Malai Kofta Recipe: Make Tasty and Delicious Koftas at Home
The hallmark of Indian cuisine is that simple ingredients can be used to create a very simple and delicious meal. Malai Kofta is a popular vegetarian dish that many people make for any festival, event, party, family gathering, or special dinner. These round koftas made from soft paneer and potatoes, when mixed in a delicious gravy, take on a truly special flavor.
The biggest highlight of Malai Kofta is its taste and texture. It is slightly crunchy from the outside and very soft from the inside, which when mixed with cream gravy makes a great combination. You can eat it with Naan, Tandoori Roti, Lashaa Paratha, Rumali Roti or even with zeera rice. If you want to eat restaurant like taste at home, then you can make it very easily at home, let us tell you.
Malai Kofta Ingredients
- For the kofta
1) Paneer – 200 grams
2) Potatoes – 2 boiled
3) Cornflour – 2 tablespoons
4) Cashews – 2 tablespoons
5) Raisins – 1 tablespoon
6) Garam masala – 1/2 teaspoon
7) Salt
8) Oil
- For the malai
1) Tomatoes – 3
2) Onions – 1
3) Cashews – 10-12
4) Ginger garlic paste – 1 teaspoon
5) Cream/malai – 2 tablespoons
6) Turmeric – 1/2 teaspoon
7) Red pepper powder – 1 teaspoon
8) Coriander powder – 1 teaspoon
9) Garam Masala – 1/2 teaspoon
10) Kasturi Methi – 1 teaspoon
11) Bay leaves
12) Oil
13) Salt
14) Water
- How to prepare Kofta
First, peel the boiled potatoes and mash them well. Then, add grated paneer, cornflour, garam masala, and salt. Now, mix everything well to prepare a mixture that makes it easy to make kofta.
Now make small balls of the mixture, put some chopped raisins and cashews in the middle of the balls, after that seal it properly and make a ball, make all the koftas like ISI.
First heat the oil in a deep pan, do not heat the oil too much but keep it on low flame, one by one put the koftas in the oil and fry them till they turn golden from all sides, when the koftas become slightly crispy then take them out and keep them on a tissue paper so that the extra oil inside them gets removed.
- How to Make Gravy
To prepare a tasty gravy for Malai Kofta, first roughly chop the onions and tomatoes, then soak the cashews in water for a while. Add a little oil to a pan and fry them until they turn light golden. Then add the chopped tomatoes and soaked cashews. Cook until the tomatoes are soft enough to make a puri. Then turn off the heat and let the mixture cool slightly. After cooling, put this mixture in a mixer and grind it finely. Then add a little water and make a smooth puri.
Now heat oil or ghee in a pan, add bay leaves and cinnamon, then add ginger garlic paste and fry for a few seconds, then add prepared onion tomato puree and honey and cook it well, when oil starts separating from the gravy then add turmeric powder, red chilli powder, coriander powder and salt, mix the spices well and cook it for a few minutes. Now add water as per requirement, then keep the gravy a little thin or thick as per your choice.
After cooking the gravy, add garam masala and Kasturi methi in it, finally add cream or fresh malai and mix it well, after adding cream do not cook the gravy for a long time on very high flame.
FIR After cooking the prepared gravy for a few minutes, turn off the gas, just before serving, add the fried koftas in the gravy, if the koftas are cooked for a long time in the gravy, the koftas may break and may become too soft, hence do not cook it for a long time FIR At last, add some cream and Kasturi methi on the koftas and garnish it with chopped cashews
