Introduction
In the grand hierarchy of Indian vegetarian curries, Paneer Kofta sits on the throne.
The word Kofta comes from the Persian Kooftan, meaning “to beat” or “to grind.” While the world knows koftas as meatballs, we Indians did something remarkable: we turned them into clouds of cheese.
But here is the problem: most restaurant Paneer Koftas are hard, rubbery, and drowning in a curry that tastes like sugar syrup. That is not the heritage way.
Today, we are making Authentic Shahi Paneer Kofta. These dumplings are crisp on the outside but break apart at the slightest touch of a spoon. Inside, they hide a secret jewel—a stuffing of raisins and cashews. The gravy isn’t just “tomato sauce”; it’s a velvety, cashew-enriched masterpiece that requires one non-negotiable step: Sieving.
This is not a 15-minute meal. This is Sunday Lunch art.
The “Binding” Secret
The biggest fear with koftas is that they will disintegrate in hot oil.
The Ratio: The golden ratio is 80% Paneer to 20% Potato. The potato is just the glue; the paneer is the star.
The Cornflour Test: Before you fry the whole batch, fry one tiny test ball. If it breaks, add another spoon of cornflour. If it stays firm, you are ready.
The Recipe Card
Prep time: 30 mins | Cook time: 30 mins | Servings: 4
Ingredients:
For the Royal Koftas:
250g Paneer: Fresh and grated. (If store-bought, dip in warm water first to soften).
2 Medium Potatoes: Boiled, peeled, and grated (must be cool, not hot).
3 tbsp Cornflour: For binding.
Spices: ½ tsp Cardamom Powder, ½ tsp Black Pepper, Salt to taste.
The “Shahi” Stuffing: 10 Cashews (chopped) + 1 tbsp Raisins (Kishmish).
Oil: For deep frying.
For the “Velvet” Gravy:
The Base: 3 Onions (roughly chopped), 3 Tomatoes (roughly chopped), 10-12 Cashew nuts.
Whole Spices: 1 Bay leaf, 1 inch Cinnamon, 2 Green Cardamoms.
Powder Spices: 1 tsp Kashmiri Red Chili Powder (for color, not heat), ½ tsp Turmeric, 1 tsp Coriander Powder, ½ tsp Garam Masala.
The Finish: 1 tbsp Butter, 1 tbsp Kasuri Methi (dried fenugreek leaves), 2 tbsp Fresh Cream.
Instructions:
The Gravy Base (Boil & Blend): In a pot, add the onions, tomatoes, cashews, and whole spices (bay leaf, cinnamon, cardamom) with 1 cup of water. Boil for 10-15 minutes until the tomatoes are mushy. Let it cool.
The “Silk” Step: Remove the bay leaf and cinnamon stick. Blend the mixture into a fine puree. Crucial: Pass this puree through a strainer (sieve). Press it with a spoon to get all the liquid out and discard the skins/seeds. This gives you that restaurant-style silky texture.
Making Koftas: In a large bowl, mash the grated paneer and potato. Add cornflour, cardamom powder, pepper, and salt. Knead it gently into a soft dough.
Stuff & Shape: Take a small lemon-sized ball of dough. Flatten it in your palm. Place a piece of cashew and a raisin in the center. Seal the edges and roll it into a smooth ball. Tip: Ensure there are NO cracks, or they will burst in oil.
The Fry: Heat oil on medium flame. Slide the koftas in gently. Do not crowd the pan. Fry until golden brown. Drain on tissue paper.
Simmering the Gravy: Heat butter in a pan. Add the ginger-garlic paste and sauté. Add the Kashmiri chili powder and turmeric (adding spices to oil brings out the color). Immediately pour in the strained puree.
Cook: Cover and cook for 10 minutes until the gravy thickens and oil releases from the sides. Add salt and sugar.
The Finish: Stir in the fresh cream and crush the Kasuri Methi between your palms into the gravy.
Serving Rule: Never boil the koftas in the gravy. They are too delicate. Arrange the koftas in a serving dish and pour the hot gravy over them just before serving.
The “Pinch of Thrift” Tip (Zero Waste)
Stalk Stock: Do not throw away the coriander stems or the leftover onion/tomato scraps from the boiling step (the stuff left in the sieve). Boil them with a little water and salt to make a Veg Stock. Use this liquid to thin out your gravy instead of plain water for an extra punch of umami flavor.
The Pinch of Masala 