Paneer malai kofta recipe with purti soyalite refined soyabean oil

Prep Time: 15 mins
Cook Time: 50 minutes

Total Time: 1hr 5 minutes

Servings: 8

Introduction:

Malai Kofta is a beloved North Indian dish renowned for its rich, creamy texture and delicate flavors. “Malai” refers to cream, and “kofta” refers to the fried dumplings that are the star of this dish. This vegetarian delicacy is often served as a festive dish or a special treat, and this recipe uses Purti Soyalite Refined Soyabean Oil for a light and healthy touch.

Ingredients:

For the Koftas:

• – 200g paneer, grated
• – 2 medium potatoes, boiled, peeled, and mashed
• – 2 tbsp cornflour
• – 1 tsp ginger paste
• – 1/2 tsp garam masala
• – Salt to taste
• – Purti Soyalite Refined Soyabean Oil, for frying
• – 1 tbsp chopped cashew nuts
• – 1 tbsp raisins

For the Gravy:

• – 2 tbsp Purti Soyalite Refined Soyabean Oil
• – 1 large onion, finely chopped
• – 1 tsp ginger-garlic paste
• – 2 medium tomatoes, pureed
• – 1/2 cup cashew nuts, soaked in warm water for 30 minutes
• – 1/2 cup fresh cream
• – 1 tsp garam masala
• – 1/2 tsp turmeric powder
• – 1 tsp red chili powder
• – 1 tsp coriander powder
• – 1/2 tsp cumin powder
• – 1/4 tsp sugar
• – Salt to taste
• – Fresh coriander leaves, for garnish

Instructions:

Making the Koftas:

1. In a large bowl, combine grated paneer, mashed potatoes, cornflour, ginger paste, garam masala, and salt. Mix well to form a smooth dough.
2. Divide the dough into small portions. Flatten each portion, stuff with a few chopped cashew nuts and raisins, and shape them into smooth balls.
3. Heat Purti Soyalite Refined Soyabean Oil in a deep pan over medium heat.
4. Gently slide the koftas into the hot oil and fry until golden brown on all sides. Remove and drain on paper towels.

Making the Gravy:

5. Heat Purti Soyalite Refined Soyabean Oil in a pan. Add finely chopped onion and sauté until golden brown.

6. Add ginger-garlic paste and sauté for a minute.

7. Add tomato puree and cook until the oil separates from the mixture.

8. Grind the soaked cashew nuts into a smooth paste and add it to the pan. Cook for 2-3 minutes.

9. Stir in garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, sugar, and salt. Cook for another 2-3 minutes.

10. Add fresh cream and simmer for 5-7 minutes, stirring continuously, until the gravy thickens.

Serving:
1. Gently add the fried koftas to the gravy just before serving.

2. Garnish with fresh coriander leaves.

3. Serve hot with naan, roti, or rice.

Enjoy this rich and flavorful Malai Kofta, prepared with the goodness of Purti Soyalite Refined Soyabean Oil.