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Malai kofta indian curry

Indian shahi paneer malai kofta in my signature style

Best melt in mouth Indian shahi paneer malai kofta stuffed with khova, nuts and raisins and curried in a nutty sauce. A royal mughlai dish goes well wit pulao or naan.

Course Side Dish
Recipe Cuisine Indian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 koftas
Author Sukanya Ghosh

Recipe Ingredients

  • 250 gm Paneer , homemade this will make 8 koftas of medium size
  • 2-3 tbsp Flour / Cornflour for binding
  • Oil for deep frying the koftas

For stuffing the koftas:

  • 1 tbsp Almonds chopped
  • 2 tbsp Raisins, chopped
  • 20 gm Khova / Mawa

Seasoning the Koftas

  • 1 tsp Roasted cumin powder
  • 1 tsp Cinnamon powder
  • Salt to taste

For gravy:

  • 2 tbsp Ghee and oil ( I mix them both)
  • 2 Bay leaves
  • 1-2 Dry Red Chilli
  • 1 tsp Kasuri Methi
  • Shahi garam masala for malai kofta See Note
  • 1 medium Boiled onion paste peel the onion, boil it in water and then grind to a smooth paste in a mixer.
  • 2 tbsp poppy seed paste
  • 4 tbsp Cashew nut paste
  • 1 tsp Melon seed paste
  • 1/4 cup Plain yogurt / curd whipped
  • 1 tbsp Ginger paste
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Red Chilli Powder
  • 2 tbsp Khova / Mawa
  • Few Raisins And Cashews
  • Salt to taste
  • 2 cup Warm water
  • 3/4 cup Milk
  • 2 tbsp Fresh Cream

Recipe Instructions

Preparing the paneer:

  1. Homemade paneer is best for this recipe which will ensure soft melt in mouth kind paneer koftas.

Preparing the koftas:

  1. Now crumble and mash the paneer well till it becomes a soft dough. Add flour or corn flour for binding.

    Season it with salt, cinnamon powder and roasted cumin powder.

  2. Knead the dough for couple of minutes and divide it in equal portions and make 8 round koftas from it.

  3. Stuffed each kofta with chopped almonds, raisins and pinch of khova. Roll them properly and deep fry them in hot oil till golden brown.

Preparing the gravy:

  1. Soak the cashew (a handful) and melon seeds in hot water for 15 minutes. Add curd and blend them together into a smooth paste.

  2. Heat some oil and ghee in a deep skillet, and temper it with bay leaves, dry red chilli and kasuri methi.

  3. Next add the boiled onion paste, ginger paste and saute it for few minutes on low flame till it turns slightly translucent.

  4. Next add the poppy seed paste, saute for couple of minutes. Followed by cashew - melon - yogurt paste.

  5. Add the roasted cumin powder, red chilli powder, coriander powder and salt.

  6. Mix them properly and cook on low heat till the masala looks good and starts leaving the sides of the pan.

  7. Add khova, mix it proprely. Add hot water and bring it to boil. You can add 1 green chilli too, if you want.

    Check for the seasonings and add if anything requires.

  8. Drop the koftas in the gravy carefully. Stir in the milk and special shahi garam masala spice blend (see note).

    Add the fried raisins and cashews in the gravy.

    Simmer on low heat for 4-5 minutes. Switch off the heat.

  9. Stir in the cream and serve with naan, kulcha, shahjani pulao or biryani.

Recipe Notes

Shahi Garam Masala for malai kofta:

Pinch of nutmeg powder, 1 mace, 1 big black cardamom, 1″cinnamon stick, 1 tsp white pepper , 1/2 tsp black pepper , 1/2 tsp shah jeera . Crush them in a mortar and pestle into fine powder.