Paneer Kofta


For Koftas:

Paneer : 250 gms
Potatoes : 3 nos (boiled & mashed)
Coriander & Cumin seeds Powder : 1 tsp
Salt : 1/4 tsp
Oil : for frying

For Gravy:

Ginger Garlic Paste : 1/2 tsp
Onions : 3 nos
Green chillies : 6-8 nos
Turmeric : 1/2 tsp
Cashewnuts : 100 gms
Poppy Seeds : 50 gms
Milk : 1/2 cup
Garam Masala : 1 tsp
Salt : 1 1/2 tsp
Butter : 3 tsp
Water : 4 cups
Lemon Juice : 1 tsp
Coriander Leaves : for garnishing

Method for Koftas:

  1. Grate the paneer and mix well with the mashed potatoes.
  2. Add the salt and coriander and cumin seeds powder. Mix well and make into round balls.
  3. Heat oil in a pan and deep fry the koftas till golden brown and keep aside.


  1. Soak cashewnuts and khus-khus in luke warm milk and keep aside for 20 min and grind it to a smooth paste along with the milk.
  2. Make a paste of onions and green chillies and keep aside.
  3. Heat the pan, add the butter to it. Add onion-green chilli paste and ginger-garlic paste and fry till oil separates.
  4. Add tumeric powder. Add the cashewnut paste and fry for 3 min on a low flame.
  5. Add salt and garam masala to the gravy. Pour water into the gravy and let it boil for 5 min. Put off the flame and add lemon juice to it.
  6. Dump the koftas into the gravy, garnish with fresh coriander leaves and serve hot.

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