Methi Makai Paneer Malai Kofta
(2.5)
298.2K views • 3mo ago
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A royal and rich North Indian dish featuring soft paneer and corn koftas flavored with fenugreek leaves, served in a creamy cashew-tomato gravy with aromatic spices.
00:30:00 total
Serves 3
medium
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Ingredients
- Paneer (cottage cheese) - 800 g (crumbled or cubed)
- Sweet corn kernels - 1 cup (fresh or frozen)
- Fresh fenugreek leaves - 1 cup (washed, sautéed in butter)
- Salt - to taste
- Ginger garlic paste - 1 tbsp (for kofta mixture)
- Bread slices - 3 slices (edges trimmed and roughly diced)
- Cornstarch - 1/4 cup (for binding kofta mixture)
- Semolina (sooji) - 1/3 cup (for binding kofta mixture)
- Butter - 2 tbsp (cubed, for sautéing fenugreek leaves)
- Ghee - 2-3 tbsp (for gravy)
- Oil - 2 tbsp + for frying (for gravy and frying koftas)
- Cloves - 2-3 whole (for gravy)
- Black peppercorns - 7-8 whole (for gravy)
- Green cardamom - 5-6 whole (for gravy)
- Onion - 1 large (roughly diced, for gravy)
- Tomatoes - 4 large (roughly diced, for gravy)
- Ginger garlic paste - 1 tbsp (for gravy)
- Turmeric powder - 1 tsp (for gravy)
- Degi red chili powder - 1 heaped tbsp (for gravy)
- Cashew nuts - 12-15 (for gravy)
- Water - 2-3 cups (for cooking gravy)
- Dry fenugreek leaves (kasuri methi) - 1 tsp (crushed, for finishing gravy)
- Fresh cream - 1/4 cup + for garnish (for finishing gravy and garnish)
- Coriander sprig - 1 sprig (for garnish)
- Chili oil - to taste (for garnish)
Instructions
- Prepare Fenugreek Leaves: In a pan, melt butter and sauté fresh fenugreek leaves for 2-3 minutes until reduced and less bitter. Set aside.
- Make Kofta Mixture: In a bowl, combine paneer, sweet corn kernels, sautéed fenugreek leaves, salt, ginger garlic paste, and bread slices. Mix well and grind into a smooth paste using a mixer grinder.
- Bind Kofta Mixture: Transfer the ground mixture to a bowl. Add cornstarch and semolina. Mix thoroughly and let it rest for 5-7 minutes to allow semolina to absorb moisture.
- Fry Koftas: Heat oil in a kadai or deep frying pan on medium flame. Grease hands with oil and shape the mixture into small balls. Fry them until golden brown. Drain on absorbent paper and keep aside.
- Prepare Gravy: Heat ghee and oil in a handi or pan. Add cloves, black peppercorns, and green cardamom. When they splutter, add diced onion and sauté until translucent.
- Cook Tomatoes and Spices: Add diced tomatoes, ginger garlic paste, salt, turmeric powder, and degi red chili powder. Cook on medium flame for 4-5 minutes until tomatoes soften.
- Add Cashew Nuts and Water: Add cashew nuts and sauté for a minute. Pour in 2-3 cups water and cook for 10-12 minutes until tomatoes and cashews are soft.
- Blend Gravy: Transfer the cooked mixture to a blender and grind into a smooth paste. Set aside.
- Finish Gravy: In the handi, melt butter, add dry fenugreek leaves and the prepared gravy paste. Bring to a boil and simmer for 5-6 minutes. Add water to adjust consistency.
- Add Cream and Final Boil: Stir in fresh cream and give the gravy a quick boil. Remove from heat.
- Serve: Transfer the gravy to a serving dish. Place the fried koftas in the gravy. Garnish with fresh cream, coriander sprig, and chili oil. Serve hot with roti or bread.
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