Introduction

I still remember the day I thought of making this Paneer Kofta Curry for the first time. There was a sudden rise in demand on my YouTube channel for “No Onion, No Garlic” recipes, and I wanted to make something truly royal yet comforting. That’s when I decided to create this soft, melt-in-the-mouth Paneer Kofta Curry — rich, aromatic, and perfect for a festive table. I wanted every bite to taste luxurious without using onion, garlic, butter, or cream.

While experimenting in my kitchen, I combined grated paneer and boiled potatoes to make soft koftas and gave them a royal filling of cashews and raisins. The real magic happened when I paired it with a white, nut-based korma gravy flavored with saffron and cardamom. It turned out to be a restaurant-style dish that everyone at home loved — light, creamy, and so satisfying. That’s when I knew this Paneer Kofta Curry would become a favorite for all those looking for a no onion, no garlic treat.

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Ingredients of Paneer Kofta Curry

 

Portion/Servings: 4–5 pax
Preparation Time: 10 mins
Cooking Time: 50 mins

 

For Paneer Kofta:

• Paneer – 200 gms
• Boiled potatoes – 3 pcs
• Cornflour – 2 tbsp
• Salt – ½ tsp
• Mace powder – a pinch
• Green cardamom powder – ¼ tsp

For Stuffing:

• Cashew (chopped) – 1 tbsp
• Pista (chopped) – 1 tbsp
• Raisins (chopped) – 1 tbsp
• Almond (chopped) – 1 tbsp
• Green chilli (chopped) – ½ tsp
• Ginger (chopped) – ½ tsp
• Coriander chutney – 1 tbsp
• Amchur powder – ½ tsp
• Red chilli powder – ½ tsp
• Salt – ¼ tsp
• Paneer – 1 tbsp

Other:

• Cornflour – for coating koftas
• Oil – for frying koftas

For Cashew & Sunflower Seeds Paste:

• Water – for boiling
• Cashews – 2 tbsp
• Sunflower seeds – 1 tbsp

For Making Gravy:

• Oil – 2 tbsp
• Shahi jeera – 1 tsp
• Bayleaf – 2 pcs
• Cinnamon – 1 inch
• Black cardamom – 2 pcs
• Green cardamom – 3–4 pcs
• Mace – 1 pc
• Cashew & sunflower seed paste – prepared earlier
• Water – as required
• Curd – ½ cup (well beaten)
• Jeera powder – ½ tsp
• Salt – 1 tsp
• Green cardamom powder – ¼ tsp
• Mace powder – ⅛ tsp
• Saffron – 6–7 strands

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Instructions of Paneer Kofta Curry

 

Step 1: Make Cashew–Sunflower Seed Paste

Start by preparing the rich base for the gravy. In a saucepan, boil cashews and sunflower seeds in water until they turn soft. Drain and grind into a smooth paste, adding a little water if necessary. This paste will later provide a creamy texture and mild sweetness to the curry.

 

Step 2: Prepare the Kofta Dough

In a mixing bowl, mash paneer and boiled potatoes together until smooth. Add cornflour, a pinch of mace powder, green cardamom powder, and salt. Mix thoroughly to form a pliable dough. The texture should be firm enough to hold shape but soft enough to encase the stuffing.

 

Step 3: Prepare the Stuffing

For the kofta filling, combine chopped cashews, pista, raisins, and almonds with ginger, green chilli, and a little paneer. Season with coriander chutney, amchur powder, red chilli powder, and salt. This mixture should be tangy, nutty, and slightly spicy, balancing the richness of the outer layer.

 

Step 4: Shape the Koftas

Take a small portion of the paneer–potato dough, flatten it in your palm, and place a spoonful of stuffing in the center. Carefully seal the edges and roll into a smooth ball without cracks. Coat lightly in cornflour to ensure crispness while frying. Repeat for all koftas.

 

Step 5: Fry the Koftas

Heat oil in a kadhai or deep pan on medium flame. Fry the prepared koftas in batches until golden brown all over. They should be crisp outside and soft inside. Remove and drain on absorbent paper. Keep aside while preparing the gravy.

 

Step 6: Prepare the Gravy Base

In another kadhai, heat oil and add shahi jeera, bay leaf, cinnamon, black cardamom, green cardamom, and mace. Sauté until aromatic. Stir in the prepared cashew–sunflower paste and cook well until its rawness disappears. Add water gradually to adjust consistency.

 

Step 7: Cook and Season the Gravy

Lower the flame and gently whisk in curd, stirring continuously to avoid curdling. Season with jeera powder, salt, cardamom powder, and a small pinch of mace powder. Finally, add saffron strands soaked in warm water or milk. Simmer until the gravy becomes creamy, fragrant, and slightly thick.

 

Step 8: Assemble the Dish

Just before serving, gently add the fried koftas to the hot gravy. Allow them to absorb flavor for a couple of minutes but avoid over-soaking, as they may turn mushy.

 

Step 9: Garnish and Serve

Transfer the Paneer Kofta Curry to a serving bowl. Garnish with saffron-infused cream, chopped nuts, or fresh coriander. Serve hot with naan, roti, or jeera rice for a rich and royal meal experience.

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About the Recipe

Paneer Kofta Curry is a no onion, no garlic version of a royal Indian dish that combines soft paneer-potato koftas with a rich white korma gravy. The koftas are stuffed with a nutty mixture of cashews, raisins, green chillies, and fresh coriander, which gives every bite a burst of flavor and texture. To make the kofta body smooth and well-bound, grated paneer is mixed with boiled potatoes, cornflour, and a hint of mace-cardamom powder for a restaurant-style aroma.

The gravy, on the other hand, is made using a paste of boiled cashews and sunflower seeds instead of the traditional melon seeds, making it more accessible and affordable. The curry has no butter, cream, or milk, yet it turns out creamy and luxurious thanks to the slow cooking of the nut paste with yogurt. What makes this Paneer Kofta Curry special is its balance — light and healthy but still royal in flavor and presentation. A touch of saffron, cardamom, and mace adds a divine aroma that makes it perfect for special occasions.

Chef Ajay Chopra’s version of Paneer Kofta Curry also includes smart tips like frying the koftas only after the gravy is ready so they stay round and don’t sink or break. The entire dish is made with light soybean oil, proving that rich flavor doesn’t always need heavy ingredients. This no onion, no garlic Paneer Kofta Curry is a true example of how traditional Indian flavors can be recreated in a healthier way without losing their richness.

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Cooking Tips

• Always grate both paneer and boiled potatoes finely for smooth and soft koftas.
• Add a pinch of mace and cardamom powder in the right ratio — one part mace to four parts cardamom — for perfect aroma.
• Use cornflour to bind the kofta mixture properly so it doesn’t break during frying.
• Prepare the gravy before frying the koftas; this prevents the koftas from becoming soggy or losing shape.
• Use medium-hot oil for frying — too hot oil will crack the koftas, and too cold will make them absorb oil.
• Beat the curd well before adding to the gravy to prevent curdling.
• Boil and grind cashews with sunflower seeds for a thick, creamy white gravy.
• Store all nuts and seeds in the refrigerator or freezer to avoid bitterness.
• Add saffron at the end to enhance both color and aroma of the Paneer Kofta Curry.
• Use light soybean oil instead of butter or ghee for a healthier yet tasty version.

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Pairing Guide

Paneer Kofta Curry pairs beautifully with soft phulkas, tandoori rotis, or butter naan. Its mildly sweet and creamy flavor also goes well with jeera rice or saffron pulao. For a festive touch, you can serve it alongside a simple salad or boondi raita to balance the richness of the koftas.

If you want to create a complete no onion, no garlic meal, pair this Paneer Kofta Curry with dishes like Gatta Dhokli, Dal Tadka, or a light Matar-Mangodi Pulao. To drink, a glass of chilled buttermilk or sweet lassi complements the creamy texture of the curry perfectly. And if you’re hosting a party, finishing the meal with a traditional dessert like Mango Makhana Kheer or Rasmalai will make it unforgettable.

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Frequently Asked Questions

1. What makes Paneer Kofta Curry different from other paneer curries?

Paneer Kofta Curry stands out because it’s made without onion, garlic, butter, or cream. The base gravy is made from boiled cashews and sunflower seeds, making it light, rich, and healthy. The koftas are soft, stuffed with nuts and raisins, and perfectly complement the royal korma gravy.

 

2. Can I make Paneer Kofta Curry ahead of time?

Yes, you can prepare the gravy and koftas separately and store them. Fry the koftas only before serving and pour the hot gravy over them. This keeps the Paneer Kofta Curry fresh and prevents the koftas from breaking or becoming soggy.

 

3. How can I keep the koftas soft in Paneer Kofta Curry?

Grate the paneer and boiled potatoes finely and knead them until smooth. Add a little cornflour for binding and fry on medium heat. This ensures soft and spongy koftas that stay intact in the curry.

 

4. What can I use instead of sunflower seeds in the gravy?

You can use melon seeds or pumpkin seeds instead of sunflower seeds. The idea is to give the Paneer Kofta Curry its rich, nutty flavor without using cream or butter.

 

5. Why is saffron used in Paneer Kofta Curry?

Saffron adds a beautiful aroma, mild sweetness, and rich color to the gravy. It gives Paneer Kofta Curry a royal touch, making it perfect for festive occasions or parties.

 

6. Can I air fry or bake the koftas instead of deep frying?

Yes, you can lightly brush the koftas with oil and air fry or bake them until golden brown. However, deep frying in medium-hot oil gives the Paneer Kofta Curry the traditional soft and crispy texture.

 

7. What should I do if my koftas break while frying?

If koftas are breaking, it means the mixture is too soft or not bound properly. Add a little more cornflour and knead again before frying. Always fry Paneer Kofta Curry koftas on medium heat to prevent them from cracking.

 

8. How can I make Paneer Kofta Curry vegan?

Use tofu instead of paneer and plant-based yogurt instead of dairy curd. Replace the ghee (if used) with any light oil. This way, you can enjoy a vegan version of Paneer Kofta Curry without losing its authentic flavor.

 

9. Can I add vegetables to the gravy of Paneer Kofta Curry?

Though the classic Paneer Kofta Curry has a smooth nut-based gravy, you can add boiled spinach puree or grated bottle gourd for a healthy twist. Just ensure you maintain the creamy texture of the sauce.

 

10. How long does Paneer Kofta Curry last in the fridge?

Paneer Kofta Curry stays good for up to 2 days in the refrigerator if stored separately — keep koftas and gravy in different containers. Reheat the gravy and add the koftas just before serving for best results.

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