Paneer Malai Kofta (cheese balls in spicy creamy gravy)
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Paneer Malai Kofta (cheese balls in spicy creamy gravy)

Indian cheese balls in spicy creamy gravy

Chandrima Sarkar Roy

Ingredients

4-serving
  1. 1/2 Pound paneer (Indian cheese)
  2. 1/2 Cup Cashewnuts
  3. 1 onions (big)
  4. 2 Tomatoes (roma)
  5. 1 Tablespoon garlic paste
  6. 1 Tablespoon ginger paste
  7. 1 Tablespoon chilli powder
  8. 1 Tablespoon Garam Masala Powder
  9. 1 Cup milk
  10. green chilli
  11. cilantro
  12. , 1 cloves Cardamom Cinnamon ,

Method

30 mins
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    Grate Paneer (cheese). Mix finely chopped green chili, cilantro, salt and black pepper to taste. Mix them well and knead them into 1 inch diameter balls (or any shape you want). Soak cashew nuts in milk for 15 min and make a paste of it.

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    Put some vegetable oil in a sauce pan and shallow fry the balls until golden. Set aside.

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    In the same pan with some oil, put Cardamom, cloves, Cinnamon and fry for 30 sec in medium flame until aromatic. Put finely chopped onions and fry until golden brown. Add ginger paste, garlic paste and fry until the raw smell of ginger and garlic is gone.

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    Add finely chopped (or pureed) tomato. cover and cook until the tomatoes are soft and mushy.

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    Add all the spice powders along with salt and black pepper to taste. Fry for 2-3 min and add the cashew nut paste. Cook for 2 more min.

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    Add little water if the gravy is too dry. add in the paneer (cheese) balls.Cook for 5 more mins and garnish with chopped cilantro. Serve hot with rice, bread or pulav.

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