Paneer Kofta in a Tomato Gravy

"Modified from a BBC food site."
photo by a user photo by a user
Ready In:




  • Combine all the kofta ingredients and mix with a little water to form small balls.
  • Heat oil and deep fry the balls until golden.
  • For the tomato gravy, heat the oil in a saucepan and add the cumin and mustard seeds. When they start to pop, add the remaining ingredients.
  • Simmer 15 minutes, stirring occasionally.
  • Add the paneer kofta into the tomato gravy and garnish with fresh cilantro.

Questions & Replies

Got a question? Share it with the community!


  1. We really enjoyed this recipe. We had a little bit of difficulty forming them into balls that would retain the shape, though what it looked like didn't matter that much to us. We really enjoyed the flavor and would make again. We served over rice.
  2. I really liked this recipe. The best thing was that the koftas didn't break apart during deep frying like a lot of other kofta recipes do. I didn't add baby spinach leaves to the koftas because I didn't have any. I added only a very small amount of water to the mix (with too much water I think they might fall apart), then I refrigerated the balls a few hours before frying (which might have helped to keep them together). I made the sauce nearly as directed but I pureed the tomato first and used 2 tomatoes rather than one and I fried the whole spices then the onion, ginger and garlic, then the powdered spices, then finally I added the pureed tomato and fried it until the water of the tomato reduced and the tomato became golden (to cook the tomato [which gives a nice flavour through the dish]). The sauce tasted good as it was, but then I added a teaspoon of tomato paste and a little cream and half a teaspoon of sugar to the sauce and that also made it nice (I wanted the koftas to taste like malai kofta a dish from indian restaurants). Next time I want to add a few sultanas to the kofta mix as well, which I think would be nice. As is the koftas taste cheesy and spicy (without a flour or egg taste which is very good). I will definitely put this on my rotation as dish for when I feel like eating malai kofta.


I live in Seattle with the two most gorgeous guys in the universe. The 8mth-old one, especially, is the center of my universe and pretty much everything I do these days revolves around him. The other guy is my wonderful husband - we've been married 2.5yrs and intend to stay married for the next several lifetimes:) I gave up work a while back to raise my baby, and it's the most fulfilling thing I have ever done. My husband works from home as well, so our little boy has two doting parents at his beck and call 24hrs a day. We feel privileged that we are in a position to spend every minute with him as he is growing much too fast. In a pre-baby world, I was something of a scientist (I know that sounds vague, but would rather not be too specific). My husband is a civil engineer-turned software engineer (no, he doesn't work for Microsoft, though we get asked that all the time). <a href=""><img border="0" src="" alt="Free HTML Hit Counter"></a> <a href=""><img border="0" src="" alt="hit count"></a></a> <a href="" id="clustrMapsLink"><img src="" style="border:0px;" alt="Locations of visitors to this page" title="Locations of visitors to this page" id="clustrMapsImg" onError="this.onError=null; this.src=''; document.getElementById('clustrMapsLink').href=''" /> </a>
View Full Profile

Find More Recipes