Cheese Kofta is fried balls of Indian paneer cheese in an aromatic gravy that originates from northern India and is typically rich in character for the region.
Cheese kofta is perfumed with rose water and “kasoori” or dried fenugreek leaves, while being rich with cream and cheese. A dieters nightmare but a foodies dream!
Paneer is buffalo cheese that is unpasteurised so needs to be cooked thoroughly. You can buy paneer in the UK but Tofu can be used also as a replacement. The other main ingredient in a cheese kofta is potato, which has been completely cooked until soft in advance.
Potato: 1 medium sized approx 5cm diameter or half the size of your fist
Paneer: The same volume as potato
Corn Flour: 2 tblsp
Coriander seed powder: 1/2 tsp
Mixed masala powder (also called meat masala in the shops): 1/2 tsp
Salt: 3 pinches
“Fundamental sauce”: 5 tblsp
Mixed/ meat masala powder: 1/2 tsp
Curry powder: 1/3 tsp
Coriander seed powder: 1/3 tsp
Kasoori Methi (dried fenugreek leaf): 1/2 tsp
Single cream: 50 ml or 1/5 cup
Rosewater: 8 drops (this enhances the perfumed flavour but is not a show stopper if left out)
Coriander (fresh leaf): 1 tblsp
salt and chilli power: to taste
Grate the paneer and potato and mix together. Add the corn flour and Cheese kofta spices (see ingredients) and with yours hands make 2-3 soft balls that are slightly fatter in width than height that are approx 5cm in width and 4cm in height.
Cover each Cheese kofta ball in a light dusting of corn flour in your hands and add to a hot pan that is filled with enough oil to deep fry the koftas. Preheat the oil until hot and the oil has started to smoke.
Fry the Cheese koftas on a high heat for 10 minutes until golden brown on the outside. Take them off the heat and lightly squeeze them to ensure they are still soft.
Skewer one to make sure it is hot all the way through and set aside until the gravy is ready.
Add the kasoori to the cream and set aside.d. For the gravy add the fundamental sauce to a medium hot pan and cook until bubbling.
Add the masala, coriander and curry powder, then cook for 5 minutes. Add the cream and cook for a further 3 minutes until boiling. Add the rosewater and immediately afterwards add the koftas.
Cook for 1 minute spooning the gravy over the koftas.
To serve spoon out a kofta in to each dish or plate and spoon over the gravy evenly between them both. Grate some fresh paneer over the top and add fresh coriander to finish.