No Fry Malai Kofta Paneer Stuffed

No Fry Malai Kofta Paneer Stuffed

Paneer Kofta - don’t miss the ‘no fry kofta’ trick

Sharing this on many viewers’ request, my version of Paneer Kofta (you may want to call this malai kofta) but I have made it very light; hence not calling it malai kofta.

Method to prepare No Fry Malai Kofta Paneer Stuffed

  • Take some paneer which we will use for stuffing.
  • Take some potatoes, boil and shred them and keep aside.
  • Crush Paneer and add some salt.
  • Add coriander leaves, finely chopped spring onions, finely chopped chillies and raisins.
  • Mix everything – paneer stuffing is ready.
  • Make small marble size balls from paneer stuffing.
  • Now in the boiled potato bowl, add some salt and pepper.
  • Add some breadcrumbs – crush normal bread slice in a mixie; add little coriander leaves in it too.
  • Breadcrumbs will help bind potato; you can alternatively use cornflour too.
  • Now take out small roundels; apply little oil in hands and make filling inside with paneer stuffing.
  • I am using appam pan to shallow fry these paneer kofta which is the twist; usually, people fry these.
  • Shallow fry the kofta balls from both sides on medium flame; and let it cook for.
  • 5-7 min till you see golden color on all sides.
  • As such everything in the kofta is cooked.
  • Now make paneer kofta gravy.
  • Heat up a pan, take some oil, take a cinnamon stick, 2 cloves and 1 tsp cumin seeds.
  • As you hear crackling sounds of cumin seeds, add finely chopped 3 cloves of garlic.
  • Add small piece of ginger grated.
  • Let garlic and ginger get cooked a little, add chopped onion.
  • And add 2-3 fresh chillies.
  • Add some salt.
  • Cook till onion gets golden brown, add 4 tomatoes chopped.
  • Mix well, now add few cashews, it will give our gravy creamy texture and no need to add cream; it will also make the gravy thick.
  • Cover and cook for a while till tomatoes get mushy.
  • Switch off the heat and let the mixture cool down;
  • Don’t forget to remove cinnamon stick out.
  • Churn it in mixie, and keep gravy ready for further cooking.
  • In the same pan, add 1/2 tsp oil to fry masalas;
  • Keep flame very slow else masalas will get burnt.
  • Add 1/2 tsp turmeric powder, 1 tsp coriander seeds powder and 1 tsp Kashmiri red chilli powder.
  • Keep stirring the pan till you get the fragrance of masalas , then add little water so that masalas don’t get burnt.
  • Now add the tomato mixed gravy that we churned in the mixie.
  • Add little water and cover the lead and let it cook for 5 min.
  • If you need add little water.
  • Again cover the lead and let it cook for some time.
  • Now add little Kasuri methi (fenugreek) for nice fragrance.
  • Mix everything and at last, add some coriander leaves.
  • Kofta gravy is ready; serve it with kofta and enjoy with roti, nan, paratha, bread or even rice.

Watch No Fry Malai Kofta Paneer Stuffed Video

Direct YouTube Video Link is

Also try Chutney Paneer Kebab.

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