Baked Paneer Malai Kofta Curry

Malai kofta is traditionally made with deep fried kofta balls and dunked in a creamy rich tomato-based gravy. But instead of deep frying the kofta balls, I decided to bake them. This baked version is just as good as the deep fried restaurant version, may be even better

RECIPE

Prep time: 10 to15 minutes

Cook Time: 1 hour

Makes: Serves 5 to6

Ingredients:

Ingredients:

Kofta Balls:

• ¾ cup shredded semi -boiled potato

• 1 cup shredded paneer

• 1 chopped green chili

• ½ tsp ginger

• 2 tbsp fresh coriander

• 1 ½ tbsp chopped cashew nuts

• ½ tsp salt

• 1 ½ tbsp corn starch

Malai Gravy:

• 2 tbsp cooking oil + 1 tsp extra

• 2 tbsp butter

• ¾ tsp cumin

• 1 large onion

• 2 small cinnamon sticks

• 3 cardamom

• 3 cloves

• 1 bay leaf

• 1 black cardamom

• ¾ cup tomatoes

• 12 cashew nuts

• 1 tsp finely chopped ginger

• 1 tsp finely chopped garlic

• 1 tsp red chili

• ½ tsp turmeric

• ¾ tsp coriander

• ½ tsp salt

• 1 ½ cup hot water

• ¼ tbsp red chili

• 1 cup cream

• ¼ tsp garam masala

• ½ tsp sugar

Method:

1. In a bowl, add shredded boiled potato, paneer, green chili, ginger, fresh coriander, chopped cashew, salt, and corn starch.

2. Mix well, until combined.

3. Once the mixture is ready, shape it into kofta balls.

4. Line a baking tray with baking paper.

5. Transfer the kofta balls on to the baking tray.

6. Brush oil all over the kofta balls and bake at 200 ° C for 10 minutes, or until they turn slightly brown. Keep checking and turning them at regular intervals. Set aside once done.

7. In a pan, add cooking oil, butter, cumin, and sliced onion.

8. Sauté until the onions soften.

9. Add cinnamon sticks, cardamom, black cardamom, bay leaf, cloves, and diced tomatoes. Mix well.

10. Now add in the cashews, ginger, and garlic. Mix well.

11. Add red chili, turmeric, coriander, and a splash of water.

12. Add salt to taste, and give it a good mix.

13. Pour hot water and cook for five minutes with the lid on.

14. Uncover and transfer to a bowl, and remove the bay leaf.

15. Now, blend the mix into a smooth paste. (the mix should be at room temperature)

16. In a pan, drizzle oil.

17. Temper two to three whole red chilies.

18. On low-to-medium heat, strain the paste into the pan

19. Add cream, sugar, and garam masala, and give it a quick mix.

20. Drizzle the malai over the kofta balls before serving.

21. Enjoy with paratha, roti, or rice.