Malai kofta Recipe | Restaurant Style | बाज़ार जैसा मलाई कोफ्ता | Chef Sanjyot Keer

fresh cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

cashew nuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture at a lower cost

ground chicken

🥗Healthier: ground turkey

💰Cheaper: chicken thighs

Ground turkey is leaner, while chicken thighs are often cheaper than breast.

Wrap a paper towel around the paneer to absorb excess moisture, then grate the paneer and mawa and cream them well.

Add salt, cardamom powder & refined flour, mixing until a dough-like consistency is formed.

Add baking powder & mix well, then cover the mixture.

For the filling, mix saffron strands in warm milk and allow to bloom.

Roast the nuts briefly, then mix with ginger, green chillies, kasuri methi, garam masala, sugar, salt, and white pepper powder, along with the paneer and mawa mixture.

Shape the paneer and mawa mixture into balls, fill with the nut mixture, and seal them.

Heat oil in a wok, drop in the kofta balls, and fry until golden brown, stirring gently.

Remove the koftas and keep aside.

For the gravy, boil onions, cashew nuts, and melon seeds in water, then puree.

In a pan, heat oil and ghee, add whole spices, then ginger garlic paste, and cook.

Add the onion-cashew-melon puree and cook for a few minutes.

Add green chillies, cardamom powder, sugar, white pepper, and salt, then add hot water and cook until desired consistency is reached.

Strain the gravy, return to the pan, and adjust seasoning.

Add sugar, fresh cream, and butter, then serve the koftas with the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens