Malai Kofta Recipe: A Creamy and Delectable Indian Delight

 

Malai Kofta Recipe

Introduction:

Malai Kofta is a rich and indulgent Indian dish that features soft and melt-in-your-mouth koftas (dumplings) made with paneer (Indian cottage cheese), potatoes, and a medley of aromatic spices. These koftas are gently simmered in a luscious and creamy tomato-based gravy, resulting in a dish that is both visually stunning and a delight for the taste buds. In this blog, we will guide you through the steps to create a restaurant-style Malai Kofta that will impress your family and guests.

Ingredients:

For the Koftas:

• 200 grams paneer, crumbled

• 2 medium-sized potatoes, boiled and mashed

• 2 tablespoons corn flour

• 1 teaspoon ginger-garlic paste

• 1 teaspoon garam masala

• 1/2 teaspoon red chili powder

• Salt to taste

• Oil for deep frying

For the Gravy:

• 2 tablespoons ghee or vegetable oil

• 1 cinnamon stick

• 2-3 green cardamom pods

• 4-5 cloves

• 1 teaspoon cumin seeds

• 1 onion, finely chopped

• 2 tomatoes, finely chopped

• 2 teaspoons ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• 1/2 cup cashew nuts, soaked in warm water for 15 minutes

• 1/4 cup fresh cream

• Salt to taste

• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Making the Koftas:

   • In a large mixing bowl, combine crumbled paneer, mashed potatoes, corn flour, ginger-garlic paste, garam masala, red chili powder, and salt.

   • Mix well to form a smooth dough-like mixture.

   • Divide the mixture into small portions and shape them into round koftas.

   • Heat oil in a deep frying pan over medium heat.

   • Deep fry the koftas until they turn golden brown and crispy.

   • Remove them from the oil and place them on a paper towel to absorb excess oil. Set aside.

   Preparing the Gravy:

   • Heat ghee or vegetable oil in a pan or skillet over medium heat.

   • Add cinnamon stick, cardamom pods, and cloves. Sauté for a few seconds until fragrant.

   • Add cumin seeds and let them splutter.

   • Add the finely chopped onions and sauté until they turn golden brown.

   • Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.

   • Add the finely chopped tomatoes and cook until they become soft and mushy, stirring occasionally.

   • Sprinkle turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to combine the spices.

   • Drain the soaked cashew nuts and grind them to a smooth paste using a blender or food processor.

   • Add the cashew paste to the pan and cook for a few minutes until the gravy thickens.

   • Stir in the fresh cream and mix well to incorporate.

   • Simmer the gravy for a few more minutes, adjusting the consistency and seasoning as desired.

   • Garnish with fresh coriander leaves and set aside.

   Serving:

   • Just before serving, gently place the fried koftas in the warm gravy.

   • Allow them to simmer in the gravy for a few minutes to absorb the flavors.

   • Serve the Malai Kofta hot, garnished with additional fresh cream and coriander leaves.

   • Enjoy it with naan, roti, or fragrant basmati rice.

Tips:

• To make the koftas extra soft, you can soak the crumbled paneer in warm milk for 15 minutes before using it in the recipe.

• Adjust the spice levels in the gravy according to your preference.

• For a healthier alternative, you can also bake the koftas instead of deep frying them.

Conclusion:

Malai Kofta is a decadent and creamy dish that is perfect for special occasions or when you want to treat yourself to a luxurious meal. The combination of soft paneer and potato koftas with the rich and flavorful tomato-based gravy is simply irresistible. By following this recipe, you can create a restaurant-style Malai Kofta that will leave your taste buds longing for more. Indulge in the creamy goodness and savor the delightful flavors of this classic Indian dish.