Restaurant style malai kofta

Malai kofta is a popular dish in north Indian region. Malai kofta is a creamy, rich, mild and lightly sweet onion tomato based gravy. Malai means heavy cream and kofta are fried dumpling balls. Usually they are made up of mashed potatoes and grated paneer.

RESTAURANT STYLE MALAI KOFTA

There are two variations

Punjabi version: Today’s recipe is North Indian style where it has red gravy.

Mughalai version: It has mild, slightly sweet, aromatic white gravy.It is basically made of mawa, curd.

More paneer gravy recipes as follow:

PALAK PANEER

PANEER MASALA

Recipe card for restaurant style malai kofta recipe:

RESTAURANT STYLE MALAI KOFTA

PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES

TOTAL TIME: 40 MINUTES

CUSINE: NORTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For making kofta balls

2 to 3 Boiled and potato

100gm Paneer

4 to 5 finely chopped Cashews

7 Rasins

2 to3 tbsp Corn Starch/ Maida

4 to 5 crushed Green Cardamom

1 tsp red chilli powder

1/2 tsp Black Pepper powder

1 tbsp chopped coriander leaves

1 tsp chopped green chilli

For base gravy

1 Cinnamon Stick

1 bay leaf

4 to 5 cloves

4 to 5 green cardamom

1 medium size onion

2 medium size tomato

1 tbsp. ginger garlic paste

4 to 5 Cashews

4 to 5 Almonds

A few strands Kasuri Methi

1 tbsp Sugar (optional)

Salt (according to taste)

1 tbsp Butter

1 tsp red chilli powder

1 tbsp finely chopped coriander leaves

2 tbsp Cream

For serving

a few sprigs Fresh coriander leaves

1 tsp Fresh cream

Preparation for making kofta balls

1. Curst it green cardamom and keep them aside.
2. Add Grade potato, paneer, finely chopped coriander leaves, chopped green chilli, green cardamom powder, red chilli powder, black pepper powder and mixed it together and also add maida or corn starch or corn four or aerorot together.
3. After mixing let us flattered a lit bit READ MORE….