How to Make Paneer Kofta

Paneer kofta recipe is a delicious kofta that is soft and melts in the mouth while crisp on the exterior. This one of the best dishes best served for lunch or dinner. The best part about this recipe is that it can be easily doubled or tripled as per the requirement. The total time needed to make this dish is about 50 mins. 

This recipe is brought to you by my sis-in-law Kanupriya Chakraborthy aka Piu and me. She is a homemaker and loves to cook.


For Kofta

Potato – 2-3 Medium

Cottage Cheese (Paneer) – 200g, grated

Green Chilli – 1 finely chopped

Coriander leaves – 2 tablespoon

Garma Masala Powder – ½ teaspoon

Coriander Powder – ½ teaspoon

Turmeric Powder – ½ teaspoon

Salt to taste

White Flour/Corn – for blending

Oil for deep frying

For Gravy



Green Chilli – 1

Onion – 1 medium

Cashew nuts – 6-8

Cumin Seeds – ½ teaspoon

Cloves – 2

Cinnamon Stick – 1/2-inch piece

Cardamom -3-4

Black pepper-8-9

Garma Masala Powder – ½ teaspoon

Coriander Powder – ½ teaspoon

Sugar – ½ teaspoon

Oil – 1 tablespoon

Water – 3/4th cup

Salt to taste

Steps for Making Kofta

Take the grated potato, grated paneer, chopped chili, chopped coriander leaves, garam masala powder, coriander powder, turmeric powder and salt in a big bowl. Mix them well and make an unruffled mixture.

Divide the mixture into equal portions and give these portions a round shape of a ball. If not possible you can flatten them too.

Heat oil in a pan or kadhai, over medium flame. When the oil is hot enough carefully slide in 3-4 prepared balls and deep fry until golden brown and crisp. Make sure the oil is not enough hot otherwise it will break the prepared balls. Next drain them and shift them in a plate. Repeat the process with remaining preparation.

Steps for Making Gravy

Heat some oil in a pan or kadhai. Add cumin seeds, cloves, cinnamon, black pepper, cashew nuts, ginger, garlic and onion in the pan. Saute all these until the onion turns light brown.

Take it off the flame, and let it cool a bit. Transfer this mix in the mixer and make a smooth paste.

Heat some oil/butter in the pan, shift this mix to the pan, add salt, sugar and coriander powder and sauté for few mins, when it will start releasing oil add sufficient water boil it for 4-5 mins until it becomes thick and turn off the flame.

Since we are preparing white gravy that also gives a taste of all the spicy and mild sweet, we are not adding tomato paste, turmeric powder and red chili powder. For those who don’t like white gravy, you can these mentioned mix and make main traditional Indian red gravy.


Shift the gravy to a serving bowl and add prepared balls to it. It is also an excellent standalone snack with tomato sauce or chutney.

Serve hot and enjoy it with parathas or chapattis.

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