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Paneer koftas are cottage cheese dumplings. Malai is milk cream. This dish, then, consists of cottage cheese dumplings that are dunked in a creamy sauce or curry.
A North-Indian speciality, this dish is popularly prepared at home as well as in restaurants and roadside eateries. It is typically served with any type of Indian bread like roti, naan, or paratha—or it could also be served with rice.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
For the koftas:
- Oil, for frying
- 1 tsp cornflour
- 2 potatoes, boiled and peeled
- 50 grams paneer
- 1/2 tsp coriander powder
- 1/2 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
For the curry:
- 6 tomatoes, chopped
- 1 cup fresh milk cream
- 2 tej patta (bay leaves)
- 2 moti elaichi (black cardamom)
- 4-5 lavang (cloves)
- 2 inches cinnamon
- 2 inches ginger
- 1 onion, chopped
- 1 bulb garlic cloves, peeled
- 1/2 tsp jeera (cumin seeds), optional
- 1 green chilli, sliced in half
- To prepare the kofta, mash the potatoes, and then the paneer, in a large bowl. Add the cornflour, garam masala, salt, red chilli powder, and coriander powder. Mix until all the ingredients combine nicely.
- Grease your hands with a little oil and make small balls from the mixture. Lightly flatten each ball to shape it like a thick, elongated disc as you prepare it. Set aside.
- Heat oil in a wok and deep-fry the koftas on medium heat until evenly golden and crisp. Remove and set aside.
- Prepare the curry now. To a wok on high heat add the tomatoes, onions, garlic cloves, ginger, bay leaves, cinnamon, cloves, seeds of the black cardamom, and the optional cumin seeds. Stir-cook until the tomatoes and onions turn soft.
- Transfer the mixture to a blender and blend into a puree. Strain out the puree, discard the fibre, and transfer the puree to a wok.
- Keep the wok on high heat and add the salt, red chilli powder, coriander powder, sugar, and sliced green chilli. Cook the puree for 5-7 minutes.
- Blend the cream until it is smooth and add to the puree. Reduce heat to low and cook for another 5-7 minutes.
- Transfer the curry to a serving bowl and drop in the fried koftas carefully (the koftas are soft and can break easily).
- Hold the serving bowl in your hands and shake it gently until the koftas are covered by the curry.
- Serve with any Indian bread like roti, paratha, or naan (you may also serve it with rice if you wish).
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Video: Paneer Malai Kofta Curry
© 2020 Rajan Singh Jolly