The only thing we’re serious about is food, am I right.
Malai means a clotted cream which is thick basically from which sweets are make of. you’ll catch the name of the recipe, ” delicious paneer kofta in rich gravy” it smells good, one among the foremost popular recipe of Indian cuisines, the name itself catches. To urge the soft and spicy paneer kofta it’s first marinated, and malai means the silky and glossy gravy of it.
Kofte is either made with paneer, meat or potato. Sound almost like some dishes belong this malai kofta. Don, ‘t be concerned I’ll make it easy for you.
Let’s hit the ingredients which are required for delicious paneer kofta in rich gravy!
150 gram paneer
2 tbsp ghee
2 tbsp oil
2 bay leafs
6-8 black peppercorns
½ tsp cumin seeds
2 chopped onions
2 chopped tomatoes
1 tbsp coriander powder
1 tbsp red chili powder
½ tsp turmeric powder
1 inch crushed ginger
3-4 crushed garlic cloves
½ cup cashew paste
Cube size paneer
½ cup yogurt
1 teaspoon red chili powder
Crushed kasuri meethi
Marination process for malai paneer kofta
Take an outsized bowl add yogurt and paneer with red chili powder, Black pepper, turmeric powder, kasuri meethi and salt mix all the item then keep aside for 10-15 minutes.
Paneer kofta deep fry.
Heat an oil during a pan and add marinated paneer cubes into the oiled pan, and fry it until it becomes crunchy and soft. Remove it out from pan into the butter paper, let all the oil get soak into that.
Preparation for malai paneer kofta
Place Deep non-stick pan on stove and add 2 tbsp ghee with bay leaves, green cardamom, black peppercorn, ½ tbsp cumin (jeera) heat it for a second then adds chopped onion and fry it until the onions get transparent.
Now add red chilli powder, coriander powder, turmeric and crushed ginger garlic and chopped tomatoes into the pan.
After cooking it for five minutes add ½ cup cashew nuts and add water up till gravy. Cook it for 6-7 minutes, keep starring it in between.
Blend your gravy in pan for smooth texture, and add little more water into the gravy. Cook for 10 minutes add salt at this point of your preference and taste.
It’s vital for the gravy to be cook completely after blending it within the pan to catch all the flavor and texture into one another.
Strain your gravy from strainer to urge the velvety taste.
So now the time is for adding our main theme paneer into the dish. Move out deep fried paneer from butter paper.
Deep rounded plate. Place your gravy within the serving plate and add some paneer on the highest of the gravy. Fill it up with cream, coriander leaves and crushed kasuri meethi.
Tips and tricks! For malai paneer kofta
1. While adding cumin in recipes add it in some quantities because it can provide a burn look to your dish.
2. Basic character have to be creamy in kofta, therefore the cream and butter are often add after the dish get completed.
3. Lastly add salt because it can get mix any of the items then the sole item taste into it.
Malai kofta or Malai Kefte was brought by the Muslims in India. It’s just a creamy creation with cream and butter as a cream may be a clique of this dish. I hope you wish my recipe, comment it down and let me bring something new for you’ll.
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