Paneer Kofta Recipe – How to make Paneer Kofta 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.

Chef’s Tips

• 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.