Paneer Kofta

Paneer Kofta


For Paneer Kofta:

  • 250 grams paneer (Indian cottage cheese), grated
  • 2-3 tablespoons cornflour
  • Salt to taste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • Mustard oil for deep frying

For Gravy:

  • 2 tablespoons desi ghee
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1-inch piece of ginger, minced
  • 3-4 cloves of garlic, minced
  • 1/2 cup cashew nuts, soaked in warm water for 15 minutes and then ground into a paste
  • 1/2 cup fresh cream
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 1 cup water
  • Fresh coriander leaves for garnish, chopped


For Paneer Kofta:

  • In a bowl, combine the grated paneer, cornflour, salt, red chilli powder, garam masala, and cumin seeds. Mix everything well to form a dough-like mixture.
  • Divide the mixture into small portions and shape them into round or oval kofta balls. Ensure they are smooth and crack-free.
  • Heat mustard oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully slide the kofta balls into the hot oil. Fry until they turn golden brown and crispy. Remove them and place them on a paper towel to remove excess oil. Set aside.
  • For Gravy:
  • In a separate pan, heat 2 tablespoons of ghee. Add chopped onions and sauté until they become translucent.
  • Add minced ginger and garlic, and sauté for a few more minutes until the raw smell disappears.
  • Add tomato puree and cook until the oil starts to separate from the tomato mixture.
  • Add red chilli powder, turmeric powder, cumin powder, coriander powder, and salt. Cook for another 2-3 minutes.
  • Stir in the cashew nut paste and cook for a few minutes until the mixture thickens.
  • Add water to achieve your desired gravy consistency. Allow the gravy to simmer for 5-7 minutes.
  • Reduce the heat and add fresh cream and garam masala. Stir well and simmer for another 2-3 minutes.


  • Just before serving, gently place the paneer koftas into the gravy.
  • Garnish with fresh coriander leaves.
  • Serve the Paneer Kofta hot with naan, roti, or steamed rice.

Enjoy your homemade Paneer Kofta with the rich flavours of both mustard oil and ghee!

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