Kofta is a North Indian dish made from soft paneer mixed with a variety of spices. The mixture is shaped into small balls or dumplings called "koftas," which are then deep-fried until golden brown. The ingredients inside the crispy koftas add richness and texture, including dried fruits, mashed potatoes, and even the paneer itself. Fried koftas served in a thick, flavourful gravy made with tomatoes, onions, and a blend of aromatic spices create a delightful balance of creamy, tangy, and mildly spicy flavours. This recipe combines grated paneer, mashed potatoes, cornflour or besan, and spices such as garam masala, cumin, and coriander powder. The mixture is shaped into small balls, stuffed with nuts or raisins, and either deep-fried or pan-fried until crispy on the outside and soft on the inside. The gravy is rich and thick, made with a base of tomatoes and onions, and is heavily flavoured with ginger, garlic, green chillies, and various ground spices like turmeric, cumin, and garam masala. To enhance the dish, cashew paste or cream is added, giving it a smooth, silky texture while adding richness and sophistication. Paneer kofta is perfect for special occasions, parties, or family dinners.

• 200 gms paneer
• 2 tbsp cornflour
• 3/4 tsp garam masala
• 1 tsp ginger-garlic paste
• 2 tbsp oil
• Salt
• 2 tbsp oil
• 1 tsp cumin seeds
• Coriander leaves
• 1/2 tsp red chilli sauce
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 2 cup tomato puree

• For paneer kofta, grate 200 gms of paneer and place it in a mixing bowl.
• Add 2 tablespoons of cornflour, ¼ teaspoon of salt, and ¼ teaspoon of garam masala.
• Mix all the ingredients with your hands until they are well combined and the dough is smooth. The cornflour binds the paneer in the kofta recipe, while the garam masala imparts a mildly spiced flavour. This step ensures that the koftas retain their shape and have the perfect texture when cooked.
• When the dough is soft and pliable, divide it into portions.
• Take one portion and shape it into small, smooth balls (koftas) using your palms. The koftas should be firm; they will stick together if you are frying them.
• For frying the koftas, heat a suitable quantity of oil in a deep frying pan or kadai over medium heat. The oil should not smoke or be too hot, which results in the outer side of the koftas gettiing browned while the inside remains raw.
• Gently place the paneer koftas into the hot oil in batches to avoid overcrowding the pan. Fry them until they turn golden brown, which should take about 3-5 minutes.
• Use a slotted spoon to remove the koftas from the oil, and place them on paper towels to absorb any excess oil.
• In the same pan, heat 2 tablespoons of oil over medium heat and add cumin seeds. They will start crackling.
• When they begin to crackle, add finely chopped onions and fry them until golden brown. The nutty flavour from the cumin seeds enhances the gravy base.
• Once the onions are golden, add 1 teaspoon of ginger-garlic paste. Stir well and cook for almost a minute until the raw smell dissipates, resulting in a hearty and savoury flavour.
• Next, add the following spices to the pan: ¼ teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Let the spices roast for about a minute, tossing them in the pan to release their flavours.
• Add 2 cups of tomato puree to the pan and mix well. Allow the mixture to boil for about 5-7 minutes until the oil starts separating from the tomato-onion base. This will ensure the complete cooking of the tomatoes and create a creamy and smooth gravy.
• Once the oil floats to the surface, add 1 cup of water and bring it to a boil. Lower the heat and let it simmer for another 5-7 minutes. This process allows the flavours to meld and thickens the gravy slightly.
• To make the gravy creamy and thick, add 1/2 cup of fresh cream. Stir well and adjust the salt to your taste, letting it simmer for another minute to melt the cream.
• Finally, add the fried paneer koftas to the simmering gravy and let them cook for 2-3 minutes. They should absorb the flavours without breaking apart.
• Serve hot, garnished with fresh coriander leaves, alongside roti, naan, or rice.