Malai Kofta Restaurant Style

Soft melt-in-the mouth Paneer koftas in a silky smooth creamy gravy.A decadent indulgent entree…where you don’t exactly watch the calories. Reserve it for those special occasions when you’re in a mood to pamper yourself and your loved ones!Recipe Courtesy: My friend Vinny

Ingredients

For the Curry
  • Oil 1 tbsp
  • Cinnamon 1 stick
  • Bay leaf 1
  • Cloves 3
  • black cardamom 1
  • green cardamom 3
  • jeera 1 tsp
  • Chopped Onion 1 cup
  • Chopped tomatoes 2 cups
  • ginger chopped 1 tbsp
  • garlic chopped 1 tbsp
  • green chilli 1
  • kasoori methi 1/2 tsp
  • Cream/malai – 1/4 cup
  • 1/2 tsp haldi
  • 1 tsp red chilli powder
  • 1 tsp dhania powder
  • Cashews – 1/4 cup
  • Water 2 cups
  • Sugar 2 tsp (optional)
  • Salt to taste
 For the Koftas
  • Oil 1 tbsp
  • Cinnamon 1 stick
  • Bay leaf 1
  • Cloves 3
  • black cardamom 1
  • green cardamom 3
  • jeera 1 tsp
  • Chopped Onion 1 cup
  • Chopped tomatoes 2 cups
  • ginger chopped 1 tbsp
  • garlic chopped 1 tbsp
  • green chilli 1
  • kasoori methi 1/2 tsp
  • Cream/malai – 1/4 cup
  • 1/2 tsp haldi
  • 1 tsp red chilli powder
  • 1 tsp dhania powder
  • Cashews – 1/4 cup
  • Water 2 cups
  • Sugar 2 tsp (optional)
  • Salt to taste
 For the Koftas
  • Oil 1 tbsp
  • Cinnamon 1 stick
  • Bay leaf 1
  • Cloves 3
  • black cardamom 1
  • green cardamom 3
  • jeera 1 tsp
  • Chopped Onion 1 cup
  • Chopped tomatoes 2 cups
  • ginger chopped 1 tbsp
  • garlic chopped 1 tbsp
  • green chilli 1
  • kasoori methi 1/2 tsp
  • Cream/malai – 1/4 cup
  • 1/2 tsp haldi
  • 1 tsp red chilli powder
  • 1 tsp dhania powder
  • Cashews – 1/4 cup
  • Water 2 cups
  • Sugar 2 tsp (optional)
  • Salt to taste
 For the Koftas
  • Paneer grated – 1 cup (packed)
  • Boiled potato mashed smooth – 1 cup (packed)
  • Cilantro 1 tbsp
  • ginger finely chopped 1/2 tbsp
  • green chilli 1
  • cornflour 1 1/2 tbsp
  • Finely chopped cashews 2 tbsp (optional)
  • Salt to taste
  • 2 tsp lemon juice (optional)
  • oil for frying
Heat oil, add all whole spices followed by jeera. Cook for a minute.
Add the chopped onions and cook till transluscent and starting to turn pink. Then add the ginger, garlic and green chillies and cook for another 3-4 minutes.
Add haldi, red chilli pwdr and dhania pwdr.
Follow with the pureed tomato. And bring to boil.
Mix in the cashew nuts along with the 3 cups of water. Cover and simmer for 20-25 min.
 
Meanwhile mix all ingredients for the koftas and mash it really smooth.
Deep fry in hot oil till golden.
Coming back to the gravy….take it off the heat and cool.
Once slightly cool, remove whole spices and blend the gravy smooth using a blender. Now strain this blended gravy using a wire strainer.
Heat the strained gravy and bring it to a gentle simmer. Add the cream/malai and mix.
Lastly add the kasoori methi as the finishing touch to the gravy.Assembling the Malai Kofta.
When it’s time to serve, heat gravy….thin with warm water (if needed) and add the fried koftas. Bring the pan to a gentle simmer and take off heat. Do not over cook at this point. These koftas are melt in the mouth soft…you will risk breaking them.Serve garnished with a swirl of cream and a light sprinkle of kasoori methi.
Enjoy these delicious decadent Malai Koftas with Lachcha Roti /Paratha, it’s a match made in heaven!

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