MALAI KOFTA / PANEER DUMPLINGS
One more rich and creamy recipe for kids. For more paneer recipes you can see Butter paneer, shahi paneer, paneer labadar and paneer tikka
INGREDIENTS
For Kofta:
1 cup boiled potatoes
1 cup mashed or grated paneer
1 TSP finely chopped ginger
2 tbsp finely chopped cashews( optional)
1 tbsp finely chopped raisins (optional)
1 tbsp finely chopped raisins (optional)
2 tbsp cornflour
Salt and chilli to taste
Generous amount of freshly chopped coriander leaves
For Gravy:
1 TSP oil
4 TSP butter
1/2 stick cinnamon
2-3 bay leaves ( tej pata)
2-3 cloves ( laung)
1 black cardamom( badi elachi)
2 green cardamom (choti elachi)
1 TSP cumin( jeera)
1/4 tsp nutmeg (jaiphal)
1/4 tsp nutmeg (jaiphal)
1 cup roughly sliced onions
2 cups roughly chopped tomatoes
1 TSP finely chopped ginger
6-8 garlic pods
1 TSP turmeric powder ( haldi powder)
1 TSP chili powder ( LAL mirch )
1 TSP coriander powder ( dhaniya powder)
1 TSP cumin powder ( jeera powder)
1 tsp dry fenugreek leaves (kasuri meethi)
1 tsp dry fenugreek leaves (kasuri meethi)
1 1/2 cup water
1/2 tsp sugar or 1 tsp honey
1/2 tsp sugar or 1 tsp honey
6-7 cashews
Salt to taste
METHOD
For Kofta:
1. Grate boiled potatoes or mash it.Grate or mash paneer.
2. Add all the ingredients mentioned under Kofta. Mash it well.
3. Using your hands give it Kofta shape. Unit can make both oval and round shape depending on your preference.
4. I took out a small amount to check the binding, before frying koftas, drop the little ball to check if it's not breaking, in case, it breaks or slits add 1 more teaspoon of cornflour.
4. I took out a small amount to check the binding, before frying koftas, drop the little ball to check if it's not breaking, in case, it breaks or slits add 1 more teaspoon of cornflour.
5. After giving it Kofta shape keep in fridge by the time prepare your curry.
6. Once you are done making curry, deep fry kofta's on low to medium flame till brown and crisp.
7. Remove on absorbent paper and let it come down to room temperature.
8. Before serving, first lay kofta on serving bowl and pour hot curry over it.
For Gravy:
1. Add oil and melt butter in pan, add cumin, let it splutter.
2. Add cinnamon stick, bay leaf, cloves and cardamoms. Grate just 1/4 tsp of nutmeg.
3. Add roughly sliced onions, saute till they are translucent. Don't turn them brown.
4. Add tomatoes, ginger-garlic and cashews with all the spices mentioned above.
5. Pour in water, cover with lid and cook on medium flame till tomatoes and cashews become soft and tender.
6. Turn off the flame and let it come down to room temperature. Remove bay leaf and blend it to make smooth paste.
7. Strain the gravy using strainer.
8. Transfer it back in pan, add 1-2 more tbsp of butter.
9. Add salt, sugar, kasuri meethi and cook on low flame for 10-15 minutes or till gravy becomes till thick.
10. Add coriander leaves, turn off the flame and add cream.
11. For serving, first lay kofta on serving bowl and pour hot curry over it.
NOTES:
7. Remove on absorbent paper and let it come down to room temperature.
8. Before serving, first lay kofta on serving bowl and pour hot curry over it.
For Gravy:
1. Add oil and melt butter in pan, add cumin, let it splutter.
2. Add cinnamon stick, bay leaf, cloves and cardamoms. Grate just 1/4 tsp of nutmeg.
3. Add roughly sliced onions, saute till they are translucent. Don't turn them brown.
4. Add tomatoes, ginger-garlic and cashews with all the spices mentioned above.
5. Pour in water, cover with lid and cook on medium flame till tomatoes and cashews become soft and tender.
6. Turn off the flame and let it come down to room temperature. Remove bay leaf and blend it to make smooth paste.
7. Strain the gravy using strainer.
8. Transfer it back in pan, add 1-2 more tbsp of butter.
9. Add salt, sugar, kasuri meethi and cook on low flame for 10-15 minutes or till gravy becomes till thick.
10. Add coriander leaves, turn off the flame and add cream.
11. For serving, first lay kofta on serving bowl and pour hot curry over it.
NOTES:
1. I grated both potatoes and paneer for smooth and even texture. If you mash it make sure it should be smooth and evenly mashed.
2. Keep Kofta before frying in fridge for about 15-20 minutes for best results.
3. Don't over add nutmeg else it will give too strong flavor.
4. Don't let gravy become too thick, as after coming down to room temperature till thickens further.
Pictorial:
2. Grate paneer.
3. Add salt, chili and rest of the ingredients mentioned under it.
4. Mix and mash well.
5. Make koftas.
6. Once all done, keep in fridge for 15-20 minutes.
For Gravy:
1. Heat oil and melt butter.
2. Add cumin seeds, let it splutter.
3. Add tej pata, clove, cardamom.
4. Grate nutmeg.
6. Saute till soft, no need to turn it brown.
8. Add ginger-garlic, cashews and all the spices mentioned.
9. Add water.
10. Cover and cook till tomatoes and cashews become soft.
11. Let gravy come down to room temperature.
12. Transfer in blender jar.
13. Sieve it to get fine and creamy paste.
14. Add little water if paste is thick.
15. Transfer in same pan, add 1 tbsp butter.
16. Add salt, sugar and kasuri meethi. Cook on low flame for 5 minutes.By the time gravy is getting cooked let's fry koftas.
17. First fry little bit of kofta or you can fry one kofta at a time to check it's not getting scattered.
18. Keep flame low to medium.
19. Make sure oil is hot and don't over-crowd the vessel.
20. Deep fry till crisp and brown, don't turn koftas very often just once or twice. Take them on absorbent paper and keep aside.
21. Gravy is ready.
22. Turn off the flame and add cream.
23. Plate koftas first.
24. Closer look.
25. Pour hot gravy over it!!
26. Serve hot!!
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