Chilli Paneer (Tofu) Kofta Naramdil - Spicy Soft Hearted Tofu

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“I love paneer(tofu) and so does my family! This recipe is in today's 'Thursday' magazine and there's 500 gms of tofu in my freezer:) You know what's going to be my lunch tomorrow, now, don't you? :)! The festive season is on, so, why not enjoy? I'm sure this is great, the picture in the magazine looks incredibly good!!”

Ingredients Nutrition


  1. Mix all the ingredients mentioned above"Filling".
  2. Leave 1/4 of the mixture for the centre filling and make 18-20 balls out of the rest.
  3. Keep aside.
  4. I'll call this"White mixture".
  5. Likewise, mix all the ingredients mentioned under"Filling" and make 18-20 tiny yellow paneer balls.
  6. Keep aside.
  7. I'll call this"yellow mixture".
  8. Now, flatten the"white mixture" on your palm.
  9. Place the"yellow mixture" in the centre.
  10. Close the top and make smooth balls.
  11. Keep aside.
  12. Heat oil in a wok.
  13. Very gently, fry the above made balls till golden brown.
  14. Drain on clean kitchen paper towels and keep aside.
  15. Now, start with the gravy.
  16. For this, put the bay leaves in 4 teaspoons.
  17. oil.
  18. Add the onion paste.
  19. Stir-fry till brown.
  20. Add ginger and garlic pastes.
  21. Stir-fry till the raw smell of the same leaves the mixture.
  22. Add tomatoes.
  23. Fry till the fat leaves the masala.
  24. Add salt, turmeric powder, corriander powder and red chilli powder.
  25. Add cream.
  26. Add water.
  27. Cook, uncovered, till half the water evaporates.
  28. Just before you serve, add the koftas (balls made earlier).
  29. Simmer on low flame for 5-7 minutes.
  30. Remove the koftas very gently so as to be careful that they do not break.
  31. Put the koftas in a serving bowl.
  32. Pour the gravy over the koftas.
  33. Sprinkle garam masala on top.
  34. Add a little cream on top (optional).
  35. Garnish with corriander leaves.
  36. Serve with hot steamed Basmati white rice for a wonderful lunch/dinner party.

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