Take your meal to the next level with this super-yum paneer malai kofta curry! Easy to make and very classy so be ready for lots of compliments :-) The soft paneer kofta is made of cottage cheese, potato, and a mix of spices. The curry is a sweet and spicy onion-tomato masala gravy that can be used with other recipes too.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 242kcal
Ingredients
for the paneer malai kofta
1cuppaneer
1cuppotatoes, boiled
¼cupfresh coriander, stems and leaves
2tbspfresh ginger
1tspcoriander powder
½tspcumin powder
½tsppaprika
1tspdry mango powder(amchoor)
Saltto taste
Oil for deep frying
for the masala kofta curry
1tbspsunflower oil
1pinchasafoetida
1tspcumin seeds
1green chili, deseeded and chopped
2clovesgarlic, smashed and peeled
½inchginger, peeled and chopped
1onion, chopped
2 tomatoes, puréed
2tspcoriander power
1tspcumin powder
½tspturmeric powder
1pinchsugar
Saltto taste
Instructions
How to make the paneer malai kofta
Grate the paneer, boiled potatoes and ginger in a mixing bowl. Add in chopped fresh coriander and all the spices for making the kofta.
Heat oil for deep frying in a wok on medium heat.
Mix well and shape into small balls, approx. 1-1.5” in diameter.
Once the oil is hot, fry the malai koftas, about 5-6 at a time. Turn them around to ensure even cooking.
Remove on an absorbent kitchen towel and keep aside.
How to make masala kofta curry
Heat 1 tbsp oil in a pan.
Once the oil is hot, add asafoetida and cumin seeds.
When the seeds start to crackle, add green chili, garlic, ginger, and onion. Sauté for 5 minutes till the onions start to turn soft.
Add the tomato puree and all the spices. Mix well, cook covered for 10 with occasional stirring.
Remove from heat and blend to smooth using a hand blender.
I prefer grating boiled potatoes for the kofta mix as it makes sure there are no big pieces. You can also mash them with a fork or simply with your hands.
Add the kofta to the curry right before serving else they will become very soggy and break easily.
You can freeze the paneer koftas for later. Defrost and heat in the oven.