Paneer malai kofta curry recipe | Best malai kofta recipe | Paneer Kofta Recipe WIthout Potato | Restaurants Style Malai Kofta | Shahi Malai kofta Ki curry | Whenever any vegetarian wants to dine in a restaurant for Indian food they usually go for a recipe like Paneer Malai Kofta curry which is a very famous rich and heavenly tasting dish from the north of India. There are two variations of the Paneer Malai Kofta recipe, one is made using potatoes and the other one only uses Cottage cheese which is paneer filled with the stuffing of fruits and nuts. Besides this the gravy for these malai kofta balls is also made of two types one is the white gravy made using butter and cheese and the other one is the tomato onion gravy.
These Paneer Malai Kofta balls are usually called so because of their mouth-melting texture which comes from the use of full cream milk used for making the Paneer for the Malai Kofta. Originally Malai kofta was made using meat that was beaten smooth to make kofta balls. With time people took out the vegetarian version of this meat Malai Kofta to create Paneer Malai Kofta.
Kofta’s are usually deep fried or shallow fried just like fritters or pakoda’s which can even be enjoyed without any gravy as a teatime snack.To serve them as a curry they are kept dipped in a delicious gravy sometime before serving them.
Here we are making a very healthy version of Malai Paneer kofta curry in which you won’t require to fry the Koftas. So just make them steamed dipped in a gravy made by using very little Oil.
Other kofta curries Mixed veg kofta, Paneer aloo kofta, Aloo kofta curry, Moong kofta
Paneer Malai Kofta curry recipe | Best malai kofta recipe | Paneer Kofta Recipe WIthout Potato | Restaurants Style Malai Kofta | Shahi Malai kofta Ki curry | Please do check out other Paneer recipes Khoya Paneer, Paneer Tikka, Paneer Maggi Makhani, Shahi Matar Paneer, Paneer Jalebi, Paneer ghotala and many more.
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Video Paneer malai kofta curry recipe
Paneer malai kofta curry recipe | Best malai kofta recipe | Paneer Kofta WIthout Potato
Ingredients
MASALA
- 2 Cups Water / Pani
- 1/2 Tsp Salt / Namak
- 1/4 Tsp Cinnamon powder / Dalchini
- 1/2 Tsp Green Cardamom powder / Hari Elaechi powder
- 1 Pinch Cloves powder / Loung
- 2 Bayleaves / Tej patta
- 1 black Cardamom / Badi elaechi
- 3 Chillies / Hari mirch
- 5 Garlic Cloves / Lasan
- 1 inch Ginger / Adrakh
- 3 medium Tomatoes / Tamatar
- 1 Cup Bottle gourd / Lauki
- 1 Onion / Pyaz
- 1/4 Cup Fresh Coriander / Hara Dhaniya
KOFTA
- 250 gm Cottage cheese / Paneer
- 1 Tbsp Corn flour
- 1/4 Tsp Green Cardamom powder / Hari Elaechi powder
- 1/4 Tsp Salt / Namak
FILLING
- 15-20 Fried Cashews / Kaju
- 1 Tsp Ginger paste / Adrakh
- 1/4 Tsp Green Cardamom powder / Hari Elaechi powder
- 1/4 Tsp Roasted Cumin powder / Bhuna Zeera
- 1/4 Tsp Red Chilli powder / Lal mirch powder
- 1/4 Tsp Pepper / Kali mirch
- 1/4 Tsp Chilli Paste / Hari mirch paste
- 50 gm Cottage cheese / Paneer
- 1/4 Tsp Salt / Namak
GRAVY
- 1 Tbsp Oil / Tel
- 1 Tbsp Ginger-Garlic paste / Adrakh-Lasan paste
- 1 +1/2 Tsp Kashmiri Red Chilli powder / KashmiriLal mirch
- Salt to taste
- 1/4 Tsp Green Cardamom powder / Hari Elaechi powder
- 3 Cups Water / Pani
- 1/4 Cup Cashews made into milk / Kaju doodh
- 1 Tbsp Dry Fenugreek leaves / Kasoori methi
- 1 Tsp Butter / Makhan
Instructions
- To prepare masala for gravy take  Water and to it  add salt, cinnamon, green cardamom, black cardamom, bay leaves, green chilies, garlic cloves, ginger, Cloves, chopped tomatoes, chopped bottle gourd, chopped coriander and chopped onions.
- Put on the lid and cook for about 15 to 20 minutes over a low to medium heat or till all the veggies get tender.
- And then let it come down to the room temperature.After which grind it into a fine paste.
- Now to prepare the filling for the Kofta coarsely crush fried cashews and to this add ginger paste, green cardamom powder, red chilli powder, pepper, roasted cumin powder, salt  and cottage cheese.
- Mash the cottage cheese with your hand and bind all the ingredients together.
- Divide the filling into eight portions.
- To make the Paneer Kofta ,mash and rub the Cottage cheese  with your palm until soft and fluffy.
- In the Paneer then add and mix, corn flour, green cardamom powder and salt.
- Again divide this Cottage cheese dough into eight portions.
- Stuff these Cottage cheese balls with the made filling.
- Place these stuffed Cottage cheese balls over a perforated tray and steam for 8-10 minutes on medium heat.
- Then cool and remove these from the tray.
- Now in the hot Oil add ginger-garlic past.Stirring continuously saute for a minute on low .
- Add Kashmiri red Chilli powder, continuously keep on stirring for few seconds and then add the made masala paste along with salt and green cardamom powder.
- Continuously stir and cook on low for 2-4 minutes and then add Water, Cashew milk, crushed dry Fenugreek leaves and butter.
- Dip the steamed Paneer Kofta’s in the gravy and cook them over high for just a minute.
- Serve always hot with Pulao,Biryani or Naans.
Note
- To make Cashew milk soak cashews in 1/2 cup hot water for about 30 minutes and then grind.
- Always use Cottage cheese made of full fat milk.
Mix and serve.
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