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Paneer Kofta


    For Koftas:

    1. 250 gms cottage cheese
    2. 3 medium potatoes, boiled and peeled
    3. 2 tbsp cashew, chopped
    4. 3 tbsp corn flour
    5. A pinch of red chilli powder
    6. ½ tsp salt or to taste
    7. Oil for frying koftas

    For Gravy:

    1. 2 tbsp cooking oil
    2. 1 tsp cumin seeds
    3. 4 medium onions, chopped
    4. 3 tomatoes, chopped
    5. 2 green chillies
    6. 1 inch ginger piece
    7. ¾ cup curd
    8. 1 tsp coriander powder
    9. 1 tsp turmeric
    10. ½ tsp red chilli powder
    11. ½ tsp garam masala
    12. ½ cup cashews
    13. ½ cup milk
    14. 2 tbsp fresh cream
    15. Salt according to taste
    16. 1 tbsp coriander leaves, chopped


    1. Grate paneer and boiled potatoes in a bowl.
    2. Add corn flour, red chilli powder and salt into the bowl, mix well.
    3. Take some mixture, add chopped cashew in the center and make lemon size bolls.
    4. Heat oil in a wok/kadai, fry (5-6 balls at once) till the balls become golden.
    5. Collect all the fried koftas on a kitchen paper.
    6. Now grind onions, tomatoes, green chillies and ginger together to make a fine paste.
    7. Make paste of cashews with milk, keep aside.
    8. Heat oil in a pan, add cumin seeds.
    9. When they start spluttering, add onion paste, saute till the oil begins to separate.
    10. Now add turmeric, red chilli powder, coriander powder, curd and salt, saute continuously.
    11. After a minute add garam masala, cashew paste and 2 cups of water, simmer for 6-7 minutes.
    12. Turn off the flame, add koftas into the gravy when you are ready to serve.
    13. Reheat the gravy, add koftas and cream, mix well and cover the lid for 3-4 minutes.
    14. Garnish with coriander, serve hot with chapati, naan or rice.

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