Name: Restaurant Style Malai Paneer In Korma Gravy. recipe by Jaya Rajesh at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: For koftas :; 250 gms fresh cottage cheese crumbled; 250 gms potatoes boiled and mashed; 1/4 tsp pepper powder; Salt according to taste.; 3 tbsp corn flour plus more for coating.; Oil for deep frying.; For Korma Gravy :; 1/2 cup onion; 4 medium sized tomatoes; 3 cloves of garlic; 10 cashewnut soaked in warm water.; 2 tbsp melon seeds soaked in warm water.; 1/2 cup fresh beaten curd; 1/2 cup fresh cream; 2 tbsp Tomato puree; 1 tsp sugar; Few whole spices like bay leaf, star anise, cloves and cardamom; 2 tsp kashmiri chili powder; 1 1/2 tsp Coriander powder; 1 tsp garam masala.; 1/4 tsp turmeric powder; 1/4 pinch of asafoetida; 1/4 tsp cumin powder; 1 tsp kasturi methi (dry fenugreek leaves); 2 tsp finely chopped coriander leaves.; 3 tbsp oil; salt as per taste; Few cashews for garnishing.

ABOUT Restaurant Style Malai Paneer In Korma Gravy. RECIPE

This restaurant style korma curry is sure to enrich your dinning experience at home.

Ingredients Serving: 5

For koftas :
250 gms fresh cottage cheese crumbled
250 gms potatoes boiled and mashed
1/4 tsp pepper powder
Salt according to taste.
3 tbsp corn flour plus more for coating.
Oil for deep frying.
For Korma Gravy :
1/2 cup onion
4 medium sized tomatoes
3 cloves of garlic
10 cashewnut soaked in warm water.
2 tbsp melon seeds soaked in warm water.
1/2 cup fresh beaten curd
1/2 cup fresh cream
2 tbsp Tomato puree
1 tsp sugar
Few whole spices like bay leaf, star anise, cloves and cardamom
2 tsp kashmiri chili powder
1 1/2 tsp Coriander powder
1 tsp garam masala.
1/4 tsp turmeric powder
1/4 pinch of asafoetida
1/4 tsp cumin powder
1 tsp kasturi methi (dry fenugreek leaves)
2 tsp finely chopped coriander leaves.
3 tbsp oil
salt as per taste
Few cashews for garnishing.

Instructions

First we will make koftas.
Mix mashed potatoes and cottage cheese till properly.
Add salt, pepper powder, cornflour and form a soft dough.
Now give desired shape to koftas and roll them in cornflour and deep fry them till golden brown.
Drain the excess oil by placing them in a kitchen towel. Keep aside.
For gravy: Grind the onion, garlic tomatoes, soaked cashew and melon seeds into a fine paste.
Heat oil in a heavy bottomed skillet in whole spices ,the paste and tomatoe puree.
Saute it till oil floats in surface.
Add curd and mix well.
Next add in, 1/2 the quantity of the cream and again saute till oil flats in surface. Add in dry fenugreek leaves and mix well.
Check seasoning and salt.
Add fresh coriander leaves and switch off the gas.
For serving, first add some gravy in a bowl then the koftas and again pour some more gravy in top.
Garnish with some cream, cashews and dry fenugreek leaves.

Similar Recipes