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Methi Paneer Kofta
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4.75 from 8 votes

Methi Paneer Kofta

Healthy Methi Paneer Kofta- a gluten-free and easy recipe.
Course: Curry
Cuisine: Indian, Indian Cuisine
Keyword: Culinary Nirvana, Gayatri Singh, Indian Curry, Kofta, Methi, Methi Paneer Kofta
Servings: 4


For Kofta:

  • 200 g trimmed methi (fenugreek) leaves roughly chopped
  • 250 g paneer crushed
  • 2 cloves garlic grated
  • 1/2 inch ginger grated
  • 1 or to taste red or green chilli finely chopped
  • 1 tbsp fresh coriander chopped
  • 1 tsp garam masala
  • 1/2 tsp each red chilli powder and salt
  • 1/2 tsp each black pepper powder and chaat masala
  • 4 tbsp chickpea flour or besan
  • 2 tbsp tapioca starch or cornstarch
  • 1 tbsp rice flour
  • 1 tbsp oil

For Gravy:

  • 1 large onion roughly chopped
  • 3 medium tomatoes roughly chopped
  • 1 inch ginger roughly chopped
  • 4 cloves garlic roughly chopped
  • 2 nos or to taste green or red chillies roughly chopped
  • 1/2 tsp cumin seeds
  • 1 each bay leaf and brown cardamom
  • 2 green cardamom
  • 1 1/2 cup milk
  • 1 tsp garam masala
  • 1 tbsp coriander powder
  • 1/2 tsp or to taste each red chilli and black pepper powder
  • 1/4 tsp turmeric powder
  • 1 tsp or to taste salt
  • 1 1/2 tbsp oil
  • 1 tbsp fresh coriander for garnishing


For Koftas:

  • Make sure the methi leaves are properly drained and dry. Mix all the ingredients together to form a solid mass.
  • Oil your palms and make small balls (lime size). Oil the paniyaram or aebleskiver pan, fry the koftas from all sides till they are brown and crispy. Keep it aside.

For gravy:

  • In a heavy pot heat half of the oil and add cumin seeds, let them splutter. Add in the garlic and fry for a few seconds. Tip in the onion and saute for 5 minutes till it is golden.
  • Add in the chilli, ginger and tomatoes. Continue to saute for another 5 minutes. Let the mixture cool slightly, then make a fine paste.
  • In the same pot, heat rest of the oil. Add in the whole spices and let them splutter. Add in the fine paste, mix well. Add in all the salt, spice powders except garam masala and fry for 5 minutes.
  • Add some water if the paste starts burning. Now add the milk whilst stirring the gravy so it doesn't separate. Keep it on a low flame and simmer it for 5 minutes.
  • Just before serving, tip in the koftas and bring it to a gentle simmer. Make sure the koftas are hot before you add them to the gravy, that way you don't have to simmer them long in the gravy.
  • Garnish with fresh coriander and serve hot with parathas.