Paneer Recipes

Malai kofta

Malai is a Hindi word which means Cream & koftas are made out of shredded paneer and our choice of vegetables smashed & deep fried along with added masalas. They both are made separately but while serving both are combined together and so it is known as Malai kofta. There will be very few Indian restaurants that will not have this dish in their menu list. Malai kofta is a very rich & famous dish from northern parts of India & are made during any occasions or festivals at home.

 

 

Serves: 3person

Ingredients for making koftas:

  • Potato – 2 medium sizes (chopped into small cubes)
  • Paneer – 1cup (shredded)
  • Carrot – 1 no (chopped into small cubes)
  • Beet Root – 1no (chopped into small cubes)
  • Green chilies – 3nos (chopped finely)
  • Bread – 1no
  • Bread crumbs – 1cup
  • Chili powder – 1tsp
  • Corn flour – 2tbsp
  • Garam Masala powder – 1tsp
  • Garlic paste – 1tsp
  • Salt as per taste.

Ingredients for making gravy:

  • Onion – 2nos (finely chopped)
  • Ginger – Garlic paste – 1tbsp
  • Tomato – 1no (finely chopped)
  • Chili powder – 1tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2tsp
  • Garam Masala powder – 1tsp
  • Cumin seeds – 1tsp
  • Warm Milk – 1cup
  • Fresh cream – 1cup
  • Sugar – ½ tsp
  • Cashew nuts – 4 to 5nos
  • Oil – 2tbsp
  • Salt as per taste.

Method for making koftas:

 

  • Take a vessel & add all the chopped vegetables. Cook vegetables in pressure cooker without adding water in vegetables or else you can microwave the vegetables for 8 to 9 mins. Remove cooked vegetables & allow it to cool.
  • After cooling, smash the vegetables nicely to a fine paste. Add all the items mentioned under Ingredients for making koftas except bread crumbs & bread.
  • Take a bread slice & dip it in water. Remove water completely from the bread. Smash it & add to the kofta mix.
  • Nicely knead the kofta mix to fine dough. It will be little bit sticky. Don’t worry. You can make 20 equal lemon sizes round balls or else oval shape balls of your choice.
  • Heat oil in kadai for deep fry. Roll the kofta ball into bread crumbs & nicely spread bread crumbs all over the kofta. Dip it in hot oil for deep fry. When it turns brown in color from all sides, remove it to a plate wrapped with paper towel. Similarly you can make the rest koftas. Keep it aside.
  • Paneer Kofta is ready to serve hot with masala chai or else even as starter for evening dinner.

Method for making gravy (cream/malai):

  • Heat oil in a kadai. Splutter cumin seeds. Add chopped onion & sauté well till the onion turns transparent. Add ginger – garlic paste & little salt & sauté for 3mins.
  • Then add chili powder, turmeric powder, coriander powder & garam masala powder & sauté till nice aroma comes. Cook in low flame.
  • Then add chopped tomatoes & sauté well till oil oozes out from sides.
  • Add warm milk & bring to boil. Low flame & cook for 3mins.
  • Make fine paste of cashew nuts & pour it into the gravy. Cook for 1min.
  • Add fresh cream, sugar & salt as per taste. Cook in low flame for 5mins.
  • Add one cup water & bring to boil (optional)

Place the Paneer kofta balls in a dish. Pour the kofta gravy above the koftas. Garnish with grated cheese or paneer.

Malai kofta is ready to serve. Goes well with Butter naan, Roti, Chapathi & Fried Rice.

About the author

Sandhya Remesh (Admin)

Hi friends I am Sandhya, warm welcome to Spicy Cookery, a platform for me to share my cooking recipes with you. We consider this as a platform to show my passion towards cooking & bring you the new flavors which I created in my kitchen........ Expecting your support in this venture.

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