Paneer kofta
Whether you are hosting a special dinner or fancy a cosy meal for two, serve these tasty koftas with fluffy basmati rice and warm naan for the perfect dining experience. They are crispy on the outside and soft on the inside, prepared with flavourful spices in a tomato sauce with double cream to make the meal complete. A garnish of fresh mint and a healthy dollop of Greek yoghurt make for a refreshing finish.
Ingredients
Kofta balls
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1 tbsp
Cashews nuts
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1
Green chili
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1
Large potato, about 150 g (boiled, mashed, and cooled)
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2 tbsp
Plain flour
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1 tbsp
Corn flour
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1 tsp
Garam masala
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½ tsp
Ground cumin
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½ tsp
Ground coriander
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½ tsp
Salt
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Neutral oil for frying
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Tomato-cashew sauce
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1
Onion
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2
Garlic cloves
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1 tsp
Grated ginger
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30 g
Cashews nuts (soaked)
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2 tbsp
Oil
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1 tbsp
Butter
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250 ml
Passata or other tomato sauce
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1 tsp
Kashmiri chilli powder
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1 tsp
Ground coriander
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1 tsp
Ground cumin
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½ tsp
Turmeric
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1 tsp
Garam masala
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1 tsp
Sugar
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½ - 1 tsp
Salt
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100 - 200 ml
Water
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50 - 100 ml
Double cream
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½ tsp
Kasuri methi, crushed
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To serve
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300 g
Basmati rice
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2
Naan bread
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1 handful
Fresh mint
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Instructions
Kofta balls
Tomato-cashew sauce
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Wrap the grated paneer in a clean tea towel, twist it tightly, and squeeze until you have extracted as much water as possible. This helps keep the kofta mixture relatively dry, so it holds its shape when rolled into balls and fried.
Double-frying keeps the koftas crisp on the outside and soft on the inside, preventing them from becoming soggy in the rich sauce. Fry the kofta balls in oil until they are light golden, remove from the pan, and let them drain on kitchen paper. Make sure they cool completely before repeating and frying until they are deep golden brown. Also, keep in mind that the goal of the first round of frying is not to cook them completely – they will finish during the second round and when they are added to the sauce.
When preparing the base for the sauce, sauté onion, garlic, and ginger with the passata until the mixture no longer sticks to the pan and the oil separates from the sauce along the edges of the pan. Once the cashew paste and, later, the double cream have been added, you will see it take on a glossy appearance. One of the key elements to a glossy sheen is simmering the sauce on a low heat until it becomes shiny. It usually takes around 5–10 minutes, and signals that the flavours are fully developed.
FAQ: Questions about paneer kofta
If this is your first time making paneer koftas, we may be able to help you on your culinary journey. If you have made them before, welcome back. Maybe we can help you improve and reinvigorate your technique with our FAQs.
What should I do if my kofta mixture is too sticky?
You want the mixture to be firm, not sticky, so adjust the amount of flour and cornflour if needed. Overworking the kofta dough will release too much oil from the paneer, so focus on shaping the balls quickly to maintain the best texture. Drying the paneer and thoroughly draining and cooling the potatoes are also essential. A break in the fridge can also work wonders as it firms up the starches and fats, making it easier to shape the kofta balls after 20-30 minutes in the cold.
Why do the kofta balls fall apart during frying?
There might be several reasons why the kofta balls fall apart. If the grated paneer has not been squeezed thoroughly, there may be excess moisture, which can cause the balls to fall apart in the pan. Also, if the potatoes are over-boiled or not completely cooled before being mixed with the paneer, it might also cause problems.
Can I bake the kofta balls instead of frying them?
Yes, you can. Place the uncooked koftas on a baking tray lined with baking paper, then bake them in a preheated oven at 200 °C for 15-20 minutes. Brush or spray the koftas with oil and carefully turn them halfway through for even baking. Add oil once more to get a crispy surface. You can also bake kofta balls in an air fryer. They will need about 13-15 minutes. Make sure not to overcrowd the air fryer, turn them halfway through, and brush or spray with oil to obtain a crisp exterior.
How do I store leftover paneer kofta?
Remove the koftas from the curry sauce to prevent them from going soggy, and store the koftas and curry sauce in separate airtight containers. Koftas can be kept in the fridge for 3-4 days or in the freezer up to 3 months. The curry sauce can be refrigerated for 1-2 days. When reheating koftas from refrigeration, use medium heat on the stove to gently bring them to temperature, or microwave on medium power. Frozen koftas are best thawed in the fridge overnight.
Nutritional values per serving
Energy:
714 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 5.6 g |
| Protein | 8.2 % | 14.4 g |
| Fat | 35.7 % | 28.8 g |
| Carbohydrates | 56.1 % | 98.6 g |
You may also like
Indulge in a rich and comforting paneer kofta
The combination of paneer and potato is delicately brought together and shaped into bite-sized kofta balls, seasoned with garam masala, cumin, and coriander. The koftas are fried until a deep golden brown, mouth-wateringly crisp, and delicious. These little flavour-bombs are served with a flavoursome curry sauce. The silky-smooth gravy makes a great contrast with its rich, aromatic tomato-cashew sauce.
Plump kofta balls with a golden shell
A kofta is a traditional Indian meatball with ground meat and spices. But this recipe is a reinterpretation of the traditional kofta, using a blend of paneer, potatoes, cashews, and warm spices. The raw koftas are transformed into delicate melt-in-the-mouth dumplings once they are fried, carrying a golden shell and a creamy filling.
Incredibly aromatic and creamy tomato-cashew curry
If the koftas are a finely crafted work of art, then the sauce is a true masterpiece, more than a match for them. Its distinctive orange colour blends the sweetness of cashews, the mild heat of Kashmiri chilli powder, and the aromatic notes of ginger and garlic – simmered to produce a thick, velvety consistency and enriched with double cream for a decadent, glossy finish. A final touch of kasuri methi adds depth and complexity to the sauce, ensuring every mouthful is full of flavour.
Served with rice, naan, and fresh toppings
So, what is the best way to present this paneer kofta? Simplicity is the answer. Let the flavours speak for themselves and serve it with fluffy steamed basmati rice, plain and simple. A warm naan bread is also ideal for your fellow diners to make the most of the taste-rich gravy, ensuring an unforgettable experience for everyone. The dish is made even more appealing with carefully placed fresh mint and a few highlights of Greek yoghurt, bringing an exquisite look and taste.
If you like this recipe, you will be happy to learn that we have a whole collection of paneer recipes, including our popular paneer tikka masala and paneer kathi roll.
Unleash your culinary creativity
It is hard to improve on perfection, but feel free to tweak this classic dish to suit your mood.
For example, add a delicious nutty flavour with toasted almonds or pistachios in the sauce, or turn up the heat with a dash of cayenne pepper.
Get creative and add a different filling to your koftas, for example, raisins for a zingy surprise or finely chopped spinach for earthy notes and an interesting, colourful variation. Bring out the flavours you love with an aromatic hit of cardamom or cinnamon. Maybe you want to liven things up by adding a squeeze of lemon juice to the sauce just before serving, or a bit of honey and a few raisins for a subtly sweet back note.
Do you want to know more about what paneer is? Our maybe you have wondered what sets it apart from tofu or halloumi?
