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Malai Kofta

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Malai Kofta Recipe, panner kota Sabji, How To Make Malai Kofta Recipe

Malai Kofta is a classic North Indian dish. Koftas added into a richly flavored tomato cream base sauce to make a yummy and silky gravy which is served as a great side dish for rotis or pulaos.

Recipe of Paneer Butter Masala is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and Paneer Butter Masala recipe perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried o... Read More..

About Recipe

Panner kofta koora, Panner Malai kofta recipe Kuzhambu, Panner torkari

How to make Malai Kofta

(132 ratings)
92 reviews so far
Prep time
mins
Cook time
25 mins
Total time
25 mins
Malai Kofta
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 2 persons
Published date : December 09, 2016


Ingredients used in Malai Kofta
• Oil - 2 tablespoons.
• Cumin pdr - 1 tablespoons.
• Ginger garlic paste - 1 tablespoons.
• Garam masala - 1 slice.
• Cream - 1/2 cup.
• Coriander pdr - 2 tablespoons.
• Coriander chopped - 1/4 bunch.
• Chopped chilli - 2 piece.
• Onion - 2 numbers.
• Paneer grated - 1 cup.
• Red chilli pdr - 1 teaspoons.
• Salt - 1 to taste.
• Turmeric - 1 pinch.
• Sahi jeera - 1 teaspoons.
• Grated mix vegetable - 1 cup.
• Grated boiled potato - 1 cup.
• Cashew/pista or almonds - 20 grams.
• Tomato - 2 numbers.
Method:
  1. Mash the potatoes, mixed vegetables, paneer and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt.
  2. Make this dough into balls and put 1/2 a tsp of the nuts and mix in the center of each ball. Roll into perfect rounds. Coat it with some cornflour or all purpose flour.
  3. Heat the oil and deepnbsp;fry the koftas on a medium flame till pale golden color.
  4. Drain on paper towels and keep aside.
  5. For the gravy, first heat the 2 tbsp of oil in a deep pan and fry the onions till light brown.
  6. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders.
  7. Heat oil add black cumin.
  8. Put this paste back into the pan and fry till the oil begins to separate from the masala.
  9. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
  10. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
  11. Add cream, If you dont have cream add little milk and mix fast with out curdling and add finely grated paneer that will give good creamy texture.
  12. Gently add the koftas to this sauce/gravy and stop cooking.
  13. Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.





Cooking with images How to make malai kofta restaurant style, Panner rasdar, Panner kofta saaru





Articles


Recipe of Paneer Butter Masala is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in rich and creamy tomato based spicy sauce and is loved by everybody, and Paneer Butter Masala recipe perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan fried or raw paneer pieces plus the gravy made from tomato has Makhan, refers butter or cream in Hindi. It pairs appropriately with Indian flat breads like Naan, roti, paratha and also rice. It is a delicious food so certainly heavy to the calories so that it is suitable mainly for special occasions, celebrations, gathering instead of daily use.

 Paneer butter gravy is made using tomato puree, onion paste, cashew paste, and few essential Indian spices. Though, it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.

 Paneer butter curry is actually the vegetarian form of butter chicken. It is the exact same gravy but the chicken is substituted for paneer- Indian cottage cheese. Paneer Makhani goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Butter Masala and a might be a few more.

How you can make paneer:

 Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

 Milk for Paneer:

 Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

 Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is ready available.

 Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.


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  • Dee Thakore

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   2007-10-10

I not only admire your cooking talents but how much of yourself you put into eve...

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  • tell58

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   2007-10-10

Thanks a lot Chef for sharing your treasured recipes.

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  • TheJoyofSOF

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   2007-10-10

Awesome cooking channel - thank you!

 

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  • shree

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   2007-10-10

I just prepared. Simply delicious. Sanjay go on

 
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  • VahChef

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   2007-10-11

yes you can just chop them and use or else raisins when heated will expand and b...

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  • Taniaxx

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   2007-12-27

I only just discovered your videos (I am upset that I have missed them for so lo...


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  • annaraaj

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   2008-01-04

i am sooo happy to get a video of this receipe ... thanx and keep it up :)

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  • Suryakanthi Navuduri

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   2008-01-16

thanks chef......... meeru cheppina chala dishes try chesanu....... they r so ea...

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  • Gerrit Smith

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   2008-01-30

Chef, did you forget to use slightly grated paneer when making the sauce? At wh...


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  • goodswati

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   2008-02-07

you are really grat Man...go on.. I donot have words for how to say Thanks..to...

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  • kgyes

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   2008-04-12

Please can u show how to make Thai veg curry

 
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  • dany11gr

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   2008-05-01

he used it with mashed potatoes when he was making the koftas


 


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