Malai kofta is a delicious and rich main course dish. Paneer dumplings with rich cream gravy. One of the popular paneer dishes for any special occasion. Serve with naan, roti or over the plain rice.
Course Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
boiling potatoes and making paneer 30 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Ingredients
Kofta
1cupboiled mash potatoes
1cupmash paneer
2tbspfinely chopped cilantrohara dhania
1/2tspcumin seedsjeera
1/4tspsalt
1chopped green chili
For Batter
2tbspall-purpose flourmaida, plain flour
4tbspwater, approx,
Also need oil to fry
Gravy
2tbspoil
1/8tsp asafetidahing
1tspcumin seedsjeera
2mediumtomato
1tbspshredded ginger
1green chili
1tbspcoriander powderdhania
1/2tspturmerickhaldi
1/4tspred chili powder
1tspall- purpose flourmaida, plain flour
1/4cupcream
1/2tspsalt
1/4tspgaram masala
2tbspfinely chopped cilantrohara dhania
Instructions
Making Kofta
Mix all the ingredients together for kofta, With oiled hands, divide the mixture into 14 to 16 equal parts. Make them in round balls.
Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
Dip the paneer balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry koftas until golden-brown all around.
Gravy
Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Mix cream and flour and keep aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the hing and cumin seeds.
Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
Add the garam masala, salt and cilantro. Let it cook for another minute.
Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
Notes
Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.Serve Kofta, over plain rice, with Naan, Roti