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.
how to make paneer kofta for fasting
- 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.
- don’t forget to use rock salt (sendha namak) instead of regular salt.
- 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.
few more kofta recipes on the blog are:
serve the paneer kofta hot or warm with sweet chutney or tomato sauce or pudina chutney.
paneer kofta recipe below:
paneer kofta recipe
punjabi aloo paneer kofta recipe - a melt in the mouth soft texture koftas with a crisp exterior.
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
- mix all the ingredients in a bowl, except the dry fruits.
- check the seasoning and add more salt or spice powders if required.
- take a medium sized ball from the mixture and flatten it slightly.
- place the dry fruits in the center.
- bring the edges toward the center and cover the dry fruits completely.
- seal the kofta well, so that they do not break while frying.
make all the paneer koftas this way.
frying paneer kofta
- heat oil for shallow frying or deep frying in a kadai or pan.
- add the stuffed koftas and fry till golden brown from all over.
drain the paneer kofta on paper tissues to remove excess oil.
serve paneer kofta hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala.
these paneer koftas can also be made and added to malai kofta curry.
recipe notes
tips for making paneer kofta recipe:
- 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.
- 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:
- use rock salt (sendha namak) instead or regular salt.
- substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta) or buckwheat flour (kuttu ka atta) or arrow root flour.
- skip adding garam masala powder, chaat masala powder or any other ingredient which don't use for regligious fasting at your home.
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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.
2: mix really well and then take a medium sized ball from the mixture and flatten it.
3: place chopped dry fruits in the center.
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.
5: heat oil for shallow frying or deep frying in a pan and add the paneer koftas.
6: carefully fry the koftas in the oil till golden brown.
7: drain the fried paneer kofta on paper napkins to remove excess oil.
8: serve paneer koftas hot or warm with coriander chutney or sweet chutney or tomato sauce.
Ur recipes are too good and easy also.
thankyou annesha 🙂
Super taste … instead of dry fruit i kept chese cube inside it… yummy
thanks for the feedback lakshmipriya. placing cheese cubes is a nice idea.
very good
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
welcome pragna. nice to know this. wishing happy mother’s day to you too.
I like your website. The recipes are awesome.
To make these kofta’s what can be an alternative to corn starch?
thanks payal. you can replace with besan or arrowroot flour.
thanks for the recipe. it came out well 🙂
welcome deepa
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?
Regards.
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.
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!
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 🙂
Thanks Dassana! This is helpful.
Your recipes are best and simple has helped me a lott .thanks a lot and good going
Welcome Neha. Thanks for your appreciation.
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