Paneer kofta | paneer malai kofta in white gravy recipe with step-by-step pictures. This paneer kofta is creamy, rich, and luxurious-paneer koftas dunked in a heavenly, white based gravy! A perfect indulgent dish for special occasions!
I first had paneer malai kofta curry as a kid at a restaurant in my neighborhood and it was probably the best vegetarian dish I have ever savored. I still remember biting into that cottage cheese dumpling, with the nuts and raisins and finally that smooth creamy white gravy to finish that delicious bite. Layers of goodness, I say 🙂
Unfortunately, whenever I ordered this at other restaurants, they came up with a red malai kofta curry, much to my dismay. Not that it isn’t good, but when you expect something and receive something else, you sure do feel disappointed. I realized later that this dish has two variations, one nutty and cream based which gives it that awesome cream color and the other one is tomato based.
In the white gravy, no spice powders are used to distort the color of the gravy, standing true to its name ‘ malai ‘ which means cream in Hindi. Even the kofta balls are fried ever so gently to prevent them from browning, so as to maintain the cream color.
The spice comes from the chillies and the sweetness and nuttiness from the cashew nuts, cream, and cardamom. A little warning- if you are counting calories, forget it !! Please don’t! This is definitely indulgent 🙂
I have been wanting to make this at home, but the ingredients that I found online didn’t strike a chord with the flavors I was looking for until I came across this recipe by Chef Harpal. He very rightly describes this dish as ‘hot rasmalai’, which very much is a savory version to the popular Bengali sweet rasmalai .
I hope you aren’t terrified by the long list of ingredients, yes it’s a lengthy procedure and time consuming, but hey it’s worth the effort once in a while. And this is a really easy malai kofta recipe , minimally spiced and on the sweeter side. You should definitely try it next time for a change from the red gravy version!
- IF YOU ENJOYED THIS PANEER KOFTA CURRY, THEN YOU MAY ALSO LOVE THESE INDIAN PANEER DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE PUNJABI PANEER KOFTA | PANEER MALAI KOFTA
- HOW TO MAKE PANEER KOFTA {MALAI KOFTA IN WHITE GRAVY} | SWEET MALAI KOFTA?
- Paneer Kofta Recipe | Paneer Malai Kofta {In White Gravy}
IF YOU ENJOYED THIS PANEER KOFTA CURRY, THEN YOU MAY ALSO LOVE THESE INDIAN PANEER DISHES
Matar Paneer
Paneer Makhani
Paneer Nazakat
Shahi Paneer
Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE PUNJABI PANEER KOFTA | PANEER MALAI KOFTA
PREPARATION OF PANEER KOFTA | PANEER KE KOFTE
1.In a pan on medium low heat, sauté cashew nuts and almonds for a minute, add raisins, sauté until they puff up. Remove from the pan and set aside. The stuffing is ready.
2.Grated the block of paneer, add khoya if using, mash nicely, now add cornstarch, salt to taste and cardamom powder. Knead this mixture well to form a dough.
3.Make a lemon sized ball, make a well in the center and add the stuffing mixture, seal all over and roll until the surface is nice and smooth.
4.Roll the prepared kofta balls in some cornstarch ( this prevents them from browning easily )and deep fry them, stirring slowly and carefully. Drain on a paper napkin and set aside. Let’s prepare the gravy.
PREPARATION OF MALAI KOFTA WHITE GRAVY
1.In a heavy bottomed pan, heat oil. When the oil is hot enough add bay leaves, cardamom, saute until fragrant.
2.Add boiled onion paste (see notes), saute for 3 minutes on medium heat.
3.Add ginger garlic paste and saute for another 3 to 4 minutes until oil starts oozing out.
4.Add cashew nut paste (see notes), slit green chillies and saute for the next 6 to 8 minutes. Whnits cooked cashew nut paste will form a lump and ooze out oil. Keep stirring to prevent it from burning.
5.Add 3 cups of water, stir and bring to a boil. Adjust as per desired consistency.
6.Once the gravy has boiled, you may strain for a smoother gravy. (This is optional)
7.Add butter, sugar, salt and cardamom powder. Stir well.
8.Finally, add 1/2 cup fresh cream, Give it a final stir.
TO ASSEMBLE THE DISH
1.To serve, put the prepared koftas in a serving platter and pour this luscious creamy gravy all over it. Serve immediately with some naan/paranthas.
NOTES
- Onion paste- Quarter the onions, and boil in sufficient water until it softens. Remove the onions and grind it into a fine paste.
- Cashew nut paste – Take whole/broken cashew nuts in a pan, add 3 to 4 cups of water, cook until the cashew nuts are done. They will float on top once they are done. Strain them, and grind to a smooth paste.
HOW TO MAKEPANEER KOFTA {MALAI KOFTA IN WHITE GRAVY} | SWEET MALAI KOFTA?
Paneer Kofta Recipe | Paneer Malai Kofta {In White Gravy}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the paneer kofta
- 500 grams paneer
- 2 tbsp grated khoya/mawa optional
- 2 tbsp cornstarch
- 1/2 tsp cardamom powder
- salt to taste
- 10-12 cashew nuts
- 10-12 almonds
- 25-30 raisins
- Oil, as required for deep frying
For the malai kofta gravy
- 4 white onions
- 3 tbsp oil
- 3 bay leaves
- 6-8 cardamom
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup cashew nut paste
- 6-8 green chillies, slit lengthwise
- 1 tbsp butter
- 1 tsp sugar
- 1 tsp cardamom powder
- 1/2 cup cream
- Salt, to taste
Instructions
FOR THE PANEER KOFTA | | PANEER KE KOFTE
- In a pan on medium low heat, sauté cashew nuts and almonds for a minute, add raisins, sauté until they puff up. Remove from the pan and set aside. The stuffing is ready.
- Grated the block of paneer, add khoya if using, mash nicely, now add cornstarch, salt to taste and cardamom powder. Knead this mixture well to form a dough.
- Make a lemon sized ball, make a well in the center and add the stuffing mixture, seal all over and roll until the surface is nice and smooth.
- Roll the prepared kofta balls in some cornstarch (this prevents them from browning easily )and deep fry them, stirring slowly and carefully. Drain on a paper napkin and set aside. Let’s prepare the gravy.
PREPARATION OF MALAI KOFTA WHITE GRAVY
- In a heavy bottomed pan, heat oil. When the oil is hot enough add bay leaves, cardamom, saute until fragrant.
- Add boiled onion paste (see notes), saute for 3 minutes on medium heat.
- Add ginger garlic paste and saute for another 3 to 4 minutes until oil starts oozing out.
- Add cashew nut paste (see notes), slit green chillies and saute for the next 6 to 8 minutes. Whnits cooked cashew nut paste will form a lump and ooze out oil. Keep stirring to prevent it from burning.
- Add 3 cups of water, stir and bring to a boil. Adjust as per desired consistency.
- Once the gravy has boiled, you may strain for a smoother gravy. (This is optional)
- Add butter, sugar, salt and cardamom powder. Stir well.
- Finally add 1/2 cup fresh cream, Give it a final stir.
TO ASSEMBLE THE DISH
- To serve, put the prepared koftas in a serving platter and pour this luscious creamy gravy all over it. Serve immediately with some naan/paranthas.
Notes
- Onion paste- Quarter the onions, and boil in sufficient water until it softens. Remove the onions and grind it into a fine paste.
- Cashew nut paste - Take whole/broken cashew nuts in a pan, add 3 to 4 cups of water, cook until the cashew nuts are done. They will float on top once they are done. Strain them, and grind to a smooth paste.
I would love to hear from you! You can write to me at aromaticessence77@gmail.com or send me a pic of your creation on the message tab of my facebook page Aromaticessence
You can also follow me on :
Regards,
Freda
Paneer Kofta Recipe | Paneer Malai Kofta {In White Gravy}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the paneer kofta
- 500 grams paneer
- 2 tbsp grated khoya/mawa optional
- 2 tbsp cornstarch
- 1/2 tsp cardamom powder
- salt to taste
- 10-12 cashew nuts
- 10-12 almonds
- 25-30 raisins
- Oil, as required for deep frying
For the malai kofta gravy
- 4 white onions
- 3 tbsp oil
- 3 bay leaves
- 6-8 cardamom
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup cashew nut paste
- 6-8 green chillies, slit lengthwise
- 1 tbsp butter
- 1 tsp sugar
- 1 tsp cardamom powder
- 1/2 cup cream
- Salt, to taste
Instructions
FOR THE PANEER KOFTA | | PANEER KE KOFTE
- In a pan on medium low heat, sauté cashew nuts and almonds for a minute, add raisins, sauté until they puff up. Remove from the pan and set aside. The stuffing is ready.
- Grated the block of paneer, add khoya if using, mash nicely, now add cornstarch, salt to taste and cardamom powder. Knead this mixture well to form a dough.
- Make a lemon sized ball, make a well in the center and add the stuffing mixture, seal all over and roll until the surface is nice and smooth.
- Roll the prepared kofta balls in some cornstarch (this prevents them from browning easily )and deep fry them, stirring slowly and carefully. Drain on a paper napkin and set aside. Let’s prepare the gravy.
PREPARATION OF MALAI KOFTA WHITE GRAVY
- In a heavy bottomed pan, heat oil. When the oil is hot enough add bay leaves, cardamom, saute until fragrant.
- Add boiled onion paste (see notes), saute for 3 minutes on medium heat.
- Add ginger garlic paste and saute for another 3 to 4 minutes until oil starts oozing out.
- Add cashew nut paste (see notes), slit green chillies and saute for the next 6 to 8 minutes. Whnits cooked cashew nut paste will form a lump and ooze out oil. Keep stirring to prevent it from burning.
- Add 3 cups of water, stir and bring to a boil. Adjust as per desired consistency.
- Once the gravy has boiled, you may strain for a smoother gravy. (This is optional)
- Add butter, sugar, salt and cardamom powder. Stir well.
- Finally add 1/2 cup fresh cream, Give it a final stir.
TO ASSEMBLE THE DISH
- To serve, put the prepared koftas in a serving platter and pour this luscious creamy gravy all over it. Serve immediately with some naan/paranthas.
Notes
- Onion paste- Quarter the onions, and boil in sufficient water until it softens. Remove the onions and grind it into a fine paste.
- Cashew nut paste - Take whole/broken cashew nuts in a pan, add 3 to 4 cups of water, cook until the cashew nuts are done. They will float on top once they are done. Strain them, and grind to a smooth paste.
Tres leches cake, also known as three milk cake, is a dense and moist Spanish milk cake topped with whipped cream. Here’s an easy recipe to make the best tres leches cake from scratch at home.
TRES LECHES MEANING
Tres leches is a combination of three milk products- condensed milk, evaporated milk and heavy cream or whole milk.
This three milk concoction is used for soaking the cake base. You will be surprised how the cake soaks up that quantity of liquid. The cake base is like an Angel food cake, which is quite dry, and holds that sweet milk goodness to create a truly ambrosial treat!
I had this for the first time at a Mexican restaurant, I had heard so much about this, that I had to try it. I have to admit that it was the most amazing cake I have ever had! And this recipe is seriously the best tres leches cake recipe , you will definitely agree once you try it too 🙂
YOU MAY ALSO ENJOY THESE CAKES
- Butterscotch Cake
- Kit Kat Cake
- Eggless Red Velvet Cake
- Eggless rasmalai cake
STEP BY STEP INSTRUCTIONS TO MAKE MEXICANÂ TRES LECHES CAKE | THREE MILK CAKE
1.Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. (I used a 9 inch springform pan).
2.In a bowl, combine flour, baking powder, and salt. Separate the yolks from the egg whites, set aside.
3.Beat egg yolks with 3/4th cup sugar on high speed, until the yolk sugar mixture is pale yellow. Stir in milk and vanilla. Pour the prepared egg yolk mixture over the flour mixture and stir very gently until well combined.
4.Beat the egg whites on high speed until it forms stiff peaks, with the mixer on, pour the remaining 1/4 cup sugar, beat until the egg whites are stiff but not dry.
5.Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6.Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove the cake out on a wire rack and allow to cool.
7.Combine condensed milk, evaporated milk and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture – try to get as much around the edges of the cake as you can, as the edges can get pretty dry.
8.Allow the cake to absorb the milk mixture for about 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons sugar until thick and spreadable. Spread over the surface of the cake. Decorate the cake with cherries/berries or chocolate shavings. Cut into desired size and serve.
HOW TO MAKE TRES LECHES CAKE | THREE MILK CAKE | MEXICAN MILK CAKE?
Tres Leches Cake | How To Make Tres Leches Cake
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt
- 5 whole eggs
- 1 cup sugar, divided
- 1 tsp vanilla
- 1/3 cup milk
- 1 (12 oz) can evaporated milk
- 1 (14 oz ) can sweetened condensed milk
- 1/4 cup Heavy Cream
For the Icing
- 1 pint Heavy Cream for whipping
- 3 tbsp sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13-inch pan liberally until coated. (I used a 9-inch springform pan)
- In a bowl, combine flour, baking powder, and salt. Separate the yolks from the egg whites, set aside.
- Beat egg yolks with 3/4th cup sugar on high speed, until the yolk-sugar mixture is pale yellow. Stir in milk and vanilla. Pour the prepared egg yolk mixture over the flour mixture and stir very gently until well combined.
- Beat the egg whites on high speed until it forms stiff peaks, with the mixer on, pour the remaining 1/4 cup sugar, beat until the egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 40 minutes or until a toothpick comes out clean. Remove the cake out on a wire rack and allow to cool.
- Combine condensed milk, evaporated milk and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture – try to get as much around the edges of the cake as you can, as the edges can get pretty dry.
- Allow the cake to absorb the milk mixture for about 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons sugar until thick and spreadable. Spread over the surface of the cake. Decorate the cake with cherries/berries or chocolate shavings. Cut into desired size and serve.
Notes
I hope you enjoyed this easy tres leches cake recipe . I would love to hear from you if you try this recipe. You can write to me at aromaticessence77@gmail.com or send me a pic of your creation on the message tab of my facebook page Aromaticessence
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
