Vegetable Paneer Koftas

    50 mins

    This is a little tedious to make but it tastes delicious with rotis.


    Pennsylvania, United States
    1 person made this

    Makes: 40 

    • 1 large lauki (doodhi)
    • 1 onion finely chopped
    • 1 inch ginger
    • 6 tbsp besan
    • 8 oz paneer crumbles
    • 1/4 tsp baking powder
    • 1/2 tsp red chilli powder
    • oil to fry
    • salt to taste
    • 4 onions finely chopped
    • 2 tsp tomatoe paste
    • 7 oz crushed tomatooes
    • 2 cups water
    • 2 inches ginger minced
    • 3 tsp coriander powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp cumin seeds
    • 1 sprig coriander leaves
    • 2 tsp heavy cream or yoghurt
    • 3 cardamom pods
    • 1 cinnamon stick
    • 4 tbsp vegetable oil
    • salt to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Grate the lauki and squeeze all the water out of it.
    2. Add 1 chopped onion, paneer,red chilli,besan baking powder.
    3. Heat oil in a wok and using your hands, make small balls of the koftas and deep fry them till they turn golden brown.
    4. Set them aside after they are done and start making the gravy for the koftas.
    5. Saute the rest of the onions with ginger for 5 mins till light brown.
    6. Blend the above mixture in a mini blender till it becomes a paste.
    7. Saute cumin seeds,turmeric powder,cardamom pods, cinnamon stick and red chilli powder in oil for 2 mins.
    8. Add tomatoe paste, crushed tomatoes and onion ginger paste to the above.
    9. Add water and let it simmer for 15 mins.
    10. Place the heated (microwave) koftas in a dish.
    11. Add heavy cream to the gravy,mix and gently pour the gravy on top of the koftas.
    12. Garnish with coriander leaves and serve

    Make in advance

    You can make the koftas in advance and even freeze it days ahead. Defrost them for a few hours and then reheat them in the microwave. You can make the gravy fresh!

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