Paneer Kofta Recipe (with Step by Step Photos)

This is yet another classic Punjabi recipe of North Indian cuisine. This paneer recipe has two separate parts, first make kofta with paneer and then make tomato-based gravy. Whether you are looking for paneer kofta recipe to serve it as a snack or as a curry with gravy for sumptuous meal, this easy recipe will satisfy your needs and excite your palate.
Paneer Kofta Gravy Recipe
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 2 servings
Ingredients For Kofta:
200 gm Paneer (cottage cheese), grated
2 medium Potatoes, boiled, peeled and grated
1 Green Chilli, finely chopped
1/2 teaspoon grated Ginger
1/2 teaspoon Lemon Juice
2 tablespoons finely chopped Coriander Leaves
1½ tablespoons Corn Flour
6-8 Cashew nuts, chopped
Salt to taste
Oil for deep frying
Ingredients For Gravy:
3 medium Tomatoes
2 tablespoons Cashew nuts, soaked in water for 20 minutes
2 teaspoons crushed Garlic-Ginger
1 Green Chilli, seeded and finely chopped
1 medium Onion, finely chopped or grated
1/2 teaspoon Cumin Seeds
2 Cloves
1/2 inch piece of Cinnamon Stick
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala Powder
1½ teaspoons Coriander Powder
1/2 teaspoon Sugar
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
2 tablespoons Oil
3/4 cup Water
Salt to taste
Directions for Making Kofta of Paneer:
  1. step-1
    Take grated paneer, grated potatoes, corn flour, green chilli, ginger, lemon juice, coriander leaves and salt in a large bowl.
  2. step-2
    Mix them and make a smooth mixture.
  3. step-3
    Grease your palms with oil and divide mixture into 6-8 equal portions. Give each portion a shape of ball. Take one ball and press a little between your palms and flatten it like pattie; put 2-3 pieces of cashew nuts in the center (this is a stuffing). Wrap them in from all sides and give round shape of ball. Prepare remaining stuffed kofta balls in similar way.
  4. step-4
    Heat oil in a frying pan over medium flame. When it is medium hot, slide in 3-4 stuffed balls from the edge of frying pan and deep-fry over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.
Directions for Making Tomato based Gravy:
  1. step-5
    Blanch tomatoes and make tomato puree. Grind soaked cashew nuts with 2 tablespoons water and make a paste.
  2. step-6
    Heat oil in a pan over medium flame. Add cumin seeds, when they begin to crackle, add cloves and cinnamon. Sauté for approx. 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.
  3. step-7
    Add chopped green chilli and onion, sauté until onion turns light brown; it will take approx. 2-3 minutes.
  4. step-8
    Add tomato puree (prepared in step-1).
  5. step-9
    Sauté until oil starts to separate, 3-4 minutes. Add cashew nut paste (prepared in step-1), turmeric powder, red chilli powder, coriander powder, garam masala powder, sugar and salt.
  6. step-10
    Stir and cook for a minute.
  7. step-11
    Add kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes.
  8. step-12
    Add prepared stuffed balls, mix well and turn off the flame.
  9. step-13
    Transfer paneer kofta curry to a serving bowl and garnish with grated paneer.
Tips and Variations:
  • Deep-fry only 3 to 4 stuffed balls at a time otherwise they may break while frying.
  • Corn flour works as a binding agent in making kofta. So you must add it. However, you can use arrowroot as a substitute of it.
  • You can use poppy seeds or watermelon seeds instead of cashew nuts to make a white creamy paste.
  • Take extra care while sliding in stuffed balls in hot oil so that hot oil does not spill out and does not burn your skin accidentally.
Taste: Delicately spicy and mild sweet.
Serving Ideas: It is an excellent standalone snack when served with tomato sauce or green chutney. Paneer koftas soaked in tomato gravy can be served as a main curry with Indian breads like butter naan, paratha, roti or steamed rice for lunch or dinner.
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22 Comments


Nov 04, 2016  by Rashmi verma
Superb..!!! family loved the dish..it's amazing cusine...

Sep 16, 2016  by Preeti
Amazing recipe. Made it first time and everyone just loved it. Thanks

Aug 01, 2016  by Poulami Dasgupta
Yummy...! It's looking delicious..

Jul 31, 2016  by Aarti jadhav
I have to say, this was the best kofta curry I ever made... My father in law is a critic but even he couldn't stop licking his fingers... Thanks a ton!!!

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Jul 21, 2016  by Satish Shinde
Great recipe. I do prepare various types of paratha in my style, but I learned finer standard from you.Thanks.

Jul 11, 2016  by Rachna
Excellent recipe. Paneer kofta turned out to be so soft that they melted in mouth.

Nov 02, 2015  by Ansh chaturvedi
I just love your recipes foodviva...I am eagerly waiting for the recipe of stuffed tomato gravy....I love this recipe too.....please update.

Oct 25, 2015  by Bea
Do you use corn starch for the corn flour?

Response: It means white cornstarch (not ground corn).


Oct 04, 2015  by Anju Mishra
I like your making method because it is so easy to prepare any dish.

Aug 03, 2015  by Trisha
Thank you very much for the recipe. It was awesome and everyone loved it a lot.

Jun 09, 2015  by Ekta
It's really an awesome recipe.

May 24, 2015  by Iffat
Many many thanks for sharing this recipe with us. Can I use tomato sauce instead of tomato puree? Please let me know.
Thanks in advance :)

Response: Hi, you cannot use tomato sauce instead of tomato puree in this recipe. You can use fresh crushed tomato or fresh tomato puree or ready made tomato puree.


Mar 21, 2015  by Akshu Akshata
I tried this recipe. Thank you so much for sharing this recipe.

Feb 24, 2015  by Vishakha Adsul
Amazing recipes and easy to make. Your step by step instructions and the other great thing is pics of each and every steps make it easier to make recipe perfect. Just loved it. Thanks.

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Feb 06, 2015  by Nita Shah
Looks like nice recipe but I want to ask you one question, me and my family do not eat onion and garlic so if I want to make gravy how to make it?

Response: Hi Nita, you can make this gravy without adding onion and garlic.


Feb 05, 2015  by Gayatri Ner
Hi, thank you so much for sharing all the recipes. Awesome website for cooking...

Jan 28, 2015  by Sai
Thank you for the recipe. It turned out well. Can the Malai kofta (prepared using khoya) made and refrigerated a day before? How to keep the koftas crisp after deep frying (before combining with the gravy)? Should we keep it in air-tight container or so? Please guide.

Response: Hi, you can make raw kofta a day ahead and keep in the refrigerator in a container. However, if you want to make them a day ahead then do not stuff them with malai. Deep fry them on a day of serving.

To keep the koftas crisp for longer time, you can double fry them but still they will turn soft within half an hour. First fry them until light brown and remove from oil and store in a container. Again deep fry them at the time of serving.


Jan 10, 2015  by Nagesh
Hi, thanks for sharing this recipe, it made my day. I tried this recipe and my wife is pulling me to do dinner every day.

Dec 09, 2014  by prachi shah
Hello, I have made this recipe in my dinner tonight. It turned out simply awesome, thanks for sharing this recipe.

Dec 03, 2014  by Shreya
Hi,
I like this recipe, it looks awesome and I am planning to make it for the weekend lunch.
My only question is - can we prepare kofta a day before we want to make this curry and store them for next day?

Response: Hi Shreya, you can prepare the kofta a day ahead and store in the refrigerator but deep fry them on the day of serving to get better taste. Take the koftas out from the refrigerator an hour before deep frying.


Nov 21, 2014  by SURYA
Hi, I tried this yesterday. It was awesome. Many thanks to you.

Nov 16, 2014  by Dibyarashmi Mohanty
Mam, thank you so much for the recipe. This recipe helped me a lot for my cooking competition.

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