Baked Paneer Kofta in Creamy Tomato Gravy
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Malai Kofta, the classic North Indian dish of paneer and potato balls in a rich, creamy gravy, is often avoided due to deep-frying and heavy cream. DietGhar's version bakes the koftas to golden perfection and uses a light, cashew-based gravy that's still luxuriously creamy but much lighter. This recipe brings you the same melt-in-your-mouth experience without the guilt. Perfect for a special dinner that aligns with your health goals.
Ingredients
How to Make It
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly brush with oil.
In a bowl, mix grated paneer, potatoes, cornflour, red chilli powder, garam masala, and salt. Knead into a smooth dough.
Divide the mixture into 12 equal portions. Flatten each portion, place a few chopped cashews and raisins in the center, and shape into smooth balls.
Place the koftas on the prepared baking sheet, brush lightly with oil, and bake for 20-25 minutes, turning halfway, until golden brown.
Meanwhile, heat a non-stick pan and dry roast the chopped onion until lightly browned. Add ginger-garlic paste and sauté for a minute.
Add tomato puree and cook until the raw smell disappears, about 5 minutes.
Add turmeric, coriander powder, cumin powder, Kashmiri red chilli powder, and garam masala. Mix well and cook for 2 minutes.
Add cashew paste and cook for another 3-4 minutes, stirring continuously, until the oil separates.
Add sugar (if using), salt, and water. Simmer for 5-7 minutes until the gravy thickens to a creamy consistency.
Stir in crushed kasuri methi and low-fat cream (if using). Mix well.
Gently place the baked koftas in the gravy and simmer for 2 minutes. Be careful not to break them.
Garnish with chopped coriander leaves and serve hot with roti or brown rice.
Nutrition per serving
* Approximate values per serving
Health Benefits
This baked version of Malai Kofta reduces the overall fat content significantly by avoiding deep-frying. Paneer provides high-quality protein and calcium, while cashews add healthy monounsaturated fats. The tomato-based gravy is rich in lycopene and vitamin C. Potatoes add fibre and potassium. This dish is a balanced meal when paired with whole grains, making it suitable for weight management and heart health.
Pro Tips
- →Ensure the paneer and potato mixture is not too moist; if it is, add a little more cornflour.
- →Bake the koftas on parchment paper to prevent sticking and to use minimal oil.
- →For a richer gravy, you can add a tablespoon of cashew paste more, but adjust calories accordingly.
- →If you prefer a smoother gravy, blend the cooked onion-tomato mixture before adding cashew paste.
- →Serve immediately after adding koftas to the gravy to prevent them from becoming soggy.
Variations
- 1Add grated carrots or beetroot to the kofta mixture for extra nutrition and color.
- 2Use sweet potato instead of regular potato for a lower glycemic index.
- 3For a vegan version, replace paneer with firm tofu and use coconut cream instead of dairy cream.
- 4Add a pinch of saffron to the gravy for a royal twist.
Frequently Asked Questions
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