Malai Kofta undoubtedly tops the list among the dishes ordered at Indian Restaurants. It’s a North Indian recipe, which is prepared with Cottage Cheese (Paneer) in Cashews and Onion Sauce flavoured with subtle spices.
If you’re bored with the regular paneer dishes like Paneer Butter Masala, Kadai and Paneer Tikka Masala etc, then this paneer recipe is an interesting variation to go for!
Melt in the mouth Fried Cottage Cheese Balls stuffed with dryfruits dipped in a rich creamier gravy 😍
Paneer koftas can be served as a main curry with Indian breads like Butter naan, Paratha, Roti or Pulao for lunch or dinner.
An easy recipe for beginners, try it for kitty parties and potlucks, and amaze your loved ones!!!
Author: Nathiya Adiseshan
Preparation Time: 15 mins
Cooking Time: 20 mins
- 1 cup paneer, crumbled (homemade)
- 1 medium sized potato, boiled & crumbled
- 2 tbsp corn flour (potato starch)
- Coriander leaves, chopped
- Salt as needed
- ½ tbsp Garam Masala
- 1 tbsp Cashews chopped
- 1 tbsp Pistachios, chopped
- Oil for deep frying
- 2 medium sized Onions
- 2 medium sized Tomatoes
- 10 cashew nuts
- an inch Cinnamon
- 2 Cloves or Laung
- 2 Cardamoms or Elaichi
- 1¼ tbsp Garam Masala
- ½ tsp Turmeric Powder
- ½ tbsp Coriander Powder
- 1 tbsp Kashmiri Chilli Powder
- ½ tsp sugar
- ¾ tsp Kasuri Methi or Fenugreek leaves
- 2 -3 tbsp Fresh cream
- 1/2 cup Milk
- 1 tbsp Oil
- Salt as needed
How to make Kofta
- Boil potatoes until done but not mushy.
- In a mixing bowl, crumble them along with paneer, salt, garam masala and chopped coriander leaves.Add raisins and cashews to this mixture. Mix everything well. Roll them to balls. Coat it in corn flour.If you prefer, you can also flatten each ball. Stuff the cashews and raisins in the center and seal (I prefer this way). Prepare remaining stuffed kofta balls in similar way.Deep fry in hot oil on a medium flame until crisp and golden.Strain and set aside.
Making Gravy for Kofta
- Blanch Onions, Tomatoes and Cashewnuts. Cool down completely and make into a puree.Heat a kadhai on medium flame with butter and 1 tbsp of oil. Add bay leaf, cinnamon, cloves and cardamoms. Sauté for a minute.Add the puree (Simmer the flame to low, as the puree splutters in oil). Sauté for about 3-4 minutes.Now add in all the spice powders. Saute for 3 to 4 mins until the raw smell fades away.
- Season with salt and a tbsp of Sugar.
- Pour fat free milk/water to make a gravy. The raw smell of the ingredients should have gone. Cook covered until the gravy thickens and traces of oil are seen on top.
- Regulate the flame to low and garnish with kasuri methi. Add the Fried Koftas to the gravy and let it simmer for a minute. Serve this with Naan, Roti or Pulao.Variations for Serving Malai Kofta
Transfer gravy to a serving dish. Place the koftas in the gravy and drizzle cream on top. Garnish with kasuri methi.
- Fry 3 to 4 koftas at a time or else they may break while frying.
- Adding sugar gives a sweeter taste to the curry, you can omit it too.
- If you couldn’t shape the koftas or if it break while frying, just add a tsp of corn flour. Corn flour acts as a binding agent.
- Cashews make the curry creamier, so adding fresh cream is not required. (I haven’t added it).
- Instead of blanching, Fry Onions, Tomatoes in a tbsp of Oil until golden. Cool down and puree it.