Restaurant Style Malai Kofta

Ingredients

• 250 g Paneer (grated or crumbled)
• 3 Boiled Potatoes (medium sized, boiled, peeled and mashed)
• 2 Green Chilies (finely chopped)
• 1 inch Ginger (finely chopped)
• 3 tbsp Cornstarch (to bind the koftas)
• Salt (to taste)
• Oil (for deep frying)
• 2 tbsp Butter
• 1 tbsp Oil (for the gravy)
• 1 tsp Cumin Seeds
• 2 Onions (large, roughly chopped)
• 3 Tomatoes (medium, roughly chopped)
• 10 Cashew Nuts (soaked in warm water)
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.25 cup Heavy Cream (or malai)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• Fresh Coriander (for garnish)

Steps

1. 1

   In a large mixing bowl, combine the grated paneer, mashed boiled potatoes, chopped green chilies, chopped ginger, cornstarch, and salt.

2. 2

   Mix the ingredients thoroughly until they form a smooth, non-sticky dough. If the mixture is too wet, add a little more cornstarch.

3. 3

   Divide the mixture into equal portions and roll them into smooth round balls or oval shapes (koftas). Ensure there are no cracks on the surface.

4. 4

   Heat oil in a deep pan or kadhai over medium heat. Once the oil is hot, carefully drop the koftas in batches.

5. 5

   Fry the koftas until they are golden brown and crispy on all sides. Remove and drain on paper towels. Set aside.

6. 6

   To prepare the gravy, heat 1 tbsp oil and 2 tbsp butter in a pan. Add cumin seeds and let them splutter.

7. 7

   Add the chopped onions and sauté until they become translucent and soft.

8. 8

   Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

9. 9

   Add the chopped tomatoes, soaked cashews, turmeric powder, red chili powder, and coriander powder. Sauté until the tomatoes turn mushy.

10. 10

    Add about 1 cup of water, cover the pan, and let the mixture simmer for 10-12 minutes on low heat.

11. 11

    Once the mixture has cooled slightly, blend it into a very smooth paste using a mixer grinder.

12. 12

    Strain the blended paste through a fine sieve back into the pan to ensure a silky, restaurant-style texture.

13. 13

    Bring the gravy to a gentle simmer. Add garam masala, salt to taste, and crushed kasuri methi.

14. 14

    Stir in the heavy cream (or malai) and cook for another 2 minutes. The gravy should be thick and creamy.

15. 15

    To serve, place the fried koftas in a serving dish and pour the hot gravy over them. Garnish with fresh coriander and a drizzle of cream.

Notes

Do not add the koftas directly into the gravy while it is boiling on the stove, as they are very delicate and may break. Always pour the gravy over the koftas just before serving. For a richer taste, you can stuff the koftas with a few raisins and chopped nuts.

Nutrition per serving

• Main Course
• Vegetarian
• Indian
• North Indian
• Curry
• Paneer
• Dinner Party
• Festive