Malai Kofta (2nd Recipe)

Earlier, i have posted a recipe of Malai Kofta, today i am giving you another way to make it. It is very easy to make and will take hardly 25-30 minutes to get ready.

Ingredient

For Kofta

• 4 Boiled and mashed potato's
• Salt to taste
• 1/4 tsp Black Pepper Powder
• 1/4 tsp Garam Masala
• 3tsp Cornflour (Adjust as required)
• 1/4 cup coriander leaves
• 15-20 Raisins
• Paneer for filling
• Oil to fry

For Gravy

• 10-12 Cashew Nuts
• 1tsp Muskmelon Seeds (Kharbooje Ke beej)
• 2 Tomato's
• 1 Onion
• Ginger-Green Chilli Paste
• 1/2 tsp Cumin Seeds
• Pinch of Asaefoetida
• Salt to taste
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1tsp fenugreek leaves
• Dalchini, Badi elaichi, Tej Patta, 2cloves of Laung
• 2tbsp Oil
• 1/2 cup fresh cream
• 1 cup Milk 
• 1/2 tsp Sugar

Method

For Kofta

1. Mix mashed potato's, salt, black pepper powder, garam masala, coriander leaves and cornflour all together in a bowl.
2. Divide the mixture in 12-15 equal parts. Prepare small balls of it. Stuff each ball with paneer and raisins.
3. Heat the oil in a Kadai.
4. When Oil is ready, deep fry kofta's on medium flame.

For Gravy

1. Soak Cashew Nuts and Muskmelon seeds for 1-2 hour in hot water.
2. Prepare paste of cashew nuts and muskmelon seeds in a mixer.
3. Now take tomato's and onion and blend them together in mixer.
4. Take oil in a pan. When oil is ready, add cumin seeds and asaefoetida to it. Now add dalchini, badi elaichi, tej patta and laung to it.
5. Add Cashew nut paste to it. Stir it for 2 minutes. Then, add tomato onion paste and ginger green chilli paste to it. Add red chilli powder, turmeric powder and coriander powder to it. Stir it until oil starts separating.
6. Now, add fresh cream, milk and sugar to itStir it again for 2 minutes. At last add salt, garam masala and fenugreek leaves to it. 
7. Before serving add kofta's to it. Garnish it with coriander leaves and grated paneer and serve hot with chapati, roti or Naan.

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Malai Kofta 1st Recipe

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Chilli Potato's

Chilli potato is a mouth watering and yummy starter. One who loves Chinese flavor and potato then he must try out this dish. Your stomach can be full but you will always like to have some more. Basically it is a combination of Indo Chinese taste. Children's love to eat chilli potato. If you want less spicy then adjust green chillies according to your taste.

Ingredient

• 5 large potato's
• 5 tbsp Cornflour
• 2 Capsicum, diced
• 1 large onion, sliced
• 2 tsp Garlic
• 3-4 green chillies, slit sidewise
• 1 tbsp Red Chilli powder
• 2 tbsp Soya Sauce
• 1 tbsp Vinegar
• 1/4 tsp Ajino Motto
• 1/2 tsp Sugar
• Salt to taste
• Spring Onion for garnishing
• Oil to deep fry

Method

1. Boil the potato's. Boil them until just fork tender. Now peel them and cut them side wise.
2. Coat the sliced potato's with cornflour and deep fry them until golden brown.
3. Now heat 2tbsp of oil in a frying pan and add garlic to it. Now add onion and capsicum to it. Stir it for a minute.
4. Saute vegetables till they are tender.
5. Now add soya sauce, salt, half cup water, ajino motto and sugar to it. Stir it and mix them well.
6. Now take 1 tbsp of cornflour in a bowl and add little water to it. Prepare its mixture and this mixture to the above ingredients. Mix all of them well.
7. Add vinegar, potato and green chill's to it. Again saute it for 2 minutes.
8. At last garnish with spring onions and serve them hot.

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Mutter Paneer

Paneer Mutter Masala is one of the oldest dish of paneer that i have loved to eat. My mummy makes it great and i have learned this dish from my mom. It tastes great with roti, chapati's, paratha, jeera rice etc. Its too easy to make and looks great when served in front of guests. This is a dish that is normally loved by everyone.

Ingredient

• 200 gms of Paneer Cubes
• 1/2 cup green peas
• 1/2 tsp Cumin seeds(Jeera)
• 2-3 Tomato's
• 1/4 tsp Red chilli powder
• 1 tsp Coriander powder
• 1/4 tsp Garam masala
• 1/8 tsp turmeric powder
• 1 tsp Sugar
• 1 tbsp Fresh Cream (Malai)
• Salt to taste
• 1 tbsp Ghee
• 1/2 cup milk
• Water
• Coriander leaves for garnishing

Method

1. Boil the water and put green peas into it. Boil it for 8-10 minutes till it becomes soft or give it a whistle in pressure cooker.
2. Heat ghee in a kadai. Now add cumin seeds to it. When cumin seeds splutter then prepare tomato paste in the grinder and add it to the kadai.
3. Add salt, turmeric powder, red chilli powder and coriander powder to it. Cook tomato paste on low flame.
4. Cook it till oil starts separating. Turn flame to high and then add fresh cream to it. Stir it continuously and cook for 1-2 minutes. 
5. Now add boiled green peas to it. Add garam masala, sugar and milk to it. Stir it continuously and cook it again for 1-2 minutes.
6. Then add paneer cubes to it.
7. At last garnish with coriander leaves. Cover it with a lid and cook it for 1  minute on low flame. Then turn off the flame and serve it hot with chapati's, roti, paratha or anything you wish.

Tip

• While serving if you feel there is no gravy or very less then you can use milk or some water to increase the gravy. Add it to the dish bring it to a boil and then serve.

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Shahi Paneer With White Gravy

Shahi Paneer in white gravy means cottage cheese cooked with almond gravy. Shahi paneer with almond gravy is very rich and a mughlai dish. It is very delicious and tasty. Children's love it as it is not much spicy.

Ingredient

• 200 gms of cottage cheese (Paneer)
• Almonds 3/4 cup or 1 cup
• Ginger garlic paste
• 1 finely chopped onion
• 1 tsp coriander powder
• 1/2 tsp Garam Masala
• 1 Bay leaf
• 2 cloves
• 1 Cinnamon stick
• 2 Cardomam
• 1/2 tsp Jeera (Cumin seeds)
• 1/2 tsp Black/White pepper powder
• 1 cup milk
• 2 cups of water
• 1/2 tsp sugar
• Salt to taste
• 1 tbsp fresh Cream
• Oil
• Coriander leaves for garnishing

Method

1. Cut almonds into pieces and grind it with milk to form a smooth paste.
2. Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon, cardamon and cloves to it. Cook it for few seconds then add chopped onions to it.
3. Cook onions till they turn light brown in color. Then, add ginger garlic paste, black/white pepper powder, coriander powder and almond paste.
4. Add good amount of water and salt according to taste. Keep stirring to avoid sticking to the bottom of the pan.
5. Cover it and cook for 20-25 minutes. Then add paneer cubes, sugar and garam masala to it. Cook it for 5 minutes.
6. At last add cream to it and cook again for 2 minutes.
7. Garnish with coriander leaves and serve with naan, chapati or roti.

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Malai Kofta

Shahi Paneer

If you are looking for a rich paneer recipe which is spicy in taste so you can try out this Shahi Paneer recipe. It is spicy in taste and is a great combination with naan, roti, paratha or jeera rice. You can even make it little sweet in taste. Its one's personnel choice. I like spicy things, so i make shahi paneer little spicy.

Ingredient

• 200gms Paneer (Cheese cube)
• 1 large chopped Onion
• 2 large chopped Tomato's
• 1.5 tbsp Kasoori Methi (dru fenugreek leaves)
• 1/2 tsp Cumin seeds (Jeera)
• 1/4 tsp Chilli Powder (Lal Mirch)
• 1/4 tsp Turmeric Powder (Haldi)
• 1/2 tsp Garam Masala
• 10-12 Cashews
• Salt to taste
• 1-2 tsp Ginger-Garlic Paste
• 3 Green chillies (slit lengthwise)
• Oil
•  Butter
• 1/2 cup Milk
• Coriander leaves to garnish

Method

1. Soak Cashew's in water for 2 hours and prepare its paste in a mixer.
2. Heat oil and butter together in a pan and add cumin seeds to it. When cumin seeds splutter's then add ginger-garlic paste and green chillies. Saute it for a minute.
3. Then, add chopped onion to it. Saute it till onions turn light brown in color.
4. Now add chopped tomato's to it. Cook it till they become soft.
5. Then, add cashew nut paste, kasoori methi and turmeric powder to it. Mix it well.
6. Now let the above paste to get cool down and grind it with milk to make a smooth paste.
7. Now put paste back into the the pan. If you wish you can use some more oil or butter, heat it up and then add the paste.
8. Add water, chilli powder, garam masala and salt to it. Cook it again for 5-7 minutes on low flame till it turns into a thick gravy.
9. At last while serving add paneer cubes to it and garnish with coriander leaves. 
10. While serving if gravy is too thick use some more milk to bring consistency and then serve it hot with chapati's, roti or naan.

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Paneer Butter Masala

I have tried 2-3 recipes of Paneer Butter Masala but was never satisfied as i didn't get that restaurant taste. Then, my sister gave me this recipe of Paneer Butter masala and after making it i was actually very happy as i got the same restaurant taste that i was searching from long time.

Here i'm going to discuss the same recipe with you and i hope all my readers will definitely enjoy this great recipe.

Ingredients

• 1 Onion
• 4 Tomato's
• 2 Cloves
• 250 gms Paneer Cubes
• Ginger-Garlic Paste
• 12-15 Cashew Nuts
• 2 Cardamom
• 1 Bay Leaf
• 2tbsp Butter
• 1/2 tsp Cumin Seeds
• Finely Chopped Cilantro for garnishing
• 1/2 cupe curd or 2tbsp Fresh Cream
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Corriander Powder
• 1 tsp Garam Masala
• 1 tsp Dried Kastoori Methi
• Salt to taste
• 2tsp Honey

 Method

1. Boil Onion and Cashew nuts in hot water for 3 minutes and then blend them to prepare a fine paste of it.
2. Grind Tomato to a fine paste separately and set it aside.
3. Take 1tbsp of ghee in a pan and heat it up for 2 mins. Now saute paneer cubes till they turns golden brown.
4. Heat butter in a pan and add cloves, cardamom, bay leaf, cumin seeds and ginger garlic  paste to it.
5. Now add onion cashew nut paste to it and fry for few minutes. Now add tomato paste to it.
6. Add all spices like red chilli powder, turmeric powder, corriander powder to it.
7. Cook it till oil starts separating. Now add garam masala and dried kastoori methi and allow it to cook for few more minutes.
8. Once cooked now add yogurt or fresh cream to it and mix well. Add salt and paneer cubes to it.
9. Mix well and add honey to it.
10. Garnish with cilantro leaves.
11. Serve it hot with chapati, naan or roti.

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Malai Kofta

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Malai Kofta

Malai kofta is a main dish that you can make on any special occasion and can serve it with roti or naan or anything like paratha, missi roti.

Ingredient

• For Kofta
2large boiled potato's
1/2 cup paneer
1tbsp Raisins
1 finely chopped green chilli
Salt to taste
Grated ginger
1/4th tsp Black Pepper
1/4th tsp Garam Masala
1 tbsp minced cilantro (Hara Dhania)
Oil to fry

• For Batter
2tbsp all purpose flour (Maida)
4thsp Water

• For Gravy
2 medium sized Tomato's
2tbsp oil
2 cups of milk
7-8 Cashew's
Pinch Of Asaeftida
1/2 tsp cumin seeds(Jeera)
Ginger
1 green chilli
1/4tsp red chilli powder
Little of turmeric powder
2 tsp Corriander powder
1/2 tsp Garam Masala
Salt to taste
1 tbsp minced cilantro (Hara Dhania)
1 tbsp fresh Cream

Method

Kofta

1. Mix all ingredients together except oil for kofta.
2. Take little bit of oil in hand and rub onto palms. Now with oily hand divide the mixture into equal parts and make small rounded bowls of it.
3. Now set oil to heat up on high flame in a frying pan.
4. Now mix all purpose flour and water for batter and mix well till it becomes smooth.
5. Now dip each bowls into this batter and then place into frying pan.
6. Turn kofta's occasionally and fry them till their color changes to golden brown.

Gravy

1. Soak cashew's in little water for 1 hr.
2. Take tomato's, ginger and green chilli and grind them together in a mixer. place this tomato paste aside.
3. Now grind cashew's also in the mixer.
4. Take 2tsp oil in a pan and fry cashew nuts paste. Once done keep it aside.
5. Now again take oil in the pan. Once its heated up add hing and cumin seeds to it.
6. Add tomato paste to it. Put turmeric powder, corriander powder and red chilli powder. Stir it until oil starts seprating from it.
7. Now add fried cashew paste to it and stir it well so that it get mixes well.
8. Add fresh cream to it and again stir well so that it mixes up properly. Now add milk to it and stir it continuously till it starts boiling.
9. Now add salt and garam masala to it.  If needed add some water.
10. At last add kofta's minced cilantro to it.

Tip

• Add kofta's to the gravy when you are just going to serve as they are very soft and if kept in gravy for long time they start breaking up.
• Before frying kofta's make sure oil is neither too hot or too cold. Check it by putting a small bowl of kofta into it. It should not break up nor should turn its colour immediately.
• If your kofta's are dispersing in oil while frying coat your kofta's with cornflour powder and then fry them. It won't let it get seprated in oil.

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