Paneer & Quinoa Kofta Curry

Chef Monika Manchanda

Cook Time: 30 mins

Serves: 2-3 People

Every vegetarian household has a special relationship with Paneer. In terms of premium vegetarian dishes, anything with Paneer occupies the top spot. Loved by both children as well as adults, it is no surprise that one of the reasons why Paneer is so famous is because it is protein rich food. So it is time to raise your Paneer skills up by a notch. By combining Paneer and Quinoa into a delicious Kofta Curry, you can get the best of taste as well as nutrition.


  • 1 large onion, grated
  • 3 medium tomatoes
  • 2-3 tsp oil / ghee
  • 1 tsp ginger-garlic paste
  • 1 tsp kashmiri chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • 1/2 cup quinoa
  • ½ cup paneer crumbled
  • 1 inch grated ginger
  • corainder finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp red chili flakes
  • salt to taste
  • 1-2 tsp bread crumbs


  • To start off, cook the quinoa and set it aside to cool. Quinoa has a bitter coating so make sure that you rinse it properly before cooking.

  • To prepare the Koftas, add mashed paneer, ginger, cumin, chili, salt and bread crumbs and make small balls.

  • Add 4-5 tbsp oil in a pan and wait till it heats up. Shallow fry the balls on the gas stove till your Koftas are ready.

  • To prepare the curry, blanch the tomatoes, peel and make a puree out of it.

  • Now, heat oil in a kadhai and add grated onions. Sauté them till they turn golden brown.

  • Add some ginger garlic paste and sauté further for about a minute.

  • Add tomato puree and cook till the oil separates.

  • Add dry spices and sauté further for 1-2 minutes.

  • Add water, cover and boil for 5-7 minutes till the gravy is cooked.

  • Add koftas and switch off the gas.

  • Serve with hot phulkas or rice.


Fibre: 6.6 g

Carbs: 61.7 g

Protein: 26.2 g

Fats: 10.4 g

Calories: 445 cal

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