Malai kofta recipe | Paneer kofta curry recipe

By Swasthi's Recipes · 50 min

Ingredients

Instructions

1. Heat the ghee in a pan and fry the cardamom and any optional whole spices (cumin seeds, bay leaf, cinnamon, cloves) for a minute. Add the onions and sauté for 6 to 8 minutes until light golden.
2. Stir in the ginger garlic paste and sauté for 1 to 2 minutes. Add the tomatoes, cashews and salt. Sauté, or cover and cook, until mushy, about 8 minutes.
3. Stir in the chili powder, coriander powder and garam masala. Sauté on medium-high for 3 minutes until aromatic.
4. Let it cool slightly. Blend with 1 cup cold water until smooth, discarding the bay leaf first.
5. Melt the butter in a pan and stir in the optional red chili powder for color.
6. Strain the puree into the pan and mix well. Add the extra ½ cup water (omit if not using cashews). Bring to a gentle boil, then simmer covered for 10 minutes, stirring every 3 to 4 minutes, until thick and creamy.
7. Taste and adjust the salt and garam masala. Crush the kasuri methi in your palms and add it, then stir in the jaggery and cream. Cover and keep warm.
8. Boil the potato until just fork-tender, or pressure cook for 8 to 10 minutes on a trivet. Cool completely. Pat the paneer dry with kitchen paper.
9. Finely grate the boiled potato and paneer separately into a mixing bowl.
10. Add the chopped cashews, raisins, ginger paste, green chilies, cornstarch, salt, garam masala and coriander leaves. Mix for 2 to 3 minutes into a smooth, non-sticky dough.
11. Divide into 12 to 13 portions and roll each into a smooth ball. If coating, roll in 1 teaspoon flour or cornstarch and dust off the excess.
12. Heat the oil in a deep pan. Test it with a small pinch of the mixture: it should sizzle and rise without breaking apart or browning quickly.
13. Fry one kofta as a test. If it holds together, fry the rest; if it falls apart, add more flour or starch to the mixture and mix again.
14. Slide the koftas gently into the hot oil one by one. Leave them undisturbed for 2 minutes, then fry on medium heat until crisp and golden. Drain on a steel colander or cooling rack.
15. Let the gravy cool to warm and transfer it to a serving dish. Let the koftas cool slightly, place them in the gravy, and garnish with cream and coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoPotatoCashewRaisinPaneer