Paneer Kofta Curry For An Indulgent Meal

Paneer Kofta Curry

Paneer Kofta Curry – who doesn’t like melt in your mouth luscious koftas dunked in a creamy gravy?

The family thoroughly enjoys this curry and I tried my hands at this tricky recipe a couple of times but not with much success. Something would always go wrong – either the koftas would come apart while frying or the cornflour would be too much giving it a chalky taste. I tried a couple of different recipes online and what worked for me was this one from veg recipes of India with some minor modifications.

This is What I Changed.

I did not use any milk or khoya in the recipe. Instead, I decided to use almond flour which I had on hand.

I also kept the gravy lighter by swapping cream with soaked and blended cashews. But you can either use only cashews or only heavy cream to give the gravy a beautifully silken texture; it would taste just fantastic either way.

This dish is perfect for special occasions when you are feeling a bit indulgent. Some chapatis or pulao on the side and you really do not need anything else. Do try this paneer kofta curry and share how you like it.

Paneer Kofta Curry


    For the Kofta
  • Paneer or Cottage Cheese- 1 cup
  • Boiled and mashed potatoes - 1/2 cup
  • Almond flour- 2 tbsp
  • Corn flour- 1.5 tbsp
  • Coriander powder- 1.5 tsp
  • Cumin powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Red chilli powder- 1/2 tsp or as per taste
  • Chopped coriander - 1 tbsp
  • Chopped cashews and raisins- 2 tbsp or as per taste
  • Salt- 1 tsp or as per taste ( the gravy would have salt as well so add accordingly )
  • Oil for frying
  • For the Gravy
  • Onion Paste-3/4 cup
  • Tomato Paste-1.5 cup ( preferably tomatoes boiled and skin removed)
  • Cashews -1/2 cup soaked in warm water for 30-45 minutes
  • Black cardamom-1
  • Green cardamom-2
  • Cinnamon stick-1 inch
  • Bay leaf- 2 small
  • Cumin-1/2 tsp
  • Cloves-2 -3
  • Mace- 2 strands
  • Red Chilli powder- 1/2 tsp or as desired
  • Turmeric-1/2 tsp
  • Ginger-garlic paste- 1 tbsp
  • Salt- 1.5 tsp
  • Hot water-1/2 cup
  • Kasuri Methi- 2 tsp
  • Chopped coriander for garnish -1 tbsp
  • Heavy cream for garnish- 1-2 tsp (optional)
  • Oil-2 tbsp


    For the Kofta
  1. Mix all ingredients of the kofta together except the dry fruits
  2. Form into small balls, poke a hole in the centre and conceal chopped nuts and raisins inside so they do not come off while frying, then reshape the balls
  3. Bring the oil to smoking point, then reduce to medium high and then fry the balls till golden brown flipping in between so they cook evenly
  4. Drain the koftas on a kitchen towel to absorb excess oil and keep aside while you prepare the gravy
  5. For the Gravy
  6. Heat oil in a pan and add all the whole spices
  7. When the spices are fragrant , add onions and fry on medium heat till golden brown, then add tomatoes, red chilli powder, turmeric and ginger garlic paste and cook for another 2-3 minutes till tomatoes are cooked through
  8. Take out the cooked onion-tomato-spice mixture on a plate and let it cool to room temperature. While it is cooling, discard the bay leaf and black cardamom from the mixture
  9. Add the soaked cashews to the above mixture with a tbsp water and blend to a smooth paste
  10. Transfer it back into the same pan and add hot water, salt, stir well and bring to boil
  11. Reduce flame and add the fried dumplings to the gravy
  12. Give it a gentle mix and keeping the flame low, let it simmer uncovered for two minutes
  13. Then add kasuri methi,cover and let it simmer for another two minutes, then garnish with heavy cream and chopped coriander and serve hot with plain rice, pulao or chapati


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