Paneer Kofta Recipe by Gujju Ben | Soft & Creamy Paneer Kofta in Rich Gravy | Easy & Delicious!
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.
Start by preparing the kofta mixture with 2 boiled potatoes and 50 grams of paneer.
Add 2 finely chopped green chilies and some chopped fresh cilantro.
Mix in 4 tablespoons of all-purpose flour and salt to taste.
Add 1/2 teaspoon of red chili powder and 1/2 teaspoon of garam masala, then mix well.
Shape the mixture into small balls and coat them in flour.
Heat oil in a deep pan over medium heat and fry the kofta balls until golden brown, about 3-4 minutes.
Remove the kofta and set aside once they are golden.
In another pan, heat 4 tablespoons of oil and add 1 bay leaf, 2 cardamom pods, 10 black peppercorns, and 4 cloves.
Add 2 chopped onions and ginger-garlic paste, sauté until onions are translucent.
Add 2 chopped tomatoes and salt to taste, cover and cook for 5 minutes.
After 5 minutes, check the mixture and add 1 cup of cashews, cover and cook for another 5 minutes.
Once the tomatoes and onions are cooked, add kasuri methi, 1 tablespoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1/2 teaspoon of garam masala, then mix well.
Let the mixture cool slightly, then blend it into a smooth paste and strain it.
In a pan, heat 4 tablespoons of oil, add 1/2 teaspoon of cumin seeds, and then pour in the blended gravy.
Add 2 tablespoons of tomato ketchup and 1 tablespoon of red chili powder, stir well.
Add 1 cup of water to thin the gravy as desired.
Finally, add 2 tablespoons of cream and some chopped cilantro before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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