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Malai Kofta

Malai Kofta
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Malai Kofta Recipe, How To Make Malai Kofta Recipe

How to make Malai Kofta?How to cook Malai Kofta?Learn the recipe Malai Kofta by vahchef.For all recipes visit vahrehvah.com

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

 As the name signifies,... Read More..

About Recipe

How to make Malai Kofta

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Malai Kofta
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 4 persons
Published date : November 04, 2016


Ingredients used in Malai Kofta
• Garlic (crushed) - 1 tablespoons.
• Nutmeg powder - 1 tablespoons.
• Ginger (grated) - 2 tablespoons.
• Sugar - 2(1/2) tablespoons.
• White pepper powder - 3 tablespoons.
• Milk - 50 grams.
• Khoya or paneer - 75 grams.
• Cream - 125 grams.
• Cinnamon stick (1 inch) - 1 piece.
• Cloves - 6 numbers.
• Cardamoms - 6 numbers.
• Salt - to taste.
• Ghee - 3 tablespoons.
• Coriander leaves (chopped) - 1 bunch.
• Cheese (grated) - 1 tablespoon.
• Green chilies (chopped) - 2 number.
• Cumin seeds - 1 tea spoon.
Method:

Koftas :

  • Boil the potatoes, peel and smash them. Mix together all the ingredients (i.e., paneer, ginger, salt), except raisins and cashews.
  • Take a ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside.

Gravy:

  • Roast the cinnamon, cardamom, nutmeg, and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
  • Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
  • Add paste and fry further for 5-7 minutes stirring well.
  • Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tawa.

Optional:

  • You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven for 5 minutes.
  • Garnish with grated cheese and chopped coriander.
  • Serve hot with naan or parathas.





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Articles


Recipe of Malai kofta curry is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in a rich and creamy tomato based spicy sauce and is loved by everybody and Malai kofta curry 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 bread 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, once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.

Malai kofta 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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