For the balls (Kofta)

  • 220 gm grated paneer
  • 2 cloves garlic and 15 gm ginger, minced and lightly sautéed
  • Corn flour to dust
  • Oil to deep fry

For the sauce

  • 10 ml ghee
  • 40 gm blanched California walnuts, skins removed
  • 1/2 medium onion, minced finely
  • 2 spoons of minced red chillies, garlic and ginger
  • 90 gm tomato puree
  • 10 gm fennel seed powder
  • 5 gm cumin seed powder
  • 5 gm ground cardamom powder
  • 5 gm coriander seed powder
  • 10 gm clear honey
  • 500-750 ml hot water
  • Salt to taste
  • 60 gm mashed potatoes
  • Handful fresh coriander, chopped
  • 30 gm plain flour
  • 5 gm lemon juice


  1. 1. Mix together all of the ingredients for the kofta and bind together like dough.
  2. Roll it into small oval shape kofta balls making sure there aren’t any cracks in them.
  3. Heat enough oil in a pan to deep fry the kofta at 150-160°C.
  4. Fry the kofta on a medium heat until they are a very light golden color and drain on kitchen paper.
  5. Grind together the blanched California walnuts, 250 ml cup of water and the onion. Set aside.
  6. Heat the ghee in a large non-stick pan and add the ginger, garlic and chillies. Sauté until aromatic, then add the tomato puree and ground walnut paste. Cook this until oil emerges at the surface – about 15 minutes.
  7. Add the powder of cumin seeds, coriander seeds, cardamom seed and fennel seeds along with honey and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander.
  8.   Assemble the dish just before serving by gently mixing the kofta with the sauce.