Paneer Kofta Curry


For kofta:

1 cup paneer / cottage cheese, grated

1 cup potato, boiled & mashed

¼ cup besan / gram flour

½ tsp kashmiri red chilli powder / lal mirch powder

5 cashew / kaju, chopped

¼ tsp turmeric / haldi

½ tsp garam masala

3 tbsp corn flour, to roll

¼ tsp salt

oil for deep frying

For curry:

3 tsp oil

1 bay leaf / tej patta

1 inch cinnamon

2 pods cardamom / elachi

1 tsp jeera / cumin

1 onion, finely chopped

2 cup tomato pulp

1 tsp ginger garlic paste

¼ tsp turmeric / haldi

1 tsp kashmiri red chilli powder / lal mirch powder

½ tsp coriander powder

¼ tsp cumin powder

1 tsp salt

1 cup water

¼ cup curd / yogurt

¼ cup cashew paste

1 tsp kasuri methi / dry fenugreek leaves

¼ tsp garam masala


1.Firstly, mix all the ingredients to make small round kofta.Roll them in corn flour for extra crisp out covering.Deep fry in hot oil or bake in preheated oven at 180 degree celsius for 20 minutes.

2.Stir occasionally, and fry on medium flame.Fry till the kofta turn golden and crisp.Drain off the paneer koftas and and in tomato onion based curry.

3.Cover and simmer for 8 minutes or till the kofta absorbs curry.Additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. stir well.Finally, serve paneer kofta curry with jeera rice , roti or naan.