Malai Kofta Recipe for Weight Loss

Ingredients

• 200 grams Paneer (grated)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Cardamom Powder (ground)
• 1 teaspoon Kasuri Methi (crushed)
• 4 tablespoons Ghee (for frying koftas and gravy)
• 5 pieces Almonds (soaked, peeled)
• 3 cloves Garlic Cloves (peeled)
• 1 inch Ginger (peeled, minced)
• 1 medium Onion (diced)
• 1 piece Green Chili (halved)
• 1 medium Tomato (diced)
• 2 teaspoons Kashmiri Red Chili Powder (divided)
• 1 teaspoon Cumin Seeds (whole)
• 1 teaspoon Coriander Powder (ground)
• 1 teaspoon Kitchen King Masala (Indian spice blend)
• 1 teaspoon Garam Masala (ground)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 3 tablespoons Heavy Cream (Full Fat) (unsweetened)
• 2 tablespoons Butter (unsalted)
• 1 piece Bay Leaf (whole)
• 1 small piece Cinnamon Stick (whole)
• 2 pieces Cloves (whole)
• 1 cup Hot Water (for simmering gravy)

Instructions

1. Prepare Vegetables

   Finely dice the onion and tomato, halve the green chili, peel and crush the garlic cloves, peel and mince the ginger. Set aside in separate bowls.

   Time: PT10M

2. Make Paneer Kofta Mixture

   In a mixing bowl combine grated paneer, salt, 1 tsp cardamom powder, and crushed kasuri methi. Mix thoroughly until a smooth, pliable dough forms.

   Time: PT5M

3. Shape Koftas

   Lightly grease your palms with a little ghee. Take small portions of the paneer mixture and roll into smooth, round balls about 2‑3 cm in diameter.

   Time: PT5M

4. Fry Koftas

   Heat 2 tbsp ghee in the cast‑iron pan over medium heat. Gently slide the koftas into the hot ghee and fry until golden brown on all sides, about 3‑4 minutes per batch.

   Time: PT8M

   Temperature: Medium heat

5. Temper Whole Spices

   In a clean cast‑iron pan, melt 1 tbsp ghee. Add bay leaf, green cardamom, cinnamon stick, and cloves. Sauté for 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

6. Sauté Aromatics

   Add the diced onion, garlic, ginger, and green chili to the pan. Stir‑fry until the onion turns translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

7. Add Tomatoes and Almonds

   Add the diced tomato and the peeled soaked almonds. Cook for another 2 minutes until the tomato softens.

   Time: PT2M

   Temperature: Medium heat

8. Create Gravy Base

   Stir in 1 tsp Kashmiri red chili powder and salt to taste. Add hot water (1 cup) and bring to a gentle boil. Simmer for 5 minutes, then remove the whole spices and set the gravy aside to cool.

   Time: PT5M

   Temperature: Medium heat

9. Second Tempering

   In the same pan, melt 1 tbsp butter and 1 tbsp ghee. Add 1 tsp cumin seeds and let them sizzle. Sprinkle 1 tsp Kashmiri red chili powder and stir quickly.

   Time: PT2M

   Temperature: Medium heat

10. Combine Pastes and Spices

    Add the cooled tomato‑almond paste from step 7 into the pan. Mix in coriander powder, Kitchen King masala, garam masala, and a pinch of cardamom powder. Cook for 4 minutes, adding a splash of water if needed.

    Time: PT4M

    Temperature: Medium heat

11. Finish Gravy

    Crush a small amount of kasuri methi between your palms and add to the gravy. Stir in 3 tbsp heavy cream and simmer for 2 minutes until the gravy turns glossy.

    Time: PT2M

    Temperature: Low heat

12. Assemble and Serve

    Place the fried koftas into the creamy gravy, let them soak for 1‑2 minutes. Garnish with fresh coriander leaves and serve hot with roti or brown rice.

    Time: PT2M

    Temperature: Low heat

Nutrition Facts

Calories

450

Protein

16 g

Carbohydrates

12 g

Fat

35 g

Fiber

3 g