easy

Punjabi Style Malai Kofta

Woah! It’e been a whiiiiile, hasn’t it? But like I said in our Cucumbertown Monthly update, I have a good enough excuse for going missing. There was the whole getting married thing you see, and like all things that seem to happen to me, the wedding was not short of drama too. But I’m not going to bore you with all that, especially when I have food stories to share with you!

Since I came to the in-laws place, it was a barrage of the choicest delicacies from Kerala. And as much as I love my malayalee food, there was a part of me pining for paneer. You guys know I love the stuff, right. So my very first attempt in the new kitchen was this restaurant style Punjabi Malai Kofta. And my, oh my, yummzilicious!!!

This is the kind of dish for which I don’t even need rotis. I can gobble up bowlfuls of just this. Sigh. Me and my paneer love. I have a feeling if I had to live in a jungle without paneer, I may just perish. Just like that! Sigh….

Since I’m reeling from some industrial scale dish washing (after nearly a month of being married, I have realised the biggest daughter in law duty seems to be dish washing and refrigerator management), I am going to get straight to the recipe. Adapted from Veg Recipes of India.

Print Recipe
Restaurant Style Punjabi Malai Kofta
restaurant style malai kofta with a tomato onion gravy and fried aneer balls. Great with rotis.
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For Kofta
For gravy
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
For Kofta
For gravy
Instructions
  1. Grate the paneer. Boil the potatoes and mash well
  2. Mix all the ingredients for kofta and roll into small balls.
  3. Shallow fry in hot oil. Keep aside on a paper towel to drain oil.
  4. Soak cashew in some water.
  5. Take a wok and heat some butter. Fry the onions till raw smell leaves. Add the garlic and ginger and fry.
  6. Peel tomatoes, dice and cook along with the onion mix. add the whole spices and roast till the aroma comes. keep aside to cool.
  7. Once cool grind to a smooth paste along with soaked cashews.
  8. In the same wok, add a little more butter and cook the pureed mix.
  9. Then add the dry spices and cook.
  10. Once the oil starts seeping from the puree crush some kasuri methi and add.
  11. Add the ketchup and salt and check to make sure it's well seasoned.
  12. Pour the gravy on top of the koftas at the time of serving and top with some cream and coriander leaves.
  13. If you pour way before serving the koftas will get soggy.
Recipe Notes

See, like I said, easy, peasy!

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