Malai Kofta, a delightful North Indian dish, features melt-in-your-mouth paneer dumplings bathed in a creamy and flavorful gravy. This recipe offers a delicious way to prepare this vegetarian dish at home. We’ll guide you through the process of making both the soft paneer kofta and the rich gravy, infused with warming spices.
In essence, Malai Kofta involves creating spiced paneer and potato balls, frying them until golden, and then simmering them in a creamy tomato-based gravy. Let’s get cooking!
Heat oil in a large frying pan or wok over medium heat for frying. Once the oil is hot enough (around 350°F), carefully drop the koftas into the oil and fry them in batches until they are golden brown on all sides.
It should take about 2-3 minutes per batch. Don’t overcrowd the pan, as this can lower the oil temperature and make the koftas greasy.
Saute onions in oil until golden brown. Add ginger-garlic paste and cook for a minute until fragrant. Add spices (whole and ground) and cook for another minute.
Add tomato puree and cashews (grind some for a richer gravy, keep some for garnish). Cook until the oil separates.
Add cream and simmer for a few minutes. Adjust seasoning. Gently add the fried koftas to the gravy and simmer for a few more minutes.
Garnish with chopped cashews and coriander leaves (optional).
Enjoy your homemade delicious Malai Kofta!
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