Panda's Inventory

Quick Malai Kofta

Prep Time: 20 minutes
Cooking Time: 10 minutes
Calories per serving:
 
servings
  • Koftas
  • 1 cup paneer or halloumi
  • 1 potato medium
  • 2 tbsp cornstarch
  • 1 tbsp cashews or almonds/peanuts
  • 1/2 tsp salt less if using halloumi
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • Sauce
  • 2 onions medium
  • 4 cloves garlic
  • 1 tsp ginger
  • 2 tbsp tomato paste
  • 10 cahews or almonds/peanuts
  • 1/2 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp coriander
  • 2 tsp cumin
  • 1 tbsp garam masala
  • 1/2 tsp methi
  • 1/2 cup heavy cream or coconut cream
  • 1 tsp sugar
  • 1/2 tsp salt
  1. 1tbsp cashews • 2 onions • 4 cloves garlic • 1tsp ginger
    Soak the cashews in some warm water. Meanwhile, slice the onion and mince the garlic and ginger if using fresh.
  2. 1 potato
    Sautee the onions, garlic and ginger in some oil until softened and translucent. Microwave the potato for 4-6 minutes or until completely soft.
  3. 1 cup paneer • 2tbsp cornstarch • 1/2tsp salt • 1/2tsp cumin • 1/2tsp garam masala
    Put the potato, paneer, drained cashews and other kofta ingredients into a food processor and mix until a rough ball starts to form. With wet or oiled hands, shape into 10-12 balls.
  4. Heat up some oil or ghee over medium-high heat and fry the kofta from all sides until golden brown. Set aside on some kitchen towel.
  5. 2tbsp tomato paste • 10 cashews • 1/2 tsp turmeric • 1tsp chili flakes • 1tsp coriander • 2tsp cumin • 1tbsp garam masala • 1/2tsp methi • 1/2 cup heavy cream • 1tsp sugar • 1/2tsp salt •
    Put the onion, garlic, ginger and other sauce ingredients into a blender and blend into a smooth sauce. Add some water or stock if the sauce is too thick.
  6. Add the sauce and kofta to a pan and let simmer and reduce for a few minutes. Serve with naan or rice.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Calories per serving:
 
servings
  • Koftas
  • 1 cup paneer or halloumi
  • 1 potato medium
  • 2 tbsp cornstarch
  • 1 tbsp cashews or almonds/peanuts
  • 1/2 tsp salt less if using halloumi
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • Sauce
  • 2 onions medium
  • 4 cloves garlic
  • 1 tsp ginger
  • 2 tbsp tomato paste
  • 10 cahews or almonds/peanuts
  • 1/2 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp coriander
  • 2 tsp cumin
  • 1 tbsp garam masala
  • 1/2 tsp methi
  • 1/2 cup heavy cream or coconut cream
  • 1 tsp sugar
  • 1/2 tsp salt
  1. 1tbsp cashews • 2 onions • 4 cloves garlic • 1tsp ginger
    Soak the cashews in some warm water. Meanwhile, slice the onion and mince the garlic and ginger if using fresh.
  2. 1 potato
    Sautee the onions, garlic and ginger in some oil until softened and translucent. Microwave the potato for 4-6 minutes or until completely soft.
  3. 1 cup paneer • 2tbsp cornstarch • 1/2tsp salt • 1/2tsp cumin • 1/2tsp garam masala
    Put the potato, paneer, drained cashews and other kofta ingredients into a food processor and mix until a rough ball starts to form. With wet or oiled hands, shape into 10-12 balls.
  4. Heat up some oil or ghee over medium-high heat and fry the kofta from all sides until golden brown. Set aside on some kitchen towel.
  5. 2tbsp tomato paste • 10 cashews • 1/2 tsp turmeric • 1tsp chili flakes • 1tsp coriander • 2tsp cumin • 1tbsp garam masala • 1/2tsp methi • 1/2 cup heavy cream • 1tsp sugar • 1/2tsp salt •
    Put the onion, garlic, ginger and other sauce ingredients into a blender and blend into a smooth sauce. Add some water or stock if the sauce is too thick.
  6. Add the sauce and kofta to a pan and let simmer and reduce for a few minutes. Serve with naan or rice.