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You are here: Home / Paneer Recipes / Aloo Paneer Koftas- Paneer Kofta Recipe-A Quick Snack

Aloo Paneer Koftas- Paneer Kofta Recipe-A Quick Snack

November 24, 2015 55 Comments

It’s been a while since I shared a paneer recipe. I always have paneer in my freezer and keep adding it to random dishes to thicken it or make it look more enticing to TH (who loves paneer!).

Aloo Paneer Kofta for Malai Kofta

Since Malai Koftas have been on my mind for a while, I decided to take the plunge one day. It took me a long time compared to how long I usually take to make something. Those are not my favourite kind of recipes. But I had to try malai koftas and I did. Will share the complete recipe when I’ve sorted the pictures out, but for now, here are the aloo paneer koftas that I dunked in the gravy to turn these into malai koftas.

These make for a very yummy and a (relatively) quick snack for a party or just to treat your family on a weekend evening.

Aloo Paneer Koftas

Makes about 15-18 koftas
Preparation time: 20 mins
Cooking time: 20 mins

Ingredients:
1 cup of paneer, crumbled fine
1 potato, peeled and boiled
1 carrot, peeled and boiled (optional)
2 cloves of garlic, minced
A small piece of ginger, grated
1 tsp of red chilli powder
2 of green chillies, sliced into thin discs
A generous pinch of hing
8-10 cashew nuts, broken into small pieces
1 tsp of coriander powder
A generous bunch of coriander leaves / cilantro
1/4 cup of cornflour for dusting (optional)
Oil for deep frying
Salt to taste

How It’s Made:

1. Mash the boiled potato and carrot together until there are no lumps.

Aloo Paneer Kofta for Malai Kofta

2. Add the rest of the ingredients to this mixture (except corn flour and oil).

Aloo Paneer Kofta for Malai Kofta

3. Mix well with fingertips until it’s a homogenous, damp mixture. The moisture from the potato and carrot should be enough to bring it together. Don’t add any water.

Aloo Paneer Kofta for Malai Kofta

4. Roll into small lime-sized balls.

Aloo Paneer Kofta for Malai Kofta

5. Dust with corn flour. This is an optional step because I didn’t find much difference in texture between these and the ones I didn’t dust. Also, if you leave them plain, the oil stays clear and doesn’t leave a white layer on the koftas.

Aloo Paneer Kofta for Malai Kofta

6. Heat a pan and add enough oil to submerge the koftas half way. You can deep fry the koftas but it’s really not necessary. You can also use a paniyaram pan to do the frying. Gently place the koftas in the hot oil.

Aloo Paneer Kofta for Malai Kofta

7. Turn gently when golden brown on one side. Keep the fire medium low to ensure the inside is cooked too.

Aloo Paneer Kofta for Malai Kofta

Drain on to paper towels and serve hot with ketchup or mint chutney. Tastes fabulous on it’s own or you can go on to make malai koftas with them (recipe coming soon!)

Aloo Paneer Kofta for Malai Kofta

What’s your most favourite quick snack recipe for evening tea?

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By nags Filed Under: Paneer Recipes, Snacks and Appetisers, Uncategorized

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Comments

  1. Anonymous

    March 27, 2013 at 1:22 pm

    cool! I'll give it a shot. I'm sure cheddar will go well with bunch of Americans that I'm trying to cook for. Will keep you posted.
    Thanks for the reply! And also for the recipe 🙂

    Reply
  2. Anonymous

    March 26, 2013 at 6:15 pm

    Looks great! I would love to try this but paneer is not easily available where i live. Is cottage cheese a good substitute for paneer in this recipe?

    Thanks!

    Reply
    • Nagalakshmi V

      March 27, 2013 at 1:45 am

      the cottage cheese i have seen in singapore is too moist and soft so i am not sure that will work well in this recipe. you can omit the paneer and just add some grated cheddar maybe? 🙂

      Reply
    • Anonymous

      March 28, 2013 at 2:31 pm

      Heya! One last question, I promise 🙂
      First of all, Sorry about the substitute question, I hadn't read your FAQ then.
      Now the question, I have a few other things on the menu, so I was wondering if it would still taste good if I make gravy and koftas the prev night and refrigerate and then heat & combine them the next day just before serving. Any thoughts?
      Thanks!

      Reply
    • Nagalakshmi V

      March 29, 2013 at 2:30 pm

      yep, that should work!! good luck 🙂

      Reply
  3. Anonymous

    March 22, 2013 at 11:05 pm

    The proportion of paneer is wrong here. Once you start deep-frying the koftas, the paneer will keep separating from the kofta and ruin your oil, as it happenned with me.
    Do not try this foolish recipe.

    Reply
    • Nagalakshmi V

      March 23, 2013 at 4:00 am

      calling this recipe foolish only makes YOU look like an idiot because as you can see, it has worked for me and for many others who have tried it since then (you can check my facebook page to see pictures from some of them).

      i am sorry the paneer koftas didn't work for you. if you feel proportion of paneer is the issue, then adjust that. ingredients available around the world differ largely and i can only advise on the proportions i used. i can't guarantee it will work for everyone since i can't stand by you personally as you make the dishes. use the recipes only as guidelines.

      Reply
  4. Shankari

    February 12, 2013 at 6:00 am

    how abt adding some cheese in this??

    Reply
  5. divya

    January 9, 2013 at 9:22 pm

    This is a great recipe. I found that rolling the koftas in corn flour before frying them will avoid them from scattering while frying, just in case the moisture level in the mixture is not perfect. You can also add the corn flour in the mixture while binding it, this will ensure crisp koftas.

    Reply
    • Nagalakshmi V

      January 10, 2013 at 2:14 am

      Thanks a lot for leaving this tip divya. The koftas didn't disintegrate and crumble for me but it's still useful for people looking to see what to do if their koftas disintegrate or crumble when frying.

      Reply
    • anesthete

      February 16, 2013 at 12:11 am

      I deep-fried them in my wok and cornstarch was definitely was the difference between greasy exploded haystacks and perfectly formed crunchy little spheres.

      I dropped each kofta into a little round (rice) bowl half-full of cornstarch and swirled it around until it looked like a powdered doughnut hole. It was very easy, and then I just rolled them down the side of the wok into the oil.

      What happens is that when the kofta hits the hot oil, steam from the dough mixes with the corn starch, which instantly gelatinizes, forming a skin which holds everything together. There's a similar technique in Italian cooking for making something called "gnudi," where you roll a lump of very soft filling like ricotta cheese in flour or cornstarch and drop it into boiling water. The starchy coating forms a very thin, rubbery barrier that keeps the water out.

      Reply
  6. Anonymous

    December 24, 2012 at 3:16 pm

    i truly find your recipes inspirational. i don't even like to cook but when i found your blog i became curious after reading all the wonderful comments. I have found that you have some charming ability to make even the most complicated recipes simple to follow and i love your pictures, so easy for me to find out whether i am doing the right thing or not. thank you for taking the time to do this blog. i love and follow almost all your recipes.

    Reply
    • Nagalakshmi V

      December 25, 2012 at 1:34 am

      thank you so much! 🙂

      Reply
  7. Anonymous

    December 4, 2012 at 9:48 pm

    Can I make these before hand and freeze? If so, how early can I make these and what need to be done after I take it out?

    Reply
    • Nagalakshmi V

      December 5, 2012 at 1:45 am

      i haven't done any of this but here's my recommendation. make the mixture the night before, make into balls and freeze. when you need them, take out, leave it out to thaw completely, then fry. aloo paneer koftas ready!

      Reply
  8. Anonymous

    August 27, 2012 at 5:12 am

    Hi, i tried this recipe,following 'malai kofta recipe', everything turned good except, when i put the balls to fry, they scattered and make the oil complete mess, and i could not figure out the balls, because nothing left..anyways i cook few of them on the pan with little oil,and 'malai kofta' has amazingly wonderful taste,even the few ball which were saved has a very good flavour…i want to know what could be the reason that balls scatter..above all 'a very good recipe'

    Reply
    • Nagalakshmi V

      August 27, 2012 at 6:54 am

      The mixture was probably too moist. You can add some more mashed potatoes or even a bit of plain flour or besan to make it less moist. That way, malai kofta will turn out fabulous!

      Reply
  9. Aruna

    June 4, 2012 at 9:15 am

    I made these today minus the corn flour and the chillies…. My picky son asked for seconds 🙂 great as a starter at parties…. This is a sure shot 'will-keep' recipe for me 🙂

    Reply
  10. juhi

    May 3, 2012 at 9:09 am

    it was awsum to have kofta 2dae

    Reply
  11. colour_me

    April 11, 2012 at 2:45 pm

    Nags you are awesome ! Your recipes are fantastic – Keep em coming.

    Reply
  12. colour_me

    April 11, 2012 at 2:44 pm

    Nags you are awesome ! Love your recipes 😀

    Reply
  13. Kelley

    March 12, 2012 at 8:09 pm

    When you refer to the potato, do you use something like a big russet potato, or a smaller red potato?

    Reply
    • Nagalakshmi V

      March 13, 2012 at 4:05 am

      i used a medium-sized russet, not too big.

      Reply
    • Kelley

      March 13, 2012 at 7:14 pm

      Thanks!

      Reply
  14. Archana

    March 6, 2012 at 7:55 am

    Yummy koftas. will re try these on my reluctant family

    Reply
  15. Anu Nandu

    February 15, 2012 at 5:44 am

    This is just plain sexy. I loved it with all my heart 🙂

    Reply
  16. Unknown

    February 14, 2012 at 1:22 pm

    Very good Receipe. I tried it and my hubby and kid loved it. Thanks 🙂

    Reply
  17. Preethi

    February 6, 2012 at 8:22 pm

    Hi Nags,

    I was wondering… have you tried making cheese poppers/balls using Paneer? Shouldn't they ideally come out like this? Crunchy and pretty? Or, are we going to end up with rubbery balls of fried cheese?

    Reply
    • Nagalakshmi V

      February 7, 2012 at 2:33 am

      not sure what you mean by cheese poppers. do you mean dipping the whole cheese in some batter and then frying it? I haven't tried that, actually

      Reply
  18. sasi

    February 6, 2012 at 6:13 am

    Hi Nags,

    I have a passion of cooking sometime but never get inspired with the reading the reciepies but I have started implementing after viewing your blog with recipe in terms of pics.

    Small doubt ….I tried this and didn't able to make crunchy/crispy as
    shown in ur pic…. but it tastes good.
    🙂

    Reply
    • Nagalakshmi V

      February 6, 2012 at 6:18 am

      that's strange. were they a bit too moist/watery maybe? i have made these aloo paneer koftas a couple of times already and they turned out great each time! 🙂

      Reply
    • sasi

      February 6, 2012 at 6:39 am

      Thank you and I will give a another try sometime later this week to succeed. 🙂

      Reply
  19. BongMom

    February 3, 2012 at 8:26 pm

    Looks delish Nags. Without the corn flour will the outer layer texture be same?

    Reply
    • Nagalakshmi V

      February 4, 2012 at 12:48 am

      Hey there, I actually dipped only two koftas in the corn flour (which you see frying in the pan along with two non-dipped ones). I couldn't tell the difference after they were done. I think the potatoes are enough to make it crunchy.

      Reply
  20. JavelinWarrior

    February 3, 2012 at 2:36 pm

    I love following you – always something unique I haven't seen before… And these are stunning! I have featured your post in today's Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration…

    Reply
  21. Anisha Ranjit

    February 3, 2012 at 4:59 am

    This is sooo tempting.. The pictures are awesome… Bookmarked!

    Reply
  22. Anu

    February 2, 2012 at 8:41 pm

    Mouthwatering snack. Nice clicks..

    Reply
  23. SJ

    February 2, 2012 at 3:36 pm

    Delish! My fav. snack? Really you want to know? baby carrots with hummus 😐

    Reply
  24. Aarthi

    February 2, 2012 at 3:34 pm

    Wow..You have made it perfectly..Totally YUMMY…Love it..Bookmarked..

    Aarthi

    Reply
  25. Priya

    February 2, 2012 at 2:47 pm

    Mouthwatering here, wat a terrific and super tempting koftas..

    Reply
  26. Vanamala Hebbar

    February 2, 2012 at 2:45 pm

    delicious…

    Reply
  27. Hema

    February 2, 2012 at 1:40 pm

    Awesome snack, great with some green chutney and a cup of tea..

    Reply
  28. Usha

    February 2, 2012 at 1:12 pm

    Nice recipe! Last picture is very inviting

    Reply
  29. Saraswathi Iyer

    February 2, 2012 at 12:23 pm

    Looks delicious and beautiful clicks. New look is good.

    Reply
  30. Madhura

    February 2, 2012 at 8:56 am

    now tat is a pretty simple snack.. got to try it !!! 🙂

    Reply
  31. Sharmilee! :)

    February 2, 2012 at 2:41 pm

    Looks crispy and yummy..Perfect starter!

    Reply
  32. unmended

    February 2, 2012 at 6:35 am

    I love your recipes – keep it up. Im going to make this this weekend, would probably have to omit hing as we dont get it here 🙁 Thanks 😀

    Reply
  33. Chitra

    February 2, 2012 at 5:29 am

    wow, its lovely. superb color. will make this for sure 🙂

    Reply
  34. Anonymous

    February 2, 2012 at 5:07 am

    love the recipe and the idea of using the paniyaram pan to fry…!!!!

    Reply
  35. pr!tz

    February 2, 2012 at 4:54 am

    Oooh — I LOVE!

    Reply
  36. Grishma @ ZaikaZabardast

    February 2, 2012 at 4:50 am

    mmmm! perfect snack or in Kofta…mmmm

    Reply
  37. Nisha

    February 2, 2012 at 4:37 am

    Love stuff that has 2-in-1 uses. Such as this, kofta snack + kofta curry!

    Reply
  38. manjooo

    February 2, 2012 at 4:36 am

    wow..this is so easy..looks crunchy…liked the recipe 🙂

    Reply
  39. RAKS KITCHEN

    February 2, 2012 at 9:40 am

    Wow, superb, what a clarity! nice recipe, would love to try this!

    Reply
  40. [email protected]

    February 2, 2012 at 6:53 am

    thmmm I almost smell it here delicious.

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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