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18th December 2018

Paneer Kofta Tomato Cream Gravy

Paneer or cottage cheese is popular in North Indian Cuisine. The recipe for the paneer kofta in tomato cream gravy is divided into two parts – The making of the kofta and the making of the gravy. The final assembly of the dish is to be done just before serving as we do not want the koftas to become soggy or mushy. The dish is best served with Indian bread.

Serve: 10 to 12 Koftas

Prep. Time: 20 Mins.

Cooking Time: 40 Mins.

1st Part – Preparing the Gravy:


[Standard Measure – 1 cup = 200 ml]

  • Onions (roughly chopped) – 2 medium
  • Tomatoes (roughly chopped) – 2 medium
  • Light Green Chilly (chopped) – 1
  • Ginger-Garlic Paste – 1 tbsp.
  • Cashew Nuts – 8 to 10
  • Red Chilly Powder – ½ tsp.
  • Turmeric Powder – ¼ tsp.
  • Jeera Powder – ½ tsp.
  • Corriander Powder – 1 tsp.
  • Garam Masala Powder – ¼ tsp.
  • Tomato Puree – 2 tbsp.
  • Milk Cream – 2 tbsp.
  • Oil – 2 tbsp.
  • Sugar – ½ tsp.
  • Salt – 1 tsp.

Step 1:     Heat the oil in a pan and sauté the onions on medium heat till they turn a little brown. Add the ginger-garlic paste and sauté till the raw smell disappears.

Step 2:     Add the green chilly and sauté for a minute. Next add all the powder masalas and sauté for a minute or two. Throw in the chopped tomatoes and sauté for 2 minutes.

Step 3:     Finally add the tomato puree and mix well. Add 1 cup warm water and cook covered on medium heat for 5 minutes. Add the cashew nuts and cook further for another 5 minutes. Switch off the heat and allow to cool (the tomatoes should turn soft).

Step 4:     When the mixture has cooled, grind it in a mixer to a smooth puree. Strain the puree into the vessel in which you want to cook the gravy. Add salt and sugar.

Step 5:      Place the vessel on heat and cook the gravy for 6 to 8 minutes. Check for salt and add if required. Finally add the milk cream and stir lightly. Switch off the heat.

2nd Part – Preparing the Koftas:


  • Paneer (grated) – 250 gms
  • Potato (boiled, peeled and grated) – 200 gms
  • Corn Flour – 1 ½ tbsp.
  • Maida – 2 tbsp.
  • Raisins (soaked) – as needed (optional)
  • Red Chilly Powder – ¼ tsp.
  • Garam Masala Powder – ¼ tsp.
  • Oil – for deep frying
  • Salt – 1 tsp.

Step 6:     Take the paneer, potatoes, corn flour, garam masala and chilli powders and salt and knead into a smooth dough.

Step 7:     Divide the dough into 10 to 12 portions. Roll each portion into a ball and flatten in the palm of your hand. Place 2 to 3 raisins on the flattened dough and once again shape it like a ball. Roll each ball in maida and dust off any extra maida and keep aside for frying.

Step 8:     Just when you are almost ready to serve the dish, heat suitable amount of oil in a kadai or pan suitable for deep frying and once the oil is hot, fry 3 to 4 koftas at a time turning them over every now and then to get a nice golden colour.

3rd Part – Assembling the dish:

Step 9:     Place the freshly fried koftas in a serving bowl and pour the hot gravy over them. Serve immediately.

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