Paneer Mashed 200 Grams
Spinach Blanched And Pureed 2 Medium
Oil 3 Tbsp + To Deep Fry
Potatoes Boiled, Peeled and Mashed 2 Medium
Cornflour/ Corn Starch 3 Tbsp
Red Chilli Powder 1/2 Tsp
Ginger Finely Chopped 1/2 Inch
White pepper powder 1/2 Tsp
Green Chillies Roughly Chopped 2
Salt To Taste
Cashewnuts Roughly Chopped 12-15
Raisins Roughly Chopped 12-15
Caraway seeds (shahi jeera) 1/2 Tsp
Garlic Cloves Finely Chopped 5-6
Tomato Puree 1/2 Cup
Coriander Powder 1 Tsp
Garam Masala Powder 1/2 Tsp
Turmeric powder 1/2 Tsp
Fresh Cream 1/4 Cup

Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serves : 4


  • Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.
  • Put cashewnuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture.
  • Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.
  • Heat three tablespoons of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
  • Add turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes.
  • Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.
  • Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.