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Cottage Cheese (Paneer) Malai Kofta


 INGREDIENTS:

  1. Cottage Cheese (Paneer) 250-gram 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 1/4 th 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 low flame until brown in color. 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. 

Then add red chili powder, turmeric powder, coriander powder, garam masala powder, salt as required and 1/2 tsp sugar.

Cook for 4-5 minutes until the oil separates. Now add 2 cups water and let the gravy boil. Add the kofta balls to the gravy and cook for 2-3 minutes if you like melt in mouth koftas.

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 good mix. Drizzle cream on top.

Serve paneer malai kofta with naan or rice.










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