Paneer Kofta Recipe | Paneer Malai Kofta {In White Gravy}
Paneer kofta | paneer malai kofta in white gravy recipe with step-by-step pictures. This paneer kofta is creamy, rich, and luxurious-paneer koftas dunked in a heavenly, white based gravy! A perfect indulgent dish for special occasions!
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the paneer kofta
- 500 grams paneer
- 2 tbsp grated khoya/mawa optional
- 2 tbsp cornstarch
- 1/2 tsp cardamom powder
- salt to taste
- 10-12 cashew nuts
- 10-12 almonds
- 25-30 raisins
- Oil, as required for deep frying
For the malai kofta gravy
- 4 white onions
- 3 tbsp oil
- 3 bay leaves
- 6-8 cardamom
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup cashew nut paste
- 6-8 green chillies, slit lengthwise
- 1 tbsp butter
- 1 tsp sugar
- 1 tsp cardamom powder
- 1/2 cup cream
- Salt, to taste
Instructions
FOR THE PANEER KOFTA | | PANEER KE KOFTE
- In a pan on medium low heat, sauté cashew nuts and almonds for a minute, add raisins, sauté until they puff up. Remove from the pan and set aside. The stuffing is ready.
- Grated the block of paneer, add khoya if using, mash nicely, now add cornstarch, salt to taste and cardamom powder. Knead this mixture well to form a dough.
- Make a lemon sized ball, make a well in the center and add the stuffing mixture, seal all over and roll until the surface is nice and smooth.
- Roll the prepared kofta balls in some cornstarch (this prevents them from browning easily )and deep fry them, stirring slowly and carefully. Drain on a paper napkin and set aside. Let's prepare the gravy.
PREPARATION OF MALAI KOFTA WHITE GRAVY
- In a heavy bottomed pan, heat oil. When the oil is hot enough add bay leaves, cardamom, saute until fragrant.
- Add boiled onion paste (see notes), saute for 3 minutes on medium heat.
- Add ginger garlic paste and saute for another 3 to 4 minutes until oil starts oozing out.
- Add cashew nut paste (see notes), slit green chillies and saute for the next 6 to 8 minutes. Whnits cooked cashew nut paste will form a lump and ooze out oil. Keep stirring to prevent it from burning.
- Add 3 cups of water, stir and bring to a boil. Adjust as per desired consistency.
- Once the gravy has boiled, you may strain for a smoother gravy. (This is optional)
- Add butter, sugar, salt and cardamom powder. Stir well.
- Finally add 1/2 cup fresh cream, Give it a final stir.
TO ASSEMBLE THE DISH
- To serve, put the prepared koftas in a serving platter and pour this luscious creamy gravy all over it. Serve immediately with some naan/paranthas.
Notes
- Onion paste- Quarter the onions, and boil in sufficient water until it softens. Remove the onions and grind it into a fine paste.
- Cashew nut paste - Take whole/broken cashew nuts in a pan, add 3 to 4 cups of water, cook until the cashew nuts are done. They will float on top once they are done. Strain them, and grind to a smooth paste.