The Daughter loves Paneer a lot and in any form and I cook different dishes with Paneer once a week. Malai kofta is one dish she prefers a lot for the creamy texture of the gravy and also for the subtle flavors. Paneer Malai Kofta is really easy to cook and can be served with a choice of Roti, Pilaf, or Naan based on availability. The recipe that I follow calls for very simple ingredients as well as ingredients. It is easy to make as well as nutritious. I like the gravy smooth as silk and aromatic as well.
Malai Kofta is a popular Indian side dish prepared with Paneer aka Cottage Cheese. Kofta curry is a classic preparation that is popular in Central Asia and the Middle East. Usually prepared using ground meats (chicken, lamb, mutton, or pork). Koftas can be enjoyed in vegetarian form as well. In fact, meat-based kofta preparations are quite similar to the meatball, which is a very popular dish around the globe.
Indian Malai Kofta, a paneer favorite at home!
In the Indian subcontinent, the vegetarian version of kofta is mostly prepared using paneer (cottage cheese), ghiya (bottle gourd), arbi (taro root), and mixed vegetables. Paneer kofta is by far the most loved and popular kofta recipe, and it also goes by the name ‘Malai kofta’ because of the super soft texture of the fried kofta balls.
Paneer Kofta, the Cooking process!
The basic of preparing kofta is first to make small balls using a protein (vegetarian or non-vegetarian), some spices, and herbs. Serve these fried balls in a tomato-based gravy with a creamy texture. The gravy is subtle as well as flavorful and makes an amazing side.
Like for all Indian preparations, the quality of spices used makes a huge difference in the taste, aroma, and flavor of the final dish. You must source your herbs and spices from a trusted source to ascertain an excellent end product. I prefer to use fresh produces as much as possible.
Also, kofta curry should have a nice creamy texture, which can only be achieved by blending the ingredients really well with a great blender. Besides that, you need to have a good, safe pan for the gravy. Copper, aluminum, and stainless steel are the best choices for gas stove cookware.
Here’s how I cook Malai Kofta at Debjanir Rannaghar!
- Cottage cheese or paneer: 250g
- Boiled Potato: 1
- Fresh Mint Leaves/ Pudina: ¼ bunch (chopped)
- Besan or chickpea flour: 2 Tbsp.
- Corn Flour: 1 Tbsp.
- Salt: ½ Tsp.
- Coriander Powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Garam Masala Powder: ½ Tsp.
- Oil: for frying
- Onion: 2 (chopped)
- Tomato: 2 (chopped)
- Garlic Paste: ⅕ Tbsp.
- Ginger paste: 1 Tbsp.
- Green Chili: 1
- Full-fat cream: ¼ Cup
- Cashew Nut: 20g
- Khowa/ Mawa: ¼ Cup
- Salt, to taste
- Turmeric Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Garam Masala Powder: 1 Tsp
- Sugar: 1 Tsp.
- Kasuri Methi: 2 Tsp.
- Oil: 2 Tbsp.
- Ghee: 1 Tsp.
- Whole Cardamom: 3
- Dry Red Chili: 2
- Bay Leaf: 2
- Cinnamon Stick: 1”
- Crumble the cottage cheese and mash potatoes in a bowl.
- Crumble khowa as well.
- Soak cashew nuts in hot water for 10 minutes and use an immersion blender to make a smooth paste.
- Now add chopped mint, besan, cornflour, salt, coriander powder, red chili powder, garam masala, and also cumin powder, and mix everything well.
- Make small walnut-sized kofta balls of this mixture and keep them aside.
- Heat oil for frying on low flame.
- Now, fry kofta balls, 4-5 at a time, on low flame until brown in color.
- In the meantime, heat a tablespoon of oil in a separate pan and cook the onion in it until pink in color.
- Add tomatoes, garlic, and green chili to onions and cook it all until the tomatoes are soft.
- Turn off the heat and cool the vegetables a little.
- Use an immersion blender to blend the cooked vegetables to smooth consistency.
- Take another pan and then add the remaining oil to the pan.
- Now add the temperings.
- Add the blended tomato mixture to the pan and cook it until the mixture starts to boil.
- Add salt, garam masala, red chili powder, turmeric powder, coriander powder, and also cumin powder, and cook it all together for a minute.
- Now add the khowa and also cashew nut paste and mix till the khowa mixes completely.
- Add half of the cream to the tomato gravy and let it all boil once.
- Now add about 2 cups of water and let the gravy boil. Add more water if you feel the gravy is too thick.
- You can now add kasuri methi to the mixture.
- Boil it for a minute or two.
- Add the kofta balls to the gravy and cook for 2-3 minutes.
- Instead, you can add the balls once the gravy is done as well without boiling those.
- Now add the remaining cream and also the ghee.
- Serve hot paneer kofta with naan, parantha, or chapatti, and enjoy!
Here are some Paneer recipe links from Debjanir Rannaghar!
- Navratan Korma (also known as Navratna Curry)
- Paneer Sahi Korma (also known as Shahi Paneer)
- Quinoa Pulao with Spice infused Paneer (also known as Quinoa Pilaf)
- butter Paneer (also known as Paneer Makhanwala)
- Restaurant style Palak Paneer (also known as Shag Paneer)
- Chanar Jilapi (also known as Bengali Chanar Jilipi or Paneer Jalebi)
- Chanar Dalna (Also known as Bengali Chanar Tarkari)
- Bengali Paneer er Torkari (Also known as Niramish Paneer er tarkari)
- Chana Bhapa (Also known as Bengali Bhapa Paneer)
- Restaurant style Matar Paneer (also known as Paneer Matar)
- Paneer Bhurji (Also known as Indian scrambled Paneer)
Have you tried the Malai Kofta recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Paneer Kofta Curry Pin for your Pinterest Board!
