Paneer Kofta in Coconut Gravy

Happy Holi!!! The festival of colours!  Every Indian festival evokes special memories of childhood and Holi is above all of them. Meeting up cousins, drenched up discolored dresses, giggling and stopover for snacks, coming back home, a thorough scrub , a heavenly lunch and a deep slumber. This was invariably our set routine.

It’s different for today’s kids. Busy schedules ( rather busy parents’ schedules) confines their celebration at the most to the colony. But there is no dearth of enthusiasm . So, this year after the kids had a thorough and tiring play with colours, and a reluctant scrubbing and rubbing, chicken curry was waiting for them. This vegeterain mom had to dish up something equally scrumptious for herself. I scrolled down Sanjeev kapoor’s site and shortlisted koftas. Halfway through, decided to experiment with the recipe and dunk the koftas in a south Indian flavoured gravy. So, made a coconut gravy to go with these super soft air fryed koftas. Now, not only did this humble vegeterian delicacy ruled the lunch, kids demanded it to be preserved for their dinner!

Here’s the recipe:


  • Paneer (cottage cheese), finely grated- 250 gm
  • Potatoes ( boiled and mashed)- 2 medium sized
  • Raisins- 2 tablespoon
  • Onion ( finely chopped )- 1
  • Salt- to taste
  • Turmeric- 1/2 teaspoon
  • Chilly powder- 1/2 teaspoon ( vary according to taste)
  • Cumin / Jeera powder- 1/2 teaspoon
  • Dry corriander/ dhaniya powder- 1/2 teaspoon
  • Fresh corriander (finely chopped)- 1 to 2 tablespoon
  • Chaat masala- 1 teaspoon

For gravy:

  • Oil- 2 to 3 tablespoon
  • Bay leaf/ tej patta- 1
  • Onion ( thinly sliced or finely chopped)- 1 large
  • Ginger- garlic paste- 1 tablespoon
  • Tomato ( finely chopped)- 1 large
  • Fresh coconut ( grated)- 3 to 4 heaped tablespoons
  • Charmagaz( melon seeds)- 2 tablespoon
  • Turmeric- 1/2 teaspoon
  • Salt- to taste
  • Kasoori methi ( dried fenugreek), crushed- 1 teaspoon
  • Garam masala- 1/4 teaspoon


  • In a bowl, take grated cheese and mashed potatoes, add chopped onion, raisins and other spices.
  • Add chopped corriander at last, mix thoroughly, make small balls .
  • Either deep fry them or air fry them at 180 degree C for 15 minutes. keep checking in between, if they have browned sufficiently.once done, take them out and keep seperately.
  • For gravy,heat oil in a pan, add tej patta/ bay leaf.
  • Add sliced onions, ginger garlic paste and fry till they are brown.
  • Add finely chopped tomatoes, fry till the oil leaves from the sides.
  • Add all the spices- turmeric, chilly powder, salt, kasoori methi ( crushed).
  • Make a fine paste of fresh coconut and melon seeds with some water and add it to the pan.Let the gravy cook well.
  • add sufficient water to adjust the consistency.
  • Lastly add garam masala and switch off the flame.
  •  Pour the hot gravy over the koftas just before serving, as the soft koftas might break up when left inside the gravy for long.
  • Enjoy with parathas or rotis.


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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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