Shahi Malai Kofta

Name: Shahi Malai Kofta
Yield: Makes 10 koftas
Cuisine: Indian
Ingredients: 150 gm Paneer/ cottage cheese (grated); 1 small potato boiled and grated; 2 tbsp finely chopped coriander leaves (dhaniya patta); 1/2 tsp garam masala; 1/4 tsp red chilli powder; 3/4 tsp salt; 2 1/2 tbsp corn flour; 10-12 kismis/ raisins (washed and soaked for 10 minutes); 2 tbsp All purpose flour/ maida; 8-10 almonds soaked and peeled; 8-10 cashews soaked; 1/4 cup curd; 2 tbsp desi ghee; 2 onions; 1/2 inch ginger; 1 green chilli; 1 tsp garam masala; 1 tsp salt; 3/4 tsp red chilli powder; 1 tsp kasturi methi; 12-15 kesar (saffron)strands soaked in 2 tbsp of warm milk; 1 cup cream; 1/2 tsp green cardamom powder

Swati @swati_17

Chandigarh/ Gurgaon, India

#week2of5
Soft and succulent paneer koftas in rich saffron gravy. Malai kofta is one of the sought after dishes at any North Indian fine dining restaurant or buffet. The Koftas are soft and tender and are stuffed with raisins or other nuts. The gravy is rich and aromat. It's a dish fit for the royalty, enjoy it with naan, parathas or rice.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

Makes 10 koftas

For the Kofta
150 gmPaneer/ cottage cheese (grated)
1small potato boiled and grated
2 tbspfinely chopped coriander leaves (dhaniya patta)
1/2 tspgaram masala
1/4 tspred chilli powder
3/4 tspsalt
2 1/2 tbspcorn flour
10-12kismis/ raisins (washed and soaked for 10 minutes)
2 tbspAll purpose flour/ maida
For the gravy
8-10almonds soaked and peeled
8-10cashews soaked
1/4 cupcurd
2 tbspdesi ghee
2onions
1/2 inch ginger
1green chilli
1 tspgaram masala
1 tspsalt
3/4 tspred chilli powder
1 tspkasturi methi
12-15kesar (saffron)strands soaked in 2 tbsp of warm milk
1 cupcream
1/2 tsp green cardamom powder

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Steps

1

Grind the almonds and cashews with ¼ cup of curd to a fine paste. Grind the onions, ginger and green chillies to a fine paste.
2

Heat ghee in a kadai, add the ground onion paste. Cook on low flame till it turns golden brown and ghee separates. Do not let it turn brown be keeping it on high flame.
3

Add the almond cashew paste. Cook for 2-3 mins on low flame till it is a little dry. Add garam masala, red chilli powder and salt. Stir and mix well.
4

Add kasoori methi and stir for 2 minutes
Add 1 ½ cups of water to thin down the gravy. Boil on low heat for 4-5 minutes. Remove from heat and cool.
5

Add kesar milk and cream and cardamom powder. Bring it to a boil on low heat.
6

To prepare the koftas, mix grated paneer, potatoes, coriander leaves, garam masala, red chilli powder, salt and corn flour. Mix well till smooth.
7

Make 10-12 balls press it a little and place a raisin in the centre. Make it a ball again. Roll the koftas in maida to coat them lightly with maida.
8

Deep fry the koftas 2-3 at a time in medium hot oil. Keep aside.
9

At the time of serving, Place the koftas on a serving platter, and pour the warm gravy on top. Garnish with cream and coriander leaves. Serve with naan, paratha, chapatti or jeera rice.

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Swati @swati_17

on May 29, 2020 05:32

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati