aloo paneer kofta recipe

paneer kofta recipe with step by step photos. melt in the mouth soft texture delicious paneer koftas with a crisp exterior. i had made these paneer koftas for malai kofta gravy recipe. so half of these paneer koftas went in the malai kofta curry and half were served as a snack on the next day.

in this recipe the koftas are made with mashed potatoes, paneer and few spices. these paneer koftas can be made as a tea time snack or can be added in an onion tomato gravy or bhuna maslaa gravy and then served as a kofta gravy dish for lunch or dinner. they taste good as a snack and also in a gravy dish.

you can easily change this paneer kofta recipe, so that it can also be made during religious fasting (vrat) or for navratri fasting:

  1. just substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta) or buckwheat flour (kuttu ka atta) or arrow root flour.
  2. don’t forget to use rock salt (sendha namak) instead of regular salt.
  3. skip adding garam masala powder, chaat masala powder or any other ingredient which don’t use for regligious fasting at your home.

in the paneer kofta recipe below i have given the original recipe which makes about 14 to 16 medium sized koftas. you can halve this recipe and make 7 to 8 koftas if required. the recipe can be easily doubled or tripled.

aloo paneer kofta punjabi recipe

few more kofta recipes on the blog are:

  1. lauki kofta
  2. kofta recipe 
  3. aloo kofta
  4. cabbage kofta recipe

serve the paneer kofta hot or warm with sweet chutney or tomato sauce or pudina chutney.

paneer kofta recipe below:

aloo paneer kofta recipe
4.13 from 8 votes

paneer kofta recipe | aloo paneer kofta recipe

punjabi paneer kofta recipe - a melt in the mouth soft texture koftas with a crisp exterior.

course snacks, starters
cuisine north indian
prep time 25 minutes
cook time 25 minutes
total time 50 minutes
servings 14 to 16 medium sized koftas
author dassana amit

ingredients (1 cup = 250 ml)

  • 200 grams paneer (cottage cheese) - grated
  • 3 medium sized potatoes (aloo) - which have been boiled and peeled and then grated
  • ½ teaspoon black pepper powder OR crushed black pepper (kali mirch powder)
  • ¼ or ½ teaspoon red chili powder (lal mirch powder)
  • ¼ or ½ teaspoon garam masala powder
  • 1 or 1.5 tablespoon chopped coriander leaves (dhania patta or cilantro leaves)
  • 1.5 or 2 tablespoon corn flour (corn starch)
  • 2 to 3 tablespoon mixed chopped dry fruits - almonds (badam), cashews (kaju), pistachois (pista) and raisins (kishmish)
  • 1.5 tablespoon almond flour OR 1 tablespoon milk powder OR 1.5 tablespoon khoya (mawa or dried evaporated milk solids) - [i used almond flour]
  • vegetable oil for frying - i used rice bran oil
  • rock salt or regular salt as required
  • chaat masala as required (optional)

how to make recipe?

preparation for paneer kofta recipe:

  1. mix all the ingredients in a bowl, except the dry fruits.
  2. check the seasoning and add more salt or spice powders if required.
  3. take a medium sized ball from the mixture and flatten it slightly.
  4. place the dry fruits in the center.
  5. bring the edges toward the center and cover the dry fruits completely.
  6. seal the kofta well, so that they do not break while frying.
  7. make all the paneer koftas this way.

frying paneer kofta:

  1. heat oil for shallow frying or deep frying in a kadai or pan.
  2. add the stuffed koftas and fry till golden brown from all over.
  3. drain the paneer kofta on paper tissues to remove excess oil.

  4. serve aloo paneer kofta hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala.
  5. these paneer koftas can also be made and added to malai kofta curry.

recipe notes

tips for making paneer kofta recipe:

  1. i added 1.5 tbsp corn flour/corn starch to the kofta mixture and the koftas did not break. however, when making koftas, just add a small ball of the mixture first in the oil and if it does not break, then move ahead with frying the rest of the koftas. if the paneer kofta does break, then add some more corn flour to bind them well.
  2. the oil has to be medium hot. too hot oil, will brown the paneer kofta quickly with the inside remaining uncooked. a warm oil, will make the paneer koftas soak oil and become greasy. the texture in the latter case also would not be good.

if making paneer kofta recipe for fasting or vrat:

  1. use rock salt (sendha namak) instead or regular salt.
  2. substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta) or buckwheat flour (kuttu ka atta) or arrow root flour.
  3. skip adding garam masala powder, chaat masala powder or any other ingredient which don't use for regligious fasting at your home.

how to make paneer kofta recipe:

1: mix the grated boiled aloo (potatoes), grated paneer, spice powders, corn starch, coriander leaves and salt in a bowl.

mix aloo and paneer to make paneer kofta recipe

2: mix really well and then take a medium sized ball from the mixture and flatten it.

mix aloo paneer to make paneer kofta recipe

3: place chopped dry fruits in the center.

add dry fruits to make aloo paneer kofta recipe

4: bring the edges toward the center and seal the dry fruits mixture completely with the outer covering. make all paneer koftas this way. you can give any shape you want, round or oblong. i flattened them a bit for ease of frying.

dough for aloo paneer kofta recipe

5: heat oil for shallow frying or deep frying in a pan and add the paneer koftas.

shape the aloo paneer kofta

6: carefully fry the koftas in the oil till golden brown.

frying kofta - aloo paneer kofta recipe

7: drain the fried paneer kofta on paper napkins to remove excess oil.

drain paneer kofta on paper napkins

8: serve paneer koftas hot or warm with coriander chutney or sweet chutney or tomato sauce.

aloo paneer kofta recipe, paneer kofta recipe

32 thoughts on “paneer kofta recipe, how to make paneer kofta recipe for snack or gravy”

  1. Looks good’ I do follow my own recipe and add other ingredients from other recipes and combined it together and come out delicious . Never thought adding farari flour to it, which is a great tip thank you. Do send me your other recipes please . Happy Mother’s Day x

  2. I like your website. The recipes are awesome.
    To make these kofta’s what can be an alternative to corn starch?

  3. Hi Dassana,
    I am a regular follower of your recipes and recommend it to my cousins and friends too. I must appreciate the simplicity with which you detail out everything about the dish.
    I faced slight issue while preparing the above koftas.
    In the process everything was going smooth and matched your pictures, but while frying the kofta while I turned them to cook from other side, the koftas got opened and oil seeped inside. Till then everything was going well and they were replicating the ones we had at hotel.
    Any specific reason why it happened so?

    1. thanks manisha. could be due to excess moisture in the kofta mixture. the potatoes have to be drained really well. meaning even when you mash them, there should be no moisture or traces of water in them. the paneer should be defrosted and then added. if frozen paneer is added, then they will release moisture once they come at room temperature. in this case, you can add more of the corn starch so that the koftas don’t break while frying.

  4. Hi Dassana,

    This looks awesome and am planning to make it right from the time you posted it, but never ended up making it 🙁

    Now with complete determination to make it this week, I have only couple of questions. Did you use fresh paneer or frozen? Will it make any difference if I use frozen paneer?

    Thanks so much!

    1. hi suruchi, i have used frozen paneer. i thawed the paneer till it came at room temperature and then used it. you can use either fresh or frozen. if using frozen paneer, then let it come at room temperature before using it. all the best and happy cooking 🙂

  5. Aausssummm delicious i was eager to have paneer kofta since long n wanted to know the recipy as well .its simply easy n extremly mouthwatering recipy

  6. YUM!!!! My sister is coming to visit soon and this would be a really fun project. She has run out of my chaat masala and will want more–we could use it on this.

  7. hey dassana..i just loved this recipe..i made it today..waiting for malai kofta curry recipe..plz dont stop paneer recipes..lets them flow my dear..

    1. did you like the kofta suhani. how were they. i have some paneer recipes in drafts like palak paneer, shahi paneer, paneer sandwich etc. will post the malai kofta in some time.

  8. dassana, the first picture looks so perfect… I could just have it right off the screen….this recipe seems to be easy and simple, love the addition of dried fruits.

  9. this is a superb post….
    the color of koftas ……..perfect
    wud be waiting for malai kofta recipe ….
    here is my gatta recipe
    for making gattas collect besan, a pinch of hing,little bit saunf, bit of haldi, namak, meetha soda a pinch and a little bit of vegetable oil. make dough with lukewarm water. dough shud be relatively stiff. i used my food processor to make makes dough even and well mixed and if water is perfect it will not be messy sticky thing …and perfect..with hands sometimes it becomes messy as besan sticks to the hands.
    in a pot let water come to boil and then add small rolls of besan made lengthwise . rolls are made as children make with clay. in boiling water gattas swell to almost double . let this happen for about 15-20 min then take gatts out after a little while cut then in little pieces not too small but medium size and once again put them in same water for 10 min.
    now take curd as we make in kadhi..whisk curd with salt, hing, namak and haldi and with water which was left in gattas boiling …add additional if required. i gave punjabi touch to gattas ..take little oil in kadai, put little jeera when hot and add small sized finely chopped onions and a tsp of garlic pieces fry them well …add the cut gattas at this stage and fry them in oil…for this step..the oil put in kadai shud be on higher side then for frying onions and gralic only..fry for 2-3 minutes…now add half tsp of red chilli. desgi mirch wud give better color .this is done to give subzi a good color ..chilli quantity may be reduced..but rajasthani cisin as lot of mirchi in most of the 2 seconds add whisked curd …make sure mirchi does not get burnt.and keep stiring till the first boil do not leave the mixture in between.. then slow gas and keep of another 15 mins..more the boiling better the gattas will..dassana i belong to rajasthan but born and bought up in punjab so have blende both the states in rajasthani version onion and garlic are not added..they believe that addition of onion garlic makes curry heavy and is not easily thats it…do give me ur feedback …hows it…

    1. thanks renuka. and more thanks for the gatta recipe. i shall surely try soon. will surely give you feedback. i have my mil’s gatta recipe too. so will try both in due time.

  10. I have just had my dinner a few minutes ago Dassana, and the moment I saw this picture I feel hungry again.. very very tempting picture, the crust has come out so well.. Would you like to adopt me ? 😉

  11. Hi Dassana! I have been a regular follower of your recipes and they are awesome! My mom loves to try out the recipes posted by you whenever she can and we have never been disappointed. I have recently started learning how to cook. Just 1 question…how are Koftas in general different from Cutlets? I am sorry, but I find them quite similar, in terms of preparation, presentation and taste. 🙂

    1. thats nice to know pulkita. kofta is a term that is used for balls made from minced meat. in vegetarian cuisine, kofta and cutlet can be made with the mashed veggies or paneer or potatoes. but kofta is shaped into a ball and mostly stuffed with a filling. it can be stuffed with any filling depending upon the recipe. whereas the cutlet is not stuffed and flattened. usually a cutlet is pan fried. but a kofta is deep fried or baked in a tandoor. actually there are so many recipes with the names kofta and cutlet and they are always used interchangeably.

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