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+ servings

Paneer 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


  • 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



  • 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


  • 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