This dish is a very famous paneer/cottage cheese dish served in North Indian restaurants.
Paneer and potato balls(koftas) are deep fried and served in a rich and creamy tomato based curry. It goes so well with any indian flat bread. although butter or garlic naans are super delicious. you can check the recipe for butter naans here.

This is extremely tasty and a great option for vegetarians eating at North Indian restaurants.
It takes a bit of time to knead the paneer/cottage cheese. This is done similar to how we knead the paneer while making rasagolas. The key is to have a very smooth paneer and potato mixture. Once this is ready everything can be done quickly.

for the koftas:
boiled potatoes - 1 cup packed(approx 2 medium potatoes. see notes)
paneer,,grated and kneaded smooth - 1 cup packed (about 200g. see notes)
fresh coriander leaves 2 tbsps
cardamom powder - 1/4 tsp
green chilies, seeds removed roughly, chopped - 3
ginger, grated - 2 tsps
cornstarch - 1 and 1/2 tbsps
pepper powder - 1/4 tsp
salt to taste
cashewnuts,chopped - 1tbsp (optional)
raisins, chopped - 1  (optional) 
oil for frying

for the curry base (to saute and blend)
oil - 1 tbsp
cinnamon stick - small 1/2 inch piece
cloves - 4
cardamom - 2
onions, roughly chopped - 2 
tomatoes, roughly chopped - 3 medium
green chillies - 2
cashewnuts - 15

for tempering:
butter - 2 tbsps
ginger garlic paste - 1 heaped tbsp
red chilli powder - 2 tsps
turmeric powder - 1/4 tsp
coriander powder - 1 tsp
garam masala - 1/4 tsp
cardamom powder - 1/4 tsp
sugar - 1 tsp
kasuri methi - 1 tbsp
milk - 1/2 cup
fresh cooking cream - 1/4 cup


  • To make the koftas- In a mixing bowl, mix all the ingredients under 'for the koftas'. Now roll the koftas out into small lime sized balls (or maybe slightly bigger). I got 12. 

  • Heat oil in a kadai for frying the koftas. Drop the koftas into the hot oil and cook them on low flame till browned on the outside. Drain on paper towels and keep aside.

  • Now to make the curry-. Heat oil in a wok. add in the cinnamon, cloves and cardamom.
  • Next, add in the onions and green chilies. 
  • Once the onions have started to change colour, add in the cashewnuts. Saute for a  minute or 2.
  • Next add in the tomatoes and salt. Cook for 4 minutes or so till the tomatoes have cooked through. Remove from the flame and let it cool.
  • Once the onion and tomato mixture has cooled, transfer it to a blender and blend till you get a nice smooth paste. You can add in 1/2 cup water while blending to get a nice sauce. You can add an additional 1/2 cup water to the empty blender to get the remaining bits of sauce stuck in the corners. It's precious:)
  • Strain the sauce. So now we are left with a smooth, glossy sauce.
  • Now for tempering- In the same wok, heat the butter.
  • Add in the ginger garlic paste, red chili powder, turmeric powder and fry on low flame for a few seconds.
  • Add in the strained onion tomato curry base.
  • Simmer the curry base and add in the coriander powder, garam masala, cardamom powder, sugar and salt if required.
  • You can see the oil will start to separate after a few minutes. Then add in the milk and cream. Crush the kasuri methi with your fingers and add that too. 
  • Add in the paneer koftas and drench it with the curry and switch off the flame.

  • To make the koftas, mash and knead the potatoes for a few minutes till it's completely mashed and smooth. I just used my hands and knuckles to mash it up. 

  • Knead the paneer for a few minutes until smooth and like paste. If you feel the paneer is dry, you can add a few drops of water while kneading.

  • I did not add cashewnuts or raisins to the koftas as we like a smooth texture.

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