Cheese Malai Kofta | How to make Cheese Malai Kofta

What is cheese malai kofta?

Cheese malai kofta is melt in mouth dumplings which have oozing cheese along with the flavors of black and white pepper and kick of red chili flakes, cooked in a flavorsome and smooth gravy. Cheese malai kofta can be served with butter naan or lachcha paratha etc. Cheese kofta is one kofta that is sure to please one and all, be it, kids or adults. And always make some extra koftas as some are sure to go in the stomach before going in the gravy.

Let’s talk about the ingredients for Cheese Malai Kofta Recipe

For cheese, kofta boiled and grated potatoes and crumbled cottage cheese (paneer) have been used. To give binding to the koftas corn flour has been used. The koftas have been flavored with black and white pepper which complements the cheese stuffed in the koftas. For the gravy of cheese malai kofta onions and tomatoes have been used. The gravy has been flavored with ginger and garlic. Apart from that cashews and heavy cream add much richness to Cheese Malai Kofta.

Other malai kofta recipes which you may like  are malai kofta in white gravy, restaurant-style malai kofta, no onion no garlic malai kofta.

To make kofta

1. Collect all ingredients for kofta except oil, i.e. 1 cup boiled and mashed potatoes, ½ cup mashed cottage cheese (paneer), salt to taste, 1 tsp red chili flakes, ½ tsp freshly ground black pepper and ½ tsp white pepper powder and 2 tbsp corn flour. (Tip: Be careful while adding salt as we will be stuffing the koftas with cheese which is quite salty.)

2. Mix everything well and form a kind of dough

3. Take a portion of the mixture and spread it and place a cube of processed cheese

4. Seal and form a ball. Roll the ball in corn flour

5. Heat enough oil. Fry koftas on medium flame turning occasionally for even cooking, till they are golden brown

To make gravy

1. Heat 1 tbsp oil. Add 1 cup chopped onions

2. Cook till onions turn translucent

3. Add 4-5 garlic cloves and cook for 1 minute

4. Add 1 cup chopped tomatoes. Add in a little salt.

Tips:Salt helps in cooking the tomatoes fast

5. Cook till tomatoes are soft and mushy

6. Add ¼ cup broken cashews, 1 inch chopped ginger and 2-3 green chilies. Cook for 2 minutes

7. Let the mixture cool down. Transfer to grinder jar

8. Make a fine and smooth paste

9. Heat 1 tbsp butter. (Tip: Do not heat the butter on high flame, it would burn. Else add 1 tsp oil and then add butter, this will prevent burning of butter)

10. Add spices i.e. 1 tsp red chili powder, 2 tsp coriander powder, 1 tsp garam masala powder, ½ tsp turmeric powder. Cook on low flame for 30 seconds

11. Add prepared paste

12. Cook till oil oozes

13. Add ¼ cup whisked yogurt

14. Cook till oil oozes. (Tip: It is important to cook yogurt properly. If it remains undercooked the taste of gravy will be ruined.)

15. Add ¼ cup water or as much required

16. Add salt to taste. Check seasoning and consistency

17. Add 1/4 cup heavy cream

18. Add 1 tbsp dried fenugreek leaves

19. For serving, add koftas to gravy and simmer for two minutes. This will help the cheese melt

20. Serve hot with garlic butter naan. Bon appétit

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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