Paneer Kofta Makhani
Crisp paneer and potato dumplings soaked in a rich makhani sauce, a proper dinner party vegetarian curry.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 to 20 minutes until tender, drain well and mash with no lumps. Leave to steam dry for 10 minutes.
20 min - 2
Mix the mash with the paneer, gram flour, green chilli, coriander, cumin and a pinch of salt. Knead lightly into a smooth dough.
- 3
Shape into 16 small balls, each about the size of a walnut. Chill for 15 minutes so they hold together.
15 min - 4
Heat the oil in a wide frying pan and fry the koftas in batches for 4 to 5 minutes, turning often, until golden all over. Drain on kitchen paper.
5 min - 5
Warm your ready made makhani base (see the base recipe) with the cream and fenugreek in a pan for 5 minutes.
5 min - 6
Add the koftas to the sauce just before serving and warm for 2 minutes. Do not simmer for long, or they will fall apart.
2 min
Tips
- Dry mashed potato is the secret. Wet mash makes soft koftas that break up in the oil.
- Test fry one kofta first. If it breaks, add another spoon of gram flour.
- Add the koftas to the sauce at the very last moment so they keep their crisp edges.
Storing and freezing
Keep the koftas and sauce separate in the fridge for 2 days. Reheat the sauce until steaming hot, then warm the koftas in it for 2 minutes.
Questions
Can I bake the koftas?
Yes. Brush with oil and bake at {t200} for 25 minutes, turning once. They will be less crisp but lighter.
Can I freeze the koftas?
Yes. Freeze the shaped, uncooked balls on a tray, then bag them up for up to 2 months. Fry from frozen for 6 to 7 minutes.
What can I use instead of paneer?
Halloumi works but is much saltier. Firm tofu also works, pressed and grated, for a dairy free version.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.