Kesarwale Paneer Kofte ki Subzi

Kesarwale Paneer Kofte ki Subzi

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 82 cookbooks   This recipe has been viewed 26897 times

Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas.

The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices.

A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Kesarwale Paneer Kofte ki Subzi a luxurious dish that fits into nothing short of grand festive menus!

Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience.

Add your private note

Kesarwale Paneer Kofte ki Subzi recipe - How to make Kesarwale Paneer Kofte ki Subzi

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
Show me for servings


For The Koftas
1 bread slice , torn into pieces
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/2 tsp grated ginger (adrak)
1/2 tbsp chopped cashewnuts (kaju)
1/4 tsp chilli powder
salt to taste
plain flour (maida) for rolling

To Be Blended Into A Smooth Paste ( Without Using Any Water)
1 cup chopped onions
1 tbsp chopped ginger (adrak)
2 tbsp roughly chopped cashewnuts (kaju)
1 whole dry kashmiri red chilli , broken into pieces

For The Gravy
1/4 tsp saffron (kesar) strands
2 tbsp warm milk
2 tbsp ghee
2 cardamoms
2 bayleaves (tejpatta)
1/4 cup milk
1/2 cup whisked curds (dahi)
1/2 tsp garam masala
1 tbsp fresh cream
1/4 tsp chilli powder
salt to taste
For the koftas

    For the koftas
  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 6 equal portions.
  3. Roll each portion into a round and roll it in the plain flour.
  4. Heat the oil in a deep non-stick pan, and deep-fry the koftas till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Combine the saffron and warm milk in a small bowl and mix well. Keep aside.
  2. Heat the ghee in a deep non-stick pan, add the bayleaves and cardamom and sauté on a medium flame for 10 seconds.
  3. Add the prepared paste, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
  4. Add the milk, curds, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  5. Add the saffron-milk mixture, garam masala, fresh cream and chilli powder, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.

How to procced

    How to procced
  1. Place the koftas on a serving plate, pour hot gravy over it and serve immediately.

Nutrient values (Abbrv) per serving
Energy548 cal
Protein15.1 g
Carbohydrates29.7 g
Fiber1 g
Fat39 g
Cholesterol14.4 mg
Sodium27.1 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Kesarwale Paneer Kofte
 on 24 Oct 15 04:49 PM

Kesarwale paneer kofte subzis.. a perfect subzi for a royal sunday lunch.. its rich in flavours, creamy in taste.. and the koftas are extremely soft that just melts in the mouth.. this goes best with naan and rotis..