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Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry |

Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with 54 amazing images.



Punjabi malai kofta curry is a delightful Indian dish featuring melt-in-your-mouth paneer and potato dumplings in a rich, creamy sauce. Learn how to make Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry |

restaurant style paneer kofta gravy is a rich and indulgent North Indian dish that showcases deep-fried melt-in-mouth koftas made from a mixture of paneer and potatoes, served in a creamy and flavorful tomato-based curry.

creamy kofta balls curry is a decadent dish that creates a harmonious blend of taste and texture. This dish is a true delight for those who appreciate the exquisite taste and texture of Indian cuisine.

Punjabi malai kofta curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice.

Pro tips to make punjabi malai kofta curry: 1. For extra flavor, you can add a few chopped mixed chopped nuts to the kofta mixture. 2. Gently deep fry the koftas few at a time to avoid them from breaking in hot oil. 3. Instead of deep frying the koftas you can shallow fry them in pan.

Enjoy Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | with detailed step by step photos.

Punjabi Malai Kofta Curry

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Punjabi Malai Kofta Curry recipe - How to make Punjabi Malai Kofta Curry

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
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Ingredients
Method
For the malai koftas
    For the malai koftas
  1. To make the punjabi malai kofta curry, in a deep bowl, add paneer, potatoes, ginger, garlic, green chillies, turmeric, chilli powder, amchur, cornflour, coriander and salt. Mix well.
  2. Divide the mixture into 10 equal parts and shape them into round koftas.
  3. Coat each kofta very well in dry plain flour and keep aside.
  4. Heat the oil in a kadhai and deep-fry the koftas in it over a medium flame till they are golden brown.
  5. Drain on absorbent paper and keep aside.

For the tomato gravy
    For the tomato gravy
  1. Heat 2 tbsp butter in a broad pan.
  2. Add cinnamon, bayleaf, black cardamom, cloves, green cardamom, onions, ginger, garlic and green chillies.
  3. Mix well and sauté on a medium a flame for 2 minutes.
  4. Add cashews, tomatoes and 1 cup water, mix well.
  5. Cover and cook on a low flame for 10 minutes. Keep aside to cool completely.
  6. Transfer it into a mixer jar and blend this mixture in a mixer to a smooth purée. Keep aside.

How to proceed
    How to proceed
  1. Heat the oil and butter in a pan and add the cumin seeds.
  2. Add turmeric powder, chilli powder, coriander cumin seeds powder and mix well.
  3. Add the prepared onion tomato gravy, garam masala, dried fenugreek leaves, salt and ¾ cup water, bring to boil.
  4. Add the cream and mix well.
  5. Just before serving, add the koftas and simmer for 2-3 minutes.
  6. Serve punjabi malai kofta curry hot.
Nutrient values (Abbrv) per serving
Energy347 cal
Protein5.4 g
Carbohydrates14.3 g
Fiber2.1 g
Fat30.1 g
Cholesterol30 mg
Sodium157.7 mg
Punjabi Malai Kofta Curry recipe with step by step photos

like Punjabi style malai kofta curry recipe
    like Punjabi style malai kofta curry recipe
  1. like Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | then do try other Punjabi recipes also:

what is malai kofta curry made of?
    what is malai kofta curry made of?
  1. See the below image of list of ingredients for making malai koftas
  2. See the below image of list of ingredients for making malai kofta curry.

how to make malai koftas
    how to make malai koftas
  1. In a deep bowl, add 1 cup grated paneer (cottage cheese). Paneer, or Indian cottage cheese, provides a firm and crumbly texture to the kofta balls. Its consistency helps the kofta maintain its shape during the frying process. 
  2. Add 1 cup boiled and grated potatoes. Boiled and mashed potatoes form the base of the kofta mixture. They bind all the ingredients together and create a dough-like consistency that's easy to shape into balls. Without potatoes, the koftas would crumble and fall apart.
  3. Add 1 tsp grated ginger (adrak). A touch of grated ginger elevates the flavour of the malai kofta.
  4. Add 1/2 tsp garlic (lehsun) paste. Garlic paste imparts a more robust savory punch.
  5. Add 1 tsp finely chopped green chillies. Adds a spicy kick to the dish giving a pleasant mouthfeel.
  6. Add 1/4 tsp turmeric powder (haldi). 
  7. Add 1/4 tsp chilli powder.
  8. Add 1/4 tsp dried mango powder (amchur). It imparts a refreshing flavour to awaken the palate.
  9. Add 2 tbsp cornflour. Cornflour acts like a magical glue, binding the kofta mixture together and preventing it from crumbling during frying.
  10. Add 2 tbsp chopped coriander (dhania). 
  11. Add salt to taste.
  12. Mix well.
  13. Divide the mixture into 10 equal parts and shape them into round koftas.
  14. Coat each kofta very well in dry plain flour and keep aside.
  15. Heat the oil in a kadhai and deep-fry the koftas in it over a medium flame till they are golden brown.

how to make tomato gravy
    how to make tomato gravy
  1. Heat 2 tbsp butter in a broad pan.
  2. Add 1 small cinnamon (dalchini). Whole spices, play a crucial role in crafting the enchanting flavors of malai kofta.
  3. Add 1 bayleaf. 
  4. Add 1 black cardamom (badi elaichi).
  5. Add 2 cloves (laung / lavang).
  6. Add 1 green cardamom (elaichi).
  7. Add 1 cup thinly sliced onions.
  8. Add 1 tsp chopped ginger (adrak).
  9. Add 8 to 10 garlic (lehsun) cloves.
  10. Add 1 slit green chilli.
  11. Mix well and sauté on a medium a flame for 2 minutes.
  12. Add 1½ cups of chopped tomatoes.
  13. Add 4 to 5 cashew nuts (kaju). Cashews impart a rich and creamy texture to the gravy.
  14. Mix well.
  15. Add 1 cup water.
  16. Cover and cook on a low flame for 10 minutes. Keep aside to cool completely.
  17. Transfer it into a mixer jar.
  18. Blend this mixture in a mixer to a smooth purée. Keep aside.

how to proceed to make malai kofta curry
    how to proceed to make malai kofta curry
  1.  To make Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | heat 1 tbsp oil in a deep pan.
  2. Add 2 tbsp butter. You can also use ghee instead of butter.
  3. Add ½ tsp cumin seeds (jeera). 
  4. Add ½ tsp turmeric powder (haldi). 
  5. Add 2 tsp chilli powder.
  6. Add 1 tsp coriander cumin seeds powder.
  7. Mix well.
  8. Add the prepared onion tomato gravy. 
  9. Add ¼ tsp garam masala.
  10. Add ½ tbsp dried fenugreek leaves (kasuri methi).
  11. Add salt to taste.
  12. Add ¾ cup water.
  13. Bring to boil.
  14. Add 2 tbsp fresh cream. Fresh cream adds a luxurious and velvety richness to the curry, making it smooth and decadent.
  15. Mix well.
  16. Just before serving, add the koftas and simmer for 2-3 minutes.
  17. Serve Punjabi malai kofta curry recipe | restaurant style paneer kofta gravy | creamy kofta balls curry | hot.

pro tips to make malai kofta curry
    pro tips to make malai kofta curry
  1. For extra flavor, you can add a few chopped mixed chopped nuts to the kofta mixture.
  2. Gently deep fry the koftas few at a time to avoid them from breaking in hot oil.
  3. Instead of deep frying the koftas you can shallow fry them in pan. 
  4. Add 1 cup boiled and grated potatoes. Boiled and mashed potatoes form the base of the kofta mixture. They bind all the ingredients together and create a dough-like consistency that's easy to shape into balls. Without potatoes, the koftas would crumble and fall apart.
  5. Add 2 tbsp fresh cream. Fresh cream adds a luxurious and velvety richness to the curry, making it smooth and decadent.

Reviews

Punjabi Malai Kofta Curry
 on 24 Jul 17 01:45 AM
5

I have tried this recipe last friday in my function. ...everyone love it. so easy to make but very tasty.

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