How To Make Malai Kofta

Malai Kofta is a popular vegetarian dish from the Indian subcontinent. It consists of soft and creamy koftas (dumplings) made from paneer (Indian cottage cheese), potatoes, and a variety of spices. These koftas are served in a rich and flavorful gravy made from tomatoes, cashews, and cream. Malai Kofta is a perfect choice for special occasions or when you want to treat yourself to a luxurious Indian meal. Let’s dive into the recipe!

Preparation time: 30 minutes Cooking time: 45 minutes Total time: 1 hour 15 minutes Serves: 4

Ingredients:

For the Koftas:

• 200g paneer (Indian cottage cheese), crumbled
• 2 medium-sized potatoes, boiled and mashed
• 2 tablespoons all-purpose flour (maida)
• 2 tablespoons cornflour
• 1 teaspoon ginger-garlic paste
• 2 green chilies, finely chopped
• 2 tablespoons chopped cilantro (coriander leaves)
• Salt to taste
• Oil for frying

For the Gravy:

• 3 tablespoons oil or ghee (clarified butter)
• 1 medium-sized onion, finely chopped
• 2 tomatoes, pureed
• 10-12 cashew nuts, soaked in warm water for 15 minutes and ground to a smooth paste
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/4 cup heavy cream
• Salt to taste
• 1 tablespoon chopped cilantro (coriander leaves) for garnishing

Instructions:

1. In a large mixing bowl, combine the crumbled paneer, mashed potatoes, all-purpose flour, cornflour, ginger-garlic paste, green chilies, cilantro, and salt. Mix well until all the ingredients are combined.
2. Divide the mixture into small portions and shape them into round koftas. You can make them as big or small as you like.
3. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the koftas in batches and fry them until golden brown. Make sure to flip them gently to ensure even frying. Once done, remove them from the oil and place them on a paper towel to absorb excess oil. Set aside.
4. For the gravy, heat oil or ghee in a separate pan over medium heat. Add the chopped onions and sauté until golden brown.
5. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
6. Now, add the tomato puree and cook for a few minutes until the oil separates from the mixture.
7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
8. Add the cashew paste and cook for a few minutes, stirring continuously to avoid lumps.
9. Pour in water as needed to achieve the desired consistency. Bring the gravy to a gentle simmer.
10. Add garam masala powder and mix well. Taste and adjust the seasonings if required.
11. Reduce the heat to low and add the heavy cream, stirring continuously. Cook for an additional 2-3 minutes.
12. Just before serving, add the koftas to the gravy and simmer for a couple of minutes, allowing the koftas to absorb the flavors of the gravy.
13. Garnish with chopped cilantro leaves.
14. Serve the Malai Kofta hot with naan, roti, or steamed rice. Enjoy!

Note: You can adjust the spice levels and creaminess according to your preference. Feel free to add a pinch of sugar if you prefer a slightly sweeter taste in your gravy.

Conclusion: Malai Kofta is a delightful dish that brings together the richness of the koftas and the flavorsome gravy. It is sure to impress your family and guests with its creamy texture and aromatic taste. Don’t hesitate to try this recipe and experience the magic of Indian cuisine in your own kitchen!