1tablespoonalmond flouror 1 tablespoon milk powder or 1 tablespoon khoya (mawa or dried evaporated milk solids)
salt as required
oilfor frying paneer koftas
½cuponion pasteor about 2 medium to large onions, pureed
1cuptomato pureeor about 2 large tomatoes pureed
¼cupcashew pasteor 12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste
¾teaspoonred chili powder
1inchginger + 4 to 5 garlic cloves- made in to a fine paste in a mortar-pestle
1teaspoonkasuri methi(dry fenugreek leaves)
salt as required
sugar as required(optional)
oil for shallow or deep frying the koftas
1tej patta(indian bay leaf)
1 or 2black cardamom
2 to 3green cardamom
2 to 3 single strands of mace or a light pinch of mace powder
2 to 3cloves
1tablespoongrated paneer(cottage cheese)
1 or 2tablespooncream
a few chopped coriander leaves(cilantro leaves)
making paneer kofta
Mix all the ingredients mentioned under "For making paneer kofta" ingredient list except oil in a bowl.
Make medium sized balls and fry the paneer koftas in medium hot oil till golden.
Keep the fried kofta aside.
making malai kofta
Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
Add all the whole spices and fry till the oil becomes fragrant.
First add the onion paste and brown it.
Now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
Add the tomato puree and saute for 2-3 minutes.
Add the turmeric powder, red chili powder, garam masala powder and cashew paste.
Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir.
Simmer till the gravy begins to thicken. Takes approx 11-12 minutes on a low flame.
Towards the end add crushed kasuri methi leaves and salt.
You can also add sugar if you want a light sweet taste in the curry. Simmer for 1-2 minutes more.
serving malai kofta
Lastly, add the fried paneer kofta. If serving later, you can just prepare the gravy and add kofta while serving. These paneer kofta are really soft. So if you add them before and serve them later, they will break.
While serving, garnish with some cream, grated paneer and coriander leaves.
Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.