Kofta-e-Chaman
A luxurious Mughlai curry featuring soft, delicate paneer and khoya koftas, stuffed with nuts and raisins. These are gently fried to a golden hue and then simmered in a rich, creamy white gravy made from cashews, yogurt, and aromatic spices. A true royal treat for special occasions.
For 4 servings
7 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Kofta Mixture
- b.In a large mixing bowl, combine the crumbled paneer, mashed potato, 2 tbsp grated khoya, cornflour, chopped green chilies, ginger paste, 1/4 tsp garam masala, and 1/2 tsp salt.
- c.Mix gently with your hands to form a smooth, non-sticky dough. Do not over-knead. The mixture should be firm enough to hold its shape.
- 2
Step 2
- a.Shape and Stuff the Koftas
- b.Lightly grease your palms. Divide the dough into 10-12 equal portions.
- c.Take one portion, flatten it into a small disc, and place a few chopped cashews and a raisin in the center.
- d.Carefully bring the edges together to enclose the stuffing. Roll it between your palms to form a smooth, crack-free ball or oval shape.
- e.Repeat with the remaining dough and place the shaped koftas on a plate.
- 3
Step 3
- a.Fry the Koftas
- b.Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
- c.To test, drop a tiny piece of dough; it should sizzle and rise to the top gradually.
- d.Gently slide 3-4 koftas into the hot oil, ensuring not to overcrowd the pan.
- e.Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
- f.Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
- 4
Step 4
- a.Start the Gravy
- b.In a separate heavy-bottomed pan, heat 1 tbsp ghee and 2 tbsp oil over medium heat.
- c.Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
- d.Add the boiled onion paste and cook for 6-8 minutes, stirring frequently, until the paste is cooked through and the raw smell is gone. Do not let it brown.
- 5
Step 5
- a.Build the Creamy Base
- b.Add the ginger-garlic paste and cook for another minute until fragrant.
- c.Stir in the cashew paste and cook for 3-4 minutes on low-medium heat, stirring continuously, until it thickens and you see oil separating at the edges.
- d.Add the remaining 2 tbsp of grated khoya and cook for 2 more minutes, stirring to prevent it from sticking.
- 6
Step 6
- a.Finish the Gravy
- b.Reduce the heat to low. Add the whisked curd and stir vigorously and continuously for a minute to prevent it from splitting.
- c.Once incorporated, pour in the milk and water. Add sugar, salt, and white pepper powder. Mix well.
- d.Bring the gravy to a gentle simmer and cook on low heat for 5-7 minutes, allowing it to thicken slightly.
- e.Stir in the fresh cream, 1/2 tsp garam masala, and crushed kasuri methi. Mix gently and cook for just one more minute. Do not boil after adding the cream. Turn off the heat.
- 7
Step 7
- a.Assemble and Serve
- b.Arrange the fried koftas in a serving bowl or dish.
- c.Just before serving, pour the hot, luscious gravy over the koftas.
- d.Garnish with a swirl of fresh cream or chopped cilantro if desired. Serve immediately with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly smooth koftas, ensure your mashed potato is lump-free and the paneer is finely crumbled or grated.
- 2The key to a silky white gravy is to use boiled onion paste and to not brown the onions. Cook on low-medium heat.
- 3Always add whisked yogurt and cream on low heat to prevent the gravy from splitting.
- 4Fry the koftas on medium heat. Frying on high heat will brown them too quickly, leaving the inside raw.
- 5Add the koftas to the gravy just before serving. Soaking them for too long can make them disintegrate.
Adapt it for your goals.
Healthier Version
Bake or air-fry the koftas at 180°C (350°F) until golden instead of deep-frying. Use low-fat paneer and replace cream with a blend of cashews and milk for a lighter gravy.
Vegan VersionVegan Version
Replace paneer with firm tofu, khoya with cashew powder, and dairy (curd, cream, milk, ghee) with their plant-based alternatives like cashew yogurt, coconut cream, almond milk, and vegetable oil.
Different StuffingDifferent Stuffing
Experiment with the stuffing by adding finely chopped pistachios, almonds, or a pinch of saffron for a different flavor profile.
Why this is on our healthy list.
Rich in Protein
Paneer and khoya provide high-quality protein, which is essential for muscle repair, cell regeneration, and overall body function.
Source of Calcium
The dairy components like paneer, curd, and milk are excellent sources of calcium, a mineral vital for maintaining strong bones and teeth.
Energy Boosting
With calorie-dense ingredients like cashews, cream, and ghee, this dish provides a significant and sustained energy boost, making it a fulfilling meal.
Frequently asked questions
One serving of Kofta-e-Chaman contains approximately 550-600 calories, primarily from the paneer, cream, nuts, and fried koftas. The exact count can vary based on the amount of oil absorbed and the fat content of the dairy used.
