Mamta's Kitchen - A Family Cookbook





Paneer (Indian Cheese) Kofta Curry

Paneer Kofta Curry

Sunaina Sherawat

Curry Indian Main Snack Vegetarian

Paneer cheese is used a lot in Indian vegetarian cooking, it is a good source of proteins for vegetarians. Kofta can be served as a snack and they are delicious in a curry sauce.

Serves 4

Ingredients

  • For the curry sauce:
  • 2 tbsp. oil
  • 2 tsp. ghee or clarified butter
  • 2 medium onions peeled
  • 1/2 inch piece ginger peeled
  • 2 cloves garlic (optional)
  • 2 chopped tomatoes
  • 1 level tsp. turmeric
  • 1 1/2 tsp. coriander powder
  • 1/2 tsp. chilli powder
  • Salt to taste
  • 1 tbsp. chopped coriander leaves
  • 1 tsp. Garam Masala
  • For cheese balls:
  • 250 gm. paneer, grated
  • 200 gm. gram flour or besan
  • 300 gm. or 2 medium onions cut in small pieces
  • 2 green chillies, finely chopped (adjust to taste)
  • 1/2 inch piece ginger, peeled and finely grated or chopped
  • 2 tsp. coriander powder
  • 1 tsp. Chaat Masala Mix - A Hot Spice Mix for Spicy Street Foods (available in small packets from Indian grocers)*
  • 1/2 tsp. or less chilli powder
  • 1/2 tsp. salt
  • A little water
  • Oil for deep frying

Instructions

  1. Making gravy:
  2. Grind onion, green chillies, ginger, garlic together to a paste in a food processor. You may need to ad a little water.
  3. Heat oil and ghee in a pan.
  4. Add onion, ginger, garlic paste and fry until light brown.
  5. Add chopped tomatoes, turmeric, coriander and chilli powder and fry until oil/ghee separates or it begins to come off the pan.
  6. Add salt and 2 cups of water and boil briskly for a few minutes.
  7. Add garam masala.
  8. Keep this gravy aside on minimum heat.
  9. Making cheese balls:
  10. Put all cheese ball ingredients in a bowl and knead well until it is like a dough. This can be kneaded in a food processor too, using a dough hook. You may need to sprinkle a little water to make it soft.
  11. Divide into 16-18 portions and roll individually between two palms, to make small, round balls.
  12. Heat oil to medium hot. It should not be smoking. It is ready when a tiny portion of the mix dropped in the oil floats fizzing to the surface within a couple of seconds.
  13. Fry a few balls at a time until golden brown.
  14. Add to heated curry sauce, remove from fire.
  15. Garnish with coriander leaves and serve with Chapati, Roti or Phulka (Indian Flatbread) immediately.

Notes

  • *If chat masala is not available, you can substitute with 1 tsp. amchoor or dry mango powder, 1 tsp. cumin powder and 1/2 tsp. garam masala. Chat masala has other, less commonly available ingredients, but this will do.
  • The gravy and cheese balls can be made in advance and kept separately. Just before serving, heat gravy and add cheese balls. Garnish with coriander and serve.
This recipe was originally created Sep 12, 2003 and last updated Mar 11, 2025

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