. Derived from the Persian verb koftan, meaning "to grind" or "to pound," it highlights the traditional method used in preparing kofta, where meat or other ingredients are finely ground or minced before being shaped into balls. This etymology emphasizes the dish's historical significance and its influence on Persian gastronomy.

Originally, "kofta" referred to minced meat but over time, the meaning of the term has expanded across various culinary traditions to include vegetarian versions, where the 'ground' component can be made from vegetables, paneer, or legumes. Today, cheesy koftas are just as widely loved and whether, in a rich spicy gravy or a creamy malai sauce, they make for the perfect decadent meal.

Cheese Kofta Recipe - Serves 6

Prep time: 20 mins, Cooking time: 30 mins

Cheesy koftas in a rich flavourful gravy laced with the pull of Britannia The Laughing Mozzarella Cheese - Diced make for the perfect decadent dinner.

Ingredients

For the Koftas:

Quantity	Ingredients
200 g	Paneer, grated
100 g	Britannia The Laughing Mozzarella Cheese - Diced
2	Medium-sized potatoes, boiled and mashed
2 tbsp	Cornflour
1 tsp	Ginger-green chilli paste
1 tsp	Garam masala
1/2 tsp	Cumin powder
To taste	Salt
As needed	Oil for frying

For the Gravy:

Quantity	Ingredients
2	Medium onions, chopped
2	Medium tomatoes, pureed
1 tbsp	Ginger-garlic paste
1 tsp	Cumin seeds
1/2 tsp	Turmeric powder
1 tsp	Red chilli powder
1 tsp	Coriander powder
1/2 tsp	Garam masala
1/2 cup	Fresh cream
2 tbsp	Oil
To taste	Salt
As needed	Fresh coriander, for garnish

Method

Britannia The Laughing Mozzarella Cheese - Diced

Divide the mixture into small, equal-sized balls. Ensure they are firm and smooth, pressing gently to avoid cracks.

Heat oil in a deep frying pan over medium heat. Fry the koftas in batches until golden brown. Drain on paper towels and set aside.

Heat 2 tbsp oil in a pan and add 1 tsp cumin seeds. Once they splutter, add 1 tbsp ginger-garlic paste and sauté for a minute. Add the chopped onions and cook until golden brown.

Stir in the pureed tomatoes, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, and salt. Cook until the oil separates from the masala.

Add 1/2 cup fresh cream and 1/2 tsp garam masala to the gravy, stirring well. Simmer for 5 minutes until the gravy thickens.

Gently add the fried koftas to the gravy. Simmer for 2-3 minutes, allowing the koftas to absorb the flavours. Garnish with fresh coriander and serve hot with naan or rice.

Cheesy Koftas

Cheese Koftas

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