Tuesday, May 2, 2017

Malai Paneer Kofta Recipe Restaurant Style

malai kofta recipe

 This is  one of the famous punjabi recipes and splendid combination with roties and coconut rice,jeera rice or any veg fried rice.Koftas are make with paneer and potatoes.And gravy is prepare with adding high quantity of malai in onion and tomato paste.Some people like to add some sugar  for little bit of sweetness.This is optional. Malai kofta gravy is smooth,creamy and tasty.....Add koftas in gravy at the time of serving the dish...Donot add the koftas in gravy while cooking.Then Koftas absorb  gravy the completely and become so soft and break down when serve the dish ..  


For preparation of Koftas

potatoes 2
paneer 100 grs
salt to taste
garam masala 1/4 spoon
red chilli powder 1/2 spoon
turmeric pinch
corn flour 1 spoon
kowya or milk powder 1/2 spoon
cashew nuts 2 spoons
raisins 2 spoons
oil for deep fry or shallow fry

For gravy

oil 2 spoons
cloves 4
cinnamon 1 inch piece
cardomom 2
star anise 1
bay leaf 2
onion 1
tomatoes 3
ginger garlic paste 1 spoon
salt to taste
turmeric pinch
red chilli p oser 1 spoon
garam masala 1 spoon
kasuri methi 1 spoon
sugar 1/2 spoon(optional)
cream 1/2 cup
cashew nut 15
coriander seed powder 1/2 spoon
coriander leaves few


Grate the paneer .
Boil the potatoes and peel the skin and mash them.
Take a mixing bowl and add  grated paneer,mashed potatoes,corn flour,salt,red chillies powder,garam masala,turmeric,kowa,dry fruits(cashew nuts,raisins) pieces, and mix all well.  Kneed the mixture well and  make a dough
Take small portion of dough and make a round ball and make koftas(press middle of the ball ).do remaining dough like this.
Wash onion and tomatoes and cut them into medium size pieces.
Take a mixie jar and add onion pieces and make a fine paste.
Make tomato puree also.
Make ginger garlic paste.
Soak cashewnuts for 15 minutes and after that make a fine paste.


1.Take a pan and put on the flame.
2.Add oil for deep fry for koftas.
3.When oil is heated add kofta and fry until they become to golden colour.
4.Fry koftas  in medium or low flame and flip up them when one side fried well.
5.When koftas fried well remove them from oil and place on paper napkins for absorb excess of oil.
6.Take another thick bottom vessel or pan put on the flame.
7.Add 2 spoons of oil and when oil is heated add masala ingredients  like cloves,cinnamon,cardomom,star anise and bay leafs and fry for 1 minute.
8.Add onion paste and saute for 2 minutes until raw smell from the onion gone out.
9.Then add ginger garlic paste and fry for 2 minutes.
10.Add tomato puree and stir well.
11.Add salt,turmeric,red chilli powder and mix well.
12.Cook until tomato puree cooked well and oil from the tomato puree coming out.
13.Add coriander powder,garam masala and cashew nut paste and mix all well and cook for 5 minutes.
14.Add some water and cook for 2 to 3 minutes and add kasuri methi.
15.Finally add cream and finely chopped coriander leaves and put off the flame.
16.Add koftas before serving the curry.
17.Eat this curry with roties, paratas ,nons or pulkas....Enjoy!  

Keep in the mind

Add butter or ghee instead of oil for preparing gravy.
Adding sugar is optional .If you not like sweetness of curry then do not add sugar.
when preparing koftas add milk powder instead of kowa.
Gravy should be thin not very thick.
If gravy is thick ,koftas are not  absorb  gravy currectly. 

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