This is a lovely twist on a classic Methi, matar, and malai recipe—or, shall I say, a glamorous extension of the traditional curry. Since it's a kofta, it tastes delicious and appeals to kids, who sometimes shy away from trying green veggie recipes. Methi, Matar, Malai, Kofta for the win.
High-protein kofta balls are made of grated paneer, ground green peas, spices, and bread crumbs. They are later served with a creamy methi malai sauce /gravy. This recipe is unique, and I am sure you will love it if you are a kofta lover like me.
- What ingredients are used to make methi, matar, and malai kofta?
- HOW TO MAKE KOFTA?
- What to Serve with Methi, Matar, Malai Kofta?
- You may want to check out a few of my popular Kofta recipes,
- Can we freeze it ?
What ingredients are used to make methi, matar, and malai kofta?
For Kofta,
Green Peas -Boil until tender if you are using fresh green peas. If you are using frozen peas, skip this process and use them just like that. Coarsely grind the peas to use in kofta.
Paneer—Grated Paneer is used to make these kofta balls lump-free.If using fresh homemade paneer, make sure you have removed all the water. Crumbled paneer is perfect in that case.
Fresh chopped cilantro, chopped green chili, and salt are also used to flavor the kofta.
Bread Crumbs—We use bread crumbs to bind the kofta, but cornstarch can also be used. Make sure to use just the required amount, not too much.
For Gravy /Sauce,--
Oil, onion, cashews, melon seeds, ginger, garlic, heavy cream /fresh cream, methi/fenugreek leaves, salt, and sugar to balance the flavor.
Whole Spices for tempering the gravy/Sauce,
Bay leaf, cinnamon sticks, black cardamom, and Cumin seeds.
HOW TO MAKE KOFTA?
Grate paneer and grind green peas (they should be coarse and dry, with no water ). Mix them with the palm of your hand to make smooth dough.
Add chopped green chili, salt, and freshly chopped cilantro and mix them nicely with the dough. Now, mix in bread crumbs. Do not use too much. Using just the required amount ensures the kofta is light and doesn't feel doughy.
When the dough is prepared by mixing everything, make small balls of the same size. Roll them smooth on your palm.
I have shallow-fried the koftas in a pan. However, you can also make them in an appe pan, Air fryer, or traditional deep-frying style.
I do not prefer deep-fried ones because the outer cover tends to be dark brown and doesn't give the desired light green look. Shallow frying or cooking them in an appe pan gives the perfect color and texture.
What to Serve with Methi, Matar, Malai Kofta?
Naan, Roti, or any other Indian flatbread is a natural. Accompaniment.
However, rice, pulao, or biryani will also taste good in this dish.
You may want to check out a few of my popular Kofta recipes,
Malai Kofta/ Restaurant Style Malai Kofta
Malai Kofta in Creamy Black Pepper Gravy
Can we freeze it ?
Yes. Of course, you can prepare the kofta balls in advance and store them in ziplocks for up to one month. For prepared kofta curry, 2 days are ideal for storing, not more then that.
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Ingredients
Method
- Take a pan .Add ½ cup water,sliced onion,cashew nuts,melon seeds ,ginger and garlic to it.
- Let it boil for 4-5 minute on low flame .
- Remove from the pan and grind to make a paste.
- Mix grated paneer,Grated Potato ,bread crumb,chopped green chili,fresh chopped cilantro and salt to form a smooth dough.
- Shallow fry ,air fry or cook in appe pan till they crisp on out side and soft and airy from inside.
- Remove to a plate lined with a paper towel.
- Take a pan or wok.Add ghee and heat it.
- Add grounded spice mix and cook till it releases oil.Add cream,sugar and salt to it .
- Add ½ cup of water to make the gravy little thin and cook covered till it thickens a little and ghee floates on surfece.
- Serve it in a nice bowl with kofta and enjpy with roti or rice.
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