Paneer Kofta recipe

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Paneer Kofta

  • Recipe Servings: 4
    Prep Time: 
  • Cook Time: 
    Total Cook Time: 
  • Difficulty Level: Medium

Not just any regular version of Paneer Kofta. This one is stuffed with aromatic goodness of raisins and khoya simmering hot in a creamy gravy. Prepare for a dinner party or a usual family lunch, this quick and easy recipe stands for a sure shot delicious meal!

Ingredients Of Paneer Kofta

  • For the Kofta:
  • 100 Gram Paneer, grated
  • 1 1/2 Potatoes (mashed), boiled
  • 50 Gram Khoya
  • 2 Tbsp Ginger garlic paste
  • 1 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • Handful Fresh coriander
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Coriander seeds
  • 2-3 Tbsp Mustard oil
  • 25 Gram Raisins, chopped
  • 50 Gram Flour
  • To taste Salt
  • For the Gravy:
  • 3 Tbsp Refined oil
  • 2 Sticks Cinnamon
  • 6 Green cardamoms
  • 2 Brown cardamoms
  • 12 Cloves
  • 2-3 Bay leaves
  • 2 tsp Cumin
  • 2 Onions, finely chopped
  • 4 tsp Ginger garlic paste
  • 1 tsp Turmeric powder
  • 1 1/2 tsp Red chili powder
  • 1 tsp Coriander seeds (ground)
  • 100 Gram Tomato puree
  • 100 Gram Fresh milk
  • 5 Tbsp Hung curd
  • 1/2 tsp Sugar
  • To taste Salt

How to Make Paneer Kofta

For the Kofta:
1.In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.
2.Mix well together and knead into a dough.
3.Make koftas (round bite sized balls) of the dough, dust with flour.
4.Keep in the fridge for fifteen minutes to let the koftas firm up.
For the Gravy:
1.Heat the refined oil in a pan.
2.Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.
3.Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.
4.Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.
5.Into the pan, add hung curd and sugar to balance the acidity.
6.Cover and let it cook for 10 - 15 mins.
7.In a different pan, shallow fry the koftas in refined oil.
8.Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.
9.Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!
Key Ingredients: Paneer, Potatoes (mashed), Khoya, Ginger garlic paste, Turmeric powder, Red chili powder, Fresh coriander, Cumin seeds, Coriander seeds, Mustard oil, Raisins, Flour, Salt, Refined oil, Cinnamon, Green cardamoms, Brown cardamoms, Cloves, Bay leaves, Cumin, Onions, Ginger garlic paste, Turmeric powder, Red chili powder, Coriander seeds (ground), Tomato puree, Fresh milk, Hung curd, Sugar, Salt