Malai koftas are delicious deep fried paneer and flour dumplings that are crunchy outside and soft and creamy inside. A smooth tomato based gravy poured over them just before serving makes it a perfect vegetarian main course recipe. In this recipe the paneer koftas are stuffed with a mixture of chopped dried fruits like cashewnuts and raisins that add further to its richness and taste. Finish off with a swirl of fresh cream and your malai kofta curry is ready! Eat it along with chapattis, paranthas or steamed rice and enjoy the pleasures of a grand vegetarian Indian meal.
Nutritive Information
Ingredients
- Paneer (Cottage cheese) 150 grams
- Tomatoes 3 medium
- Cashewnuts 1/4 cup
- Melon seeds (magaz) 2 tablespoons
- Poppy seeds (khuskhus/posto) 1 teaspoon
- Ginger chopped 1 teaspoon
- Green cardamoms 2
- Red chilli powder 1 teaspoon
- Salt to taste
- Oil 1 tablespoon
- Yogurt 1/4 cup
- Green cardamom powder 1/4 teaspoon
- Refined flour (maida) 2 teaspoons
- Fresh cream 2 tablespoons
- Garam masala powder 1/4 teaspoon
Instructions
- Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
- Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.
- Grate paneer into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.
- Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
- Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
- Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.