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    Home » Curries » Paneer Gravies

    Paneer Kofta Curry

    Published: Feb 12, 2019 · Last Modified: Aug 21, 2022 by Kanan Patel / 2 Comments

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    Paneer Kofta Recipe (How to make Paneer Kofta Curry) Pinterest image

    This paneer kofta curry is not the usual one but it is stuffed paneer kofta recipe. Chopped cashews and almonds are used as a stuffing. These flavorful, fried kofta balls are simmered into creamy, rich, delicious onion tomato gravy. A restaurant style kofta curry made at home very easily and quickly!!

    Paneer kofta curry served in a plate and garnished with cashews and cilantro.

    What are stuffed paneer kofta?

    Kofta means the dumplings made from minced meat or veggies or paneer or potato. In this recipe it is made from grated paneer.

    To make paneer kofta we need some biding agent. For that we are using besan aka gram flour. For delicious flavor, we are adding few spices and fresh herbs like cilantro and mint leaves.

    Also chopped cashew nuts and almonds are used for stuffing. You can add other nuts like walnuts or dried fruits like raisins, chopped figs, dried pomegranate seeds etc.

    Or simply mix the nuts and dried fruits into the dough itself and skip the stuffing steps. I would do this if I making big batch for small get-to-gather.

    Traditionally the koftas are deep fried into the oil. And this method I have shown in step by step photos below. But to avoid such high calories, you can shallow fry them in paniayaram pan and it will still taste the good.

    Check out more kofta curry recipes
    Lauki kofta  //  Malai kofta  //  Vegetable kofta

    Step By Step Photo Instructions:

    1)Soak onion, ginger, garlic, green chili, cashew nuts and dried red chilies in warm water for 15 minutes. This preparation is for making gravy paste.

    2) Chop cashews and almonds for kofta stuffing and keep them ready.

    soaking onions and chopped nuts as a preparation for paneer kofta

    3) To make kofta dough, take following in a bowl (grated paneer, besan, baking soda, green chili, cilantro, mint leaves, salt, red chili powder, chaat masala, garam masala, water).

    4) Mix with your fingertips and knead into dough. You may or may not need water. If the mixture looks dry then add otherwise skip.

    making kofta dough for paneer kofta recipe

    5) Divide the dough into 8 equal portions. Take one portion, make smooth ball, make indentation in the center using thumb.

    6) Place a teaspoon of chopped nuts in center.

    stuffing the kofta ball with nuts

    7) Gather the edges, seal and smooth out the surface by rolling the ball between two palms.

    8) Similarly prepare all the stuffed paneer kofta balls.

    shaping the kofta balls for paneer kofta curry

    9) Heat the oil in a pan on medium heat for deep frying. Once hot, add few balls and fry.

    10) Keep moving them for even browning from all the sides.

    frying kofta balls for paneer kofta recipe

    11) Once they are golden brown from all the sides then remove it using slotted spatula. Drain the access oil.

    12) Place fried paneer kofta on paper towel lined plate.

    paneer kofta are fried and ready to add into gravy

    13) Now take discard the soaking water from onions. Take onions and stuff into the grinder jar, add fresh 1-2 tablespoons of water. Grind and make smooth paste out of it.

    14) Remove it to a bowl.

    Grinding the onions to make paste for paneer kofta curry

    15) In the same jar, add chopped tomatoes.

    16) Grind into to make smooth puree.

    making tomato puree for paneer kofta curry

    17) Heat the oil in a pan on medium heat. Once hot add cinnamon stick, bay leaf and black cardamom. Fry for 30-40 seconds, you will have nice aroma of whole spices.

    18) Then add cumin seeds and let them sizzle.

    sauteing whole spices for making gravy of paneer kofta

    19) Now add onion paste, sprinkle little salt.

    20) Mix and cook till paste become thick and most of the moisture is evaporated. Do stir in between and make sure that it is not sticking the pan.

    sauteing onion paste for paneer kofta gravy

    21) Then add pureed tomatoes and mix well. Continue cooking, if the mixture splutters a lot then you can partially cover the pan.

    22) Cook till again it becomes a thick paste and moisture evaporates. Do stir occasionally to avoid sticking and burning. You may find the oil starts oozing out from the sides.

    mixing and cooking tomato puree for paneer kofta curry

    23) Now add turmeric powder, red chili powder and coriander powder.

    24) Mix and cook for a minute.

    adding spice powder and mixing for paneer kofta curry

    25) Then add water.

    26) Mix well and bring it to a simmer and simmer for 5 minutes.

    water is added and gravy is simmering for paneer kofta curry

    27) Now add garam masala and crushed kasoori methi. Stir well.

    28) Now add heavy cream.

    kasoori methi, garam masala and cream is added to the paneer kofta gravy

    29) Mix well and simmer for a minute.

    30) Add fried koftas and mix gently, simmer for 2-3 minutes only.

    kofta balls added to the gravy

    If serving paneer kofta curry later then keep the gravy and koftas ready separately. At the time of serving reheat the gravy and the add koftas. Cook together for 2-3 minutes and serve.

    Garnish with leftover chopped nuts and chopped cilantro leaves.

    Serving Ideas for paneer kofta recipe:

    • Serve any Indian flatbread e.g. naan, garlic naan, lachha paratha or plain paratha.
    • Kachumber salad or onion lachha and papad can be served on side.
    • A glass of salted lassi, mango lassi or chaas is a good choice of side to sooth palate from spicy taste of gravy.
    Paneer kofta curry garnished with cilantro and chopped cashews.

    Freezing Instructions:

    • Shape the koftas, arrange them on a baking sheet or plate. Cover and pop into the freezer. Once frozen, store in freezer safe container or ziplock bag.
    • Bring it to room temperature before deep frying.

    Check out more paneer gravy recipes
    Paneer tikka masala  //  Palak paneer  //  Kadai Paneer  //  Achari Paneer

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Paneer Kofta Recipe (How to make Paneer Kofta Curry)
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    Paneer Kofta Curry

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Paneer kofta recipe with step by step photos - Soft paneer kofta are simmered into the creamy gravy. This paneer kofta curry is best served with garlic naan or lachha paratha.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 508kcal
    Servings 4 =
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Paneer Kofta:

    • 1 cup Paneer grated or crumbled
    • ¼ cup Besan (Gram flour)
    • ¼ teaspoon Baking soda
    • 1 Green chili finely chopped
    • 2 tablespoons Cilantro or coriander leaves finely chopped
    • 1 tablespoon Mint leaves finely chopped
    • Salt to taste
    • ¼ teaspoon Red chili powder
    • ½ teaspoon Chaat masala
    • ¼ teaspoon Garam masala
    • 1 tablespoon Water optional (If paneer is fresh and moist then you may not need, if paneer is frozen and dry then you may need)
    • 2 tablespoons Cashew nuts chopped (for stuffing)
    • 1 tablespoon Almonds chopped (for stuffing)
    • Oil for deep frying

    For Gravy:

    • 1 cup Red onion chopped
    • ½ inch Ginger chopped
    • 2 cloves Garlic chopped
    • 1 Green chili chopped
    • 8-10 Cashew nuts chopped
    • 2 Dried red chilies (preferably use Kashmiri chilies which are less spicy)
    • 2 tablespoons Oil
    • 1 inch Cinnamon stick
    • 1 Black cardamom
    • 1 Bay leaf
    • ½ teaspoon Cumin seeds
    • 2 large or 1 ½ cups Tomato pureed
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chili powder
    • 1 ½ teaspoon Coriander powder
    • 1 cup Water
    • ½ teaspoon Garam masala
    • 1 teaspoon Kasoori methi (Dried fenugreek leaves) crushed between your palm before adding to release flavor
    • 3 tablespoons Heavy whipping cream or fresh cream or malai
    • Cilantro or coriander leaves for garnishing

    Instructions 

    • Soak onion, ginger, garlic, green chili, cashews, and dried red chilies in warm water for 15-20 minutes. The discard the water and grind into smooth paste.
    • In the same jar, puree the tomatoes and keep it aside.
    • Chop the cashews and almonds for kofta stuffing and keep it ready.

    Making Kofta:

    • Mix the kofta ingredients except for cashew, almonds in a bowl to make the dough.
    • Divide into 8 equal portions.
    • Take one portion, make an indentation in center and stuff with some chopped nuts. Gather the edges, seal and make smooth balls and repeat the same to shape all kofta balls.
    • Deep fry the kofta into hot oil on medium heat. Keep moving them for even browning.
    • Once golden brown from all the sides, then remove and place on paper towel lined plate.

    Making Gravy:

    • Heat the oil in a pan on medium heat. Once hot add whole spices (bay leaf, cinnamon stick, black cardamom) and sauté for 30-40 seconds or till spices get aromatic.
    • Then add cumin seeds and let them sizzle.
    • Mix in prepared onion paste, salt and cook till it becomes thick.
    • Then add tomato puree and again cook till it becomes thick and most of the moisture evaporates.
    • Then add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute.
    • Mix in water to make gravy. Simmer for 5 minutes.
    • Then add kasoori methi, garam masala, and heavy cream.
    • At the time of serving, add koftas and simmer for 2-3 minutes only.
    • Garnish with leftover chopped nuts and chopped cilantro leaves.

    Nutrition

    Calories: 508kcal | Carbohydrates: 15g | Protein: 12.1g | Fat: 47.2g | Saturated Fat: 13.3g | Cholesterol: 47mg | Sodium: 987mg | Potassium: 359mg | Fiber: 3.4g | Sugar: 4.3g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. tanima vyas

      July 27, 2019 at 10:38 pm

      tried this recipe recently and the koftas that came out of oil were so hard and dry that they didnt quite become soft even after steaming them with the gravy....any tips how to have made the koftas soft and delicious?

      Reply
      • Kanan

        July 29, 2019 at 9:00 am

        You can try adding little mashed potatoes in the kofta dough to make it soft.
        If the kofta dough is too stiff and tough then the fried koftas may get dry/hard. Try adding a few tablespoons of water to make soft yet non-sticky dough

        Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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