Malai Kofta (Restaurant Style Paneer Kofta)Recipe
Discover how to make Malai Kofta, a rich and creamy Indian dish featuring deep-fried paneer and potato balls in a luxurious tomato-cashew gravy. This step-by-step guide walks you through preparing the koftas, making the flavorful gravy, and frying the perfect koftas.
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Malai Kofta Recipe (Restaurant Style Paneer Kofta)
Introduction:
To doston, aaj hum phir se hazir hain ek aur lajawab dish ke sath jo ki hai Malai Kofta Recipe (Restaurant Style Paneer Kofta). Malai Kofta is a luxurious Indian dish featuring fried balls of paneer and potato in a rich, creamy gravy made from onions, tomatoes, and cashews. This restaurant-style recipe is a labor of love, perfect for special occasions and family gatherings. Let’s dive into this step-by-step guide to create this delectable dish!
What is Malai Kofta?
‘Malai’ translates to cream, and ‘Kofta’ refers to fried balls made from various ingredients. While koftas are popular in Middle Eastern and South Asian cuisines, Malai Kofta stands out as a special dish. In this recipe, the koftas are made from paneer (Indian cottage cheese) and potatoes, offering a crispy exterior and a soft, creamy interior. They are served in a mildly sweet, creamy gravy, making them a favorite in Indian restaurants worldwide.
Method:
1. Prepare the Kofta:
- Boil the potatoes in a pan, pressure cooker, or Instant Pot until fork-tender. Peel and grate the potatoes into a bowl.
- Add the grated paneer, red chili powder, garam masala, and salt to the grated potatoes.
- Mix well and then add cornflour and almond flour (or milk powder). Combine until a smooth dough forms.
- Finely chop cashews and raisins. Portion the kofta mixture and shape into medium-sized balls. Flatten each ball, place a small amount of cashew and raisin stuffing in the center, and seal it to form a neat ball.
- Refrigerate the shaped koftas for 30 minutes to firm them up.
2. Prepare the Gravy Base:
- Make the onion paste by blending roughly chopped onions until smooth.
- Soak cashews in hot water for 20 to 30 minutes, then blend with a little water to make a paste.
- Blend tomatoes into a fine puree.
- Heat oil in a pan. Add whole spices (tej patta, cinnamon, black cardamom, green cardamoms, mace, cloves) and fry until fragrant.
- Add onion paste and a pinch of salt. Sauté on medium-low heat until the paste turns golden and oil starts separating, about 10 minutes. Stir frequently, adding water if necessary to prevent sticking.
- Add ginger-garlic paste and cook until the raw aroma dissipates.
- Incorporate the tomato puree, followed by ground spices (turmeric, fennel powder, cumin, coriander, red chili powder). Sauté for 4 to 5 minutes.
- Add cashew paste and cook until the oil starts separating from the sides, about 10 minutes.
- Season with sugar and salt, then mix in water. Simmer until the gravy thickens and becomes creamy.
- Stir in kasuri methi and cream. Simmer for 1 to 2 minutes and adjust seasoning if needed.
3. Fry the Kofta:
- Heat oil to 180-190°C (356-374°F) in a pan. Test the temperature by frying a small piece of kofta.
- Carefully add the koftas to the hot oil, frying in batches. Turn occasionally until golden brown on all sides.
- Remove koftas with a slotted spoon and drain on paper towels.
4. Assemble and Serve:
- Add the fried koftas to the prepared gravy. If serving later, keep koftas and gravy separate until ready to serve to prevent the koftas from becoming soggy.
- Garnish with a drizzle of cream and fresh coriander or mint leaves.
- Serve hot with roti, naan, jeera rice, saffron rice, or paratha.
Conclusion:
Malai Kofta is a rich and indulgent dish that combines the creamy, slightly sweet gravy with the crispy, melt-in-your-mouth koftas. While it requires some effort to make, the result is a restaurant-quality dish that’s sure to impress. Follow this recipe to create a delectable Malai Kofta that will be a highlight of any special meal. Enjoy cooking and savoring this exquisite Indian delicacy!
Ingredients
- 2 medium to large potatoes (200 grams)
- 100 grams paneer, grated (about 1 cup)
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- Salt, to taste
- 2 tablespoons cornflour (cornstarch)
- 3 tablespoons almond flour (or milk powder)
- 10 to 12 cashews, finely chopped
- 1 tablespoon raisins
- 2 medium to large onions
- 12 to 15 cashews
- 2 medium to large tomatoes
- 3 tablespoons oil
- 1 tej patta (Indian bay leaf)
- 1-inch cinnamon stick
- 1 black cardamom
- 2 green cardamoms
- 2 single mace strands
- 2 cloves
- 2 teaspoons ginger-garlic paste
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel powder (optional)
- ¼ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder (or paprika)
- ½ to 1 teaspoon sugar
- 2 cups water
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons light cream or heavy cream
Nutritional Information
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 350mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 8g
Directions
Ingredients:
For the Kofta:
- 2 medium to large potatoes (200 grams)
- 100 grams paneer, grated (about 1 cup)
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- Salt, to taste
- 2 tablespoons cornflour (cornstarch)
- 3 tablespoons almond flour (or milk powder)
- 10 to 12 cashews, finely chopped
- 1 tablespoon raisins
For the Gravy:
- 2 medium to large onions
- 12 to 15 cashews
- 2 medium to large tomatoes
- 3 tablespoons oil
- 1 tej patta (Indian bay leaf)
- 1-inch cinnamon stick
- 1 black cardamom
- 2 green cardamoms
- 2 single mace strands
- 2 cloves
- 2 teaspoons ginger-garlic paste
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel powder (optional)
- ¼ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder (or paprika)
- ½ to 1 teaspoon sugar
- 2 cups water
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons light cream or heavy cream
Step-by-Step Guide:
1. Prepare the Kofta Mixture:
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Boil Potatoes: In a pan, pressure cooker, or Instant Pot, boil the potatoes until they are fork-tender. If using a pressure cooker, cook for about 4-5 whistles on medium heat. Once boiled, peel and grate the potatoes into a bowl.
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Mix Ingredients: Add 100 grams of grated paneer, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, and salt to the grated potatoes. Mix well.
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Add Bindings: Incorporate 2 tablespoons cornflour and 3 tablespoons almond flour (or milk powder) into the mixture. Combine until you have a smooth, uniform dough.
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Shape Koftas: Shape the mixture into medium-sized balls. Flatten each ball, place a small portion of finely chopped cashews and raisins in the center, and then seal and shape into a ball again. This adds a sweet and nutty stuffing to each kofta.
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Chill: Refrigerate the kofta balls for about 30 minutes to firm them up.
2. Prepare the Gravy Base:
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Make Pastes:
- Onion Paste: Roughly chop 2 medium onions and blend them into a smooth paste. Set aside.
- Cashew Paste: Soak 12 to 15 cashews in hot water for 20-30 minutes. Drain and blend with a little water until you get a smooth paste.
- Tomato Puree: Chop 2 medium tomatoes and blend them into a smooth puree. Measure to ensure you have about 1 cup.
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Cook Spices: Heat 3 tablespoons of oil in a pan. Add whole spices (tej patta, cinnamon stick, black cardamom, green cardamoms, mace strands, cloves) and fry until aromatic.
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Sauté Onion Paste: Add the onion paste to the pan. Cook on medium-low heat, stirring frequently. Add a pinch of salt to speed up the process. Sauté until the paste turns golden brown and oil starts separating from it, about 10-15 minutes.
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Add Ginger-Garlic Paste: Stir in 2 teaspoons ginger-garlic paste and cook for 10 seconds or until the raw aroma fades.
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Incorporate Tomato Puree: Add the tomato puree to the pan. Cook for 6-7 minutes on medium-low heat until the mixture thickens.
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Add Ground Spices: Mix in ¼ teaspoon turmeric powder, ¼ teaspoon fennel powder (if using), ¼ teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon Kashmiri red chili powder. Sauté for 4-5 minutes.
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Add Cashew Paste: Stir in the cashew paste. Cook until the mixture starts to release oil from the sides, about 10 minutes.
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Season and Simmer: Add ½ to 1 teaspoon sugar and salt to taste. Pour in 2 cups of water, mix well, and simmer until the gravy thickens to a creamy consistency.
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Finish Gravy: Add 1 teaspoon kasuri methi (dried fenugreek leaves) and 2 tablespoons cream. Simmer for 1-2 minutes, then adjust seasoning if needed.
3. Fry the Koftas:
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Heat Oil: Heat oil in a pan to 180-190°C (356-374°F). Test the oil temperature by dropping a small piece of the kofta mixture into the oil. If it floats up gradually, the oil is ready.
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Fry Koftas: Carefully slide the koftas into the hot oil. Fry in batches, turning them occasionally until golden brown and crisp on all sides.
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Drain: Remove the koftas with a slotted spoon and drain on paper towels.
4. Assemble and Serve:
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Combine Koftas and Gravy: Add the fried koftas to the hot gravy. You can either add them directly to the pan or place the koftas in a serving bowl and pour the gravy over them.
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Garnish: Drizzle with additional cream and garnish with fresh coriander or mint leaves.
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Serve: Serve hot with roti, naan, jeera rice, saffron rice, or paratha.
Tips:
- Prepare in Advance: You can make the koftas and gravy a day ahead. Store them separately in the refrigerator and combine them just before serving.
- Texture Check: Ensure that the kofta mixture is well-bound before frying. If the koftas break apart, add a little more cornflour.
Enjoy this delicious Malai Kofta, a creamy and indulgent treat that brings the essence of restaurant-style cuisine to your home kitchen!
