Paneer Kofta

Paneer dumplings in a rich tomato based gravy. This is a classic restaurant style Punjabi recipe of North Indian cuisine. Enjoy it with rotis , naan or parathas.
  • Passive
    30 minutes
  • Prep
    30 minutes
  • Cook
    30 minutes
  • Servings
    16-18 Pc.


For the Koftas:-
  • 200 grams Paneer (grated,see notes below for homemade paneer)
  • 1 large Potato (Boiled, peeled and grated)
  • 2 tbsp Cornflour (plus 1 tbsp extra while deep frying koftas)
  • 1/4 tsp red chili powder
  • 1 tsp Salt
  • 1 Green chilies (finely chopped(do not use for kids))
  • 2 tbsp Coriander (chopped)
  • Cashewnuts and alomonds as required (for stuffing)
  • Oil (for deep fryimg)
For the Gravy:-
  • 5 medium sized Tomatoes
  • 6 Almonds
  • 6 Cashewnuts (or use 8-10 cashew nuts if not using almonds)
  • 1 large Onion (make a paste)
  • 1/2 tsp Coriander powder
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp Garam masala powder
  • 1/2 cup Milk
  • 1/4 cup Heavy milk cream
  • Salt (as required)
  • 1 tsp Granulated white sugar
  • 4 tbsp Oil


Prepare the Koftas:-
  • 1 Prepare the paneer if making homemade. (See recipe notes below for recipe). Mix all ingredients in a bowl under 'For the koftas' ingredients list.
  • 2 Mix well.
  • 3 Divide mixture into 16-18 equal portions. Using oil for palms of your hands, shape round balls, flatten them, stuff with cashew nut and almond piece.
  • 4 Form into balls. Refrigerate them for about 20-30 minutes.
  • 5 Apply some cornflour over the kofta balls before deep frying. Deep fry till golden brown color. (DO NOT deep fry for too long , as they tend to burst and loose their shape).
  • 6 Drain the koftas on absorbent paper towel.
Prepare the Gravy:-
  • 7 Grind the tomatoes, cashew nuts and almonds into a puree.
  • 8 In a pan, add 4 tbsp Oil, add onion paste and fry till light brown in color. Add the tomato cashew puree.
  • 9 Add the coriander powder, red chili powder, turmeric powder.Fry for 30 seconds. Add the milk. Bring to a boil. Add the garam masala and cook for further 2 minutes.
  • 10 Add the milk cream. Add the sugar and adjust the salt.
  • 11 To serve:- Add hot gravy in serving dish. Drop the koftas into the gravy.(Put koftas in gravy only at the time of serving else they will get soaked in the gravy). Enjoy with rotis or naan or chapatis.

Recipe Notes

Click here for Homemade Paneer Recipe. For this recipe for koftas , I made paneer using 1.5 litres of whole fat milk. Clcik here for Laccha Paratha recipe.

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