Paneer Kofta, Punjabi Paneer Kofta Curry

by Tarla Dalal

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Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas.

The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices.

A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofta a luxurious dish that fits into nothing short of grand festive menus!

Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience.

Also, check our collection of 350 + Punjabi subzi recipes to learn exciting new subzi recipes.

Enjoy how to make Paneer Kofta recipe with detailed step by step photos below.

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Paneer Kofta, Punjabi Paneer Kofta Curry recipe - How to make Paneer Kofta, Punjabi Paneer Kofta Curry

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 2Makes 2 servings
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Ingredients

For The Paneer Koftas
1 bread slice , torn into pieces
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/2 tsp grated ginger (adrak)
1/2 tbsp chopped cashewnuts (kaju)
1/4 tsp chilli powder
salt to taste
plain flour (maida) for rolling

To Be Blended Into A Smooth Paste ( Without Using Any Water)
1 cup chopped onions
1 tbsp chopped ginger (adrak)
2 tbsp roughly chopped cashewnuts (kaju)
1 whole dry kashmiri red chilli , broken into pieces

For The Paneer Kofta Gravy
1/4 tsp saffron (kesar) strands
2 tbsp warm milk
1 tbsp ghee
2 bayleaves (tejpatta)
2 cardamoms (elaichi)
1/4 cup milk
1/2 cup whisked curds (dahi)
1/2 tsp garam masala
1 tbsp fresh cream
1/4 tsp chilli powder
salt to taste

Method

For the paneer koftas

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 6 equal portions.
Roll each portion into a round and roll it in the plain flour.
Heat the oil in a deep non-stick pan, and deep-fry the koftas till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the paneer kofta gravy

Combine the saffron and warm milk in a small bowl and mix well. Keep aside.
Heat the ghee in a deep non-stick pan, add the bayleaves and cardamom and sauté on a medium flame for 10 seconds.
Add the prepared paste, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
Add the milk, curds, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Add the saffron-milk mixture, garam masala, fresh cream and chilli powder, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.

How to proceed to serve paneer kofta

Just before serving place the koftas in a serving bowl, pour hot gravy over it and serve immediately.

Paneer Kofta Video

Paneer Kofta, Punjabi Paneer Kofta Curry recipe with step by step photos

Paneer kofta recipe variation

There are many ways to make paneer koftas. Also, tossing them in various curries/gravies will help you make an assortment of subzis. Here are some delectable paneer kofta subzi recipes :

For the paneer koftas

For making the paneer koftas, in a deep bowl, take a torn white bread slice.
To this, add ½ cup grated paneer. Ensure the paneer is soft and fresh. To make paneer at home, refer our recipe for making homemade paneer with detailed step by step photos.
Add the boiled and mashed potatoes. Make sure the mashed aloo is lump-free. They help in binding together all the ingredients.
Now, add the grated ginger.

Add the chopped cashew nuts. Kaju provides a nice bite to the paneer koftas.
Add the chilli powder. Alternatively, you can add finely chopped green chillies. Also, the quantity can be adjust as per your liking.
Add salt to taste.
Combine all the ingredients and mix well.
Divide the mixture into 6 equal portions. Roll each portion into a round and roll it in the plain flour. The maida provides a crispy brown outer covering to the paneer koftas. You can even make use of cornflour to roll the paneer koftas.

Heat the oil in a deep non-stick pan, and deep-fry the paneer koftas till they turn golden brown in colour from all the sides. Depending upon the size of your pan, you can deep fry the koftas in batches or all of them together.
Drain the paneer koftas on an absorbent paper and keep aside.

For making a smooth paste for the subzi

In a small mixer jar, take chopped onions.
To this add chopped ginger.
Also, add roughly chopped cashew nuts. You can even use white melon seeds, pumpkin or sunflower seeds if you are allergic to nuts.

Furthermore, add 1 whole dry kashmiri red chilli broken into pieces. This will lend a beautiful color to the paste.
Blend this to a smooth paste without using any water.

For the Paneer kofta

For the Paneer kofta, combine the saffron and warm milk in a small bowl and mix well. Keep aside.
Heat the ghee in a deep non-stick pan.
Once the ghee is melted and hot, add the bayleaves.

Also, add the cardamom and sauté on a medium flame for 10 seconds.
Add the prepared paste.
Mix well and cook on a medium flame for 4 minutes, while stirring continuously.
Add the milk.
Add the whisked curd.

Add the salt and ¼ cup of water.
Mix well and cook on a slow flame for 2 minutes, while stirring continuously. It is very important to cook this at a low flame so, that the curd does not split and milk does not curdle.
Add the saffron-milk mixture. Thsi provides a beautiful yellow hue to the paneer kofte ki subzi gravy.
Add the garam masala. Refer our homemade garam masala recipe to make it at home.
Add the fresh cream. It provides a rich texture to the Paneer kofte ki sabji.

Finally, add the chilli powder.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Your kesarwale paneer kofta ki gravy is ready!

How to serve Paneer kofta

For serving Kesarvale paneer kofte ki subzi, just before serving, place the paneer koftas in a serving bowl.
Pour hot gravy over Paneer koftas it and serve immediately.