Paneer kofta step-by-step recipe with photos.
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 the 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 its 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 appetiser as well.
For more paneer recipes, click here.
Paneer kofta step-by-step recipe with photos
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
FOR THE KOFTA:
FOR THE GRAVY:
TO MAKE THE KOFTA:
TO MAKE THE GRAVY: