Monday, 25 November 2013

Paneer Kofta

Kofta is the Asian/Middle Eastern version of meatball. In India we make a vegetarian version of it and mostly out of potato and cottage cheese. 

Paneer Kofta


  • 200gms Paneer/Cottage cheese crumbled
  • 2 medium size potato boiled and mashed
  • 1 small cauliflower grated
  • 1 large Onion
  • 2 large Tomatoes
  • 2-3 tsp Gram flour
  • 1/2 cup milk
  • 2 green chili (1 chopped and the other slit)
  • 1/4 tsp Ajwain/Carom seeds
  • 1/3 tsp Pepper
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Cumin seeds
  • 1/2 tsp Coriander powder
  • 1/2 tsp Ginger
  • 1/2 tsp Garlic
  • Coriander leaves chopped
  • Salt to taste
  • Oil for deep frying


  • Mix potato, cauliflower and paneer thoroughly
  • Add ajwain, pepper, chopped green chili and coriander leaves to the above mixture
  • Add gram flour and make it into a soft dough. Make lime sized balls.
  • Heat oil for deep frying. Add the balls in the oil and fry it on low flame.
  • Once the paneer koftas have become brown, use a slotted spoon and remove them from oil.
  • Put the chopped onion, tomatoes, ginger and garlic into a mixie and grind them to a paste
  • Heat 2Tbsp of oil in a wok and add cumin seeds. 
  • Once they sputter, add the onion-tomato paste, slit green chili, coriander powder and turmeric powder.
  • Cook it on low flame till the oil separates.
  • Add koftas and milk into the pan. Boil for 3-4 minutes
  • Garnish with coriander leaves

Serve this paneer kofta with roti or parathas.

This is a guest post by Anshu Dhamija who likes to try out new dishes in her spare time.