PANEER MALAI KOFTA (RESTAURANT STYLE) WITH TIPS TO MAKE PERFECT KOFTAS
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.
Heat 1 tablespoon of oil in a pot on medium heat.
Add whole spices: dried bay leaf, cinnamon stick, and green cardamoms to the oil.
Add 1 teaspoon of whole cumin seeds and chopped onions, sprinkle a little salt to help soften them.
Stir until onions turn golden along the edges, do not brown them.
Add grated ginger and a few garlic cloves, stir for a minute to cook out the raw smell.
Add crushed tomatoes (canned or fresh) and chopped green chiles.
Add a good amount of unroasted cashew nuts and chopped coriander leaves (optional).
Add another whole green chili, some salt, a little turmeric powder, and a good amount of ground coriander.
Add 1.5 cups of hot water, cover, and cook on low heat for about 6 to 7 minutes.
Grate boiled potatoes that have cooled down completely.
In a mixing bowl, combine grated potatoes, paneer (mashed with fingers), cornflour, salt, ground cumin, grated ginger, chopped coriander leaves (optional), and a pinch of sugar.
Mix everything until it looks like dough, applying oil on palms to help form koftas.
Shape the mixture into smooth koftas, ensuring no cracks are present.
Take the sauce off heat and let it cool before blending.
Perform a stick test to check oil temperature before frying koftas.
Add koftas to the oil without overcrowding the pan, reduce heat to medium.
Fry koftas until golden brown, turning gently when they start to brown.
Remove bay leaf, cinnamon stick, and whole green chili from the sauce after it cools down.
Blend the sauce to a smooth consistency.
In a pot on medium heat, add 1 teaspoon of oil and butter (or ghee or just oil).
Reduce heat to low and add Kashmiri red chili powder, straining the blended sauce for a silky texture.
Cook the strained sauce on medium heat for about 5 minutes, then taste and adjust with sugar, garam masala, and kasuri methi.
Add cream to the sauce, cooking for 5 more minutes on low heat.
Garnish with chopped coriander leaves before serving.
Place koftas in a serving bowl and spoon hot gravy on top, avoiding adding koftas to the gravy.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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