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Malai Kofta is one of the most popular Paneer Kofta recipe in north indian cuisine which originated from mughlai cuisine.Malai Kofta is a rich dish , so it is made on special occasions. Malai Kofta is made with grated paneer and little flour.In this recipe paneer koftas are stuffed with a mixture of chopped dry fruits like cashewnuts and raisins which enhance its taste and gives little crunch in it.
Red ripe tomatoes are ideally used for gravy which gives it a beautiful orange-red colour and hence there is no requirement of any kind of food colour in it. A smooth onion tomato cashewnut gravy poured over delicious deep fried paneer balls just before serving and finished the dish with a swirl of fresh cream and malai kofta is ready to serve.
It is best served with special Indian Bread like Tandoori roti,Naan,Jeera rice and simple chapati.
In this recipe,I used simple red ripe tomatoes,onions,butter,cashew nut paste and fresh cream which gives it rich and nice flavour adding a professional touch to it.
Paneer – 200 grams
Maida(Refined flour) – 50 gm
Salt – ¼ tsp
Black pepper – ¼ tsp
Garam masala – ¼ tsp
Cornflour – 1tbsp
Raisins – 1 tbsp
Chopped cashewnuts – 1 tbsp
Tomatoes – 500 gm
Onions chopped – 3 big
Ginger garlic paste – 2 tbsp
Green chili- 1 chopped
Cashew nuts – 10-12
Oil – 1 tbsp
Butter – 1 tbsp
Bay leaf – 1
Cinnamon stick – ¼ inch
Green cardamom powder – 1 tsp
Garam masala – 1/2 tsp
Salt – 1 tsp
Red chili powder or degi mirch – 1/2 tsp
Kasuri methi – 1 tsp
Fresh cream – ½ cup
Fresh Cream – 1 tbsp
Chopped green coriander leaves – 1 tsp
- First we make koftas, take grated paneer,maida or all purpose flour, salt, black pepper and garam masala in a mixing bowl.
- Mix all ingredients well by using hand, knead it into a dough.
- Now divide the mixture in 10 equal portions, make smooth balls out of it.
- Heat the oil in a wok on medium heat for deep frying.
- Now take one ball, flat it and stuff with 1 tsp of cashew nuts raisins stuffing, again smooth balls with your hands and wrap it in cornflour powder from all sides.
- Once the oil is hot, add few kofta gently into the oil and deep fry until golden brown.
- Take out and transfer them to absorbent paper on a plate, fried all the koftas in the same way.Keep aside.
- Now we will make gravy, take chopped onions, chopped tomatoes, ginger garlic paste, cashew nuts and chopped green chili in a pan, add ½ cup water and cooked them on slow flame for 15 minutes.You can also give one whistle in pressure cooker too.
- Once the onions and tomatoes will become soft, let it cool down.
- Now make a smooth puree in a grinder and strain through a strainer and discard the peels and seeds of tomatoes
- Heat oil and butter in a pan on medium heat.
- Once hot add a bay leaf and cinnamon stick, fry for 10 seconds, add prepared onion tomato puree and saute it.
- Add red chili powder(degi mirch), salt, cardamom powder and garam masala, mix well and cook for 2 minutes.
- Add ½ cup water and ½ cup fresh cream and mix well, quantity of water depends upon gravy consistency you like, cook it on low flame for 5 minutes.
- Add kasuri methi, mix well turn off the flame, gravy is ready.
- Add the kofta at the time of serving in hot gravy, once the koftas are added, it must be served immediately.
- Garnish with fresh cream and chopped green coriander leaves.
- Serve hot with naan, chapatis, rice and stuffed paranthas.