Paneer Kofta:

Paneer Kofta


For Paneer Koftas:
250 grams paneer (Indian cottage cheese), grated
1 medium-sized potato, boiled and mashed
2 tablespoons corn flour or all-purpose flour
1 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Vegetable oil for deep frying

For Gravy (Tomato-Based Curry):
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1 cup water
1/4 cup fresh cream
Salt to taste
Fresh cilantro (coriander) leaves for garnish

For Paneer Koftas:
In a mixing bowl, combine the grated paneer, boiled and mashed potato, corn flour (or all-purpose flour), ginger-garlic paste, red chili powder, garam masala, and salt.
Mix everything together to form a smooth and pliable mixture.
Shape the mixture into small balls (koftas) using your palms.
Heat vegetable oil in a deep frying pan over medium heat.
Fry the paneer koftas in batches until they turn golden brown and crispy on all sides.
Remove the koftas from the oil and place them on a paper towel to absorb excess oil. Set aside.

For Gravy (Tomato-Based Curry):
In a separate pan or skillet, heat vegetable oil over medium heat.
Add the finely chopped onion and sauté until it turns translucent.
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
Add the tomato puree to the pan and cook until the oil starts to separate from the tomatoes.
Now, add the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a couple of minutes to enhance the flavors.
Pour in the water and season with salt. Let the gravy simmer for a few minutes to develop its taste.
Stir in the fresh cream to the tomato-based gravy, creating a rich and creamy texture.


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