Paneer kofta in spicy gravy


Paneer kofta balls are cooked in spicy and flavoursome gravy. This dish goes amazingly well with white rice, roti, naan, or chapathi.


For the kofta balls

150 gms paneer

1 tsp ginger (chopped)

1/2 tsp green chillies (chopped)

1/4 tsp black pepper powder

1 tbsp corn flour

5 cashews (chopped)

Salt as required

Oil to fry

For the gravy

1 tsp butter

2 tbsp oil

1/2 cinnamon stick

2 bay leaves

4 cardamom pods

3 cloves

1/2 tsp cumin seeds

1 large onion (chopped)

2 tomatoes

2 green chilies

1 tsp ginger €“ garlic paste

1/2 tsp turmeric powder

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

Salt as required

3 tbsp cashew paste

Water as required

1/4 kasuri methi

2 tbsp fresh cream

Chopped coriander leaves to garnish


In a bowl, add paneer, chopped ginger, green chillies, pepper, corn flour and chopped cashews and salt as required

Mix well and make small balls from it

Heat oil in a pan

Add the paneer kofta balls and fry on low flame until golden brown

In a heated pan add butter

Add the oil and also cinnamon, bay leaves, cardamom, cloves and cumin seeds

Roast until the spices release its aroma

Add the ginger-garlic paste, green chilies and onions

Sauté well

Add salt as required and cook with the lid on

When this mixture cools down, grind it into a fine paste

Pass this masala paste through a sieve

In a heated pan, add the masala paste

Add the cashew paste and salt as required

Stir well

Add the previously prepared kofta balls

When the mixture begins to boil, add fresh cream

Mix well

Add crushed kasuri methi

Garnish with chopped coriander leaves.

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