Malai Kofta is a classic, rich, creamy and delicious North Indian dish. It is a dish which is perfect for parties and gatherings on special days. This recipe showcases the flavor of Methi within the normal Malai Kofta recipe. You can make it with or without Methi. Malai refers to the cream and the koftas are deep fried paneer and vegetable dumplings. The Paneer balls stuffed with fig and nuts, added to a rich tomato cream base sauce serves as a great side dish for Naan, Parathas, Kulchas and jeera rice.
Ingredients
For Paneer Kofta
- 250g Paneer Grated
- 1 big Carrot Grated
- 1/3 cup Fresh chopped coriander leaves
- 1 tbsp Ginger paste
- 3 tbsp Corn starch more for dusting
- 1/3 cup Bread crumb
- 1/2 tsp Garam masala powder
- 1/4 tsp Hot red chili powder
- Salt to taste
- 1-1/2 tbsp Oil for roasting koftas
For Filling
- 4 Dry fig ( anjeer) soaked in to water for overnight
- 2 tbsp Dry fruits( Pistachios, Cashew nut, Almonds)
- 1/4 tsp Cinnamon powder
- 1 Green chili fine chopped
For Curry
- 5 Red tomatoes chopped
- 1 medium Onion chopped
- 1 tbsp Ginger & garlic paste each
- 1/4 cup Cashew nuts
- 2 Bay leaves
- 4 Cloves
- 2 Green cardamom
- 1 floret Mace
- 1'' Cinnamon Stick
- 1/2 tsp Shah jeera
- 1/2 tsp Turmeric powder
- 1/4 tsp Hot red chili powder
- 1 tbsp Beetroot Grated for natural color
- 3 tbsp Roasted methi( fenugreek) leaves
- 1 tsp Kasoori Methi
- 2 tbsp Coriander & cumin powder
- 1/4 tsp Garam masala powder
- Salt to taste
- 4 tbsp Oil for cooking
- 1/4 cup Heavy whipping cream
- 1 tbsp Honey
Instructions
For Kofta
For Curry
- Heat oil in a kadhai at medium heat. Add cumin seeds, and bay leaves into the hot oil. Once cumin seeds turn brown, add all the whole spices listed in curry ingredients list. Saute it for few seconds. Add chopped onion, ginger-garlic paste and a little salt. Saute it for about 12 mins till the onions get a slightly golden brown color. Add cashew nut, turmeric powder and chili powder; saute it for another 30 seconds.
- Strain the ground paste using a big strainer into same kadhai which we used to cook the curry. Place the kadhai on the stove and turn on the stove at medium heat. Let the curry come to boil, add roasted methi, coriander & cumin powder, garam masala, kasoori methi and honey. Stir the curry nicely and let it cook for 3 more minutes. Stir it regularly. Add 1 cup water and let it boil for another 1-2 minutes.
Recipe Notes
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Wow….drooling and delicious…