Karhai Paneer Malai Koftay

Name: Karhai Paneer Malai Koftay
Total time: 3600 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 cup cottage cheese; 3 medium potatoes (boiled and mashed); 3 tbsp all purpose flour (maida); 1/2 tsp cumin powder (zeera); 1/2 tsp salt; 1/2 tsp coriander powder (dhania); 1 tsp red chilli powder; 1/4 tsp turmeric powder (haldi); 2 tbsp chopped coriander; Oil for frying; 5 tbsp oil (divided); 3 medium onion (sliced); 1 tbsp ginger garlic paste; 3 medium tomatoes (blanched and chopped); 1 green cardamom (choti elaichi); 1 inch piece cinnamon (daar cheeni); 2-3 cloves (long); 3-4 black peppercorns (kali mirch); 1 handful cashew nuts (kaju) and almonds (badaam); 1/2 tsp coriander powder (dhania); 1/2 tsp red chilli powder; 1/2 tsp salt (to taste); 1/4 tsp turmeric powder (haldi); 1/2 tsp garam masala powder; 1/2 cup water; 1/4 cup cooking cream; 1/2 tsp dried fenugreek (kasuri methi)

Anousha Qureshi @anousha_qureshi98

Italy

#WOKCOOKING The wors "meatballs" always brings a hearty "meaty" dish, but it doesn't always need to be that way! This recipe puts a variation with salty and creamy cottage cheese and silken potatoes in the fried balls, which also make a great snack on it's own for Ramadan as well. Happy Cooking, Happy Sharing!

Anousha Qureshi @anousha_qureshi98

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Ingredients

1 hr

4 servings

for koftay
1 cupcottage cheese
3medium potatoes (boiled and mashed)
3 tbspall purpose flour (maida)
1/2 tspcumin powder (zeera)
1/2 tspsalt
1/2 tspcoriander powder (dhania)
1 tspred chilli powder
1/4 tspturmeric powder (haldi)
2 tbspchopped coriander
Oil for frying
for curry
5 tbspoil (divided)
3medium onion (sliced)
1 tbspginger garlic paste
3medium tomatoes (blanched and chopped)
1green cardamom (choti elaichi)
1 inchpiece cinnamon (daar cheeni)
2-3 cloves(long)
3-4black peppercorns (kali mirch)
1 handfulcashew nuts (kaju) and almonds (badaam)
1/2 tspcoriander powder (dhania)
1/2 tspred chilli powder
1/2 tspsalt (to taste)
1/4 tspturmeric powder (haldi)
1/2 tspgaram masala powder
1/2 cupwater
1/4 cupcooking cream
1/2 tspdried fenugreek (kasuri methi)

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Steps

1 hr

1

Assemble all ingredients for making koftay. Wash and boil 3 medium potatoes.
2

To make koftay, peel the boiled potatoes and mash them. Combine potatoes with cheese in a large bowl. Add spices, flour, and chopped coriander and mix well.
3

When mixture is ready, scoop out a handful and make medium sized balls. Take flour in a plate and roll the balls in the flour to evenly coat them.
4

Fry in hot oil. Remove excess oil with tissue papers and keep all aside.
5

For making curry, assemble all ingredients. Blanch tomatoes. Remove skin and chop.
6

Heat 2 tbsp oil in wok. Add sliced onion and fry till translucent. Add ginger garlic paste and fry for 1 minute.
7

Add cashew nuts and almonds. Fry for 1 minute. Remove from heat. Add to blender with chopped tomatoes.
8

Blend all ingredients to a smooth paste. Add garam masala to wok and turn flame on. Add 3 tbsp oil and add blended mixture. Add all spices. Add 1/2 cup water. Mix well and let it cook for 5-7 minutes over low-medium flame.
9

When curry is thickened, add cream and mix well until smooth. Then add all koftay gently to avoid breaking.
10

Simmer the curry for 5 minutes. Add kasuri methi by crushing it in your hands. Simmer for 5 minutes.
11

Remove from heat. Serve hot in wok with naan or boiled rice.