Paneer Kofta, Punjabi Paneer Kofta Curry

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Paneer Kofta, Punjabi Paneer Kofta Curry

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Tarla Dalal

21 February, 2025

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Paneer Kofta recipe, Punjabi Paneer Kofta Curry, Kesarwale Paneer Kofta

Table of Content

About Paneer Kofta, Punjabi Paneer Kofta Curry

Ingredients

Methods

Paneer kofta recipe variation

For the paneer koftas

For making a smooth paste for the subzi

For the Paneer kofta

How to serve Paneer kofta

Nutrient values

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.

Ingredients

For The Paneer Koftas

1 bread slice , torn into pieces

1 cup grated paneer (cottage cheese)

1/2 cup boiled and mashed potatoes

1/2 tsp grated ginger (adrak)

1/2 tbsp chopped cashew nut (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 onion

1 tbsp chopped ginger (adrak)

2 tbsp roughly chopped cashew nut (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 bay leaf (tejpatta)

2 cardamom (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 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.

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.

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 recipe, Punjabi Paneer Kofta Curry, Kesarwale Paneer Kofta Video by Tarla Dalal

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

Paneer kofta recipe variation

1. 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 :
2. What is paneer kofta made of?
  See the below image of list of ingredients for making paneer kofta.

For the paneer koftas

1. For making the paneer koftas, in a deep bowl, take a 1 bread slice , torn into pieces.
2. To this, add 1 cup grated paneer (cottage cheese). 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.
3. Add the 1/2 cup boiled and mashed potatoes. Make sure the mashed aloo is lump-free. They help in binding together all the ingredients.
4. Now, add the 1/2 tsp grated ginger (adrak).
5. Add the 1/2 tbsp chopped cashew nut (kaju). Kaju provides a nice bite to the paneer koftas.
6. Add the 1/4 tsp chilli powder. Alternatively, you can add finely chopped green chillies. Also, the quantity can be adjust as per your liking.
7. Add salt to taste.
8. Combine all the ingredients and mix well.
9. Divide the mixture into 6 equal portions. Roll each portion into a round.
10. Roll it in the plain flour (maida). The maida provides a crispy brown outer covering to the paneer koftas. You can even make use of cornflour to roll the paneer koftas.
11. Heat the oil in a deep non-stick pan, and deep-fry the paneer koftas.
12. Cook 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.
13. Drain the paneer koftas on an absorbent paper and keep aside.

For making a smooth paste for the subzi

1. In a small mixer jar, take 1 cup chopped onion.
2. To this add 1 tbsp chopped ginger (adrak).
3. Also, add 2 tbsp roughly chopped cashew nut (kaju). You can even use white melon seeds, pumpkin or sunflower seeds if you are allergic to nuts.
4. Furthermore, add 1 whole dry Kashmiri red chilli , broken into pieces. This will lend a beautiful color to the paste.
5. Blend this to a smooth paste without using any water.

For the Paneer kofta

1. For the Paneer kofta, combine the take 1/4 tsp saffron (kesar) strands in a small bowl.
2. Add 2 tbsp warm milk.
3. Mix well. Keep aside.
4. Heat the 1 tbsp ghee in a deep non-stick pan.
5. Once the ghee is melted and hot, add the bay leaf (tejpatta).
6. Also, add the 2 cardamom (elaichi) and sauté on a medium flame for 10 seconds.
7. Add the prepared paste.
8. Mix well and cook on a medium flame for 4 minutes, while stirring continuously.
9. Add the 1/4 cup milk.
10. Mix well.
11. Add the 1/2 cup whisked curds (dahi).
12. Add the salt to taste.
13. Add ¼ cup of water.
14. 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.
15. Add the saffron-milk mixture. Thsi provides a beautiful yellow hue to the paneer kofte ki subzi gravy.
16. Add the garam masala. Refer our homemade garam masala recipe to make it at home.
17. Add the 1 tbsp fresh cream. It provides a rich texture to the Paneer kofte ki sabji.
18. Finally, add the 1/4 tsp chilli powder.
19. 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

1. 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.
2. Serve Paneer Kofta, Punjabi Paneer Kofta Curry immediately.
3. Enjoy the paneer kofta with tandoori naan, masala paneer naan, pudina naan or mini chili cheese naan.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	548 cal
Protein	15.1 g
Carbohydrates	29.7 g
Fiber	1 g
Fat	39 g
Cholesterol	14.4 mg
Sodium	27.1 mg

Click here to view Calories for Paneer Kofta, Punjabi Paneer Kofta Curry

The Nutrient info is complete

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Archana M

March 13, 2025, midnight

Kesarwale paneer kofte subzis.. a perfect subzi for a royal sunday lunch.. its rich in flavours, creamy in taste.. and the koftas are extremely soft that just melts in the mouth.. this goes best with naan and rotis..