Recipe: Appetizing Paneer Malai Kofta (cheese balls in spicy creamy gravy)

Paneer Malai Kofta (cheese balls in spicy creamy gravy). Malai Kofta Recipe / Paneer and aloo Kofta. Find best Malai Kofta recipe white gravy is a popular North Indian dish consisting of paneer balls in creamy gravy. It is so perfect with chapati or rice.

Malai kofta recipe - This restaurant style malai kofta recipe is very easy to make at home. But here I am sharing vegetarian malai kofta curry. So, here koftas are made from grated paneer (cottage cheese). You can have Paneer Malai Kofta (cheese balls in spicy creamy gravy) using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Paneer Malai Kofta (cheese balls in spicy creamy gravy)

1. It's 1/2 Pound of paneer (Indian cheese).
2. Prepare 1/2 Cup of Cashewnuts.
3. You need 1 of onions (big).
4. It's 2 of Tomatoes (roma).
5. It's 1 Tablespoon of garlic paste.
6. Prepare 1 Tablespoon of ginger paste.
7. It's 1 Tablespoon of chilli powder.
8. You need 1 Tablespoon of Garam Masala Powder.
9. You need 1 Cup of milk.
10. It's of green chilli.
11. It's of cilantro.
12. Prepare , 1 cloves of Cardamom Cinnamon ,.

Malai Kofta is an Indian vegetarian form of meatballs where veggies along with paneer (cottage cheese) is fried and cooked in creamy tomato sauce. This Malai Kofta will be very good with naan or any kind of rotis. Here is the step by step procedure for making koftas. Mukhmali Kofta - Cheese Balls in Thick Indian Gravy.

Paneer Malai Kofta (cheese balls in spicy creamy gravy) instructions

1. Grate Paneer (cheese). Mix finely chopped green chili, cilantro, salt and black pepper to taste. Mix them well and knead them into 1 inch diameter balls (or any shape you want). Soak cashew nuts in milk for 15 min and make a paste of it..
2. Put some vegetable oil in a sauce pan and shallow fry the balls until golden. Set aside..
3. In the same pan with some oil, put Cardamom, cloves, Cinnamon and fry for 30 sec in medium flame until aromatic. Put finely chopped onions and fry until golden brown. Add ginger paste, garlic paste and fry until the raw smell of ginger and garlic is gone..
4. Add finely chopped (or pureed) tomato. cover and cook until the tomatoes are soft and mushy..
5. Add all the spice powders along with salt and black pepper to taste. Fry for 2-3 min and add the cashew nut paste. Cook for 2 more min..
6. Add little water if the gravy is too dry. add in the paneer (cheese) balls.Cook for 5 more mins and garnish with chopped cilantro. Serve hot with rice, bread or pulav..

Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews. Paneer paratha (cottage cheese stuffed i. . . Paneer butter masala(cottage cheesse wit. . .