Description
Learn how to make rich, creamy, and melt-in-mouth Paneer Makhana Malai Kofta specially crafted for Navratri fasting! In this satvik recipe, fresh paneer and roasted fox nuts (phool makhana) make soft kofta dumplings simmered in a luscious cashew-tomato gravy made with sendha namak.
⏱️ Timestamps
0:00 - Introduction
0:08 - Dry Roasting Phool Makhana
0:36 - Making Tomato & Cashew Puree
1:13 - Straining the Puree for Smooth Gravy
1:33 - Preparing Paneer Kofta Dough
2:21 - Shaping & Stuffing the Koftas
2:54 - Frying Koftas to Golden Brown
4:15 - Cooking the Rich Satvik Gravy
5:06 - Adding Fresh Malai & Coriander
5:44 - Plating, Assembling & Serving Tips
🛒 Ingredients List
For the Koftas:
- Paneer (Fresh & Grated) – 200g
- Phool Makhana (Fox Nuts) – 1 cup (dry roasted & coarsely ground)
- Boiled Potato – 1 medium (finely grated)
- Arrowroot (Ararot) Powder – 2 tbsp (for binding)
- Green Chillies – 2 (crushed, adjust to taste)
- Roasted Cumin Powder (Bhuna Jeera) – 1/2 tsp
- Sendha Namak (Rock Salt) – 1 tsp (or to taste)
- Raisins (Kishmish) – a few (for stuffing, optional)
- Cold Pressed Groundnut Oil (or Desi Ghee) – for frying
For the Gravy:
- Tomatoes – 6 (chopped)
- Cashews (Kaju) – 12 (soaked in warm water for 1 hour)
- Cumin Seeds (Jeera) – 1 tsp
- Green Chillies – 2 (adjust to taste)
- Ginger (Adrak) – 1 inch piece (grated)
- 1/4 cup water/3-4 tbsp for making puree
Other Ingredients
- Desi Ghee – 2 tbsp
- Fresh Malai (Cream) – 3 tbsp
- Sendha Namak (Rock Salt) – 3/4 tsp (or to taste)
- Black Pepper Powder (Kali Mirch) – 1/2 tsp
- Fresh Coriander Leaves – finely chopped (for flavor & garnish)
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Please watch: "Burhani Raita Recipe | Authentic Hyderabadi Garlic Raita"
https://www.youtube.com/watch?v=rrxHr8ncImg
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