Melt In The Mouth Paneer Kofta Recipe

Name: Melt In The Mouth Paneer Kofta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups paneer fresh or grated on the fine side of a cheese g; 1 cup mashed potatoes passed through a sieve; 1 tablespoon ginger minced and lightly sauteed; 2 cloves garlic minced and lightly sauteed; 1 green chilli minced and lightly sauteed; 2 tablespoons coriander chopped finely; 1 teaspoon baking powder; 1 teaspoon lemon juice; salt to taste; 3 tablespoons cornflour to dust the kofta; oil to deep fry; 3/4 cup almonds skinless, blanched until tender; 3/4 cup cashews blanched until tender; 3/4 cup onions minced; 6 tablespoons tomato puree concentrated; 1 1/2 tablespoons ghee; 1/2 teaspoon cumin seeds; 1/4 teaspoon asafoetida optional; 2 tablespoons ginger minced; 1 tablespoon garlic minced; 1 tablespoon red chillies minced; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 2 teaspoons fennel powder; 2 teaspoons clear honey; 1 teaspoon cardamom powder ground; 2 cups water; salt to taste

Servings: persons

2 cups paneer fresh or grated on the fine side of a cheese g
1 cup mashed potatoes passed through a sieve
1 tablespoon ginger minced and lightly sauteed
2 cloves garlic minced and lightly sauteed
1 green chilli minced and lightly sauteed
2 tablespoons coriander chopped finely
1 teaspoon baking powder
1 teaspoon lemon juice
salt to taste
3 tablespoons cornflour to dust the kofta
oil to deep fry
3/4 cup almonds skinless, blanched until tender
3/4 cup cashews blanched until tender
3/4 cup onions minced
6 tablespoons tomato puree concentrated
1 1/2 tablespoons ghee
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida optional
2 tablespoons ginger minced
1 tablespoon garlic minced
1 tablespoon red chillies minced
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons fennel powder
2 teaspoons clear honey
1 teaspoon cardamom powder ground
2 cups water
salt to taste

1
Mix together all of the ingredients for the kofta and bind together like dough. Set aside.
2
Grind together the almonds, cashews, 1 cup of water, and the onion. Set aside.
3
Heat the ghee in a large non-stick pan and add the cumin seeds, asafoetida, ginger, garlic and chillies. Saute for a couple of minutes, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface.
4
Add the cumin and coriander powder, fennel powder, honey, cardamom powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander if you wish.
5
Roll the kofta into oval shapes making sure there aren't any cracks in them and using a little oil to stop it from sticking to your hands.
6
Heat enough oil in a pan to deep fry the kofta.
7
Roll the kofta in a little cornflour and dust any excess away.
8
Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper.
9
Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 cups paneer fresh or grated on the fine side of a cheese g, 1 cup mashed potatoes passed through a sieve, 1 tablespoon ginger minced and lightly sauteed, 2 cloves garlic minced and lightly sauteed, and more.

Yes, Melt In The Mouth Paneer Kofta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melt In The Mouth Paneer Kofta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions