Paneer Kofta

Panner Kofta in a creamy gravy. Kofta’s made using the instant gulab jamun mix.

I had some gulab jamun mix left. Didn’t want to spoil it, the quantity was too less to make fresh batch of gulab jamuns. So came up with this recipe of Paneer Koftas.


Paneer                                      –           100 gms

Gulab Jamun Mix                       –           5 tbsp

Maida                                       –           2 tbsp

Onions                                      –           2 large size

Cream                                      –           ¼ cup

Milk                                          –           1 and ½ cup

Garlic                                        –           15-20 pods

Green Chillies                            –           2-3 (depending on your requirement of spiciness)

Dal Chini (Cinnamon)                 –           ½ inch stick

Kali Mirch (Black pepper)            –           10-15 pieces

Clove                                        –           5-6 pieces

Cardamom (Eliachi)                   –           3-4

Sesame Seed (Safed Til)            –           3 tbsp

Jeera (Cumin)                            –           1 tsp

Kasuri methi (dry)                      –           2 tsp

Sugar                                        –           3 tbsp

Salt                                          –           as per taste

Garam Masala                           –           a pinch

Raisins                                     –           15-20

Oil                                            –           for cooking



Initial Preparation

Make a masala powder of dal chini, clove and elaichi. This should be a coarse powder. Divide the powder in 4 parts.

For Koftas

In a bowl crumble paneer. Add gulab jamun mix and maida. Add one tbsp of sugar. Add one part of the dal chini masala. Add ¼ of the total cream. If the mixture is dry add just enough milk to make the mix into a soft dough like consistency.

Heat oil in a kadai for deep frying.  Wet your palms with water, roll koftas in a shape of a patty, place a raisin or two inside and roll again. This patty should be slightly flatter as this would fluff up a bit on frying. Fry the koftas till golden brown. Keep the koftas on a tissue paper or kitchen towel to soak excess oil.

For Curry

Coarsely grind garlic and chillies. Grind onions and sesame seeds into a smooth paste. In a pan heat oil, Add jeera. When the jeera starts to crackle add sabut kali mirch and one part of the masla. After 2-3 minutes add garlic and chillies paste. When the masala starts turning brown, add the onion and sesame seed paste. At this stage add a milk as this paste is slightly dry in nature. Keep on stirring, the mixture would start leaving the sides of the pan (oil would come on the top). Add milk, simmer the flame and let it cook for 3-4 minutes. Add salt and sugar. Now add koftas.  Cover the pan with foil and let it cook for 8-10 minutes on very slow flame. Add third part of the dal chini masala. Add cream and let it cook uncovered for 3-4 minutes on very low flame. Remove the pan from heat now. Dry roast the kasuri methi on an iron girdle, crush it and add it to the dish. Add pinch of garam masala and last part of dal chini masala. Keep it covered for 5 minutes.

Serve hot with naan, laccha paratha.



Paneer Kofta in Beetroot Gravy

My experimentation with beetroot continues.



Paneer (cottage cheese)             –                       150 gm

Maida (Flour)                             –                       3 tbsp

Kishmish (raisins)                      –                       3 tbsp

Beetroot                                    –                       1 large size

Onions                                      –                       2 large size

Cream                                      –                       ½ cup

Milk                                          –                       2 cups

Garlic                                        –                       15-20 pods

Ginger                                       –                       ½ inch piece

Green Chillies                            –                       1-2 (depending on your requirement of spiciness)

Dal Chini (Cinnamon)                 –                       ½ inch stick

Kali Mirch (Black pepper)            –                       10-15 pieces

Clove                                        –                       5-6 pieces

Cardamom (Eliachi)                   –                       1

Sesame Seed (Safed Til)            –                       1 tbsp

Salt                                          –                       as per taste

Jeera (Cumin)                            –                       1 tsp

Coriander (Dhania)                     –                       for garnishing

Oil                                            –                       for frying and cooking



For Koftas:

Chop kismish (raisins). Mash paneer, add little salt and maida. Add safed til. Make a dough from this mix. From the dough make small ball or oval shaped koftas. Insert chopped kishmish inside each Kofta. (There will be some left) Heat oil and fry the koftas till they are light brown. Take them out and keep aside.

For the curry:

Finely chop onions and deep fry them in oil till they become dark brown. Make a paste of fried onions.  Keep aside. Grate the beet root. In a non stick pan, heat 1 tbsp oil. Cook the beetroot till it becomes dark in colour. Make a paste of cooked beetroot along with remaining chopped raisins and keep aside.  Dry grind (coarsely) dal chini, kali mirch, cardamom and clove (laung). Coarsely grind green chillies, ginger and garlic.

Heat oil in a pan. Now add cumin. When cumin starts to crackle add the spice mix. Now after 2-3 minutes add the ginger garlic and chilly paste. When the ginger garlic paste is cooked (starts turning brown) add the fried onion paste. Cook for 2-3 minutes. Now add the beetroot paste and cook for another 2-3 minutes. Add milk along with 1 cup of water to this mix. Add salt to taste. Please keep on stirring the mixture when adding milk. Let the mixture come to a boil, now reduce the heat to minimum and add the Koftas. Cover and let it cook for 5-8 minutes. Divide the cream in 2 parts. Add the first part to the dish, stir, cover and cook for 2-3 minutes. Add the remaining cream and cook for 2-3 minutes more without covering the pan.  Your dish is ready. Garnish with lots and lots of coriander.

Serve with paranthas.


Please note that this curry has slight sweetness (very less), if someone wants it to be more on sweeter side (similar to the shahi paneer or mali kofta gravy), add one-two tsp of sugar while cooking.




Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

20150608_080725 20150608_081015 20150608_081021 20150608_081038 20150608_081041


Raw Bananas –  3 medium size (or 2 large ones)

Onions – 6 large size

Boiled Potato – 1 medium size

Makke ka Aata – 4 table spoons

Green chillies – 2-3 medium size

Garlic – 12-15 cloves

Kishmish (Raisins) – 150 gms

Sugar – 3 tsp

Salt – as per taste

Kali Mirch (Black Pepper) – 10-12 seeds

Turmeric – a pinch

Sookhi Dhania Sabut (dry coriander seeds) – 1 tsp

Coriander – for garnishing

Jeera (cumin seeds)- 1 tsp

Milk – 1 and ½ cup

Cream – ½ cup

Oil – for frying



For Koftas:

Boil the raw bananas with peel. Finely chop 1 onion, 1 green chilly and 5-6 cloves of garlic. Remove the peels of banana, mash bananas and boiled potato together. In this mash add chopped onion, chopped garlic and green chilly. Finely chop one third raisins and add to mash. Dry roast sookhi dhania sabut (dry coriander seeds) and dry grind them using small mortar and pestle. (I use mortar pestle, you can use any grinder). Add salt to taste. Mix Makke ka Aata (flour) in the mash. Mix properly and knead the mixture like a dough. In a karahi (or wok) heat oil. Make small balls of the mixture and fry them in the oil till they become golden brown.

Remove them and keep aside.

For the Curry:


Soak the remaining raisins (kishmish) in water for 10 minutes. Finely chop 2 onions in slices. Boil remaining onions (you can boil the bananas and onion together) and grind it to a paste with green chillies. Make a paste of the soaked kishmish (raisins). Make paste of remaining garlic. Slightly crush the Black Pepper (Kali Mirch), remember don’t make it into a powder. In a deep bottom pan add oil and let it get hot. Add jeera (cumin) and let it crackle. Now add crushed black pepper and garlic paste. When the garlic paste starts turning light brown add sliced onions. Let the onions turn light brown (they would look transparent and light brown in this stage), add the onion paste. Cook for 5 minutes on high heat. Now add turmeric and raisin (kishmish) paste. Cook for 7-8 minutes, constantly turning the whole mixture to avoid it burning. Now add salt and sugar and very little water (just enough to moisten the mixture). Cook it for few minutes more, till the mixture starts leaving oil. Now simmer the flame (on low heat) slowly add milk. Please remember when you are adding milk, please keep on turning the mixture regularly else lumps will be formed. Let it cook for 5 minutes. Increase the heat (on high heat). Now add ¼ cup of water and cook till the mixture comes to a boil. Cover the dish and let it cook for 8-9 minutes on very low heat. Mix cream and cook for another 5 minutes (covered). Shut down the heat.

Add koftas in the mixture, cover the dish and leave it for 2-3 minutes. Now add chopped coriander and serve.

These koftas taste best with Khameeri roti and Laccha Paranthas.