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Shahi Paneer Kofta

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Soft, melt-in-the-mouth paneer koftas simmered in a rich, creamy royal gravy — an indulgent vegetarian showstopper.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.