By Aditi Saraswat
March 30, 2026
Are you craving for something creamy and sumptuous to have for dinner? Try this paneer kofta recipe that will bring restaurant-style richness to your kitchen, with soft, melt-in-mouth koftas that are cooked in a creamy gravy that feels comforting in every bite and is surprisingly easy to make at home.
200 grams paneer 2 medium boiled potatoes 2 tbsp cornflour 1–2, finely chopped green chillies Grated ginger 1 tsp Salt to taste Oil for frying 2 tbsp oil or butter 1 large, chopped onion 1 cup tomato puree Cashew paste 3 tbsp ginger-garlic paste 1 tbsp ½ tsp gurmeric powder 1 tsp red chilli powder ½ tsp garam masala 2 tbsp cream Water as needed Salt to taste
In a bowl, mash paneer with 2 boiled potatoes. Add 2 tbsp of cornflour, chopped chillies, ginger, and salt, and mix until a soft dough-like texture is reached.
With this mixture, make small, soft balls having no cracks. Fry them in hot oil until they turn golden brown and crisp from the outside, while being soft from within.
In a pan, heat oil or butter. Sauté the chopped onion until it appears golden, then add the ginger-garlic paste. Cook until it turns aromatic and the raw smell fades away.
Add the tomato puree, chilli powder, turmeric and salt to taste. Cook the gravy until the oil separates, and the flavours deepen.
Now, blend in the cashew paste to this base. Add water to adjust the consistency of the gravy and let it simmer gently on a low flame, then add fresh cream and garam masala from the top.
To the gravy, add the fried koftas, garnish with chopped coriander, and serve hot with roti or rice.