Panner Kofta (Cottage Cheese Dumplings in Gravy)

I’ve promised myself that I will cook something new that I’ve never cooked earlier at least 4 days a week. That can be quite a task, but interesting nevertheless. It’s amazing how the same ingredients in various permutations and combinations produce such a variety of dishes. Cooking is indeed an art where you discover new flavors and pleasures as you try out more.


Enough of poetry. Yesterday I eyed the things available at home to whip up something new. I had some cottage cheese (made out of curdled milk), some boiled potatoes, tomatoes and onions. Mental images of dishes flashed across my mind as in a Power Point presentation and finally I decided on Paneer Kofta (Dumplings of Paneer (cottage cheese) in gravy) Yumm!! I had always relished it in restaurants and wanted to make it sometime. A faded scribble in my much used recipe book promptly came to my aid and before I knew I was lost in the aroma of this delicacy. In the picture of the Paneer Kofta given, the Koftas (dumplings) are submerged in the gravy, so are not clearly visible.


For Koftas ( Dumplings)

  • 200 gm Cottage Cheese (Paneer)
  • 2 Boiled Potatoes
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Garam Masala ( Curry Powder- available in Indian stores)
  • 2 tbsp Corn flour
  • Oil for frying


For Gravy

  • 4 Onions
  • 4 Tomatoes
  • 3-4 strings of Coriander/cilantro Leaves
  • 1/2 cup Curd)
  • 1/2 cup Cashew nut Powder
  • 1/2 tsp Cumin Seed
  • 1/2 tsp Salt
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Turmeric)
  • 1/4 tsp Garam Masala
  • 1 Bay Leaf
  • 2 tbsp Clarified Butter / Ghee


  • Boil potatoes and peel them.
  • Grate paneer and potatoes.
  • Add salt, red chili powder, garam masala, corn flour and mix well.
  • Make round balls (koftas) of this mixture.
  • Heat oil in a pan.
  • Fry the koftas in the oil till brown in color.
  • Grind onion and tomatoes together.
  • Chop coriander leaves very finely.
  • Heat oil in a pan.
  • Add cumin seeds and bay leaf.
  • Add onion, tomato paste and cook it till brown, stirring continuously.
  • Add curd, cashew nut powder, salt, red chili powder, turmeric, garam masala.
  • Stir it continously for a minute.
  • Then add 2 cups of water.
  • Cover the pan with a lid and simmer for 5 minutes.
  • While serving reheat the gravy and then add koftas to it.
  • Garnish it with chopped coriander leaves and serve hot

Preparation time: ½ hour

Serves: 2

About [img width=50 src= ]

Food is our inspiration. Through Slurrpy, we hope to inspire people to cook and try different cuisines and flavours. The new Slurrpy is a global platform to interconnect with foodies, chefs, food bloggers and food brands.

Contact Us

Do you have any food-related idea that you want to share with us? Want to collaborate or advertise with us?

Contact Us