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आलू और पनीर से बनाएं इतनी टेस्टी रेसिपी की सब उंगली चाटते रह जाएं #malaikoftarecipe #shorts #unique #malaikofta #malaikoftarecipe #malaikoftacurry #malaikoftarecipeinhindi #malaikoftainhindi #malaikoftathome #instantmalaikofta #viralmalaikoftarecipe #trendingmalaikoftarecipe #homemademalaikofta #restaurantstyle #malaikoftaathome #tastymalaikoftarecipe #viraltrendingmalaikofta #quickstylemalaikoftarecipe #instantstylemalaikofta #regularstylemalaikoftarecipe #shortmalaikoftarecipe #viralstylemalaikofta #easymalaikoftarecipe घर पर बनाए बहुत ही आसानी से रेस्टोरेंट स्टाइल मलाई कोफ्ता | Tasty Malai Kofta Recipe Malai Kofta is a delicious dish of fried balls of potato and paneer in a rich and creamy mild gravy made with sweet onions and tomatoes. This melt-in-your-mouth recipe is a labor of love, but one that is well worth it. Learn to make this special Indian meal with me! I’ll show you. How to Make Malai Kofta The prep work is time intensive, so plan ahead before making the recipe. You need to make the gravy base and the kofta. For the gravy you need onion paste, cashew paste and tomato paste. Cashew paste and tomato purée can be prepped ahead and refrigerated for a day. You can choose to make and shape the kofta mixture a day before and refrigerate them to ease your work. This is what I do on occasions. So next day you will only need to fry the kofta and make the gravy. Prepare Kofta 1. First boil 2 medium to large potatoes (200 grams) in a pan, Instant pot or a pressure cooker until fork tender or knife tender. Here I have boiled the potatoes in a pressure cooker covering them with water for 4 to 5 whistles on medium heat. two boiled potatoes in a pressure cooker with a knife inserted in one potato to check the doneness 2. When the potatoes become warm or cool, peel them and grate them in a bowl. Use a box grater or a hand-held grater. grated potatoes in a bowl 3. Add the following listed ingredients to the mashed potatoes: 100 grams grated paneer or 1 cup grated paneer ¼ teaspoon red chili powder (or cayenne pepper or paprika) ¼ teaspoon garam masala powder salt as required ground spices, grated paneer on the grated potatoes 4. Next add in 2 tablespoons cornflour (cornstarch) or tapioca starch and 3 tablespoons almond flour or fine almond meal. TIP: Nut free? Don’t worry! Instead of almond flour, you can use 2 tablespoons milk powder OR 3 tablespoons khoya (mawa or dried evaporated milk solids). almond flour, tapioca starch on the grated potatoes mixture 5. Mix really well, until the mixture is uniform and form a neat dough. Cover and set aside. kofta mixture mixed and formed into a ball Fill and Shape Kofta 6. Meanwhile rinse if you prefer and finely chop 10 to 12 cashews and 1 tablespoon raisins. Set aside. This will be the sweet-tangy and crunchy stuffing for the kofta. If you are not a fan of cashews or raisins, choose to skip the stuffing or use your favorite nuts. finely chopped cashews and raisins on a white marble board 7. Portion the kofta mixture and shape into medium sized balls. balls made from paneer kofta mixture 8. Take one kofta ball and flatten it with your palms. Place a small portion of the cashews and raisins stuffing on flattened kofta dough. If it feels sticky, rub some oil on your palms before stuffing and shaping the kofta. kofta ball flattened with some portion of cashew and raisins in center 9. Bring the edges together and shape into a neat ball. Ensure that the stuffing remains in the center. sealed and shaped kofta ball with the cashew, raisins mixture inside 10. Stuff and shape all the kofta balls. Cover with a lid and set aside at room temperature or refrigerate for 30 minutes. stuffed and prepared kofta ball placed in steel bowl Serve Malai Kofta 33. To serve, add the fried kofta to the malai gravy. Now you have the option of adding the kofta to the gravy in the pan and serving immediately. Or assemble in a serving bowl to make these look good and then serve. TIP: If serving malai kofta later, you can prepare the gravy and the kofta and refrigerate them separately. Only combine while serving. Heat the gravy in a pan until it is hot. If the gravy looks very thick, add a bit of hot water. Warm the kofta in a preheated oven for some minutes at 120 degrees Celsius (250 degrees Fahrenheit). These paneer koftas are really soft, so if you add them to the gravy while storing, they will break and fall apart. So only add them to the gravy when you are about to serve. gravy in a serv 34. Gently place the paneer kofta on the gravy. Pour a drizzle of cream or top with grated paneer. @royalcookers @royalcookersshorts #instantvideo #trendingvideo #viralvideo #homemaderecipe #recipeathome #viralandtrending #trendingrecipe #homemadevideo #viralrecipe #deliciousfood #trendingshorts #viralshorts #instantshorts #homemadeshorts #shortfeedrecipe #trendingshortrecipe #viralshortsrecipe #instantshortsrecipe