Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, malai kofta. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Malai kofta recipe - Make the best restaurant style malai paneer kofta in delicious and creamy gravy. So malai kofta literally translates to koftas dunked in a creamy sauce. Deep fried balls (koftas) made with potato and paneer are dunked in a creamy spiced velvety smooth curry.
Malai kofta is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Malai kofta is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have malai kofta using 23 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Malai kofta:
- Take 3 potatoes boiled mashed
- Get 130 gm paneer
- Take 2 tsp Red chilli powder
- Prepare 1 tsp haldi (turmeric powder)
- Take 1 tsp Salt
- Take 1 tsp Coriander powder
- Get As needed Oil to fry
- Take 1 tsp Kasuri methi
- Take 1 tsp Garam masala
- Make ready 1/4 cup kaju(cashew)
- Get 2 tbsp Poppy seeds
- Make ready As needed Water
- Get 3 Onion large chopped
- Take 2 Tomatoes chopped
- Make ready 2 Green chillies
- Prepare 2 tsp Ginger garlic paste
- Prepare 1 Bay leaf
- Take 1/2 tsp cumin/jeera seeds
- Prepare 2 Cardamom
- Prepare 2 Cloves
- Get 1/2 cinnamon stick
- Take 1/4 cup Raisins
- Get 1/4 cup Cornflour
Malai Kofta - deep-fried paneer and potato balls, dunked in a creamy-smooth onion tomato based gravy! Once you taste this curry you will make it again. Malai Kofta is a very popular North Indian dish & undoubtedly tops the list of foods ordered at Indian restaurants. Malai stands for cream and Kofta is a fried dumpling of mashed potatoes, paneer (Indian.
Instructions to make Malai kofta:
- Heat a pot/pan on medium heat. Once hot, add 1 tablespoon oil and then add the bay leaf, cinnamon, green cardamom, cloves and shahi jeera.
- Let the spices sizzle for few seconds and then add the chopped garlic, ginger, green chili and onion
- Then add the tomatoes along with cashews.
- Add 2 cups water and stir.
- Cover the pot with a lid and cook for around 10 to 12 minutes until tomatoes soften.
- Let it cool down down a bit (around 15 minutes, if you blend it while it’s hot it might blow off from the blender), then discard the bay leaf and transfer mixture to a blender.
- Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.
- Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1 teaspoon oil. Let the butter melt.
- Add in the pureed gravy and cook for 2 minutes. - - Then add the coriander powder, kashmiri red chili powder, salt, sugar and garam masala. - - Let the curry cook for 2 to 3 minutes.
- Add crushed kasuri methi and then cream. - Cook for additional 2 to 3 minutes on medium-low heat. Sprinkle some cardamom powder on top. The gravy is now done. Set aside and make kofta
- To make kofta;
- Boil the potatoes using a pressure cooker, 8-9 whistles on a stove-top pressure cooker. You can do this on the side while making the gravy. - - Once the potatoes are boiled, let them cool a bit then peel and mash them.
- To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt, white pepper powder and 1/4 teaspoon cardamom powder.
- Mix everything together with your hands to form a dough. - Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.
- Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.
- Similarly makes all the koftas. I made 9 koftas, each around 40 to 42 grams. - - Heat enough oil to fry in a kadai on medium-high heat. Make sure oil is hot, else koftas can stick to the pan and also disintegrate in the oil. - - Drop koftas in hot oil.
- Fry until golden brown from both sides. You can also shallow fry them, just press the koftas and flatten them like a burger tikki and shallow fry. - Remove the fried koftas on a paper towel.
- To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro. Or you can also place the gravy first on the serving plate, drizzle with cream and place koftas on top. - - If you like melt in mouth soft koftas, it’s also a good idea to let the koftas simmer in the gravy for 2 minutes before serving. - - If you prefer the koftas to be on the crispier side, then add gravy on top only before serving.
Malai kofta is a delicious and rich main dish. Paneer dumplings with rich cream gravy. One of the popular paneer dishes for any special occasion. Malai Kofta is a popular Indian vegetarian side dish made with kofta balls dunked in creamy tomato based gravy. Serve them with Naan bread or homemade flatbread!
So that’s going to wrap it up with this exceptional food malai kofta recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
