Paneer - Malai Kofta _ quick & easy to make recipe

Paneer-Malai Kofta 

(For vegans, paneer can be replaced with Tofu)

This is yet another classic vegetarian recipe of North Indian cuisine. This paneer recipe has two separate parts, first, make kofta with paneer and then make tomato-based gravy. Whether you are looking for a paneer kofta recipe to serve it as a snack or as a curry with gravy for a sumptuous meal, this easy recipe will satisfy your needs and excite your palate. 

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves: 2 servings

Ingredients For Kofta:

200 gm Paneer, grated

2 medium Potatoes, boiled, peeled and grated

1 Green Chilli, finely chopped

1/2 teaspoon grated Ginger

1/2 teaspoon Lemon Juice

2 tablespoons finely chopped Coriander Leaves

1½ tablespoons Corn Flour

Salt to taste

Oil for deep frying

Ingredients For Gravy:

3 medium Tomatoes

2 tablespoons Cashew nuts, soaked in water for 20 minutes and 1/4 cup malai (fresh cream)

2 teaspoons crushed Garlic-Ginger

1 Green Chilli, seeded and finely chopped

1 medium Onion, finely chopped or grated

1/2 teaspoon Cumin Seeds

2 Cloves

1/2 inch piece of Cinnamon Stick

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Garam Masala Powder

1½ teaspoons Coriander Powder

1/2 teaspoon Sugar

1/2 teaspoon Kasuri Methi (dried fenugreek leaves)

2 tablespoons Oil

3/4 cup Water

Salt to taste

Directions for Making the Kofta with Paneer or Tofu:

• Take grated paneer, grated potatoes, cornflour, green chili, ginger, lemon juice, coriander leaves and salt in a large bowl.
• Mix them and make a smooth mixture.
• Grease your palms with oil and divide mixture into 6-8 equal portions (as per the desired size). Give each portion shape of ball. Prepare remaining stuffed kofta balls in a similar way.
• Heat oil in a frying pan over medium flame. When it is medium hot, slide in 3-4 stuffed balls from the edge of the frying pan and deep-fry over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.

Directions for Making the Gravy:

• Boil the tomatoes, drain the water. This is Blanched tomatoes, good to make the tomato puree.
• Saute cut onions, till transparent
• Grind the blanched tomatoes, sauteed onions with soaked cashew nuts with little water and make a paste.
• Heat oil in a pan over medium flame.  Add cloves and cinnamon. Sauté for approx. 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.
• Add the ground paste.
• Sauté until oil starts to separate, 3-4 minutes approximately. Add turmeric powder, red chili powder, coriander powder, garam masala powder, sugar, and salt.
• Stir and cook for a minute.
• Add Kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes. Add malai (cream) for added flavor.
• Add prepared stuffed balls, mix well and turn off the flame.
• Transfer paneer kofta curry to a serving bowl and garnish with a teaspoon of fresh malai and coriander leaves (optional).