Paneer Kofta Recipe – Potato & Pea Koftas in Creamy Indian Gravy

Last Updated on 4 months by Neha Deshmukh

Paneer Kofta Recipe – Potato & Pea Koftas in Creamy Indian Gravy

Okay, let’s be real. Is there anything more comforting than sinking your teeth into a melt-in-your-mouth kofta, swimming in a rich, creamy gravy? This Paneer Kofta recipe is a family favorite, and honestly, it’s one I first tackled when I was trying to impress my now-husband with my cooking skills! It took a couple of tries to get the koftas just right, but trust me, the effort is SO worth it. Get ready for a little bit of work, a whole lot of flavor, and a dish that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Paneer Kofta recipe isn’t just delicious; it’s a celebration of textures and flavors. You’ve got the soft, subtly spiced koftas, the velvety smooth gravy, and a delightful mix of crunchy nuts and sweet raisins. It’s a bit of a project, yes, but it’s perfect for a weekend when you want to spend some time in the kitchen creating something truly special. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these dreamy Paneer Koftas:

• 1 large Potato, boiled and peeled
• 8 oz Paneer (about 225g)
• 1/3 cup Frozen Green Peas (about 75g)
• 1 Carrot, shredded
• 5 Cilantro sprigs, chopped
• 1/4 cup Cashews/Golden Raisins (about 30g)
• 2 Tbsp Oil
• 3 medium Onions, chopped
• 2 cups Pureed Tomatoes (about 480ml)
• 1 Tbsp Ginger/Garlic paste
• 1 tsp Garam Masala
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1/2 tsp Chaat Masala
• 1/4 tsp Turmeric Powder
• 5 oz Evaporated Milk (about 140ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Paneer: Quality matters here! Try to find fresh, soft paneer. If you can’t, frozen works in a pinch, just make sure to thaw it completely and gently squeeze out any excess water.
• Garam Masala: This spice blend varies so much by region and even family! Some are more cinnamon-forward, others more cardamom-heavy. Experiment to find one you love. I personally prefer a North Indian blend.
• Evaporated Milk vs. Cream: I love using evaporated milk in this recipe. It gives a lovely richness without being too heavy. You can substitute with heavy cream (about 1 cup/240ml) if you prefer, but the gravy will be noticeably richer.
• Nuts: Cashews are traditional, but feel free to use slivered almonds or a mix of both! My aunt always adds a handful of chopped pistachios for a pop of color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Gravy: Heat the oil in a nice, heavy-bottomed pan. Add the chopped onions and a pinch of salt (this helps them soften) and sauté until they’re beautifully golden brown and dry. Don’t rush this step – it’s the foundation of the flavor!
2. Bloom the Aromatics: Add the ginger-garlic paste and cook for about 2 minutes, until fragrant. Then, stir in the tomato puree and cook until the oil starts to separate from the sides – this means the tomatoes are nicely cooked down.
3. Spice it Up: Mix together the turmeric powder, coriander powder, cumin powder, red chili powder (adjust to your spice preference!), and garam masala. Add this spice blend to the gravy and cook for another minute, stirring constantly.
4. Creamy Dreamy: Pour in the evaporated milk and regular milk (if using) to get your desired consistency. Season with sugar and salt. Simmer gently for about 10-15 minutes, stirring occasionally, and then set aside.
5. Make the Koftas: Microwave the frozen peas and shredded carrot with a splash of water until just tender. Drain any excess moisture really well – you don’t want soggy koftas!
6. Mash & Mix: In a large bowl, mash the boiled potato and crumble the paneer. Add the cooked peas and carrots, chopped cilantro, cashews/raisins, and the remaining spices. Mix everything together really well until it forms a soft, pliable dough.
7. Shape & Bake: Shape the mixture into golf-sized balls. Place them on a lightly oiled baking tray. Broil for about 5-7 minutes per side, until they’re golden brown and slightly firm. (You can also shallow fry these if you prefer – about 3-4 minutes per side).
8. Bake it All Together: Arrange the koftas in a baking dish, pour the gravy over them, and bake at 350°F (175°C) for 15-20 minutes, allowing the flavors to meld together.
9. Garnish & Serve: Garnish with any remaining nuts or raisins and serve hot with naan, roti, or rice.

Expert Tips

• Don’t Overmix: Be gentle when mixing the kofta dough. Overmixing can make them tough.
• Chill the Dough: If the dough feels too soft to shape, chill it in the fridge for about 15-20 minutes.
• Oil the Tray: Make sure your baking tray is well-oiled to prevent the koftas from sticking.

Variations

• Vegan Adaptation: Use plant-based paneer and plant-based milk (soy or cashew work well) to make this dish vegan-friendly.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to adjust the amount of red chili powder to your liking.
• Festival Adaptations: This is a fantastic dish to serve during Diwali or other special occasions. I often make a larger batch for festive gatherings.

Serving Suggestions

Serve these Paneer Koftas with:

• Warm Naan bread – perfect for soaking up all that delicious gravy!
• Steamed Basmati Rice – a classic pairing.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas might lose a little of their texture upon reheating, but they’ll still be delicious!

FAQs

1. What is the best way to prevent the koftas from falling apart while frying/baking?

Make sure your potato is well-cooked and mashed smoothly. Also, don’t add too much moisture to the kofta mixture. Chilling the dough before shaping also helps!

2. Can I make the gravy ahead of time? How long will it keep?

Absolutely! The gravy can be made up to 2 days in advance and stored in the refrigerator. The flavors actually develop even more overnight.

3. What is the difference between garam masala blends, and how do I choose one?

Garam masala blends vary widely! Some are warmer and sweeter (with more cinnamon and cloves), while others are more pungent (with more cardamom and black pepper). Experiment to find one you like. Look for blends that are freshly ground for the best flavor.

4. Can I steam the koftas instead of baking/frying them?

Yes, you can! Steam the koftas for about 10-12 minutes, until they’re firm. They won’t get the same golden-brown color, but they’ll still be delicious.

5. What is the best type of paneer to use for koftas – fresh or frozen?

Fresh paneer is ideal, but frozen works well too. Just make sure to thaw it completely and gently squeeze out any excess water before using.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!