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Malai Kofta Curry

MALAI KOFTA CURRY
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Malai Kofta Curry Recipe, How To Make Malai Kofta Curry Recipe

Malai kofta curry is a indian main food with small paneer dumplings cooked with flavors of spices in white gravy based curry.

Recipe of Malai Kofta 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 Malai Kofta Masala recipe perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

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

About Recipe

How to make MALAI KOFTA CURRY

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
MALAI KOFTA CURRY
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 4 persons
Published date : November 13, 2016


Ingredients used in MALAI KOFTA CURRY
• Cottage cheese/paneer - 150 grams.
• Potato (boiled and mashed) - 100 grams.
• Onion (chopped) - 100 grams.
• Yogurt (beaten) - 1/4 cup.
• Melon seeds/magaz paste - 2 tablespoons.
• Ginger (paste and chopped) each - 1 tea spoon.
• Green chilies (chopped and paste) each - 1 tea spoon.
• Green coriander (chopped) - 1 tea spoon.
• Garlic paste - 1 tea spoon.
• Kasuri methi powder - 1 tea spoon.
• Lemon juice - 1 tea spoon.
• Green cardamom - 2 number.
• Green cardamom powder - 1/4 tea spoon.
• Coriander powder - 1 tablespoon.
• Whole garam masala spices - 2 grams.
• Salt - to taste.
• Oil - as required.
• Butter - 30 grams.
• Garam masala powder - 1 tea spoon.
• Refined flour/maida - 2 teaspoons.
• White pepper powder - 1 tea spoon.
• Milk - 1/4 cup.
• Fresh cream - 2 tablespoons.
• Khoya (grated) - 20 grams.
• Dry fruits (juliennes) - 20 grams.
• Tomato puree - 1/2 cup.
Method:
  • In a bowl, add boiled potatoes, grated paneer, grated khoya, refined flour, green chili paste, garam masala powder, salt, 1 teaspoon of oil, milk) for the kofta by adding dry fruit juliennes and mix well.
  • Make them into small balls and deep fry in hot oil.
  • For gravy: Heat butter in a pan, add garammasala spices (bay leaf, cinnamon stick, green cardamom, cloves). Saute it then add chopped onion, green chilies, salt, cook them till onion color is slightly transparent.
  • After that even add ginger and garlic paste, saute this also till raw flavor is gone.
  • Then add tomato puree, masala powder (i.e., red chili powder, garam masala powder, turmeric powder, kasuri methi powder, pepper powder), melon paste, sugar, salt and cook it well.
  • Even add cashew nut paste, yogurt and cook it for 2-3 minutes. Later add some water and boil it to boil.
  • At last, add kofta balls, lemon juice, fresh cream and sprinkle coriander leaves, stir fry for about half a minute.





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Articles


Recipe of Malai Kofta 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 Malai Kofta 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 flatbreads 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 a 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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