Malai Kofta

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[{"selector":"#anim-4bb43d00-9c34-423a-ac4d-747286caec63","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Mix very well & shape into medium-sized balls. Test the kofta in the oil & add more corn flour as needed. For more details, visit vegrecipesofIndia.com

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[{"selector":"#anim-a56bea24-eb67-4001-ad91-091fbb9d4466","keyframes":{"transform":["translate3d(0px, 672.39419%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat oil for shallow or deep frying. I always shallow fry. Add the paneer kofta in medium hot oil. Fry until golden on both sides.

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[{"selector":"#anim-e4abed4a-3d5a-4270-8d56-8269b9bb4324","keyframes":{"transform":["translate3d(0px, -158.992%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil. Add the spices and fry them until they release their aroma.

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[{"selector":"#anim-b2fa9a12-7603-4f43-9895-ca603bccf804 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(31.226022903983047%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":1000,"fill":"both"}] Crushed kasuri methi (dry fenugreek leaves) & salt as required. Simmer for 1 to 2 minutes more. Next, add the fried kofta. Serve immediately.

[{"selector":"#anim-8eabd7a1-7465-4bd7-a362-7049cbcfaafd","keyframes":{"transform":["translate3d(0px, -177.54869%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Garnish malai kofta with coriander leaves and Serve the Malai kofta with rotis, naan or jeera rice or saffron rice or chapatis.