PANEER MALAI KOFTA (RESTAURANT STYLE) WITH TIPS TO MAKE PERFECT KOFTAS

Paneer Malai Kofta Restaurant Style With Tips To Make Perfect Koftas-
Today I will show you how to make the perfect paneer malai kofta recipe restaurant style in a step by step way, starting from the tips and tricks of how to make the koftas and how to prevent the koftas from breaking while frying and finally how to make that silky smooth malai kofta gravy.
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Ingredients For Making restaurant Style Malai Kofta-
For the koftas -
Paneer (cottage cheese) - 360 gm (2 cups mashed). Paneer is sold at any Indian grocery store or online.
Potatoes (aloo) - 360 gm (2 cups boiled and grated). Always grate the potatoes to get that fine texture. Little chunks of potatoes may lead the koftas to break.
Cornflour(cornstarch) - 3 tablespoons heaped. You can even use all purpose flour
Salt - 1/2 teaspoon
Sugar - 1/4 th teaspoon
Ground cumin(jeera powder) - 1/2 teaspoon
Grated ginger - 1/2 teaspoon
Green chilli - 1 chopped
Chopped Coriander - 1 tablespoon (optional)
For making the malai kofta gravy
Canned crushed tomatoes - 2 cups. You can even use 2 cups of finely chopped fresh tomatoes. In that case stir them with the onions till they turn little soft .
Finely Chopped Onions - 1 cup
Unroasted Cashew nuts - 50 gm or one handful
Coriander leaves (optional) - 1/2 a bunch
Grated ginger - 1 teaspoon
Garlic - 3 to 4 cloves
Dry bay leaf - 1
Cinnamon stick - 1 inch length
Green cardamoms - 3 to 4
Whole cumin seeds (jeera) - 1 teaspoon
Turmeric powder (haldi) - 1/4th teaspoon
Ground Coriander (dhania powder) - 2 teaspoons heaped
kashmiri red chilli powder/paprika/cayenne pepper - 2 teaspoons (use less if using cayenne pepper or adjust according to your tolerance level)
*Garam masala powder - 1 teaspoon .If you want to make your own garam masala powder there here is my recipe -    • SHAHI GARAM MASALA | HOW TO MAKE GARAM MAS...  
Dried fenugreek leaves (kasuri methi) - 1 teaspoon. Crush it in your palms to release the aromatic oils. Kasuri methi is available at any Indian grocery store or online.
Heavy cream - 1/4th cup to 1/2 cup
Warm Water - I added 1 & 3/4th cup. You can go up to 2 cups
Butter - 2 tablespoons
Oil - for deep frying + 2 teaspoons for making the sauce
Tips to note -
The potatoes need to cool down completely before forming the koftas.
Knead the potatoes and paneer just like you would knead a dough
There should be no cracks on your koftas
After forming the koftas you can roll them over on flour or cornflour, but dust off any excess flour
Leave the koftas for about 10 minutes before frying
Do a test by first frying just one kofta. If it breaks then add little breadcrumbs and form the balls again or check the temperature of your oil .
The oil must be hot while adding the koftas but not too hot . Fry the koftas on medium heat. If the heat is too high they will get browned up too soon and may break. At the same time the koftas can also break if the oil is not hot enough when adding them.
Do not handle the koftas too much
Arrange the koftas in your serving bowl and spoon the hot gravy over them
You can form the koftas and keep in the fridge for a day. You can also prepare the gravy a day before. Fry the koftas just before serving .
Serve malai kofta curry with rice, roti or naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.