17 March, 2024
Malai Kofta
Malai Kofta is a North Indian delicacy wherein crispy paneer dumplings that are kofta are served with a rich creamy super delicious gravy. Malai Kofta is a curried vegetarian dish consisting of crisp fried potato paneer koftas served with a creamy smooth curry. The word malai means cream in Hindi and kofta are fried balls. So Malai Kofta is koftas dunked in a creamy sauce.
Few Vegetarian Recipes in my blog
Paneer Makhani
Spicy garlic potatoes in gravy/Lassoni Aloo
Dum Paneer In Earthen Pot
Coconut Curry Soup
Preparation Time: 30 min
Cooking Time: 40 min
Total Time :1 hr 10 minServes:
Serves: 5
How to make Creamy Gravy
Ingredients
- 2 medium onions sliced
- 2 medium tomatoes chopped
- ¼ cup cashew nut
- 2 bay leaves
- 2 black pepper
- ½ tsp cumin seeds
- 1-inch ginger grated
- 2 cardamom
- 3 – 4 garlic crushed
- 1 tbsp coriander pd
- 1 tsp + 1/2 tsp red chilli powder
- ½ tsp turmeric pd
- 2 tbsp + 1 tbsp oil or ghee
- 1 tsp Kasturi methi
- 3 tbsp cream
- Salt to taste
- coriander leaves for garnishing
Method
- Heat 2 tbsp ghee in a pan add bay leaves, cardamom, pepper, cumin seeds and onions sauté till the crust of onions turns light brown.
- Now put in coriander powder, 1 tsp red chilli powder, turmeric powder, grated ginger, crushed garlic and tomatoes mix and sauté till tomatoes are soft.
- Add in cashew nut and half a cup water, cover and cook till tomatoes are mushy.
- Cool and transfer to a blender.
- Blend till the gravy is super smooth.
- Filter the purée. Transfer the purée to a pan, add ½ cup water, and cook on low heat for 4 to 5 minutes. If the gravy looks too thick then pour in another ¼ cup of water.
- Once the gravy looks fine taste and adjust the seasoning. Take 1 tsp kasuri methi , crush it between both your palms, add this and give it a good mix.
- Heat a tbsp of ghee or oil in a tempering pan add ½ tsp red chilli powder add immediately to the gravy. Add 2 tablespoons of cream and mix well. Off the flame, malai, creamy gravy is ready.
How koftas are made?
Ingredients
- 1 medium size potato
- 150 gm paneer
- 50 gm khoya ( if u want u can omit it and substitute it with paneer)
- ½ tsp black pepper pd
- ½ inch grated ginger
- 1 tbsp corn flour
- A pinch of baking soda
- Salt to taste
- Oil to fry the koftas
Filling
- ¼ cup finely chopped dry fruit
- ⅛ tsp cardamom powder
- 1 tbsp coriander leaves chopped
- Salt to taste
- Oil for frying
Method
Boil potatoes until just done do not overboil.
Peel and grate them.
Crumble paneer and mawa.
In a bowl add grated potatoes, crumble paneer, crumble mawa , grated ginger, black pepper powder, corn flour, a pinch of baking powder and salt.
Mix all the ingredients properly, and divide them into equal parts.
Mix all the filling ingredients. Fill in, each part. Make them into smooth balls.
Heat oil in a deep pan, once the oil is hot on medium heat slide in a ball to check the temperature and binding. If all is fine then slide the rest of the kofta balls and fry till golden.
Remove them on absorbent paper.
Serving Malai Kofta
On a serving plate add the gravy and place the koftas in the gravy. Garnish with cream and coriander leaves.
Tips to make a perfect Malai Kofta
- Make sure the paneer is fresh.
- Do not overcook the potatoes, overcook potatoes often make very soft koftas.
- Divide the mixture into equal portions so the koftas are of equal size.
One thought on : 1
Thanks for sharing. Yummy preparation .