Paneer kofta recipe is a delicious and rich kofta recipe that belongs to the family of royal Lucknow cuisine. These are also known as malai kofta because malai is a Hindi word that means cream and kofta are fried balls. So the term malai kofta literally means koftas/fried balls dunked in a creamy sauce.
What is Kofta?
Kofta is made minced meat or ground meat but in India, vegetarians make the Veg kofta like paneer kofta, potato or Aloo Kofta, banana or Kele ka kofta and my favourite Lauki Kofta. Word Kofta is derived from the Persian word Kufta which means “to grind” or “to beat.
About Paneer Kofta
Fried balls of potatoes and paneer are served in a rich, creamy gravy made with onions, tomatoes and cashew. Most of the times I make a double batch. You can enjoy them as a teatime snack like these crispy Paneer cheese balls or like kebabs. So half of the paneer kofta balls are enjoyed as a teatime snack and I use half of them for making this Paneer Kofta curry.
How to Make Paneer Kofta Balls?
Making Paneer Kofta Balls
For making kofta, I mix grated paneer with boiled and mashed potatoes. It makes them soft and kofta binds better. For the kofta stuffing, I use a mix of dry fruits like cashew and raisins. Finally, these paneer kofta balls are deep-fried until they are golden brown and crispy from the outside. I have deep fried the paneer kofta but you can bake them or air-fry if you do not want deep-fried stuff. You can bake them in the oven in an aebleskiver pan or appe pan so that they retain their round shape while baking.
Gravy For Paneer Kofta
Gravy for Kofta is made using onion and tomatoes. Cashew paste is added for giving a rich texture and creaminess to the kofta gravy. The recipe of paneer kofta balls is almost similar to malai kofta except I did not add malai in this kofta. Malai kofta is served in white gravy which is slightly sweet in taste. You can also make this same kofta in white gravy, which is made with cashew and fresh cream. But white gravy is ultra-rich so I have left that for very special days.
Paneer Kofta Recipe Video
Recipe Notes & Tips
This is a mild gravy so do not use chilli varieties with high heat. Kashmiri red chilli powder is perfect for this recipe. For Perfect bright orange restaurant style gravy use red ripe tomatoes. With kashmiri red chilli powder these tomatoes are great for bright orange colour. The initial gravy looks reddish in colour it is the addition of cashew nuts that turns the gravy into bright orange colour. When I am in a hurry I make them in this Makhani Gravy which is always there in my fridge. Use homemade soft paneer for the best results.
More Such Recipes
If one Veg kofta recipe that qualifies to be on the menu for every party, get together, and special occasions, this is the one. Whenever you want a little lighter everyday kofta curry you can try this Lauki Kofta recipe. If you are looking for a no onion no garlic fasting recipe you can try this kele ke kofte.
Serving Suggestions
I often serve the Paneer kofta gravy with naan, roti or paratha. You can also serve paneer kofta balls as an appetiser or teatime snack with chutney.
Storage Suggestions
Since Kofta balls turn soggy very easily so in case you want to store this dish store kofta balls and kofta gravies in two separate containers. You can store them in fridge for upto 2 days. When You are ready to serve reheat gravy and kofta separately. To serve, in a bowl place kofta balls and pour gravy. Serve it immediately. Similarly you can store paneer kofta as described above for upto 12 weeks. When you are ready to serve first thaw gravy and kofta balls on counter. Reheat them separately. To serve, in a bowl place kofta balls and pour gravy. Serve it immediately.
More Paneer Recipes
Paneer Tikka Masala Aloo Matar Paneer Methi Malai Paneer Kadai Paneer Paneer Butter Masala
📖 Recipe
