Malai Kofta Recipe (Restaurant Style) | Paneer Recipe

Expert Tips for Kofta Perfection Paneer Quality: Always use fresh homemade paneer or well-drained store-bought paneer. Fresh paneer ensures softness. Potatoes: Use old, starchy potatoes (low moisture). New potatoes hold water and make koftas break apart. Binders: Add cornflour or all-purpose flour to absorb excess moisture. If koftas break in oil, add 1–2 tbsp more flour. Stuffing: A mix of cashews and raisins inside the kofta adds a royal touch with crunch and sweetness. Frying Technique: Test one kofta first. Oil should be medium hot (180–190°C). Koftas should rise slowly; too fast means oil is too hot. Healthier Option: Koftas can be air-fried or shallow-fried in an appe pan for less oil. #PaneerKofte #malaikoftarecipe #malaikoftacurry #foodrecipes #ujjainfood #UjjainDesiTadka