How to make Lahori Paneer Kofta -

Koftas full of flavour cooked in a rich velvety tomato gravy.This is yet another classic Punjabi food recipe of North Indian cuisine.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Cashewnut paste (काजू की पेस्ट )

Cuisine : Fusion

Course : Main Course Vegetarian

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For more recipes related to Lahori Paneer Kofta checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Beetroot Porial Paneer Mushroom in Palak Gravy Baked Baby Potatoes with Lime Mayonnaise Gatta Curry

Lahori Paneer Kofta

Lahori Paneer Kofta Recipe Card

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English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lahori Paneer Kofta Recipe

  • Paneer (cottage cheese) 100 grams

  • Cashewnut paste 3 tablespoons

  • Potatoes boiled, peeled and grated 2 medium

  • Cardamom powder 1 teaspoon

  • Mace powder 1 teaspoon

  • Raisins 1 teaspoon

  • Almonds chopped 1 tablespoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Cornflour/ corn starch 1 tablespoon

  • Oil 1 tablespoon + to deep fry

  • Ginger-garlic paste 1 teaspoon

  • Fresh tomato puree 1 cup

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Ginger juliennes for garnishing

  • Cashewnuts chopped 1 tablespoon

Method

Step 1

To make koftas, grated cottage cheese in a bowl, add potatoes, some cardamom powder, mace powder, cashewnuts, raisins, almonds, salt and garam masala powder and mix well.

Step 2

Heat sufficient oil in a kadai.

Step 3

Shape the mixture into small balls. Roll each ball, coat with cornflour and deep-fry till lightly browned and crisp. Drain absorbent paper.

Step 4

Heat oil in a non-stick pan, add onion paste and sauté till lightly browned.

Step 5

Add ginger-garlic paste and sauté for a minute.

Step 6

Add tomato puree and cook for 5-7 minutes or till tomatoes are cooked.

Step 7

Add coriander powder, red chilli powder, turmeric powder and mix well. Add ½ cup water and cook till the masala is cooked.

Step 8

Add cashewnut paste and mix well. Add 2 cups water and mix well. Add salt and mix. Cook for 5-7 minutes.

Step 9

Add cardamom powder, mace powder and garam masala powder and mix well.

Step 10

Add koftas and mix gently. Cook on simmer for 1 minute.

Step 11

Take off the heat and add the fresh cream and mix.

Step 12

Transfer in a serving bowl. Garnish with ginger juliennes and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.