Malai Kofta Recipe

Malai Kofta Recipe is a rich and creamy North Indian dish made with soft, deep-fried vegetable balls (koftas) served in a luscious, mildly spiced gravy. Here’s a detailed recipe to make Malai Kofta at home:

Ingredients of Malai Kofta Recipe:

For the Koftas:

• 2 cups boiled and mashed potatoes
• 1 cup grated paneer (cottage cheese)
• 2 tbsp all-purpose flour (maida) or cornflour
• 2 tbsp chopped cashews
• 2 tbsp chopped raisins
• 1-2 green chilies, finely chopped (optional)
• 1/2 tsp garam masala powder
• Salt to taste
• 1/4 tsp cardamom powder (optional)
• Ghee or oil for frying

For the Gravy:

• 2 tbsp ghee or oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1-2 green cardamoms
• 1 cinnamon stick
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala powder
• 1/2 cup fresh cream
• 1/2 cup milk
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

For the Koftas:

1. Make the Kofta Dough: In a large bowl, combine the mashed potatoes and grated paneer. Add the flour, cashews, raisins, chopped green chilies, garam masala, cardamom powder, and salt. Mix everything well until the dough is smooth and easy to shape. If the mixture is too sticky, add a little more flour.
2. Shape the Koftas: Grease your palms with a little ghee or oil. Take a small portion of the dough and roll it into smooth balls (about 1-1.5 inches in diameter). Ensure that there are no cracks in the balls.
3. Fry the Koftas: Heat ghee or oil in a deep frying pan over medium heat. Once the oil is hot, gently slide the koftas into the oil. Fry the koftas in batches, turning them until golden brown on all sides. Remove and drain on paper towels.

For the Gravy:

1. Cook the Spices: Heat ghee or oil in a pan. Add cumin seeds, bay leaf, cardamoms, and cinnamon stick. Let them splutter for a few seconds.
2. Sauté Onions: Add the chopped onions and sauté until they turn golden brown.
3. Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Prepare the Tomato Base: Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook the mixture on medium heat for about 5-7 minutes, until the oil separates from the masala and the mixture thickens.
5. Add Cream and Milk: Stir in the fresh cream and milk, adjusting the consistency by adding water if needed. Let the gravy simmer for a few minutes, stirring occasionally. Add garam masala powder.
6. Final Taste Check: Taste the gravy and adjust the salt or spices if necessary.

To Serve:

1. Assemble: Gently place the fried koftas into the gravy, ensuring they are covered with the sauce.
2. Simmer: Let the koftas simmer in the gravy for about 2-3 minutes so they absorb some flavors. Do not stir too vigorously, as the koftas can break.
3. Garnish: Garnish with fresh coriander leaves and a swirl of cream.
4. Serve: Serve the Malai Kofta with naan, roti, or steamed rice.

Enjoy your delicious, creamy Malai Kofta!