Paneer is a great ingredient specially for vegetarians. When you think of Paneer, the most rich and heavenly dish which comes to mind is Paneer Malai Kofta. This is infact, the top dish on any Restaurant’s menu serving north indian food. The gravy can be white or tangy red but the main flavor is little bit sweet and is rich creamy. The effort which goes into preparing this dish is absolutely worth the flavors and you can relish it with any sort of Indian bread.
So let’s get ready to cook Paneer Malai Kofta.
PREPARATION TIME: 20 mins COOKING TIME: 45 mins
- 1 cup Paneer (Cottage Cheese) grated
- 1 teaspoon Red Chilli Powder
- 2 medium sized Potatoes boiled and mashed
- 1 teaspoon Green Chilli finely chopped
- 2 tablespoon Coriander leaves finely chopped
- 1 teaspoon Corn Starch
- Salt to taste
- 2 medium sized Onions roughly chopped
- 3 medium sized Tomatoes roughly chopped
- 1/4 cup All purpose flour
- 7-8 cloves Garlic
- 2 tablespoon Ginger roughly chopped
- 1 teaspoon Jeera Powder
- 1/4 Cup Raisins and Cashew mixed (Cashew nuts chopped roughly into small pieces)
- 1/2 cup Cashew Nuts for gravy
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric powder
- 2 tablespoon Cream
- 1 teaspoon Sugar or honey
- Oil for frying
- 1 tablespoon Coriander Powder
- 1 teaspoon Chat Masala
Method to Cook:
Soak the Cashew nuts for gravy into warm water. Firstly, we will make the koftas. Take a bowl and mix grated paneer and mashed potatoes. Add salt to taste, chopped green chillies, chopped coriander leaves, jeera powder, chat masala, little bit of red chilli powder and corn starch.
Mix well with hands and if start adding all purpose flour in small quantity and mix well softly. If you see that the mixture is getting accumulated into a soft dough then don’t add more of flour. Too much quantity will make it hard and too less will make koftas difficult to bind.
Heat oil for frying in a kadai. Make small balls of koftas out of the dough prepared and deep fry them. Keep them aside on a tissue paper after you take them out of kadai so that the extra oil can be soaked.
Take another kadai and heat 4 tablespoon oil in it. Add roughly chopped onion, ginger and garlic cloves. Saute for a while till the onions get translucent and slightly brown. Now add roughly chopped tomatoes and cashew nuts after draining the water in which they were soaked. Saute for a while again till the tomatoes get mushy. Let the gravy mixture cool down to room temperature and then blend into a thick puree.
Then using a strainer filter out the gravy into a creamy texture. Now, put the kadai on flame, heat little ghee or oil and then add strained gravy mixture. Add salt to taste, turmeric powder, coriander power, red chilli powder and garam masala. Saute for a while till it starts releasing oil from the sides. Now, add a little sugar or honey and cream and mix well.
Just before serving the main dish, take a plate, keep koftas and then pour the gravy on the top. Garnish it with some chopped coriander leaves and cream (if don’t want to add more cream here in this step then you can also skip). Don’t immerse the koftas in gravy much before you want to serve them. This will make them break because they tend to soak the gravy.