Paneer Kofta in creamy white gravy is a luxurious North indian dish that epitomizes comfort, richness, and indulgence. Perfect for festive occasions, special dinners, or when you want to treat yourself, this dish features soft paneer dumplings simmered in a velvety, aromatic white sauce. Unlike traditional tomato-based gravies, the white gravy adds a delicate flavor that pairs beautifully with the mild sweetness of paneer.

This guide will walk you through the recipe, tips, and secrets to creating restaurant-quality paneer kofta at home.

Ingredients

For the Paneer Kofta

250 g paneer (cottage cheese), grated

2 medium boiled potatoes, mashed

2 tbsp all-purpose flour (or cornstarch)

1–2 green chilies, finely chopped

1 tsp ginger paste

2 tbsp chopped fresh coriander leaves

Salt to taste

Oil for deep frying

For the Creamy White Gravy

2 tbsp butter

1 tbsp oil

1 medium onion, finely chopped

1 tsp ginger-garlic paste

1/4 cup cashew nuts, soaked and blended into a smooth paste

1/2 cup fresh cream or milk

1/2 tsp cumin seeds

1/2 tsp white pepper powder

1/4 tsp nutmeg (optional)

Salt to taste

1–2 cups water or vegetable stock

Fresh coriander leaves for garnish

Step-by-Step Preparation

Step 1: Prepare the Paneer Kofta

In a mixing bowl, combine grated paneer, mashed potatoes, green chilies, ginger paste, chopped coriander, and salt.

Add all-purpose flour gradually to bind the mixture into a soft dough.

Divide the mixture into equal portions and shape each into smooth round balls.

Heat oil in a deep pan over medium heat and fry the koftas until golden brown. Remove and drain on paper towels.

Tip: Ensure the oil is hot enough to fry the koftas; otherwise, they may absorb excess oil and become soggy.

Step 2: Make the White Gravy

In a saucepan, heat butter and oil together. Add cumin seeds and let them splutter.

Sauté finely chopped onions until translucent. Add ginger-garlic paste and cook until the raw smell disappears.

Add the cashew paste and sauté for 2–3 minutes, allowing the flavors to blend.

Gradually add water or vegetable stock, stirring continuously to avoid lumps.

Reduce the heat and add cream or milk to make the gravy smooth and rich.

Season with white pepper, nutmeg (optional), and salt. Simmer for 5–7 minutes until the gravy thickens slightly.

Step 3: Combine Kofta and Gravy

Just before serving, gently place the fried koftas into the creamy white gravy.

Simmer on low heat for 2–3 minutes to allow the koftas to absorb some flavor without becoming mushy.

Garnish with fresh coriander leaves and a drizzle of cream for an elegant finish.

Serving Suggestions

Serve hot with naan, roti, or steamed basmati rice.

A side of cucumber raita or mint chutney complements the richness beautifully.

For a festive touch, sprinkle a few saffron strands on the gravy.

Chef’s Tips for Perfect Paneer Kofta

Use fresh, soft paneer for fluffy koftas. Homemade paneer works best.

Ensure koftas are deep-fried on medium heat for even cooking.

For a lighter version, you can bake the koftas instead of frying.

Adjust creaminess by balancing milk and cream according to preference.

Why This Dish is Special

Paneer Kofta in creamy white gravy is not just food; it’s an experience. The contrast of textures—crispy kofta and smooth, silky gravy—creates a delightful culinary sensation. Unlike tomato-based curries, the subtlety of white gravy allows the flavors of paneer, cashew, and mild spices to shine. This makes it a perfect dish for both festive celebrations and elegant dinners.

Conclusion

Mastering Paneer Kofta in creamy white gravy is easier than it seems. With the right ingredients, proper frying techniques, and a silky cashew-based gravy, you can recreate this restaurant-style delicacy at home. Treat your family or guests to this indulgent dish and enjoy the rich flavors of North indian cuisine without stepping out of your kitchen.

Disclaimer:

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