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Special Paneer Kofta Recipe

Special Paneer Kofta is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


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