Paneer Walnut Malai Kofta: 25-Min Recipe

Adding walnuts to koftas, that were moulded out of paneer and malai, adds an interesting smoky, nutty backbone to them. In Chef Guntas Sethi's finger-lickin' good recipe they are then popped into a chilly-onion-nut-tomato gravy.

Pic: California Walnuts for Rediff.com

Ingredients

For the koftas: 

  • 2 medium-sized potatoes, boiled, peeled, mashed
  • 1½ cups grated paneer
  • 3 tbsp chopped walnuts
  • 1 tbsp chopped fresh green dhania or coriander or cilantro

 

Pic: Kind courtesy Martula13/Wikimedia Commons

Ingredients, continued

For the koftas, continued:

  • 1-inch piece ginger, grated
  • 2 green chillies, chopped
  • 2 tbsp chopped raisins
  • 1 tsp red chilly powder
  • 1 tsp jeera or cumin powder
  • Salt to taste, about 2 tsp
Pic: Kind courtesy Jorge Barrios/Wikimedia Commons

Ingredients, continued

For the curry:

  • 1 tbsp butter
  • 1 tbsp oil + extra for oiling the air fryer
  • 2 tej patta or bay leaves
  • 1 tsp jeera or cumin seeds
  • 1 small stick dalcheeni or cinnamon
  • 1 onion
  • 3 tomatoes

 

Pic: Kind courtesy Potkettle/Wikimedia Commons

Ingredients, continued

For the curry, continued:

  • ½ cup walnuts, pre-soaked
  • 3 tomatoes
  • 2 garlic pods
  • Pinch sugar
  • 2 green chillies
  • 2-inch piece ginger
  • 2 tsp red chilly powder

 

Pic: Kind courtesy Dobromila/Wikimedia Commons

Ingredients, continued

For the curry, continued:

  • 1 tsp garam masala powder
  • 2 tsp kasuri methi or dried fenugreek
  • 2 tbsp creamy, malai-wallah yoghurt
  • Handful fresh green dhania or coriander leaves or cilantro, chopped, for garnish
  • 1 tbsp cream, for garnish
  • Water as required
Pic: Kind courtesy Adityamadhav83/Wikimedia Commons

Method

For the koftas:

  • In a bowl, mix together all the kofta ingredients.
    Make small 1 inch-diameter balls out of the mixture.
  • Lightly oil the basket of an air fryer and heat to 200°C.
  • Air fry the koftas for about 15 minutes, checking in between and turning, till they develop a reddish crust.
    Alternately you can deep fry or pan fry them.

 

Pic: Kind courtesy Biswarup Ganguly/Wikimedia Commons

Method, continued

For the curry:

  • Blend together all the ingredients along in a blender/mixer, except the oil, butter, green dhania garnish and spices.
  • Heat the oil in a saucepan or a kadhai, over medium heat and add the cumin seeds, garam masala, cinnamon, bay leaves, kasuri methi, red chilly powder and fry for a minute.
    Then add the puree.
    Let it simmer over low heat until the oil separates and add the butter.
  • Drizzle the cream and garnish with the green dhania and serve with steamed rice or naans or parathas.

 

 

Pic: Kind courtesy Ravi Dwivedi/Wikimedia Commons

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