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Bengali Chaanar Kofta Kaalia (Paneer Kofta curry)

Runa Ganguly
10 minutes
Prep Time
35 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Bengali Chaanar Kofta Kaalia (Paneer Kofta curry) RECIPE

Chaanar Kofta is an authentic Bengali cuisine, rich in flavour, which can be enjoyed with rice or rotis.

Recipe Tags

  • Veg
  • Medium
  • Others
  • West Bengal
  • Simmering
  • Frying
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. For koftas:
  2. Fresh Paneer 200 gms
  3. Maida about 2 tbsp
  4. Ginger garlic paste 1 tbsp
  5. Green chillies paste 1 tbsp
  6. Ghee 1 tspn
  7. Salt 1 tspn
  8. Oil for deep frying.
  9. For gravy:
  10. Oil 2 tbsp
  11. Ghee 1.5 tbspn
  12. Green cardamom pods 3-4 no's.
  13. Cinnamon stick 1 medium size piece
  14. Cloves 3-4 pieces
  15. Cumin seeds/jeera  1 tbsp
  16. One big bay leaf
  17. Curd about 2 tbspn
  18. Ginger garlic paste 1 tbsp
  19. 5-6 cashews soaked in water
  20. Tomato puree (2 medium sized tomatoes used)
  21. Turmeric powder, red chilli powder and Shahi Garam masala 1.5 tbspn each
  22. Salt to taste


  1. Soak cashews in warm water and puree them with curd. Keep the tomato puree ready too.
  2. To make the koftas, crumble fresh paneer into fine pieces using your hand or a spoon. You may need to grate, if using frozen paneer cubes.
  3. Add maida,ghee,chilly paste, ginger - garlic paste, salt and mix well to form a firm mixture.
  4. Make koftas out of the mixture by rolling a chunk into a ball and flattening it using your fingers. You may choose to make round koftas too.
  5. Add oil to a non stick kadai or pan and deep fry the koftas till brown. Keep aside.
  6. To make the gravy, heat oil in a kadai( you may use the oil leftover if any, after frying the koftas). Add ghee.
  7. Add cumin seeds, cloves,cardamom pods, cinnamon, bay leaf and ginger garlic paste. Leave it for a few seconds.
  8. Stir in the tomato puree and let it simmer on medium heat for a minute or two.
  9. Then add the curd and cashew paste and stir well till the gravy comes to a boil.
  10. Add the dry spice powders and salt and let the gravy thicken on low heat.
  11. Gently add the koftas in the gravy one by one. Cover and cook for 5 minutes
  12. Check the thickness of the gravy, if you are happy with the consistency, switch off the gas. Garnish if you like with coriander or chopped pistachios.
  13. The koftas are now ready to be eaten! Enjoy with rotis, prathas or any rice preparation.

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Manvi Chauhan
Manvi Chauhan   Sep-26-2017


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