Shahi Paneer Kofta Recipe

Shahi Paneer Kofta picture


Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Main Ingredient


For paneer
 Full cream milk2 Pint (1.2 Liters)
For shahi paneer kofta sauce
 Butter3 Ounce (75 Gram)
 Corn oil1 Tablespoon
 Cinnamon stick1
 Green cardamoms2
 Natural yogurt3 Tablespoon
 Tomato puree3 Tablespoon
 Garam masala1 Teaspoon
 Chili powder1 Teaspoon
 Turmeric1⁄4 Teaspoon
 Ground coriander1 Teaspoon
 Salt1 Teaspoon
 Lemon juice1 Tablespoon
 Water1⁄4 Pint (150 Milliliter)
 Chopped fresh coriander2 Tablespoon
 Green chilies2 , chopped
 Single cream7 Fluid Ounce (200 Milliliter)

Nutrition Facts

Serving size

Calories 463 Calories from Fat 353

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 22.2 g111.1%

Trans Fat 0 g

Cholesterol 105.3 mg

Sodium 665.4 mg27.7%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1.9 g7.5%

Sugars 14.3 g

Protein 11 g21.6%

Vitamin A 42.9% Vitamin C 31.3%

Calcium 38.2% Iron 6%

*Based on a 2000 Calorie diet


First, make the panir.
Bring the milk slowly to the boil over a medium heat then add the lemon juice, stirring continuously.
The milk will now begin to thicken and curdle.
Wait until all the liquid (the whey) has evaporated and you are left with the curdled milk (the curds).
Strain the curdled milk through a sieve and press down to get rid of any excess liquid.
When cool, divide the mixture into 8-10 spoonfuls and mould them into small round balls, a little smaller than a golf ball, making sure they look smooth.
Set the panir balls aside on a plate in the refrigerator.
For the sauce, heat the butter and oil in a medium-sized saucepan.
When the butter has melted, add the cinnamon stick and the cardamoms and fry for a few seconds.
Remove the pan from the heat and set aside.
Mix together the yogurt, tomato puree, garam masala, chilli powder, turmeric, ground coriander, salt, lemon juice and water together in bowl.
Return the saucepan to the heat, pour in the yogurt mixture and fry over a medium/low heat.
Drop the koftas into the sauce, fresh coriander, chillies and cream and mix gently together, stirring continuously.
Cook for a further 5 minutes, or until the sauce has thickened.
Serve hot.