Special Paneer Kofta

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • For the Kofta:
  • 4 - medium sized potatoes, boiled
  • 300 g - home made paneer
  • 4 tbsp - chick pea flour
  • 1 pinch - baking soda
  • oil for frying the koftas.
  • For the gravy:
  • 2 - tomatoes (medium)
  • 2 - onions (medium)
  • ginger to taste
  • garlic to taste
  • 1 tsp - garam masala
  • 2 tsp - dhania powder
  • 1 tsp - turmeric
  • chilli powder to taste
  • 1/2 tsp - amchoor
  • 1 tbsp - yoghurt
  • 1 tbsp - cooking oil.
  • 4 cups - paneer liquid or water

How to Make Special Paneer Kofta

  • For koftas:
  • Mash the boiled potatoes and mix it with the paneer, besan and baking soda.
  • Mix it nicely to form a soft dough.
  • The dough will be a little sticky, applying a little oil on the palm will make it easier to handle it.
  • Make small round balls (about 1 inch diameter) and deep fry in the cooking oil to a golden brown colour.
  • Remove from oil, strain the excess on a paper towel and keep aside.
  • For the gravy:
  • Grind the tomatoes, onions, ginger and garlic to a smooth paste in the blender.
  • In a kadai or wok or any deep vessel, add 1 tbsp of oil on medium heat.
  • Add the paste and the remaining spices and yogurt. Stir till the oil starts to separate at the edges.
  • Then add the liquid and let it simmer for 15 -20 minutes on medium low.
  • The koftas should be adds to the gravy just a few minutes before serving.
  • Heat the gravy very nicely and add the koftas just 3-4 minutes before serving.
  • If added earlier, the koftas absorb too much gravy and break up.