Elevate your love for paneer with this extraordinary Malai Kofta Recipe that offers exceptional softness and flavor without the need for frying. Immerse yourself in the indulgent experience of tender Malai Koftas bathed in a creamy, flavorsome gravy. This innovative approach redefines traditional norms, ensuring a harmonious blend of health-consciousness and culinary delight. Embrace this culinary marvel to relish the rich textures and exquisite taste of paneer like never befor

Ingredients:

For the Gravy:

• 1 tbsp oil
• 1 tbsp ghee or butter
• 3 chopped tomatos
• 1 tsp cumin seeds (jeera)
• Spices (star anise, cinnamon stick, cloves, bay leaf, cardamom, black peppercorns, cumin seeds, fennel seeds, Kashmiri red chili)

For the Kofta:

• 1/2 cup paneer (Indian cottage cheese)
• 1/2 cup grated Dudhi (bottle gourd) with excess water removed
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• 1/2 tsp amchur powder (dried mango powder)
• 2-3 tbsp corn flour
• Oil for frying

For the Creamy Sauce:

• Fresh Malai (cream)
• Kasuri Methi (dried fenugreek leaves)

Instructions:

1.Prepare the Kofta:

1. • In a bowl, mix together the paneer, grated Dudhi, red chili powder, turmeric powder, garam masala, salt, and amchur powder.
   • Add corn flour to the mixture to bind it together. Mix well to form a dough-like consistency.
   • make small balls called kofta.
   • Heat oil in a deep pan for frying. Fry the koftas till they turn golden golden.

2. Prepare the Gravy(malai kofta recipe)

   • In a separate pan, heat 1 tbsp of oil and 1 tbsp of ghee or butter.
   • Add cumin seeds and let them splutter.
   • Add the whole spices (star anise, cinnamon stick, cloves, bay leaf, cardamom, black peppercorns, cumin seeds, fennel seeds, Kashmiri red chili). Sauté for a minute until fragrant.
   • add  tomato and little bit  of salt

3. Cook the Gravy(malai kofta recipe)

   • Add tomatoes and cook to make them messy.
   • let the mixture to cool, and then blend it until turn into smooth paste. You can strain the paste to remove any coarse bits.

4. Finish the Gravy:

   • In the same pan, add the grinded tomato and spicse paste. Cook for 5 to 6  minutes on medium heat, stirring sometimes.
   • Add the  Dudhi water which was left to the gravy and mix well. add more water if needed for good consistency.

5. Add Creaminess:

   • Does  the heat low and add fresh Malai to the gravy. Mix gently to incorporate the cream. This gives the gravy a rich and creamy texture.
   •  Add the Kasuri  Methi (dried fenugreek leaves)  to the gravy. This adds a different flavor to the malai kofta dish.
   • Just before serving, place the fried koftas in the gravy. Garnish with some more cream and a sprinkle  chopped coriander leaves.

Your delicious Malai Kofta is now ready to be served with naan, roti, or rice!

READ MORE:Palak Paneer Recipe without tomato | Curd Palak Paneer.