Punjabi Makhani Curry Recipe

Malai Kofta

PMC3

Golden paneer and potato koftas stuffed with cashews and raisins, served in a rich Punjabi Makhani gravy finished with butter and cream.

Watch recipe video

Ingredients

Kofta

• 100g paneer, grated
• 100g potato, boiled, peeled and mashed
• 2 tbsp refined flour
• 1 tsp salt
• 1 tsp ginger, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp cashew nuts, chopped
• 1 tbsp raisins, chopped
• A pinch of cardamom powder
• 1/4 tsp black pepper powder
• 3 tbsp corn starch, for dusting
• 400ml vegetable oil, for deep frying

Gravy

• 200ml water
• 1 packet Punjabi Makhani Curry
• 2 tbsp butter
• 3 tbsp cream (reserve 1 tsp for garnish)

Method

Prepare the Koftas

1. In a large bowl, combine grated paneer, mashed potato, refined flour, salt, ginger, green chilies, cardamom powder and black pepper.

2. Mix well to form a smooth dough.

3. Divide the mixture into small portions.

4. Stuff each portion with chopped cashews and raisins and shape into smooth balls.

5. Dust each kofta lightly with corn starch.

6. Heat oil to approximately 155°C and deep fry the koftas until golden brown.

7. Remove and drain on paper towels.

Prepare the Gravy

1. Heat 200ml water in a pan.

2. Empty the full contents of the sachet into the pan and mix well.

3. Bring to a gentle simmer.

4. Add butter and cream and cook for 1 minute.

5. Add the prepared koftas and simmer gently for 2 minutes.

6. Garnish with the reserved cream.

7. Serve hot with rice or Indian bread.