The Best Indian Paneer Malai Kofta Recipe

Sharing with you all today, one of my most favourite and my signature dish Paneer Malai Kofta and it is way different from the rest of its clan of malai koftas.

This is the one dish which has never failed me. Each and every time it has spelled success with its wonderful aroma that wafts throughout the kitchen. And it’s creamy and rich taste keeps me mesmerized for a long time.

I have learnt this recipe of malai kofta from my mom who used to prepare this fabulous dish on festive occasion or for any family gatherings. And it’s definitely a secret or may be magic in her fingers that each time it taste exactly the same, simply beautiful and amazing , year after year.

This paneer malai kofta recipe is our in house special and tried and tested for years.

What Is The Secret Of Melt-In Mouth Paneer Kofta?

Paneer is one of the most favored food at our homes, I guess, probably in most of the other homes too. And when it comes to paneer, there are no dearth of recipes and flavours to try with this versatile food.

My mom’s secret ingredient for making paneer kofta is the paneer itself. She never used the commercial variety. She always used to prepare it at home, fresh from full fat milk. No wonder her koftas were always soft and melt in mouth kind.

If you are still apprehensive about making paneer at home from scratch, then do not worry. We have got you covered. Here is a guide to make Homemade Paneer At Home.

Homemade paneer is easy to make, cost effective and will always gives you the best result in terms of quality and texture. Homemade paneer will remain soft even if you fry it or keep it in the fridge. No chewy or rubbery texture you will get.

Why This Paneer Malai Kofta Is Best?

1.First, this recipe of paneer malai kofta does not have potatoes in it. Nothing against the humble potatoes but I think we can definitely spare the potatoes in this rich and regale paneer kofta curry.

2.Second, this paneer malai kofta has been prepared as per Mughlai cuisine which undoubtedly brings a range of aromatic flavours at play and the unparalleled richness it offers to any curry.  Mughlai curries are a class apart.

When it comes to Mughlai cuisine, the most significant ingredients are perhaps the aromatic spices and dry fruits which gives a royal touch to the dish, hence the name “shahi paneer” .

The term “Kofta” has been borrowed from the middle eastern cuisine where it means balls of minced meat. And paneer beautifully adapts that kofta texture, making it possible for vegetarians to enjoy the kofta curries.

3.Third, these are not ordinary malai kofta. These are stuffed malai koftas . Stuffed with mawa and dry fruits.

How To Make Shahi Paneer Malai Kofta?

The soft homemade paneer is first mashed and kneaded properly and then it is mixed with blanched and mashed green peas. The green peas will give provide binding to the kofta but if paneer has lots of moisture then it is advisable to use little flour for proper binding. Else shaping the koftas will be difficult and it will not hold its shape.

Next, these paneer koftas are stuffed with mawa / khova, chopped almonds, cashews and raisins.  Rolled and then deep fried in hot oil.

You can use appe pan also to make koftas and will significantly reduce the amount of oil used for consumption.

The curry follows the Mughlai style. Boiled onion paste is sauteed along with nut and seed paste and then hung curd or thick yogurt is added for extra creaminess. You can use milk or cream further for making it extra rich. A drizzle of ghee at the end finishes the royal Paneer Malai Kofta.

Indian shahi paneer malai kofta in my signature style

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Indian shahi paneer malai kofta or cheese ball stuffed with peas and raisins and curried in a nutty sauce. A royal mughlai dish goes well wit pulao or naan.

Author: Sukanya Ghosh

Recipe type: Main

Cuisine: Indian

Serves: 8 koftas

Ingredients

• Paneer : 200 gm (this will make 8 koftas of medium size)
• Sweet green peas : 1 cup

My special spice mix :

• the ground spice mix contains : ( roast 1 nutmeg, 4 mace, 1 big black cardamom, 1″cinnamon stick, 1 tsp white pepper powder, ½ tsp shah jeera (caraway seeds) and 2-3 kashmiri red chili in a griddle or tawa and ground to a fine powder in a mortar / pestle).

For stuffing the koftas:

• Almond flakes (chopped them if requires) : 1 tbsp
• Grated cheddar cheese : 1 tsp
• Oil for deep-frying the koftas
• Seasoning the koftas :
• Roasted cumin powder : 1 tsp
• Coriander powder : 1 tsp
• Cinnamon powder : 1 tsp
• Salt to taste

For gravy:

• Ghee (softened) / Oil : 2 tbsp
• Bay leaves : 2
• Ground spice mix (refer above)
• Boiled onion paste of 1 medium size onion ( peel the onion, boil it in water and then grind to a smooth paste in a mixer).
• White poppy seed paste (should have a creamy texture) : ½ cup
• Cashew nut paste (unsalted and not roasted) : ½ cup
• Melon seed paste (optional) : 1 tbsp
• Plain yogurt / curd (whipped /beaten) : ½ cup
• Ginger paste (freshly prepared) : 1bsp
• Roasted cumin powder : 1 tsp
• Roasted coriander powder : 1½ tsp
• Salt and sugar to taste
• Warm water : 2 cup
• Light / heavy cream or milk : ¾ cup

Instructions

Preparing the paneer:

1. here you have two options, you can either prepare it fresh from milk or can use the commercial variety. If you are using the commercial variety, then after thawing the paneer, soak it in warm milk for 10 minutes.

Preparing the koftas:

1. Now crumble the paneer, season it with salt, cinnamon powder, coriander powder and roasted cumin powder.
2. Blanch the sweet green peas and mashed them, add it to paneer and pulse it together in a mixer for 5-8 sec till it forms a dough like structure.
3. This is little tricky, and if you think that it does not form a proper dough then add 2 tablespoon all purpose flour. Knead the dough for couple of minutes and divide it in equal portions and make round balls from it.
4. Stuffed each ball with almond flakes and grated cheddar cheese. Roll them properly and deep fry them in hot oil till golden brown.

Preparing the gravy:

1. Heat some oil in a deep skillet, and temper it with bay leaves, and ground spice mix.
2. Next add the boiled onion paste, mix it properly with the spices and saute it for few minutes on low flame till it turns slightly translucent.
3. Add the ginger paste and fry it for couple of minutes.
4. Add the whipped curd and mix well.
5. Season with salt and sugar.
6. Next add the poppy seed paste, saute for couple of minutes.
7. Add the roasted cumin powder, and coriander powder.
8. Next add the cashew nut paste with 2 cups of warm water, mix them properly and let it simmer for few minutes.
9. Drop the koftas in the gravy carefully, simmer for 2-3 minutes, and take it off the stove.
10. Stir in the cream and serve with naan, kulcha, shahjani pulao or biryani.

3.2.1255

Sukanya