Paneer Kofta Recipe- Authentic Indian Kofta Curry with Cream

Last Updated on 2 months by Neha Deshmukh

Paneer Kofta Recipe: Authentic Indian Kofta Curry with Cream

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Paneer Kofta in a rich, creamy gravy. This dish always reminds me of family gatherings and special occasions. It’s a little bit of effort, but trust me, the explosion of flavors is so worth it. Get ready to impress everyone with this authentic Indian Kofta Curry!

Why You’ll Love This Recipe

This Paneer Kofta recipe isn’t just about delicious food; it’s about creating an experience. The soft, melt-in-your-mouth koftas swimming in a fragrant, subtly spiced gravy… honestly, what’s not to love? It’s comforting, flavorful, and perfect for a weekend treat or a festive celebration. Plus, it’s surprisingly adaptable to your spice preferences!

Ingredients

Here’s what you’ll need to make this amazing Paneer Kofta:

• 100gm paneer
• 2 medium potatoes
• ½ tsp red chili powder
• 1 tbsp corn flour
• 1 tbsp milk powder
• Salt to taste
• Oil for frying
• 1 tbsp oil (for gravy)
• 1 small pc cinnamon
• 1 cardamom
• 3 cloves
• 3 peppercorns
• 1 star anise
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 medium onions
• 1 sachet (80g) tomato paste
• ½ tsp turmeric powder
• ¼ tsp garam masala powder
• 1 cup water
• 100gm fresh cream
• 1 tsp kasuri methi

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Paneer: Use a good quality, fresh paneer. It should be soft but hold its shape. If it’s too soft, it will crumble when you make the koftas.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter aroma that’s essential to authentic Indian flavor. You can find it at most Indian grocery stores.
• Garam Masala: Every family has their favorite blend. Feel free to use yours! A good garam masala will have a warm, complex flavor.
• Potatoes: The potatoes help bind the koftas. Make sure they are well mashed and not lumpy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Kofta Dough: In a bowl, combine the paneer, mashed potatoes, red chili powder, corn flour, milk powder, and salt. Mix well with your hands until it forms a soft, pliable dough.
2. Shape the Koftas: Gently roll the dough into 12 equal-sized dumplings. Don’t make them too tight, or they might be dense.
3. Fry the Koftas: Heat oil in a deep frying pan. Roll each kofta in corn flour to coat it lightly. Carefully fry the koftas until they are golden brown and crispy. Drain them on paper towels to remove excess oil.
4. Start the Gravy: In a separate pan, heat 1 tbsp oil. Add the bay leaf, cinnamon, cardamom, cloves, peppercorns, and star anise. Sauté for about a minute until fragrant.
5. Build the Flavor Base: Add the ginger-garlic paste and cook until aromatic. Then, add the sliced onions and cook until they turn golden brown. This is where patience pays off – nicely browned onions are key to a flavorful gravy!
6. Blend the Onions: Once the onions are browned, let them cool slightly. Then, blend them into a smooth paste.
7. Cook the Gravy: Return the onion paste to the pan. Add the tomato paste, turmeric powder, chili powder, and garam masala. Cook for about 10 minutes on low heat, stirring occasionally, until the oil starts to separate from the mixture.
8. Simmer and Finish: Pour in the water and simmer until the gravy thickens to your desired consistency. Gradually stir in the fresh cream, making sure it doesn’t curdle. Add the kasuri methi and adjust the salt to taste.
9. Assemble and Serve: Arrange the fried koftas on a plate. Pour the hot gravy over them. Garnish with fresh coriander leaves. Serve hot with naan or rice.

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they cook evenly.
• If your gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• For extra flavor, you can add a tablespoon of cashew paste to the gravy.

Variations

• My Mom’s Touch: My mom always adds a pinch of sugar to the gravy to balance the acidity of the tomatoes.
• Nutty Koftas: My friend loves adding finely chopped cashews and almonds to the kofta mixture for a bit of crunch.
• Vegetable Boost: Sneak in some finely grated carrots or zucchini into the kofta dough for added nutrients.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the paneer with crumbled firm tofu. Press the tofu well to remove excess water.
• Replace the milk powder with cashew powder or almond flour.
• Use plant-based cream instead of dairy cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the labels of your ingredients (especially garam masala) to ensure they haven’t been processed with gluten.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ tsp.
• Medium: Use ½ tsp red chili powder as per the recipe.
• Hot: Add an extra ¼ tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptations

Paneer Kofta is a fantastic dish for celebrations!

• Diwali: Serve it as part of a lavish Diwali feast.
• Eid: It’s a popular choice for Eid celebrations, often served with fragrant biryani.

Serving Suggestions

• Naan: Classic pairing!
• Rice: Steamed basmati rice is perfect for soaking up the gravy.
• Raita: A cooling raita (yogurt dip) provides a nice contrast to the richness of the kofta.
• Salad: A simple onion and cucumber salad adds freshness.

Storage Instructions

• Leftover Koftas: Store fried koftas in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispness.
• Leftover Gravy: Store gravy in an airtight container in the refrigerator for up to 3 days.

FAQs

What is the best type of paneer to use for koftas?

A fresh, soft paneer is ideal. Avoid using pre-shredded paneer, as it tends to be dry.

How can I prevent the koftas from breaking apart during frying?

Make sure the kofta dough is well-combined and not too sticky. Coating them in corn flour helps create a protective layer. Fry in batches and don’t overcrowd the pan.

Can I make the gravy ahead of time?

Yes! The gravy can be made a day or two in advance. Store it in the refrigerator and reheat before adding the cream and kasuri methi.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique aroma and flavor. You can find it at most Indian grocery stores or online.

What can I serve with Paneer Kofta besides naan and rice?

Roti, paratha, or even quinoa make great accompaniments! A side of raita and a fresh salad complete the meal.

Enjoy making this delicious Paneer Kofta! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!