Malai Kofta | Restaurant Style Paneer Kofta
Malai Kofta | Restaurant Style Paneer Kofta is a rich, creamy dumpling curry. It is made with potato and paneer and dunked into a gravy.
Servings 4
Ingredients
Koftas
- 3 Boiled Potatoes
- 3/4 cup Cottage Cheese / Paneer Grated
- 1-2 Green Chilly finely chopped
- 2 tbsp Coriander Leaves finely chopped
- 1/4 tsp Garam Masala
- Salt to taste
- 2 tbsp Maida
Stuffing
- 2 tbsp Raisins chopped
- 2 tbsp Cashew chopped cashew
- 1 tsp Poppy Seeds
Oil for Frying
Gravy
- 2 tbsp Oil
- 1 Onion roughly chopped
- 1 tsp Ginger Garlic Paste
- 2 Tomatoes roughly chopped
- 2 tbsp Cashew
- 1 tbsp Butter/ Ghee
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 2 pod Cardamom
- 1 Bay Leaf
- 1 inch Cinnamon
- 2 Cloves
- 1 tsp Kashmiri Red Chilly Powder
- ½ tsp Turmeric Powder
- ¾ tsp Coriander Powder
- ¼ tsp Cumin Powder
- Salt to taste
- ¼ cup Cream
- ½ cup Milk
- 1 tsp Kasoori Methi crushed
- ¼ tsp Garam Masala
Instructions
Kofta
- In a large mixing bowl take the potato and paneer.
- Mash them well.
- Add green chilly, coriander,cumin powder and salt to taste.
- Now add maida and mix well forming a soft dough. Maida helps to absorb moisture and bind the mixture well.
Stuffing
- Mix chopped raisins, chopped cashew and poppy seeds.
- Add a pinch of salt, finely chopped coriander leaves and a pinch of chilly powder.
- Mix well making sure all the spices are well combined.
Preparing Kofta
- Grease your hands and pinch out a small lemon sized ball from the potato mixture.
- Place 1/2 tsp of stuffing and bring the sides together to close the ball.
- Shape either into round or oval koftas.
- Similarly make all koftas.
- Deep fry on medium hot oil.
- Stir occasionally, making sure the koftas are cooked uniformly.
- Fry until the kofta turn golden brown and crisp.
- Drain off the koftas and keep aside.
Gravy
- Firstly, in a pan heat oil. Saute onion and ginger garlic paste.
- Saute until onions changes colour slightly.
- Add tomatoes, and cook till soft and mushy, in between add cashews.
- Cool completely and transfer to a blender.
- Blend the mix to a smooth paste adding water if required.
- Sieve the mixture to get rid of skin and seeds.
- Next, in a large kadai heat a tbsp of butter and oil.
- Saute cumin, cardamom, bay leaf, cinnamon,clove until it turns aromatic.
- Reduce the flame to low, add chilli powder, turmeric, coriander powder and cumin powder.
- Saute until the spices turn aromatic.
- Now add in the prepared onion tomato puree, salt and mix well.
- Cover and cook until the mixture starts to thicken and oil separates from sides.
- Add milk and mix well adjusting consistency as required.
- Bring the curry to a boil and sprinkle gram masala.
- Add the koftas just before serving.
- Garnish with fresh cream, kasoori methi and pomegranate pearls.
Notes
Malai Kofta is a delicate kofta, so we should handle it carefully.
- Do not boil the koftas in the gravy for long. It might disintegrate.
- Add the kofta to the gravy just before serving the dish.
- I prefer to heat the koftas in an air fryer or microwave.