how to make paneer kofta, paneer kofta recipe
Paneer Kofta Curry is a royal North Indian dish where crispy paneer balls are dunked in a luscious and mildly spiced tomato-onion gravy. This dish is a perfect indulgence for special occasions, festive meals, or dinner parties.
Prep Time: 15 minutes mins | Cook Time: 25 minutes mins | Yield: Serves 3-4 people | Serving Size: 1 bowl of curry

Ingredients:

For Kofta:

  • Paneer – 100 grams (crumbled)
  • Cornflour – 1 tbsp
  • Black pepper powder – 1/4 tsp
  • Salt – Less than 1/2 tsp (adjust to taste)
  • Oil – For deep frying koftas

For Gravy:

  • Cooking oil – 3 tbsp
  • Cumin seeds – 1 tsp
  • Asafoetida – 1 pinch
  • Onion – 2 large (finely ground)
  • Tomato – 1 big (pureed with ginger and garlic)
  • Ginger-Garlic Paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Red chili powder – 1/4 tsp
  • Garam masala – 1/2 tsp
  • Salt – As per taste

Water – As needed

Instructions:

  1. Make the Koftas:
    Mash paneer in a mixing bowl until smooth. Add cornflour, black pepper powder, and salt. Mix thoroughly. Form small 1-inch balls.
  2. Fry the Koftas:
    Heat oil in a pan. Once hot, reduce flame to medium and fry paneer balls until golden. Remove on tissue paper.
  3. Prepare the Base:
    Grind onions separately. Make a puree of tomato, ginger, and garlic.
  4. Cook the Masala:
    Heat 3 tbsp oil. Add cumin seeds and a pinch of asafoetida. Add ground onion and sauté until brown. Stir frequently.
  5. Add Tomato Mix:
    Add the tomato-ginger-garlic puree. Cook on medium heat until oil starts separating.
  6. Spice It Up:
    Add turmeric, red chili powder, coriander powder, and salt. Stir well and cook for 2–3 minutes.
  7. Assemble the Curry:
    Add some water to adjust consistency. Gently drop fried koftas. Let them simmer for 2–3 minutes on low heat.
  8. Finish with Garam Masala:
    Add garam masala and mix gently. Turn off heat. Serve hot with roti or rice.

Nutritional Information (General):

  • Calories: 250 kcal
  • Carbohydrates: 12g
  • Protein: 9g
  • Fat: 18g
  • Fiber: 2g
  • Calcium: 15% (from paneer)
  • Iron: 4%

Cooking Tips & Variations:

  • Healthier Version: Shallow-fry koftas or air fry them instead of deep frying.
  • Creamy Variation: Add 1-2 tbsp of cream or cashew paste in the end for richness.
  • Stuffed Koftas: Fill paneer balls with a raisin or chopped nut mixture before frying.
  • Vegan Twist: Use tofu instead of paneer and coconut cream in the gravy.

Common Mistakes & Fixes:

  • Koftas break while frying: Ensure the mixture is firm; add a bit more cornflour.
  • Gravy is too thick: Add warm water gradually and simmer.
  • Too spicy: Add a spoon of fresh cream or yogurt to balance heat.

Chef’s Tips & Tricks:

  • Mash paneer well to get smooth koftas.
  • Always fry on medium heat; high heat may burn the koftas outside while keeping them uncooked inside.
  • Make the gravy ahead; fry koftas fresh and add before serving for best texture.

Brand Suggestions:

  • Paneer: Apna or Everest (Tesco, Sainsbury’s)
  • Spices: TRS or Natco (Asda, Indian grocery stores)
  • Oil: KTC Sunflower or Vegetable Oil
  • Cornflour: Doves Farm or Tesco own brand
  • Ginger-Garlic Paste: East End or Ashoka

Equipment & Tools:

  • Mixing bowl
  • Non-stick frying pan or kadai
  • Blender or grinder
  • Slotted spoon
  • Tissue or kitchen towel
  • Ladle

Pairing Suggestions:

  • Serve with naan, tandoori roti, or lachha paratha.
  • Tastes great with jeera rice or plain basmati rice.
  • Pair with cucumber raita and onion salad for a full meal.

Allergen Information:

  • Dairy: Contains paneer – not suitable for dairy allergies.
  • Gluten-Free: Naturally gluten-free (ensure no cross-contamination).
  • Nuts: Optional – avoid garnishes if allergic.

Recipe Instructions Step by Step:

Step 1: Mash 100g paneer and mix with 1 tbsp cornflour, 1/4 tsp black pepper, and salt. Shape into small balls.
Step 2: Heat oil and deep fry koftas on medium heat until golden. Remove and set aside.
Step 3: Grind 2 onions and puree 1 tomato with 1 tsp ginger-garlic paste.
Step 4: Heat 3 tbsp oil. Add 1 tsp cumin and a pinch of asafoetida. Sauté the onion paste until browned.
Step 5: Add tomato puree and cook until oil separates.
Step 6: Add 1/2 tsp turmeric, 1/4 tsp red chili powder, 1 tsp coriander powder, and salt. Stir for 2–3 minutes.
Step 7: Add water as needed. Gently drop koftas into gravy and cook for 2–3 minutes.
Step 8: Add 1/2 tsp garam masala. Turn off the heat and serve hot.

By Deepanshu Thakral

Welcome to Indicuisine.com – Bringing Authentic Indian Flavors to Your Kitchen with Locally Available Ingredients! Hi! I’m Deepanshu Thakral, a digital marketer by profession and a passionate home cook who loves experimenting with flavors. My culinary journey began with a deep love for traditional Indian recipes, passed down through generations. Initially, this website focused on authentic Indian cooking, but after moving to the UK, I realized the need to adapt, making Indian flavors more accessible using locally available ingredients..... Continue Reading

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