HerbYvore Pea Paneer Malai Kofta

HerbYvore Pea Paneer Malai Kofta

Anyone ready for a mouth-watering combo of soft paneer paired with peas and flavors of crunchy cashews? If yes, then here is a delicious recipe of Pea Paneer Malai Kofta created by our inhouse chef, for you to try at home. Pair these flavorful bites with some naan or quinoa and you have a beautiful meal that will make everyone happy.


Ingredients for the kofta

  • 1 Herbivore classic pea paneer pack (crumbled)
  • 1tbsp oil and more for deep frying
  • 1 onion finely chopped
  • 1 cup grated sweet potato
  • 2 tbsp. spring onion sliced thinly
  • 2 tbsp coriander leaves chopped
  • 2 red chilies, finely ground
  • 1 1/2tsp ginger garlic paste
  • 1tsp chilli powder
  • 1tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tbsp. cornflour
  • Salt to taste

Cooking Instructions for kofta          

  • Heat up a pan, once hot add in the onion and sauté until it becomes translucent
  • Add in the ginger garlic paste, chilli paste and fry for a minute.
  • At this point, add all the dry masala powder and fry till fragrant.
  • Add the sweet potato, pea paneer and stir fry for a minute. Add some salt to taste.
  • Turn off the heat and add in 1tbsp corn flour, spring onion and coriander leaves and mix well.
  • Heat a kadai and pour in some oil to deep fry the kofta. While the oil is getting heated up, we shall make the corn flour slurry.
  • Take 1 tbsp corn flour and mix it with 2 tbsp water. The oil must be ready by now.
  • Take a portion and shape into medium size ball and dip it into the slurry and remove excess liquid before frying it.
  • Try frying one kofta first and if it breaks add in more corn flour to the kofta mixture and fry following the same process. You may want to shape all the mixture before frying as it saves time.

Ingredients for the gravy

  • 3 tbsp vegetable oil or vegan butter
  • 3 onions, sliced
  • 1 tomato
  • 1 ½ tsp ginger garlic paste
  • 1 tbsp tomato puree
  • ¼ cup cashew nut soaked in hot water for ½ an hour
  • 1 ½ tsp coriander powder
  • 1 ½ tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp shahi jeera
  • 2 tsp kasoori methi
  • 1 tbsp coconut cream
  • 1 tbsp finely chopped coriander leaves

Cooking Instructions for gravy

  • Heat a kadai, pour in the oil once heated, add the shahi jeera and the kasoori methi. Add the onion and cook till soft.
  • Add in the ginger garlic paste, sliced tomato, cashew nut, tomato puree and salt. Saute these3 for a minute or two.
  • Now add the dry masala powder and mix it well till its fragrant and all the ingredients come together.
  • Turn off the heat and let it cool.
  • Once cool, blend to a smooth paste. Use a strainer to strain the puree so that we have a very smooth gravy.
  • In the same pan on a medium heat, add vegan butter and pour the gravy. Add the coconut cream and mix it well. Let it simmer for 3 minutes and turn off the heat.
  • Now it’s the time to add our koftas into the gravy and garnish with some coriander leaves and crushed kasoori methi.


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