Recipe of Malai Kofta in Makhni Gravy ( Restaurant style) by Khana Manpasand
Recipe Information
Paneer Malai Kofta
Cultural Context
Paneer Malai Kofta is a beloved dish from North India, often served at celebrations and special occasions. This dish features rich, creamy gravy paired with deep-fried kofta made from paneer and potatoes, showcasing the region's love for dairy and spices. While traditionally enjoyed during festive gatherings, it has gained popularity worldwide, making it a staple in Indian restaurants globally.
cream
🥗Healthier: coconut milk
💰Cheaper: milk + cornstarch
Coconut milk provides creaminess with fewer calories.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can be a great substitute.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: none
Whole wheat flour adds fiber and nutrients.
cashews
🥗Healthier: almonds
💰Cheaper: peanuts
Almonds are healthier, while peanuts are more economical.
In a mixing bowl, combine 1/2 cup paneer and 1/2 cup khoya, and mash them together until well mixed.
Add 1-2 tablespoons cornstarch and 1-2 tablespoons all-purpose flour to the mixture, and season with salt to taste.
Mix in 1 teaspoon baking soda and ensure it is evenly distributed throughout the mixture.
Shape the mixture into small balls, ensuring they are sealed well without cracks.
Dust the kofta balls lightly with all-purpose flour to prevent them from splitting during frying.
Heat oil in a deep frying pan over medium heat.
Fry the kofta balls in the hot oil until they are golden brown, about 5-7 minutes, then remove them and drain on paper towels.
In another pan, heat 1.5 tablespoons of oil and add the whole garam masala (bay leaf, cloves, cardamom, cumin seeds).
Add 1.5 tablespoons of ginger-garlic paste and 2-3 chopped green chilies; sauté for a minute.
Add the chopped onions and cook until they are translucent.
Stir in the chopped tomatoes, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and a pinch of turmeric powder; cook until the tomatoes are soft.
Blend the mixture into a smooth paste and return it to the pan.
Add 2 tablespoons of cashew paste and 1/2 cup of fresh cream to the sauce; mix well and simmer for 4-5 minutes.
Check the seasoning and add salt if needed, then gently add the fried kofta to the sauce and cover to cook for an additional 10 minutes.
Garnish with fresh cilantro and serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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