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“Malai Kofta Recipe | Restaurant Style Paneer Kofta Curry | Shahi Malai Kofta at Home | मलाई कोफ्ता बनाने की विधि”

Ingredients:
• Paneer – 1 cup (grated)
• Boiled potatoes – 2 medium (grated)
• Turmeric powder – ¼ tsp
• Salt – to taste
• Garam masala – ½ tsp
• Cardamom powder – a pinch
• Cumin (jeera) – ½ tsp
• Green chilli – 1 (finely chopped)
• Sugar – ½ tsp (optional, for balance)
• Cashew, raisin, pistachio – finely chopped (for stuffing)
• Maida (all-purpose flour) – 2 tbsp (for coating)
• Oil – for deep frying
Steps:
1. In a bowl, mix grated paneer and grated potatoes.
2. Add turmeric, salt, garam masala, cardamom powder, cumin, green chilli, and sugar. Mix well to form a smooth dough-like mixture.
3. In a small bowl, mix flour and water to make a thin batter.
4. Take a small portion of the paneer-potato mixture, flatten it on your palm, add some chopped nuts in the center, and seal it to form smooth round balls.
5. Dip each ball in the flour-water mixture, coat lightly with dry flour, and deep fry on medium flame until golden brown.
6. Take them out and keep aside.
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🍛 For the Gravy:
Ingredients:
• Poppy seeds (posto) – 1 tbsp
• Char magaj (melon seeds) – 1 tbsp
• Cashew nuts – 10–12 (soaked)
• Ghee – 2 tbsp
• Shahi jeera – ½ tsp
• Javitri (mace) – 1 small piece
• Clove – 3
• Cinnamon – 1-inch stick
• Green cardamom – 2
• Onion – 2 medium (finely chopped)
• Ginger-garlic paste – 1 tbsp
• Garam masala – 1 tsp
• Javitri powder – a pinch
• Salt – to taste
• Beaten curd – ½ cup
• Sugar – ½ tsp
• Fresh cream – 3 tbsp
• Kasuri methi – 1 tsp
• Water – as needed
Steps:
1. Blend the soaked cashew, charmagaz, and poppy seeds into a smooth paste.
2. Heat ghee in a pan, add shahi jeera, javitri, clove, cinnamon, and cardamom. Sauté till fragrant.
3. Add ginger-garlic paste and cook for a minute.
4. Add chopped onion and a pinch of salt — sauté until light golden (don’t over-brown).
5. Add garam masala, javitri powder, and salt. Mix well.
6. Lower the flame and add beaten curd, stirring continuously.
7. Add sugar to balance the sourness of curd.
8. Add the nut–seed paste and cook till oil starts to separate.
9. Pour some water to adjust consistency and bring to a gentle boil.
10. Strain the gravy for a silky-smooth texture.
11. Return strained gravy to the pan, reheat, and add fresh cream and kasuri methi. Mix well.
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🌿 Final Step:
Add fried koftas just before serving and gently coat them with the creamy gravy.
Garnish with cream swirls, saffron milk, and crushed kasuri methi.
Serve hot with naan, paratha, or jeera rice. 🍽️