Lahori Paneer Kofta


A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder. So here is the recipe:

Layered Popping Sundae


  • Paneer (cottage cheese) 100 grams
  • Cashewnut paste 3 tablespoons
  • Potatoes boiled, peeled and grated 2 medium
  • Cardamom powder 1 teaspoon
  • Mace powder 1 teaspoon
  • Raisins 1 teaspoon
  • Almonds chopped 1 tablespoon
  • Salt to taste
  • Garam masala powder 1 teaspoon
  • Cornflour/ corn starch 1 tablespoon
  • Oil 1 tablespoon + to deep fry
  • Ginger-garlic paste 1 teaspoon
  • Fresh tomato puree 1 cup
  • Coriander powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Turmeric powder ½ teaspoon
  • Ginger juliennes for garnishing


  1. To make koftas, grated cottage cheese in a bowl, add potatoes, some cardamom powder, mace powder, cashewnuts, raisins, almonds, salt and garam masala powder and mix well.
  2. Heat sufficient oil in a kadai.
  3. Shape the mixture into small balls. Roll each ball, coat with cornflour and deep-fry till lightly browned and crisp. Drain absorbent paper.
  4. Heat oil in a non-stick pan, add onion paste and sauté till lightly browned.
  5. Add ginger-garlic paste and sauté for a minute.
  6. Add tomato puree and cook for 5-7 minutes or till tomatoes are cooked.
  7. Add coriander powder, red chilli powder, turmeric powder and mix well. Add ½ cup water and cook till the masala is cooked.
  8. Add cashewnut paste and mix well. Add 2 cups water and mix well. Add salt and mix. Cook for 5-7 minutes.
  9. Add cardamom powder, mace powder and garam masala powder and mix well.
  10. Add koftas and mix gently. Cook on simmer for 1 minute.
  11. Take off the heat and add the fresh cream and mix.
  12. Transfer in a serving bowl. Garnish with ginger juliennes and serve.

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