Cream Cheese-Stuffed Cottage Cheese Kofta in Makhani Gravy is one of those recipes that feels like a big warm hug on a plate. It’s a personal favourite for family dinners or when we’re craving something indulgent yet comforting. This dish features golden, lightly fried cottage cheese koftas that are stuffed with cream cheese for a soft, melt-in-your-mouth centre. Each kofta is gently crispy on the outside and filled with that satisfying burst of creaminess on the inside.
The koftas are paired with a classic makhani gravy – rich, silky, and brimming with the subtle warmth of spices. We start by blending onion, tomatoes, and cashews to create a creamy base, then add in garlic, ginger, and a pinch of kasuri methi for that signature depth of flavour. The finishing touch is a bit of Boursin Garlic and Herb Cheese, which gives the sauce a smooth, tangy richness that brings everything together.
Whether you serve it as an appetiser or as a main with naan or paratha, this kofta in makhani gravy is one of those dishes that just makes you want to sit back, relax, and savour each bite. We hope you enjoy it as much as we do – it’s become a staple for any meal that deserves a little extra love.
Stuffed Paneer Kofta in Makhani Gravy
Ingredients
Malai Koftas
- 225 g paneer or cottage cheese
- 1 slice brown bread
- 2.5 tsp cornflour plus extra for dusting
- salt, to taste
- 1 tsp pepper powder
- 15 small cubes cream cheese or Boursin cheese
- Oil, for frying
Makhani Gravy
- 1 medium onion, roughly chopped
- 2 medium tomatoes, roughly chopped
- 1 inch ginger, roughly chopped
- 6 cloves garlic, roughly chopped
- 1 pinch turmeric powder haldi
- 6 cashews
- salt, to taste
- 2 tbsp butter
- 1 tsp kashmiri red chilli powder
- 1/2 tsp garam masala powder
- 1/2 tsp kasuri methi powder
- 2 tbsp tomato ketchup
- 2 tbsp cream cheese
- 2 tbsp milk, optional for consistency
- 2 tbsp fresh cream
Instructions
Prepare the Kofta
- Grind the bread slice and mix with cottage cheese, corn flour, salt, and pepper to form a soft dough.
- Divide the dough into small portions and stuff each with a cream cheese cube.
- Dust each kofta with corn flour and fry until golden. Set aside.
Make the Makhani Gravy
- Roughly chop onion, tomatoes, ginger, garlic, and cashews. Microwave for 3 minutes with the lid on (no water).
- Allow to cool, then blend to a smooth paste.
- In a pan, add butter and the blended paste, cooking over low flame. Add salt, chilli powder, garam masala, kasuri methi powder, and ketchup, and cook for 5-6 minutes.
- Stir in Boursin Garlic and Herb Cheese and cook for another 2 minutes. Adjust consistency with milk if needed.
Assemble and Serve
- Add koftas to the gravy just before serving, and finish with fresh cream. Serve hot with naan or paratha.
