Malai Kofta Kaise Banta Hai

A famous and delicious recipe in the north of India for a creamy curry made with potato and cheese balls and an onion and tomato chutney. Malai, or cooking cream, is used heavily in this one of the creamiest North Indian curry recipes. It can be served with rice or chapati of your choice.
Malai, also known as cooking cream, is a common ingredient in many Indian curries, especially Punjabi curries. In most recipes, cream is added to the curry either as a topping when it is served, or to garnish it. However, there are some curries that use a lot of cream, like Creamy Kofta Balls Curry or Malai Kofta Recipe. This is one of those light, creamy curries.
Kofta recipes can be found across India and are used in many Indian dishes. However, mincemeat is used to make traditional koftas, which are then added to any curry or rice. Vegetarians can also make koftas with paneer or some vegetables. I have made koftas with the recipe of potato and paneer malai kofta in this post. Its shape and texture is similar to meat kofta, but it tastes better. It tastes like cheese and is creamy. You can have any vegetable with potatoes and cheese. The taste remains unaffected by this.
Now, I would like to add some suggestions, ideas and changes to the Malai Kofta Recipe. Kofta balls can be made only from fresh paneer which is moist. To easily shape and deep fry potatoes, they should be boiled and mashed well. To make koftas, we will deep fry potatoes and cheese on low flame. When deep frying, do not put everything in the oil at once; Instead, cook them one at a time to ensure they cook evenly. Before serving, soak these koftas in the curry for at least 30 to 45 minutes to retain their flavor. So let us tell you how Malai Kofta is made.