Malai Kofta Recipe: Indulge in Creamy Delight

wellhealthorganic.com Malai Kofta Recipe: Malai Kofta is a delectable dish featuring fried balls made of potato and paneer, immersed in a rich, mildly sweet, and creamy gravy infused with onions, tomatoes, cashews, and spices. This recipe, though demanding, rewards with its divine taste.

Malai Kofta Recipe

• Preparation Time: 45 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Cuisine: Indian, North Indian
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Difficult

Ingredients:

For Kofta:

1. 100 grams Paneer 
2. 2 medium to large potatoes (about 200 grams), boiled, peeled, and grated
3. ¼ teaspoon red chili powder
4. 2 tablespoons cornflour (cornstarch) or tapioca starch
5. ¼ teaspoon Garam Masala
6. 3 tablespoons almond flour 
7. Salt to taste
8. Oil for deep frying, any high smoke point neutral oil
9. For Optional Kofta Stuffing:
10. 10 to 12 cashews
11. 1 tablespoon raisins

For Gravy:

1. 3 tablespoons oil, any neutral oil
2. ½ cup onion paste 
3. 2 teaspoons Ginger Garlic Paste or 1-inch ginger, 4 to 5 garlic cloves crushed
4. 1 cup Tomato Puree 
5. ¼ teaspoon turmeric powder
6. ¼ teaspoon fennel powder (optional)
7. ¼ teaspoon cumin powder
8. 1 teaspoon Kashmiri red chili powder
9. 1 teaspoon Coriander Powder
10. ¼ teaspoon Garam Masala
11. 6 to 7 tablespoons cashew paste 
12. ½ to 1 teaspoon sugar 
13. Salt to taste
14. 2 cups water or as required
15. 1 teaspoon dry fenugreek leaves (kasuri methi)
16. 2 tablespoons light cream or cooking cream or 1 tablespoon heavy or whipping cream (optional)

Whole Spices:

1. 1 tej patta (Indian bay leaf)
2. 1 inch cinnamon
3. 1 black cardamom (optional)
4. 2 green cardamoms
5. 2 single strands of mace or a light pinch of ground mace powder
6. 2 cloves

For Garnish:

1. 1 to 2 tablespoons grated paneer (cottage cheese) (optional)
2. 1 or 2 tablespoons light cream or whipping cream (optional)
3. 2 tablespoons chopped coriander leaves (cilantro) or some mint leaves sprigs

Also Read: Kashmiri Pulao

Instructions:

Making Paneer Kofta:

1. In a bowl, combine all the ingredients listed under “For making paneer kofta”, except oil.
2. Optionally, finely chop cashews and raisins for stuffing. Set aside.
3. Shape the kofta mixture into medium-sized balls. If sticky, apply some oil to your palms before shaping.
4. Flatten a kofta ball lightly and place a small portion of the cashew and raisin stuffing on it.
5. Gently shape into a neat ball, ensuring the stuffing remains in the center. Apply oil to palms while shaping.
6. Repeat the process for all koftas. Cover and set aside at room temperature or refrigerate for 30 minutes.

Making Kofta Gravy:

1. Heat oil in a thick-bottomed pan. Add whole spices and fry until fragrant.
2. Add onion paste and sauté until golden. Add ginger-garlic paste and sauté briefly.
3. Stir in tomato puree and sauté for 6 to 7 minutes on low to medium-low heat.
4. Add turmeric powder, coriander powder, fennel powder (if using), red chili powder, and garam masala. Sauté for 4 to 5 minutes.
5. Mix in cashew paste and sauté until the masala paste starts leaving the sides of the pan.
6. Add sugar, salt, and water. Simmer until the gravy thickens.
7. Stir in dry fenugreek leaves and cream. Set aside.

Also Read: Batata Vada

Frying Paneer Kofta:

1. Heat oil in a frying pan or wok. Test the oil’s temperature by frying a small piece of kofta.
2. If it holds shape, proceed with frying. If not, add 1 to 2 tablespoons of cornflour to the mixture.
3. Fry the koftas until golden on both sides. Drain on paper towels.

Serving Malai Kofta:

1. Add fried koftas to the gravy or arrange them on a serving dish.
2. Optionally, garnish with cream, grated paneer, and chopped herbs.
3. Serve hot with roti, naan, or rice.

Note: Paneer koftas are delicate, so add them to the gravy just before serving to prevent breakage.