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Indian Cottage Cheese (Paneer) Malai Kofta


 INGREDIENTS:

  1. Cottage Cheese (Paneer) 250-grams crumbled
  2. Potato 2 boiled and mashed
  3. All-Purpose Flour 2 tbsp
  4. Coriander Leaves 2-3 tbsp chopped
  5. Red Chili Powder 2 tsp
  6. Coriander Powder 2 tsp
  7. Green Chilis 2-3 finely chopped
  8. Tomato 1 (smooth paste)
  9. Ginger Paste 1 tbsp
  10. Turmeric Powder 1 tsp
  11. Garam Masala Powder 1 tsp
  12. Sugar 1 tsp 
  13. Salt as required
  14. Kasoori Methi 1 tsp
  15. Full Fat Cream 1/4th cup
  16. Cashew Paste 2 tbsp
  17. Oil for deep frying
  18. Red Chili 2 
  19. Bay Leaves 1-2
  20. Green Cardamom 2-3

METHOD:

Serving Size: 3-4

Take crumbled paneer and mashed potatoes in a mixing bowl. To this add all-purpose flour, coriander leaves, green chilis, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp sugar
and salt as needed.

Mix everything well and make small balls.  Keep them aside. Deep-fry the kofta balls on a low flame until golden. Remove and set aside.

Heat 2 tbsp of oil in a wok. Add bay leaves, red chili and cardamom. Once they sizzle, add tomato and ginger paste. Sauté for 2 minutes. 

Add red chili powder, turmeric powder, coriander powder, garam masala powder, salt and 1/2 tsp sugar.

Cook until the oil separates. Now add 2 cups of hot water and let the gravy boil. Add the kofta balls to the gravy and cook for 2-3 minutes.

If you prefer koftas to be on the crispier side, then add gravy on top only before serving.


Add cashew paste and kasoori methi and give a mix. Drizzle cream on top.

Serve paneer malai kofta with naan or rice.











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