Paneer Kofta

Paneer Kofta


For Kofta:

100 Gram Paneer, grated

To taste Salt

50 Gram Flour

25 Gram Raisins, chopped

2-3 Tbsp Mustard oil

1/2 tsp Coriander seeds

1/2 tsp Cumin seeds

Handful Fresh coriander

1 tsp Red chili powder

1 1/2 tsp Turmeric powder

2 Tbsp Ginger garlic paste

50 Gram Khoya

1 1/2 Potatoes (mashed), boiled

For Gravy:

2 Sticks Cinnamon

To taste Salt

1/2 tsp Sugar

5 Tbsp Hung curd

100 Gram Fresh milk

100 Gram Tomato puree

1 tsp Coriander seeds (ground)

1 1/2 tsp Red chili powder

1 tsp Turmeric powder

4 tsp Ginger garlic paste

2 Onions, finely chopped

2 tsp Cumin

2-3 Bay leaves

12 Cloves

2 Brown cardamoms

6 Green cardamoms

3 Tbsp Refined oil

Paneer Kofta


For Kofta:

1.Take grated paneer, khoya, salt, potatoes, turmeric powder, fresh coriander, ginger garlic paste, coriander seeds, ground cumin, raisins, mustard oil, red chilli powder in a mixing bowl, mix it well and knead it into a dough.

2.Make round bite sized koftas from the dough  and dust it with flour.

3.Refrigerate it for 15 minutes so that it gets firmed up.


For Gravy:

1.Take a pan and heat refined oil in it, then add green cardamom, cloves, cumin, brown cardamom, bay leaves, cinnamon sticks and allow it to crackle.

2.Add ginger garlic paste, ground coriander seeds, red chilli powder, salt, onions and let it cook till the onions turns brown.

3.Now add the tomato puree, fresh milk in the gravy, stir it and give it a gentle simmer.

4.Add hung curd and sugar and sugar into the pan to balance the acidity.

5.Cover the pan and let it cook for 10 to 15 minutes.

6.Heat refined oil in a pan and shallow fry the koftas in it.

7.Now add the fried koftas in the gravy and allow it to simmer for 5 to 6 minutes.

8.Garnish it with fresh coriander and serve hot.

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