Sprouted Chickpea and Paneer Kofta Gravy

Sprouted Chickpea and Paneer Kofta Gravy is a popular Indian Side dish
Author :
Category :
Course :
Side dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


For kofta:

3 - Potatoes (boiled)

1/4 cup - carrots, grated

1/4 cup - beetroot, grated

1 cup - paneer, grated

1/2 tbsp - heavy Cream

1 tsp - cumin powder

1 tsp - coriander powder

1/2 tsp - Red Chilli powder

1 tbsp - Corn flour

1 tbsp - mixed nuts (almonds, Walnuts and cashewnuts), chopped

Salt, as required

Oil, for deep frying

For gravy:

1/2 cup - sprouted Chickpeas (cooked with a pinch of salt)

2 - onions, medium sized

4 - Tomatoes

1 tsp - ginger-garlic paste

1 tsp - cumin powder

1 tsp - coriander powder

1 tsp - Red Chilli powder

2 tsp - Poppy Seeds (roast lightly and grind)

1 tbsp - Cashew nuts (soaked in Milk for 30 minutes and ground)

1.5 tsp - Garam Masala

1 cup - Milk

Salt, as required

1.5 tbsp - oil


  1. For kofta:
  2. Combine all the ingredients except oil.
  3. Make small balls from the mixture.
  4. Heat oil and deep fry the koftas till golden brown. Transfer the koftas onto a kitchen towel. Keep aside.
  5. For gravy:
  6. Heat oil in a pan.
  7. Add onion and fry till the onion turns light brown in colour.
  8. Add ginger-garlic paste and fry till the raw smell is gone.
  9. Add chopped tomato and saute till it turns mushy.
  10. Add cumin powder, coriander powder, red chilli powder, poppy seeds powder, garam masala and salt.
  11. Mix the ingredients well.
  12. Remove from heat and let it cool.
  13. Once cooled, grind to a fine paste with a little water.
  14. Transfer this to a pan and then add the milk and cashew paste.
  15. Now, add the cooked chickpeas.
  16. Let it cook on medium flame.
  17. Switch off the heat when the gravy is thick enough.
  18. Add koftas and serve immediately.
  19. Recipe courtesy: Nithu's Kitchen
  20. http://www.nithubala.com/

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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