Paneer Kofta Curry Recipe


250 gms Cottage Cheese(Paneer),mashed
100 gms Potatoes, boiled,grated
To taste Salt
1/8 Tsp White pepper powder
1 pinch Nutmeg powder
3 Tbsp Corn flour
1/8 Tsp Green cardamom powder
Oil to deep fry
100 ml Oil
1 Tsp Garlic paste
1 No. Green chilli, seedless, juliennes
3 gms Ginger juliennes
100 gms Onion paste
50 gms Yoghurt, whisked
To taste Salt
1/8 Tsp White pepper powder
1/8 Tsp Sugar
As required water
¼ Tsp Garam Masala
2 Tbsp Butter
2 Tbsp Cream
60 gms Cashewnuts, soaked
1 Tbsp Poppy seeds, soaked
1 Tsp Saffron (dissolved in milk)
1 Tsp Cream
1 Coriander sprig


In blender combine soaked cashewnuts and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside.
In a bowl combine grated potato, paneer, corn flour, salt, white pepper powder and nutmeg.
Knead the mixture and divide it into equal size portions of 15-20 grams. Shape it like a ball and keep in a plate dusted with corn flour.
Heat oil in a wok, and deep fry all kofta balls till light golden brown in colour. Remove on a tissue paper. Keep aside.
Heat oil in a pan and add garlic paste. When it is cooked, add onion paste, ginger juliennes, green chilli juliennes, and sauté till light brown in colour.
Add dry spices, sugar and cook for 2 minutes. Add cashewnut-poppy seed paste; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency.
Add fried kofta balls and simmer for 5 minutes.
Finish with butter, cream and garam masala. Give a final mix and remove in a bowl.
Garnish with cream, saffron drops and coriander sprig.


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