Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

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Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Often when I have a day off from work with nothing particularly pressing to attend to, I spend the afternoon in the kitchen cooking up a special treat for dinner. Not only is it a good way to burn off stress, the result is a particularly satisfying and delectable meal. I'm a modest gal, but honestly, if a local restaurant served this spicy combo, I'd spend way too much money eating out and much less time in my own kitchen. Truth be told, warm sunny days tempt me away from the kitchen besides.

Somewhat like a falafel, these baked koftas are roughly based on these spicy chickpea kofta that have always been enjoyed by anyone I've served them to. I added paneer this time, along with eggs, and served them smothered in an heavenly cashew tomato sauce. I'll be thinking of more uses for this winning sauce in future.

Serve with rice and a side vegetable dish to complete the culinary experience.

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Chickpea Paneer Kofta in a Creamy Cashew Tomato SauceChickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
Recipe by
Cuisine: Indian
Published on May 27. 2009

These soft, fragrant and spicy baked chickpea and paneer cheese koftas or patties are dressed with a rich and delicious creamy cashew and tomato sauce

Preparation: 30 minutes
Cooking time: 30 to 40 minutes

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  • 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
  • 1 large potato, cooked
  • 14 oz (400 g) paneer cheese
  • 2 eggs, lightly beaten
  • 2 fresh red chilies, chopped
  • 2 fresh green chilies, chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon asafoetida
  • 1 to 2 teaspoons sea salt
  • 1/3 cup fresh coriander, chopped
  • 1/4 cup sesame seeds
  • 1/4 cup whole-wheat flour
  • sesame oil for your hands
  • 2 tablespoons ghee or a mixture of butter and oil
  • 1 large onion, chopped
  • 1 large clove garlic, minced
  • 1-inch piece fresh ginger, grated or minced
  • 2 to 3 fresh red or green chilies, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cayenne
  • 4 large tomatoes, finely choppped
  • 1 cup dry-roasted cashews, chopped
  • 1 cup water
  • 1/2 teaspoon garam masala
  • 1 1/2 teaspoons sea salt, or to taste
  • 2 to 3 tablespoons cream
To make the koftas:
  • Soak the chickpeas in water overnight. Drain, transfer to a medium saucepan, cover with fresh water, and bring to a boil. Cover and reduce the heat to low and simmer until tender — roughly 1 hour. Drain and transfer to a food processor. Process the chickpeas until they resemble coarse crumbs.

  • Mash the cooked potato together with the paneer. Add to the chickpeas in the food processor, along with the ground coriander, paprika, ground cumin, cayenne, turmeric, asafetida, chilies, egg, coriander leaves and salt. Process until well combined and the mixture resembles a smooth dough. Transfer to a large bowl and refrigerate for 30 minutes.

chickpea koftas
  • Stir in the sesame seeds and the whole wheat flour. Rub your hands with some sesame oil and shape into small patties. Transfer to a baking sheet lined with parchment paper. Bake in a preheated 350°F oven for 15 to 20 minutes. Remove the koftas from the oven, flip, and brush the tops with a bit of oil. Return to the oven and bake for another 15 to 20 minutes until golden brown.

chickpea and paneer koftas

To make the sauce:
  • Heat the oil in a large pot over medium heat. When hot, cook the onions, stirring frequently, until they begin to brown. Now add the garlic, ginger, chilies, coriander, cumin, cayenne, and paprika to the pan. Stir and fry for a minute or two.

  • Next add the tomatoes, cashews and water. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 20 to 30 minutes until you have a thick sauce. Purée the sauce with a hand blender or in a food processor. Add the cream, salt and garam masala and cook over low heat until warmed throughout.

cashew and tomato sauce
  • Spoon some sauce over each serving of koftas.

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Makes 20 koftas and 3 to 4 cups of sauce (4 to 6 servings)

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce


Indhu said...

this is heavenly.. chickpeas, paneer, cashews - all my favourites in one dish - yumm :)

Johanna GGG said...

what a fascinating combination of flavours

I think cooking is a great way to relax when you have lots of time and energy - if I could find a restaurant which served the food you cook I would eat out a lot more too!

Preeti said...

Baked chickpeas kofta...heard for the the 1st time and is looking just wonderful... Lisa you always do magic with food...

A_and_N said...

I'm SO trying this. Gosh, this is such a party food!. Bookmarked :D

Suparna said...

Hi Lisa,
Looks awesome :) the baked koftas look neat. love the tomato sauce ...this is my typo.

Unknown said...

wow awesome great recipe perfect koftas and creamy gravy will sure try this weekend

Priya Suresh said...

Woww great idea of making out paneer and chickpeas kofta.. gravy looks very rich Lisa!

Parita said...

Delicious the combination...the cashew and tomato gravy looks heavenly!!!

Sharmila said...

What a delightful dish! Love the idea of baking the koftas. :-)

Valerie Harrison (bellini) said...

I have searched high and low and cannot seem to find premade paneer, but it is easy to make at home. This dish looks like one for the books with its flavourful sauce.

Finla said...

Wow they looks so creamy delicous and i love tha tyou baked them.

Unknown said...

Love the idea of baked kofta, nice recipe.

Nithya Praveen said...

This is heavenly...cashew,chickpeas,tomatoes all under one roof...awesome:).Loved ur click too!

eatme_delicious said...

I just made your chickpea koftas a couple of nights ago! I loved the taste of the mixture before baking, but after baking they dried out too much. Maybe I baked them too long? I wish I had had some of that creamy cashew tomato sauce to put on top!

Lisa Turner said...

Ashley, they are supposed to be a bit dry, which is why they are so good with chutney and sauces. You could try frying them instead if you prefer, or maybe add an egg or two to the original recipe. You may have baked them a little longer than necessary too. I hope you enjoyed them all the same.

Aparna Balasubramanian said...

Never tried baking my koftas. Must check this one out. Much as I love koftas, I love my heart a little more. :)

Ksenia said...

Wow! Your chickpea paneer kofta look sooooo good =)
I think I will try to veganize it =D

Soma said...

This is indeed a nice idea. I have never baked my koftas. These are even good just by themselves as snacks. The sauce sounds awesome too.

I am cooking less & less with this gorgeous weather outside...& whatever i cook everyday are some quick meals.. feels like i should not waste a single moment of sunshine.

Pooja said...

Wow delicious creamy koftas! My favourite ingredients-all in one! Fabulous.

Pooja said...

Delicious you have huge collection of recipes..will be back to read them...

Jacqueline Meldrum said...

That sounds divine Lisa! I will have to try making these koftas.

Usha said...

I just love the sound of this dish, Lisa, looks so inviting !

Namratha said...

Wow, these sound and look very good! You have a nice collection of recipes here.