Potato paneer koftas served with a delicious creamy curry. Originally, the term kofta refers to meatballs. In India, the vegetarian version of koftas are quite popular. These are made either with paneer & potato or with veggies like bottle gourd, mixed vegetables or raw banana. These are served with a rich, delicious and creamy gravy to which malai (cream) has been added.
Cooking time: 40minutes
- 1 heaped cup paneer crumbled (about 150 grams)
- 1 heaped cup potato boiled & crumbled (about 2 large)
- 2½ tablespoons corn flour (corn starch)
- 1 teaspoon ginger paste
- 2 tablespoons coriander leaves chopped finely
- salt as needed
- ½ to ¾ teaspoon GARAM MASALA
- 1 tablespoons cashews chopped(optional)
- 1 tablespoons raisins (optional)
- Oil for deep frying
To saute & puree
- 1 tablespoon oil
- 1 cup onions cubed
- 1½ cup tomatoes cubed
- 15 cashew nuts
- 3 green cardamoms
- ½ inch cinnamon stick (optional)
- 3 cloves (optional)
- 2 tablespoons oil (or 2 tbsp butter)
- 1 bay leaf (optional)
- ½ inch cinnamon stick (optional)
- 2 cardamoms (optional)
- 1½ teaspoons GINGER GARLIC PASTE
- 1 teaspoon red chili powder (adjust to taste)
- ¾ to 1¼ teaspoon GARAM MASALA (adjust to taste)
- 1 teaspoon coriander powder(ground coriander seeds)
- 1 teaspoon salt (adjust to taste)
- ½ to ¾ teaspoon sugar
- ½ cup water (¼ cup more if needed)
- 1 teaspoon kasuri methi(fenugreek leaves)
- 3 to 4 tablespoons cream
How To Prepare
Heat 1 tbsp oil in a pan. When the oil turns hot, add cardamoms, cloves & cinnamon.
- Then add onions and saute until they turn transparent or golden.
- Next add tomatoes & cashews. Saute for 2 to 3 mins. Pour half cup water & boil all the ingredients until soft & mushy.
- Turn off the stove and cool completely. Blend this to a smooth puree. Strain the puree (filter) through a strainer to another bowl.
- Heat a pan with oil or butter. Add bay leaf, cinnamon and cardamoms (all spices are optional here). Saute for a minute.
- Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.
- Quickly stir in chili powder, garam masala, coriander powder,salt and sugar. Pour the onion tomato puree. Mix it well.
- Saute for 3 to 4 mins for the raw smell of chili powder to go away.
- Pour ½ to ¾ cup water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
- Add kasuri methi and taste test. If needed add more salt.
- Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.
How to make malai kofta
- To make malai kofta, boil potatoes until just done and not mushy.
- Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
- Also add raisins and cashews. Or you can stuff them in the koftas.
- Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
- If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
- Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
- It has to rise without browning a lot. This is the right temperature.
- Wait for the oil to heat up and then slide 1 kofta ball to ensure they don’t disintegrate.
- If the ball does not disintegrate or disperse in oil, then go ahead.
- Slide the koftas one by one gently to the hot oil.
- Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.
Assembling malai kofta
- Cool the gravy completelt and transfer it to a serving dish.
- Cool the malai koftas slightly. Place them in the gravy and pour 1 tbsp of cream. (avoid adding hot koftas to hot gravy)
- Garnish malai kofta with coriander leaves & serve with BUTTER NAAN or JEERA RICE.