Malai Kofta

Rashmi Krishna
Rashmi Krishna|
Last updated on Jan 12th
This is one of the dishes I prefer to make at dinners when we have guests who are vegetarians as they mostly prefer paneer.
  • Prep Time0Minutes
  • Cooking Time25Minutes
  • Serves4people

Recipe Ingredients

  • Paneer- 150 grams (I used home made)
  • Tomatoes- 3 (Chopped)
  • Cashewnuts- 1/2 cup
  • Melon seeds - 1/4 cup
  • Poshto/poppy seeds - 1 tsp (optional)
  • Ginger-Garlic paste- 2 tsp
  • Green cardamoms- 2
  • Red chilli powder 1 tsp
  • Salt to taste
  • Oil 1 tbsp
  • Yogurt 1/4 cup
  • Flour/maida 2 tsp
  • Fresh cream 2 tbsp
  • Garam masala 1 tsp
  • Fresh coriander to garnish

Recipe Preparation

  1. Pressure cook the tomatoes with cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil. (1 whistle is enough)
  2. When the mixture cools down, grind it in a blender. Add in the curd and mix it well. Keep it aside.
  3. Mash the paneer in a bowl. Add in green cardamom powder, salt, flour and mix well. Take small portions and shape them into koftas.
  4. In a kadhai, heat sufficient oil and deep fry the koftas. Place them on tissue papers to drain the excess oil.
  5. Strain the mixture and transfer it in a pan, bring the mixture to a boil and add in the garam masala along with the cream.
  6. In a serving bowl add the deep fried koftas, (I sprinkle some chat masala and then pour the gravy on top.) Garnish with some more cream before serving.
  7. Finally garnish with some fresh coriander leaves and serve it hot.
My Tip: Homemade paneer is always better and its texture is best suited for this dish. I sometimes add bread crumbs to koftas as well.

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