Some dishes whisper comfort. Others command the table.
Chef Ajay Chopra’s Hazelnut Kofta with Parmesan–Hazelnut Yakhni does both by bringing together the slow, aromatic depth of a traditional yakhni with the quiet
luxury of toasted Turkish hazelnuts and aged Parmesan. The result is unexpected yet deeply familiar: a vegetarian kofta that feels indulgent without heaviness, layered with texture, warmth and gentle spice.
Here, paneer becomes plush and delicate, enriched with khoya and fragrant spices, then rolled in crushed hazelnuts for a crisp, nutty crust. The gravy – a velvety blend of curd, caramelised onions, roasted hazelnuts and Parmesan – borrows from Kashmiri yakhni traditions while adding a modern, almost continental richness.
Hazelnut Kofta with Parmesan–Hazelnut Yakhni
By Chef Ajay Chopra for Turkish Hazelnut
A. Kofta Stuffing
Ingredients
- Paneer (crumbled)- 200 g
- Ginger (finely chopped)- 80 g
- Green chilli (finely chopped)- 4 g
- Fried hazelnut (chopped)- 2 g
- Fried raisins (chopped)- 1 g
- Salt- 25 g
- Red chilli powder- 15 g
- Jeera powder- 15 g
- Chaat masala- 3 g
Method
1. Mix paneer, ginger, green chilli, hazelnut and raisins.
2. Add spices and salt.
3. Combine gently until even.
4. Keep aside.
B. Kofta Outer Layer
Ingredients
- Paneer (grated)- 60 g
- Khoya (grated)- 5 g
- Salt- 5 g
- Cardamom powder- 15 g
- Mace powder- 15 g
- Bread crumb (white bread)- 3 g
- Cornflour- 2 g
Method
1. Knead paneer and khoya until smooth.
2. Add spices and salt.
3. Mix in breadcrumbs and cornflour for binding.
4. Form a soft, non-sticky dough and rest.
C. Shaping, Coating & Frying
Ingredients
- Crushed hazelnut (coarse)- 40 g
- Oil as required
Method
1. Portion the dough.
2. Fill with stuffing and seal into smooth balls.
3. Coat with crushed hazelnuts.
4. Deep fry at 160–170°C until golden.
5. Drain.
D. Yakhni Paste
Ingredients
- Fried onion- 80 g
- Fried hazelnut- 30 g
- Parmesan cheese (grated)- 30 g
Method
Grind into a smooth paste.
E. Yakhni Gravy
Whole Spices & Base
- Curd (whisked)- 300 g
- Cloves- 2 g
- Cinnamon- 2 g
- Green cardamom- 2 g
- Black cardamom- 2 g
- Star anise- 1 g
Additional
- Salt- 5 g
- Saunf powder- 3 g
- Dry ginger powder- 2 g
- Meat masala- 5 g
- Fried garlic paste- 15 g
- Prepared paste All
- Hot water- 150–200 ml
- Ghee- 30 g
- Mint powder- 1 g
Method
1. Cook curd with spices on low heat.
2. Add seasonings and garlic paste.
3. Stir in the prepared paste.
4. Add water for consistency.
5. Finish with ghee and mint.
6. Add fried koftas to the gravy.
7. Simmer gently for 2–3 minutes. Serve hot.
