PANEER - 3/4 CUP

firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.

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CORIANDER - 2 TBSP

also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.

2

RAISINS - 2 TBSP

add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.

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COMBINED WELL

mix well making sure all the spices are well combined.

4

MAIDA - 2 TBSP

now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.

5

KOFTA BALLS - READY

prepare a small ball sized kofta by greasing hand with oil.

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DEEP FRY - HOT OIL

deep fry on medium hot oil.

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FRY - MEDIUM FLAME

stir occasionally, making sure the koftas are cooked uniformly.

8

GOLDEN BROWN

fry until the kofta turn golden brown and crisp.

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KOFTA - DRAIN OFF

fry until the kofta turn golden brown and crisp.

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ONION - 1 SLICED

firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.

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CHANGES COLOUR

saute until onions changes colour slightly.

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TOMATO - 2 SLICED

further add 2 tomato and saute slightly.

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CASHEW - 2 TBSP

now add 2 tbsp cashew and continue to saute until tomatoes soften completely.

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COOL COMPLETELY

cool completely and transfer to a blender.

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BLEND - SMOOTH PASTE

blend to smooth paste adding water if required

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FILTER

now filter the mixture to get rid of skin and seeds.

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SMOOTH CONSISTENCY

filter until silky smooth onion-tomato puree is attained. keep aside.

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OIL - 2 TBSP

in a large kadai heat 1 tbsp butter and 2 tbsp oil.

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CARDAMOM - 2 PODS

saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.

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CHILLI POWDER 

further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder

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TURNS AROMATIC

saute until the spices turn aromatic.

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ONION TOMATO PUREE

further add in the prepared onion tomato puree, 1 tsp salt and mix well.

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BOIL - 10 MINUTES

cover and cook until the mixture starts to thicken and oil separates from sides.

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CREAM - 1/4 CUP

now add ¼ cup cream and mix on low flame until it’s well combined.

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WATER - HALF CUP

further, add ½ cup water and mix well adjusting consistency as required.

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GARAM MASALA

get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.

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READY TO EAT

finally, pour the curry over kofta and malai kofta is ready to enjoy

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