PANEER MALAI KOFTA GRAVY

Aug 07, 2015
By Mary Anthony
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PANEER MALAI KOFTA GRAVY RECIPE

Paneer koftas are made with paneer and few other ingredients . These koftas are served with the creamy gravy. Making creamy gravy – Every restaurant has their own way of making the gravy for koftas.

Usually they use potato as a binding agent in koftas , But I have not used potato .

Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce.

INGREDIENTS FOR KOFTA

Paneer grated – 250 gms
Finely chopped coriander leaves- ½ cup
Finely chopped nuts [yellow raisins and cashew]- 1 tbspn (optional)
Pepper powder – 1/4 tsp [optional]
Oil for deep / shallow fry
Salt as per taste.
Corn flour for dusting

METHOD – VIDEO COMN SOON

Mash the paneer well with your palms to get a soft dough.

Add coriander leaves ,nuts ,pepper pwdr and salt and mix well

Again knead it very well.

Make small balls of it [lemon size]

Dust the balls with dry cornflour powder .

See that the balls are coated well from all sides.

Refrigerate for sometime.

Either deep fry or shallow fry the koftas till light golden .[ don’t make it dark. Test fry one kofta to see whether it breaks]

NOTE

Instead of adding coriander leaves we can add stir fried palak .

Instead of coating with corn flour u can mix the corn flour with the mixture of paneer for binding.

FOR GRAVY TRY ANY OF THE BELOW RECIPES – FOR GRAVY TRY ANY OF THE BELOW RECIPES – After making the gravy – Add the balls, mix well and turn off the flame. Serve immediately .You can add the koftas while serving , else it will become very soggy .

1 – EASY RESTAURANT STYLE PANEER GRAVY

2 – PANEER IN WHITE GRAVY

3- Paneer angara recipe

4 – Paneer tomato gravy

6 – Restaurant style paneer makhani recipe

7 – Yellow makhani gravy

8 – Quick paneer makhani gravy without cashew

MORE PANEER RECIPES = https://maryzkitchen.com/?s=paneer

make flavoured paneer , mash roll and directly add the gravy without frying – Flavoured paneer recipe

Note

You can also add mashed potato to the kofta [ I have not added as I wanted only the paneer flavor]
While frying the oil has to be hot.
Be careful while frying as the koftas can break.
First test fry one to see whether it breaks .if it breaks dust it again with corn flour or mix more cornflour and knead the mixture.
Fry few koftas [3 – 4 ] at a time.
Instead of mixing the dry fruits you can stuff it.
Adjust the consistency of gravy as you want.