Category Archives: Paneer Dishes

Malai Kofta

Malai Kofta

It’s not every-day that we make rich food but now that the rains have started and the weather is getting chill, one of the other ways to warm the heart and the stomach is to have a hearty meal, hot and tasty.

Malai kofta is one of the very tasty dishes of the North Indian cuisine. The koftas are made with paneer and potatoes and the gravy is rich with cream and cashew paste. The dish goes well with both rice dishes and rotis.

The malai kofta is made in two steps. We have to make the koftas and then the curry and then add the koftas to the curry.


Ingredients for the Kofta:

Paneer                                                     –              100 gms

Potato (boiled)                                           –              2 nos(medium size)

Green chillies  (finely chopped)                   –              1-2 nos

Jeera powder                                             –              ½ tsp

Maida  / All purpose flour                           –              1 tbsp

Cilantro   (chopped)                                   –              ¼ cup

Salt to taste


Method for the kofta:

Grate the paneer and the potato. Mix all the ingredients together and knead well, till they are all combined. Make small balls of the mixture and keep separately.

Heat oil in a small pan. Shallow fry the koftas in the oil, till they are golden brown. Remove and drain the excess oil on absorbent paper.

Keep aside.


Ingredients for the gravy:

Onions   (paste)                                   –              3-4 nos

Tomatoes  (pureed)                              –              4-5 nos

Ginger-garlic paste                                –              1 tbsp

Red chilli powder                                  –              1 tsp

Jeera powder                                       –              1/2 tsp

Garam masala powder                          –              1/4 tsp

Kasuri methi    (powder)                        –              1 tsp

Cloves                                                 –              3-4 nos

Cinnamon                                            –              1” stick

Cardamom                                           –              2-3 nos

Cream                                                 –              1 tbsps

Cashew paste                                       –              2 tbsps

Salt to taste



Heat oil in a medium pan and add the whole garam-masalas i.e. the cloves, cardamoms and cinnamon. Let them sauté for a minute. Add the onion paste when the whole garam-masalas are done and sauté till they get slightly brown in color. Add the ginger-garlic paste and sauté for another minute or two, till the raw smell of the ginger-garlic has gone. Now, add the tomato paste puree and sauté for 2-3 minutes. Add the red chilli powder, turmeric powder, jeera powder and sauté. Sauté this well till the oil begins to separate from the ends. Now, add half a cup of water and bring it to a boil and season with salt. When it starts to boil, add the cashew paste and cook well till the gravy thickens. Add the dry roasted kasuri methi powder and mix it well into the gravy.

The gravy is now done.

Add the koftas to the gravy and serve immediately.

Garnish the malai kofta with cream and serve hot with roti’s or rice.



Posted by on July 1, 2014 in Paneer Dishes


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Paneer Shashlik

Paneer Shashlik

Shashlik is actually a form of shish kebab, popular in eastern Europe. Shashlik means skewered meat and was originally made with lamb. But nowadays, the preferences have changed according to the people. The skewers are alternated with lamb and vegetables such as peppers, onions, mushrooms and tomatoes.

The paneer shashlik probably originated in India for the vegetarian palate. The paneer cubes are coated with tandoori masalas and left to marinate either overnight or for 5-6 hours. The paneer shashlik is served with a mildly flavored vegetable pilaf.



Paneer                                                                     –              1 ½ cups

Onions cut into squares                                     –              ½ cup

Colored peppers                                                 –              ¾ cup

Yogurt                                                                    –              ½ cup

Ginger-garlic paste                                            –              1 ½ tsp

Red chilli Powder                                                –              1 tsp

Kasoori methi powder                                      –              ½ tsp

Tandoori masala                                                 –              1 tsp

Oil                                                                              –              2 tsps

Salt to taste



Combine the yoghurt with the ginger-garlic paste, red chilli powder, salt, tandoori masala, kasoori methi powder and a tsp of oil. Mix well and make sure no lumps are formed. Add the paneer cut into cubes, mixed peppers, onion squares into the marinade. Mix them well so that all the vegetables and paneer are coated well with the marinade. Leave it to marinate for atleast 4-5 hours. Soak the bamboo skewers in water for 10-15 mins.


Pre-heat the oven to 160 degrees centigrade, on the grill mode. Keep the tray on the rack closest to the grill i.e., the topmost rack.  Now skewer the paneer, peppers and onions on the bamboo skewers alternating the vegetables and the paneer. Grill the paneer skewers in the oven, making sure to turn them. The paneer shashlik is ready when you see brown spots on the paneer cubes. Remove the paneer skewers and brush with either oil or butter. Serve the shashlik with a mildly flavored rice like a vegetable pilaf.


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Posted by on June 9, 2014 in Paneer Dishes