There are some dishes that feel like an occasion the moment they arrive at the table – and Paneer Kofta is one of them. Creamy, rich, and full of texture, it’s the kind of curry that doesn’t belong to everyday meals, but rather to weekends, festivals, or those days when you want to make something a little more special.
At its heart, paneer kofta is about contrast: soft, melt-in-the-mouth koftas made from crumbled paneer, gently fried until golden, then served in a velvety tomato-cashew gravy that’s mildly spiced and slightly sweet. Each bite feels luxurious – like something you’d serve to a guest you really want to impress, or something you make for yourself when you’re celebrating quietly, without a crowd.
I remember the first time I tried it at a friend’s home – the koftas were soft but held their shape, floating like little dumplings in the rich orange gravy. It was nothing like the usual sabzis or curries we ate during the week. This was restaurant-style food, made with patience. You could tell by the way the gravy clung to the kofta, and how every spoonful had just the right balance of creaminess and spice.
It’s a dish that pairs beautifully with naan, kulcha, jeera rice, or even just plain roti. The koftas soak up the gravy slowly, so by the time they hit your plate, they’re bursting with flavour. And while it may feel North Indian in its identity, paneer kofta has found its way into homes across India – tweaked, simplified, or dressed up depending on the cook.
For those who love richness in a curry but don’t want it too overpowering, paneer kofta is that perfect middle ground. Comforting yet indulgent, festive but familiar. It’s a dish that brings smiles around the table, with everyone asking for just one more kofta… and maybe a little more gravy on the side.
Paneer Kofta
Ingredients
Instructions
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To make the kofta balls, mix mashed potato, grated paneer, 1 teaspoon chopped green chillies, lemon juice, grated ginger, crushed cashew nuts, corn flour, and salt into a smooth dough.
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Grease your hands with oil and divide the dough into lemon-sized balls.
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Dust each ball lightly with corn flour.
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Deep fry the balls until golden brown and keep them aside.
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For the gravy, heat one teaspoon of oil in a pan and add cumin seeds.
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When the cumin seeds start to crackle, add a bay leaf, cloves, and a small piece of cinnamon. Sauté for a few minutes.
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Add chopped green chillies and onions. Sauté until the onions are soft.
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Add tomato purée and cook until the oil starts to separate.
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Add cashew nut paste, chilli powder, turmeric powder, garam masala, and coriander powder. Mix everything well.
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Add sugar and enough water to reach the desired consistency. Let it simmer.
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Add crushed kasuri methi and mix well.
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Finally, add the fried kofta balls and serve hot.