Malai Kofta holds a special place among North Indian dishes. It is perfect for special occasions and festivals; its creamy flavor and soft koftas taste absolutely delicious. If you want to make Malai Kofta at home, here is an easy recipe.
Total time: 60 mins
Preparation time: 15 mins
Cooking time: 45 mins
Course: Main Course
Calories:
Servings: 2 people
Cuisine: Indian
Ingredients for Malai Kofta:
Boiled potatoes – 2
Paneer (cottage cheese) – 200g
Cornflour – 2 to 3 tbsp
Cashews and raisins – 2 tbsp
Green chili – 1
Salt – to taste
Oil – for frying koftas
Tomatoes – 3 large
Onions – 2
Ginger-garlic paste – 1 tsp
Cashews – 10-12
Fresh cream – 3-4 tbsp
Butter – 2 tbsp
Bay leaf – 1
Green cardamom – 1
Cloves – 2
Cinnamon stick – 1
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Kasuri methi (dried fenugreek leaves) – 1 tsp
Salt – to taste
Method for making Malai Kofta:
1
First, combine grated paneer, mashed potatoes, green chili, a little salt, and cornflour in a bowl.
2
Knead the mixture well to form a smooth dough. Shape it into small balls, stuffing each with cashews and raisins to form the koftas.
3
Now, heat oil in a pan (kadhai). Lightly coat the koftas in cornflour before frying to prevent them from splitting. Fry the koftas over medium heat until golden brown, then remove and place them on tissue paper.
4
Next, add a spoonful of oil to a pan and sauté the chopped onions, tomatoes, ginger-garlic, and soaked cashews for 5–7 minutes.
5
Once the tomatoes soften, turn off the heat and let the mixture cool down. Once cooled, grind it in a blender into a smooth, fine paste.
6
Now, heat ghee in a pan and add the whole spices. Then, add the ground paste and cook over low heat.
7
Add turmeric powder, red chili powder, coriander powder, and salt. When the masala starts releasing oil, stir in half a cup of water and fresh cream.
8
Let the gravy simmer over low heat for 3–4 minutes. Finally, add kasuri methi (dried fenugreek leaves) and garam masala, cook for another minute, and turn off the heat.
9
To serve, place the prepared koftas in a bowl, pour the hot gravy over them, and garnish with fresh cream and fresh coriander leaves.
