Recipe Name – Methi Malai Kofta

Methi malai Kofta is a rich dish with  melt in mouth kofta's cooked in the creamy gravy mixed with fragrant kasuri methi. Combination of Kasuri methi & malai (cream) is the match made in heaven and this dish is the flavorful proof of that.

Whether you are a vegetarian or a non-vegetarian, you must try this delicious recipe to understand the magic.

What all do we need?

For gravy masala

1. Thinly sliced onion - 200 gm
2. Sliced tomatoes - 200 gm
3. Ginger - 15 gm
4. Garlic - 20 gm
5. Green chilies - 4
6. Cashew nuts - 35 gm
7. Garam Masala – 2 tablespoon
8. Salt (as per taste)
9. Red chili – ½ tablespoon
10. Cumin seeds (jeera) – 1 teaspoon
11. Coriander powder – 1 tablespoon
12. Turmeric powder – 1 teaspoon
13. Oil – ¼ cup

For Kofta:

1. Boiled potato (grated) – 250 gm
2. Cottage cheese (paneer) grated – 130 gm
3. Garam masala – 1 & ½ tablespoon
4. Coriander powder – 1 tablespoon
5. Salt (as per taste)
6. Red chili – ¼ teaspoon
7. Corn starch – 2 tablespoon
8. Refined flour- for coating
9. Oil – for frying kofta’s

For final step:

1. Gravy masala smooth paste
2. Amul fresh cream – ½ cup
3. Salt as per taste
4. Kashmiri red chili powder – 2 tablespoon
5. Garam masala – ½ to 1 tablespoon
6. Oil – 3 tabelspoon
7. Kasuri methi – 2 tablespoon

Method –

1. First of all prepare for gravy masala. Take ¼ cup oil in the pan and add cumin seeds and sliced onion when hot.
2. Fry onion till they are translucent, pinkish brown in color. Now add garlic, ginger and green chilies, saute for another 2 minutes and then add cashew nuts. Fry for 2 more minutes and then add tomatoes, garam masala, red chili, turmeric & coriander powder. Mix everything really well and add ½ cup water in the pan. Cover the pan and let this cook for 4-5 minutes.
3. After 5 minutes, check the gravy masala, dry excel water if required. Switch off the gas and let this mixture get cool down before grinding it into the smooth paste.
4. After mixture is cool enough, grind into a smooth paste using mixture grinder.
5. Time to prepare for kofta’s. Mix grated boiled potatoes, paneer, garam masala, coriander powder, red chili, salt and corn starch. Mix everything really well to form the uniform dough. Dough should not too sticky. If needed add little more corn starch but do not add too much else kofta’s will become hard after frying.
6. Take  small portion of the dough to form the small smooth kofta ball.Lightly Coat kofta balls with dry refined flour and keep aside.
7. Heat the oil in the pan for shallow frying the kofta balls. Fry on medium heat till golden brown on both the sides.
8. After kofta's are ready, time for final step.
9. Heat 3 tabelspoon oil in the pan, add Kashmiri red chili and garam masala and then add gravy masala paste. Mix well, add water and let this masala get cooked on medium heat for 2-3 minutes.
10. After 2-3 minutes, add fresh cream and kasuri methi. Mix well and then add kofta balls into the gravy. Cover all kofta’s with the gravy. Do rub kasuri methi between palms before adding into the gravy.
11. Cover the pan and let kofta’s cook with the gravy for 3-4 minutes on low flame.
12. After 2-3 minutes methi malai kofta will be ready. Garnish with fresh cream and green coriander while serving.
13. Enjoy Methi malai kofta with Malabari paratha or lachcha paratha or normal paratha.