The most sought after vegetarian dish at restaurants and dinner parties, malai kofta curry is a mouth-watering rich, creamy, soft, slightly sweet pannier that is loved by children and adults alike. Festivals and dinner parties. This Indian panni recipe is a great option for common paneer dishes like matar paneer or kadai paneer .Serve with Nan or Paratha and enjoy a delightful whole meal.
If you grew up in India in the 80s and 90s, you will find that the cuisine is not as diverse as it is today. Indian restaurants were popular and served a lot of Malai Kofta on the menu, which belongs to the Lebanese meatball family and actually originates from the Indian subcontinent. It is a vegetarian version of meatballs made by mixing pannier and mashed potatoes and fried.
The kofta’s filling is spicy, sweet, salty and depends on the blend of herbs and spices used in the cooking. Malai Kofta restaurant style is often served by dipping balls in a thick, creamy tomato gravy. This dish is served as part of the main course and is often combined with butternan and roti. Some people prefer to pipe hot jeera rice with kofta and enjoy a salad by the side. And for a list of ingredients, read Malai kofta’s description to check you all ready before you start cooking.
- 4 boiled potatoes
- 250 gms paneer
- 50 gms maida
- 1 tbsp chopped Coriander Leaves
- 3 Onions
- 1/2 tsp kitchen king masala
- 1 tbsp Kasturi methi
- to taste salt
- 1 tbsp sugar
- 200 ml malai
- 2 tbsp raisins and cashew nuts
- 50 gms cashew nuts paste
- 1/2 tsp turmeric
- 1 tbsp ginger garlic paste
- 2 Tomatoes
- 1/2 tsp red chilli powder
Prepare the koftas:
- Refrigerate the cooked potatoes for four to six hours as this makes it straightforward to cook koftas.
- Mash the cooked potatoes, paneer, maida. the combination mustn’t be too onerous or too soft. Add salt, shredded coriander leaves and blend well.
- Cut the raisins and cashew round the bend into terribly tiny items and add 1/2 tsp of sugar to the mix.
- Heat up the oil for deep frying.
- Roll out the balls from the dough you ready and stuff the dry fruit combine within the centre.
- Fry the koftas and if they break in hot oil then dirt them with dry maida before putt them in.
Prepare the gravy:
- Fry some onion, ginger garlic paste and tomato paste.
- Mix the edible nut paste with a pair of Tbsp of heat milk and pour it into the paste.
- Except kasturi methi, add all the dry masala into the paste and saute until the oil separates itself.
- Add and a half cup of water and simmer the gravy till it’s done.
- Add cream/malai, one Tbsp of sugar and kasturi methi.
- once it’s done, put the fried koftas into the gravy and serve hot with chapatis.
its healthy side!
Malai Kofta’s health benefits extend beyond being a good source of protein and fats, although Kofta was known during the Mughal period, it’s a timeless classic that lives on in the restaurant’s menu even today. Vegetarian balls are full of fiber and various nutrients that Paneer in particular lowers blood pressure and is digested slowly making it good for diabetics.
If you are following any weight loss diets, you can safely add this kofta recipe to your menu as it will fuel your your workouts and exercise routines with enough calories and help build muscle. Kofta tomato sauce is a good source of vitamins and minerals such as lycopene, vitamin B6, folate, zinc, potassium, and magnesium. The ghee used in cooking provides healthy saturated fats, vitamins A, D, and K. If you want the cofts to be a bit healthier, you can use olive oil or any vegetable oil to cook them instead of refined oil and palm oil.