Malai Kofta Making Tips: Malai Kofta, a dish that makes any special occasion even more special. Soft paneer and potato koftas, dipped in a creamy gravy, melt in your mouth. If you are a fan of this royal vegetable, then this recipe is for you.

Ingredients:

For koftas:

200 grams paneer

4-5 boiled potatoes

2-3 tbsp all purpose flour

1 tbsp raisins

1 tbsp cashews

1/2 tsp sugar

1/2 tsp salt

Oil for frying

For gravy:

2-3 tomatoes puree

3-4 onion paste

2 inches ginger

1 tbsp cashew paste

3 tbsp milk

1 cup cream

2 tsp red chilli powder

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp black pepper powder

1 tsp kasuri methi

Salt to taste

Method of preparation:

Make koftas:

Keep the boiled potatoes in the fridge for 5-6 hours. This will make them firm and the koftas will not break.

Mash the potatoes and add grated paneer to it.

Add flour, salt and sugar and mix well.

Make small balls of the mixture, fill them with raisins and cashews and shape them into round shapes.

Deep fry on medium flame till golden.

Make the gravy:

Heat oil in a pan and add onion-ginger paste and fry till golden.

Add tomato puree and cook for a while.

Add cashew paste, turmeric, red chilli, coriander powder, salt and kasuri methi and mix.

Add milk and cook for 2-3 minutes.

Add cream and sugar and mix well.

Cook till the gravy thickens slightly.

Add fried koftas and mix gently.

Serve:
Serve hot malai kofta with naan, paratha or rice.

Garnish with cream and coriander leaves on top.

Fact Check:

This recipe is based on the traditional Malai Kofta recipe.

There is no adulteration in the ingredients and method.