MALAI KOFTA / PANEER KOFTA

HOW TO MAKE MALAI KOFTA CURRY


KOFTA  is a family of meatball dishes found in the Indian subcontinent. In India, the vegetarian version of koftas are most popular.

Malai means creamy. Kofta is a fried ball made with potatoes and paneer. So, Malai Kofta or paneer kofta is a dish, cooked in a creamy gravy made of tomatoes and cashew nuts. In the place of potato and paneer we use raw banana or bottle gourd to make koftas.


It is a deliciously creamy dish from the North Indian cuisine. Malai Kofta is rich in calories because it prepared with paneer, butter,cashew nuts and vegetables. It is a hugely popular dish on Indian Restaurant menus.It is served with naan, rice, paratha etc.


INGREDIENTS -

FOR KOFTAS -

Potato                            - 2 (boiled and mashed)

Paneer                           - 1 cup

Corn Flour                    - 2 tbsp

Salt                               - as per taste

Chili Powder                - 1 tsp

Garam Masala Powder - 1 tsp

Cashew Nuts                 - 2 tbsp (chopped)

Raisins                          - 2 tbsp

Oil                                - for deep frying


FOR THE GRAVY - 

Oil                                  - 1 tbsp + 2 tbsp

Onion                             - 1 (roughly chopped)

Tomatoes                        - 3 (roughly chopped)

Ginger                            - 1/2 inch (chopped)

Garlic                             - 6 to 7 cloves

Cashew Nuts                  - 18

Cardamom                     - 4

Coriander Powder         - 1 tsp

Red Chili Powder         - 1 tsp

Garam Masala Powder - 1 tsp

Turmeric Powder          - 1/4 tsp

Salt                               - as per taste

Sugar                            - 1 to 2 tsp

Cream                           - 4 tbsp + 1 tbsp

Water                     - 1/2 cup + 1 cup


PROCEDURE - 

FOR MAKING KOFTAS - 

  • In a bowl mix mashed potatoes, mashed paneer, cornflour, garam masala powder, chili powder and salt.


  • Mix them properly and make a dough.
  •                                  
  •  Take a small portion of the dough. Make a ball from this and stuff the dry fruits in the centre, and again shape it like an egg. In this way make all the kofta balls from the dough.
  • Heat oil in a deep frying pan. Once it is hot, then regulate the flame to medium heat. Fry the balls till golden and crisp. Remove the balls and keep aside.


FOR MAKING THE GRAVY - 

  • Heat 1 tbsp oil in a pan. Add 2 green cardamoms, chopped onion, chopped tomatoes, chopped ginger, garlic and saute for 2 minutes. Add salt,cashew nuts, turmeric powder and again saute for 2 minutes.
  • Then pour 1/2 cup of water and cook covered till tomatoes are soft.
  • Cool it completely and grind it in to a smooth puree.
  • Strain the puree to a bowl. (optional)
  • Heat 2 tbsp oil in a kadhai.

  • Add 2 green cardamom.(optional)                                                                 
  •  Add the onion tomato puree, chili powder, garam masala powder, salt and sugar. Mix them properly and cook for  2 to 3 minutes.
  • Pour 1 cup water and mix well. Cover and cook for 10 to 15 minutes.
  • After 15 minutes, lower the flame. Pour 4 tbsp of cream and mix well. Cook it for 2 minutes. 
  • Now add 1 tbsp of kasuri methi for flavour. (in my video I skip it because it is unavailable in this period)
  • Our gravy is ready.
When you want to serve it, transfer the malai gravy to a deep dish, place the koftas in the gravy. Garnish with 1 tbsp cream and coriander leaves. Serve it with naan or rice.

TIPS - 

  •  You can use 2 tbsp refined flour in the place of corn flour.
  • Do not fry the kofta balls in extremely hot oil.

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