Paneer kofta step-by-step recipe with photos.
About this recipe
Paneer kofta is a classic Punjabi dish where bite-sized cottage cheese and potato balls are simmered in a silky smooth gravy. They are also called malai kofta.
Recently I had posted the recipe for plantain kofta, in which I made koftas with plantain or raw banana. This recipe is similar to it in terms of gravy. This dish is prepared in two steps – first making the koftas and next making the gravy in which the koftas are soaked.
To make paneer kofta, I first make the kofta balls. I combine together paneer, boiled and mashed potatoes, spices, and cornflour. I make small balls and deep-fry them. It is really important to add the right amount of cornflour here - less cornflour and the koftas will break when you fry, too much cornflour, and the koftas will lose their taste. I then make a rich gravy with onion, tomatoes, cashew, and yogurt. I add the kofta balls in the completely cooked gravy and serve.
The paneer kofta tastes exceptionally well just by themselves too. You may skip the gravy and serve just the koftas as a snack or appetizer as well.
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Step by step instructions
1. Combine all the kofta ingredients together
2. Place cashew in center of the mixture
3. Shape the koftas into small bite-sized balls
4. Fry koftas in hot oil
5. Fry koftas until golden and crispy
6. Simmer the fried koftas in gravy
Recipe card
Paneer kofta
Ingredients
FOR THE KOFTA:
- 200 grams paneer grated
- 2-3 potatoes boiled and mashed
- 1 inch ginger grated
- 1 teaspoon red chilli powder or as per taste
- 1 teaspoon garam masala
- 2 tablespoon cornflour
- A handful coriander leaves
- Salt to taste
- Oil for deep frying
- A few cashew chopped
FOR THE GRAVY:
- 1 large onion chopped
- ½ inch ginger grated
- 1 clove garlic grated
- ½ cup tomato puree
- 2 teaspoon Kashmiri red chilli powder or to taste
- 1 teaspoon garam masala
- 2 tablespoon ghee
- 10 cashew
- 3 tablespoon yogurt
- 1 tablespoon poppy seeds
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon dried fenugreek leaf (kasuri methi)
- A few coriander leaves for garnish
- Salt to taste
Instructions
TO MAKE THE KOFTA:
- Combine all the kofta ingredients except oil and cashew. Mix well
- Take a small portion of the mix and flatten it. Place 2-3 cashew in the center and shape it into a small balls.
- Repeat the step until all the mixture is used up. Cover the koftas and keep in the refrigerator for 30 minutes
- Heat oil in a frying pan. Deep fry the koftas on medium heat until golden brown
TO MAKE THE GRAVY:
- Soak cashew in water for 30 minutes
- Grind the poppy seeds into a fine powder in a coffee grinder. (Alternatively, if you have an Indian mixer, soak the poppy seeds for an hour and grind along with other ingredients in step 4)
- In a fry pan or kadai, heat 1 tablespoon ghee and fry onion on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely
- Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste
- In the same frypan, add 1 tablespoon ghee. Add the ground mixture and bring it to boil
- Add Kashmiri red chilli powder, cumin powder, coriander powder, and salt. Mix well. Add some water if the mixture is too dry
- Reduce heat, cover and simmer until completely cooked and the oil separates
- Add 1-2 cups hot water and adjust the consistency of the gravy
- Add the fried koftas and simmer for a minute
- Rub kasuri methi between your palm and add it in. Also, add garam masala. Mix well
- Garnish with coriander leaves
- Serve hot with rice/roti
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