Paneer Kofta

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

Paneer kofta

Shilpa

Paneer kofta is yet another classic Punjabi dish where bite-sized cottage cheese and potato balls are simmered in a silky smooth gravy.

5 from 1 vote

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Course Side Dish

Cuisine Indian, Punjabi

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Ingredients

  

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FOR THE KOFTA:

• 200 grams paneer grated
• 2-3 potatoes boiled and mashed
• 1 inch ginger grated
• 1 tsp red chilli powder or as per taste
• 1 tsp garam masala
• 2 tbsp 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 tsp Kashmiri red chilli powder or to taste
• 1 tsp garam masala
• 2 tbsp ghee
• 10 cashew
• 3 tbsp yogurt
• 1 tbsp poppy seeds
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 1 tsp 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 tbsp 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 tbsp 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

Nutrition Facts

Paneer kofta

Amount Per Serving

Calories 154 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 16mg1%

Potassium 294mg8%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 2g2%

Protein 5g10%

Vitamin A 73IU1%

Vitamin C 11mg13%

Calcium 132mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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