Paneer Veggie Kofta Curry

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Leena Kohli (@leenakohli)
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Paneer Veggie Kofta Curry is a delicious, rich, creamy and comforting Indian dish that boasts soft and uffy kofta balls made from a mixture of grated paneer and mixed vegetables, making it nutritious and flavourful. Served hot with roti or naan, it’s a perfect meal for any occasion or a...

Prep Time
10min
Cook Time
30min
Total Time
40min
Paneer Veggie Kofta Curry recipe

Ingredients

4 Servings

For Kofta

  • 200g
    Paneer (Cottage Cheese)(grated)
  • 1/4cup
    Capsicum (chopped & squeezed)
  • 1/4cup
    Carrot (chopped)
  • 1/4cup
    Onion(chopped & squeezed)
  • 1/2tsp
    Chilli flakes
  • 1/2tsp
    Oregano
  • 1/2tsp
    Chaat Masala
  • 1tsp
    Dry Mango Powder (Amchur)
  • 1tsp
    Cumin Seeds
  • 1tsp
    Coriander Powder
  • 1/2tsp
    Salt
  • 3tbsp
    All-purpose Flour (Maida)
  • Oil for Deep Frying

For Paste

  • 4tbsp
    Oil (divided)
  • 4
    Garlic Cloves
  • 1
    Mace (optional)
  • 1
    Green Chilli (chopped)
  • 1
    Onion (medium-sized)(sliced))
  • 12
    Almonds/Cashew
  • 2
    Tomato (roughly chopped)
  • 2tbsp
    Tomato Puree (optional)
  • 1/2cup
    Water

For Gravy

  • 1
    Black Cardamom
  • Cinnamon Stick (small piece)
  • 1tsp
    Cumin Seed
  • 1tsp
    Turmeric
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Kashmiri Chilli Powder
  • 4tbsp
    Curd
  • 1tsp
    Coriander Powder
  • 1/2tsp
    Cumin Powder
  • 1/2tsp
    Garam Masala Powder
  • 1/2tsp
    Salt
  • 1cup
    Water
  • 2tbsp
    Cream
  • 1tbsp
    Kasuri Methi

How to make Paneer Veggie Kofta Curry

For Kofta

  1. In a mixing bowl, combine grated paneer, capsicum, carrot, onion, chilli flakes, oregano, chaat masala, dry mango powder, cumin seeds, coriander powder, salt and maida. Mix well and shape the mixture into small round or oval balls.

    Step 1.1: In a mixing bowl, combine grated paneer, capsicum, carrot, onion, chilli flakes, oregano, chaat masala, dry mango powder, cumin seeds, coriander powder, salt and maida
    Step 1.2: In a mixing bowl, combine grated paneer, capsicum, carrot, onion, chilli flakes, oregano, chaat masala, dry mango powder, cumin seeds, coriander powder, salt and maida
  2. Heat oil in a pan and deep fry the kofta balls till they turn golden brown.

    Step 1.1: Heat oil in a pan and deep fry the kofta balls till they turn golden brown
    Step 1.2: Heat oil in a pan and deep fry the kofta balls till they turn golden brown
  3. Drain them on a paper towel to remove excess oil.

    Step 1.1: 
Drain them on a paper towel to remove excess oil

For Paste

  1. Heat 1 tbsp of oil in a heavy-bottomed wok/pan on medium to high flame.

  2. Add garlic cloves, green chilli, and mace. Stir for a minute.

  3. Add the sliced onion and almonds and stir for 3-4 minutes until the onions become translucent.

    Step 2.1:  Add the sliced onion and almonds and stir for 3-4 minutes until the onions become translucent
  4. Add chopped tomatoes and tomato puree, mix nicely, and saute for 2-3 minutes. Add half a cup of water, simmer and cook for 4-5 minutes or until tomatoes are mushy.

    Step 2.1: Add chopped tomatoes and tomato puree, mix nicely, and saute for 2-3 minutes
    Step 2.2: Add chopped tomatoes and tomato puree, mix nicely, and saute for 2-3 minutes
    Step 2.3: Add chopped tomatoes and tomato puree, mix nicely, and saute for 2-3 minutes
  5. Transfer the mixture to a plate and cool.

  6. Grind the mixture in a grinder and make a smooth paste.

For Gravy

  1. Heat 2 tbsp of oil on medium to high flame in the same pan.

  2. Add black cardamom, cinnamon stick, and cumin seeds and let them crackle. Add turmeric and red chilli powder and kashmiri chilli powder and stir.

  3. Add the ground paste and mix. Keep stirring for 2-3 minutes.

    Step 3.1:  Add the ground paste and mix
  4. Add curd and stir for another minute.

    Step 3.1: Add curd and stir for another minute
  5. Add coriander powder, cumin powder, garam masala and salt. Stir and cook for 2-3 minutes or until oil comes to the surface.

    Step 3.1: Add coriander powder,  cumin powder, garam masala and salt
  6. Add water and bring the mixture to a boil. Reduce the heat and simmer for 5-6 minutes.

    Step 3.1:  Add water and bring the mixture to a boil
  7. Add cream and kasuri methi and mix well. Taste the gravy and adjust the seasoning as necessary.

    Step 3.1:  Add cream and kasuri methi and mix well
    Step 3.2:  Add cream and kasuri methi and mix well
  8. Add the fried kofta balls to the gravy and simmer for 2-3 minutes.

    Step 3.1: Add the fried kofta balls to the gravy and simmer for 2-3 minutes
  9. Garnish with chopped coriander leaves and serve hot with roti or naan.

Tips & Tricks

  1. You can prepare and store the gravy and paneer balls separately in advance until ready to serve.

  2. Heat the gravy before serving; add some water to adjust the consistency. Then gently add the koftas.

  3. To make kofta balls, more firm can add roasted gram flour or bread crumbs to the mixture.

  4. To make the dish spicier, you can add more red chilli powder.

  5. You can also add vegetables with paneer to make koftas, like cabbage, spinach, cauliflower, peas etc.

FAQS

  1. How do I make Paneer Veggie Kofta Curry step by step?

    To make Paneer Veggie Kofta Curry, start by mixing grated paneer, chopped capsicum, carrot, onion, and spices in a bowl. Shape the mixture into small balls and deep fry them until golden brown. For the curry, sauté garlic, green chili, and onions, then add tomatoes and blend into a smooth paste. Cook the spices, add the paste, and simmer with curd and cream. Finally, add the fried kofta balls to the gravy and serve hot with roti or naan.

  2. Can I make Paneer Veggie Kofta Curry vegan?

    Yes, you can make Paneer Veggie Kofta Curry vegan by substituting paneer with tofu or a plant-based cheese alternative. Additionally, replace curd with a non-dairy yogurt and use coconut cream instead of dairy cream for a rich texture.

  3. What are some good substitutions for ingredients in Paneer Veggie Kofta Curry?

    If you don't have paneer, you can use crumbled tofu or a mix of mashed potatoes and chickpea flour. For the spices, feel free to adjust based on your taste or availability; for example, you can use garam masala instead of chaat masala. If you prefer a gluten-free option, replace all-purpose flour with chickpea flour.

  4. How should I store leftover Paneer Veggie Kofta Curry?

    Store leftover Paneer Veggie Kofta Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water if needed to maintain the gravy's consistency.

  5. What dishes pair well with Paneer Veggie Kofta Curry?

    Paneer Veggie Kofta Curry pairs wonderfully with Indian breads like roti, naan, or paratha. You can also serve it with steamed basmati rice or jeera rice for a complete meal. A side of cucumber raita or a fresh salad can complement the rich flavors of the curry.

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Leena Kohli

(@leenakohli)

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