Description
Paneer Malai Kofta is a traditional Indian dish prepared with Paneer aka Cottege Cheese where the balls prepared with Paneer are cooked with a silken tomato based gravy
Ingredients
Units
Scale
To make the Kofta:
- Cottage cheese or paneer: 250g
- Boiled Potato: 1
- Fresh Mint Leaves/ Pudina: 1/4 bunch (chopped)
- Besan or chickpea flour: 2 Tbsp.
- Corn Flour: 1 Tbsp.
- Salt: 1/2 Tsp.
- Coriander Powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Garam Masala Powder: 1/2 Tsp.
- Oil: for frying
To make the Gravy:
- Onion: 2 (chopped)
- Tomato: 2 (chopped)
- Garlic Paste: 1/5 Tbsp.
- Ginger paste: 1 Tbsp.
- Green Chili: 1
- Full-fat cream: 1/4 cup
- Cashew Nut: 20g
- Khowa/ Mawa: 1/4 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.
Tempering:
- Whole Cardamom: 3
- Dry Red Chili: 2
- Bay Leaf: 2
- Cinnamon Stick: 1”
Instructions
- 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!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Paneer
- Cuisine: Indian
