Thank you, Rena. I’m glad you are enjoying the recipes. Thanks for your support and for taking the time to leave a comment.

Thank you so much, Vanessa. It means a lot to hear that you’ve made this recipe more than 10 times!

I love the changes you made. Adding extra cashews and skipping the cream sounds like a great dairy-free adaptation, and the dairy-free cheese in the koftas is a lovely idea. Increasing the spices for a bolder flavor is always a good option too, especially if you enjoy a more robust taste.

Thanks for sharing your variations. I’m sure they will be helpful for other readers looking for a dairy-free version.

Thank you so much for your kind words and for trying the recipes.

Yes, you can fry the koftas, cool them completely, and then freeze them in an airtight box or ziplock bag. When ready to serve, thaw them at room temperature and warm lightly in the oven or air fryer before adding to the hot gravy.

Can the paneer koftas be frozen as is it? I like to freeze things for quick dinners, so was wondering if these can be frozen and added to the gravy later?

Most welcome.

You can definitely experiment with the stuffing. Along with raisins and cashews, you can also add chopped almonds, pistachios, or even a little finely chopped dried apricot or figs for a touch of sweetness. Just keep the pieces small.

You can try with sweet potatoes, if not allergic to it. But with sweet potatoes the kofta will have a sweet taste.

Elephant Foot Yam (Suran/Jimikand) is also a good option. But you will have to cook it first in turmeric and salted water, so that its itchy quality reduces.

Another good option is raw unripe bananas (plantains). These have to be cooked first and then mashed.