Paneer kofta in makhani gravy

Easy to make and delicious paneer k kofte in makhani gravy. The koftas are not deep-fried yet the outer layer is so crispy and the gravy gets ready in no time. This goes well with naan or roti or even pulao and makes an excellent weekend meal. The gravy is similar to the paneer makhani recipe that I had shared earlier. The only difference here is that the gravy is blended without sauteing and used without straining. Both gravies have different tastes.

I made around 15 to 20 small size koftas using just 1 tbsp of ghee in an appe pan. Isn’t that awesome? I use my appe pan for cutlets, kofte, pancakes etc with minimal oil without compromising on the taste. Now, let’s just check out the kofte and gravy recipe below. It might look lengthy but quite easy to make.


For kofta:

1 cup boiled and mashed potato
1 cup crumbled paneer
1 tsp pepper powder
1 tsp garam masala
Salt to taste
Corn flour as needed

For gravy:

1 medium onion
2 medium tomatoes
7 to 8 garlic cloves
1/2 inch ginger
One handful of cashew
1 tbsp butter
1 bay leaf
2 cardamoms
1 inch cinnamon
4 cloves
1 tbsp Kasuri methi (slightly roasted and crushed)
1 tsp Haldi
Salt to taste
1/2 cup milk
1 tsp red chilI powder or 2 dried red chili
1 tsp honey


For kofta:

Take all the ingredients together in a mixing bowl, mix everything well, and make balls out of it. Sprinkle some cornflour all over the balls, roll them so that they are coated well. Next, using ghee or butter, fry them in appe pan. Use a small wooden spoon and keep turning them from time to time so that they get cooked evenly. Fry all the koftas and keep aside.

For gravy:

Soak cashew in hot water for 15 to 20 minutes. Take onion, tomatoes, garlic, ginger, and cashews together in a mixer jar and blend them using little water to make a fine paste and strain it using a soup strainer. This step (straining) is completely optional.
Next, heat little butter in a pan. Add bay leaf, cardamom, cinnamon, cloves to the pan and saute for a few seconds. To this, add the prepared paste and cook till oil separates. Add milk (adjust the consistency), kasuri methi, salt, red chili powder, and cook for another 2 minutes. Lastly, add honey, mix, add koftas, and serve.


*Make sure the paneer and potatoes don’t have any moisture otherwise you will need to add some binding agent like cornflour or bread crumbs.

* Add kofte to the prepared gravy just before serving as the koftas are extremely delicate and might break.

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