Directions

• Making Paneer Kofta
• Mix all the ingredients mentioned under “For making paneer kofta” ingredient list except oil during a bowl.
• Rinse with water if you favor and finely chop 10 to 12 cashews and 1 tablespoon raisins. Set aside. This will be the sweet-tangy and crunchy stuffing for the kofta.
• Make medium sized balls from the kofta mixture. If it feels sticky, rub some oil on your palms before shaping the kofta.
• Flatten one kofta ball lightly together with your palms on a cutting board or a rolling board. Place a small portion of the cashews and raisins stuffing on it.
• Gently bringing the sides together, shape into a neat ball. Rub some oil in your palms while shaping. Make sure that the stuffing remains within the center of the kofta.
• Fill and shape all the kofta during this manner.
• Cover with a lid and put aside at temperature or refrigerate for half-hour .
• Making Kofta Gravy
• Heat oil during a thick bottomed or heavy pan or skillet.
• Add all the entire spices and fry for a couple of seconds or until the spices crackle and therefore the oil becomes fragrant.
• First add the onion paste. Stirring often sauté the onion paste until it becomes golden. To quicken the cooking of onions, add a couple of pinches of salt once you begin to sauté the paste.
• When the onion paste has become golden, add the ginger-garlic paste and sauté for about ten seconds or until the raw aroma of the ginger and garlic goes away.
• Add the tomato puree and sauté for six to 7 minutes on a coffee to medium-low heat.
• Add turmeric powder, coriander powder, fennel powder, kashmiri red chili powder, garam masala powder.
• Mix well and sauté for 4 to five minutes stirring often.
• Add cashew paste. Mix well and sauté until the oil starts to leave the side of the masala paste.
• This sautéing takes about 9 to 10 minutes on low to medium-low heat. You will see that the paste becomes lumpy and gathers around itself. It will also become slightly glossy with some oil releasing at the edges .
• Then add sugar and salt as per taste.
• Add water. Mix thoroughly with a spoon or wired whisk.
• Simmer until the gravy begins to thicken. This takes about 8 to 10 minutes on a coffee to medium-low heat. The consistency of the gravy are often medium-thick to thick. When the gravy is cooked through, you will some oil specks on the top of the gravy.
• Lastly add the crushed dry fenugreek leaves (kasuri methi) and cream.
• Mix well and set the gravy aside. Check the taste and add more salt or sugar if needed.
• Frying Kofta
• Heat oil during a frypan or a wok (kadai).
• Before shaping and frying the whole batch, check alittle tiny piece of the paneer kofta in hot oil. If it doesn’t break, then you’ll easily fry the remaining koftas.
• If it does break, then add 1 to 2 tablespoons of cornflour (cornstarch) as a binder. Mix the binder in well, then shape into koftas.
• The kofta should also come up swiftly yet gradually within the hot oil. this suggests the oil is hot enough for the kofta to be fried. If it browns too quickly, the oil is extremely hot and if the kofta remains at rock bottom , the oil is warm.
• Carefully add the paneer kofta to the recent oil, being careful to not spatter the oil. The oil should be medium hot and have a temperature of 180 to 190 degrees Celsius (356 to 374 degrees Fahrenheit).
• When one side becomes golden, gently turn over with a slotted spoon and fry the second side. Fry turning over a few of times until golden on each side .
• Remove with a slotted spoon to a towel lined plate. Working in batches, fry all the paneer kofta this manner and drain them on a paper napkin in order that the additional oil is absorbed.
• Serving Malai Kofta
• If serving immediately, add the fried paneer kofta to the gravy within the pan.
• Or if you would like to serve it during a better way, take a number of the gravy during a serving bowl. Place the kofta neatly on the gravy. Drizzle some cream or top with grated paneer. Garnish with chopped coriander leaves or mint leaves and serve.
• If serving a couple of hours later, reheat the gravy until hot. If it’s very thick, add a touch of predicament. Warm the kofta in an oven at 120 degrees Celsius or 250 degrees Fahrenheit for a few minutes. Place kofta on the gravy. Add the garnishes and serve.
• Note that these paneer kofta are really soft. So if you add them to the gravy and serve them later, they’re going to break. you’ve got to serve them immediately as soon as you add them to the gravy.
• Serve malai kofta hot or warm with roti, naan, steamed basmati rice or jeera rice.