We always are so tempted towards restaurant Malai Kofta. Is it so difficult to make??? The answer is NO... you can make restaurant style Malai Kofta at home which has rich gravy with perfect looking kofta balls. If you want to avoid oil from kofta then , you can make these balls in appe pan as well.
Paneer - 300 gms
Boiled potato - 3-4 pcs
Chopped onions, tomatoes - 250 gms each
Cloves, Cinnamon stick, Green cardamom - 2 pcs each
Malai/ Homemade cream - 1 cup
Refined flour/ Corn flour - 1 cup
Ginger garlic paste/ chopped - 2 tsp
Sugar - 1 tsp
Salt - 2 tsp
Cumin seeds - 1 tsp
Red chili powder, Turmeric powder, Garma masala - As per taste
Soaked Cashewnuts - 15-20 pcs
Fresh coriander for garnishing
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Kofta Balls
Mash paneer, potatoes, 1 tsp refined flour, salt to prepare a mixture/ dough. Roll out small balls and coat all balls with refined flour to get an even surface. Dust off extra flour form the balls. Deep fry these balls or cook in appe pan.
Step 2: Gravy
Heat oil in a kadai, saute cumin seeds, spices for 1 min. Saute onions till it becomes pink, add tomatoes along with ginger garlic and cook for 10-15 min till tomatoes becomes soft. Cool down the mixture and grind to get puree.
Grind the soaked cashewnuts to get a paste.
Transfer the puree in kadai. Add rest of the ingredients, malai, cashenuts paste. red chili powder, turmeric powder, salt. Add sugar to enhance the taste. Cook for 10 min till gravy becomes thick and rich in texture.
Add kofta balls in malai gravy and hot creamy restaurant style Malai Kofta is ready to serve.
Participated in the
Copycat Recipes Contest 2017