For kofta:

  • 200g paneer, grated
  • 2 medium sized potatoes, boiled and mashed
  • 1/4 cup gram flour
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 2 tablespoons corn flour
  • 1/4 teaspoon salt
  • 1 teaspoon ginger garlic paste
  • 2 tablespoons fresh coriander leaves, chopped
  • 3 tablespoons walnuts, ground to make walnut meal

For stuffing:

  • 1 tablespoon raisins, chopped
  • 5-6 walnuts, chopped

For gravy:

  • 2 tablespoons oil, divided
  • 1 cup onions, cubed
  • 3 medium tomatoes, cubed
  • 1/4 cup walnuts
  • 2-3 green cardamoms
  • 1 bay leaf
  • 1/2-inch cinnamon stick
  • 3 cloves
  • 2 teaspoons ginger garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon dhania/coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon kasuri methi (dried fenugreek leaves)


For Kofta:

  1. Mix all ingredients listed under “for kofta” together.
  2. Rub some oil on palms and shape medium sized balls from the mixture.
  3. Flatten one ball and stuff with the chopped walnuts and raisins. Shape into a ball. Repeat for all the koftas.
  4. Cover and set aside in the refrigerator for 30 minutes.
  5. When ready to fry koftas, heat oil in a kadhai. When oil is hot, test one prepared kofta by putting in oil. In case kofta is disintegrating, add more corn starch to mixture. Deep fry koftas on medium flame until golden brown and crisp. Remove from oil and place on paper towel.

For Gravy:

  1. Heat oil in a kadhai. Add cardamom, cinnamon stick, and clove and temper for a few seconds. Add onions and sauté till translucent. Add the tomatoes and walnuts. Cook for 4-5 minutes on medium flame.
  2. Pour 1/2 cup water and boil till tomatoes are soft. Let cool. Blend the mixture with the spices to a smooth puree.
  3. Heat oil in a pan. Add 1 bay leaf, 1 inch cinnamon stick and 2-3 whole green cardamom. Sauté for 1 minutes.
  4. Add 2 teaspoon ginger garlic paste. Cook till the raw smell goes away. Add the turmeric powder, red chili powder and coriander powder.
  5. Add the onion tomato mixture and cook till oil separates. Add in the garam masala, sugar and salt. Add 1/2 cup to 3/4 cup water. Cook till gravy thickens a bit, and oil separates.
  6. Add more water if required and if gravy is too thick. Add kasuri methi.
  7. Both koftas and gravy can be prepared ahead. When ready to serve heat gravy. Koftas can be warmed in the oven. Avoid putting freshly fried or too hot koftas in the gravy as they will disintegrate. Garnish walnut kofta curry with walnut shavings, cream and fresh coriander leaves.