Restaurant Style Creamy Malai Kofta

Malai kofta is a popular vegetarian Indian dish in restaurants. Malai means cream and Kofta are fried dumpling balls. Usually, they are made up of mashed potatoes, mixed vegetables, or paneer. These are delicious melt in the mouth paneer kofta in a creamy, rich, mild, and lightly sweet onion tomato-based gravy.

Ingredients (For Kofta)

• 1 Cup Grated Paneer
• 4 Boiled Potatoes
• 2 Tablespoon Red Chili Powder
• 1 Teaspoon Jeera Powder
• 1 Teaspoon Garam Masala
• 1 Teaspoon Coriander Powder
• 2 Tablespoons Maida (All Purpose Flour)
• 1 Tablespoon Dry Fruits Powder

Ingredients (For Curry)

• 3 Tablespoons Oil
• 1 Teaspoon Shah Jeera
• 1 Chopped Onion
• 3 Garlic Cloves
• 2 Pieces Ginger
• 2 Green Chilies
• 2 Tomatoes
• 10 Cashews
• 10 Almonds
• 1 1/2 Teaspoon Salt
• 1 Teaspoon Red Chili Powder
• Cream for Garnish

Method (For Koftas)

1. Take 4 boiled potatoes and add 1 cup grated paneer.
2. Add 2 tablespoons red chili powder, 1 teaspoon Jeera powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 2 tablespoon maida, and 1 tablespoon dry fruits powder.
3. Mix well and make small balls out of it. Keep it aside.
4. Deep fry all the koftas on medium heat. Fry until golden brown and keep it aside.

Method (For Curry)

1. Add 3 tablespoons of oil and add 1 teaspoon shah Jeera.
2. Add 1 rough chopped onions, 3 garlic pods, a piece of ginger, and 2 green chilies.
3. Sauté it and add 2 tomatoes, 10 cashews, 10 almonds, 1 1/2 tablespoon salt. Cook for 10 minutes and turn off the stove.
4. Take it into a jar and grind it to a fine paste.
5. Add 2 tablespoon oil and add the ground paste.
6. Add 1 teaspoon red chili powder and cook until oil separates.
7. Once the oil separates turn off the stove and take the gravy into a serving bowl.
8. Once the gravy cools down add the koftas and dazzle some cream.