Paneer Kofta

Vegetarian variety of Kofta are balls of minced vegetables mixed with spices. Then these kofta are deep fried in oil. Dry version of this can be served as appetizer or snack. These kofta can also be dropped in spicy gravy and can be served with chapathi, roti, naan etc.

After shredding the potatoes do not leave them open. Either use it immediately or immerse in fresh water. Otherwise potatoes color will change. Make sure that you remove all the excess water before adding to grated paneer.

Paneer Kofta

Preparation Time: 25 min
Cooking Time: 45 min
Serves: 2



  • Grated paneer - 1 cup
  • Grated potato - ¼ cup
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - 1 tsp
  • Cumin powder- 1 tsp
  • Garam Masala - 1 tsp
  • All-purpose flour - 1 tbsp
  • Corn flour- 1 tbsp
  • Cilantro - finely chopped - 2 tbsp
  • Salt to taste
  • Oil – to fry


  • Onion - 1/2 cup
  • Ginger garlic paste - 1 tbsp
  • Tomato puree - 1/2 cup
  • Turmeric powder - 1 pinch
  • Chili powder - 2 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Curd - 2 tbsp
  • Milk - 1/4 cup
  • Cumin seeds - 1 tsp
  • Cilantro - to garnish
  • Salt to taste
  • Oil - 2 tbsp


1.   In a large mixing bowl put all the ingredients given in "kofta" section, blend them together. Grated paneer when blended using hands becomes soft and also binds together. If you make balls from it is should be firm.
2.   Heat oil in a kadai to fry the kofta. Check the heat of oil by dropping a small piece of kofta. It should rise immediately to the top. Shallow fry the kofta balls. Fry all the kofta balls in batches and set them aside. These fried paneer kofta balls can be served as appetizer or snack.
3.   Now heat a medium sized pan with oil. To the hot oil, add cinnamon cardamom cloves powder. As flavor starts coming, add cumin seeds and allow it to crackle. Then add onion and saute onion until it turns soft.
4.   Then goes the ginger-garlic paste and saute till the raw smell leaves. To this add turmeric powder and chili powder. Pour 1/4 cup of water and add coriander powder.
5.  To this pour tomato puree and give a good stir. In a small bowl mix milk and curd together. Whisk them well and add to the gravy. Mix salt and keep in low flame, close the lid. Allow it to cook for 20 min or until tomato cooks.
6.  Then combine fried paneer kofta balls to the gravy and keep in low flame for another 5 min. Switch off the stove when the gravy gets thickened to the desired consistency. garnish with cilantro and serve hot with naan or roti.