Malai Kofta
Malai Kofta is a tasty dish that is especially made on parties, festivals, or main events. This dish is served by dipping very soft and creamy koftas in a creamy and spicy gravy, which is made from paneer and potatoes. Malai kofta tastes sweet and at the same time very spicy, which people enjoy eating with naan, paratha, or jeera rice.
This recipe can also be made very easily at home and its taste is no less than any restaurant. Let’s learn how to make delicious malai kofta, the recipe will be ready quickly in 20 to 25 minutes. Know the full recipe.
Ingredients
- Paneer – 1 cup, grated
- Boiled Potatoes (Aloo) – 2 medium, mashed
- Cornflour / Arrowroot / Besan (Gram flour) – 2–3 tbsp (for binding)
- Green Chilies – 1–2, finely chopped (optional)
- Ginger – 1 tsp, grated
- Fresh Coriander (Cilantro) – 1–2 tbsp, finely chopped
- Salt – to taste
- Garam Masala – ½ tsp
- Raisins & Cashews – Optional, for stuffing
- Oil – for deep frying or shallow frying
Malai Ingredients
- Onion – 1 large, roughly chopped
- Cashew Nuts – 10–12, soaked in warm water
- Tomato – 1 medium, chopped (optional)
- Ginger-Garlic Paste – 1 tsp
- Green Chilies – 1–2 (optional)
- Fresh Cream / Malai – ½ cup
- Milk – ½ to 1 cup (to adjust consistency)
- Butter or Ghee – 2 tbsp
- Cardamom (Elaichi) – 2 pods
- Cloves – 2–3
- Cinnamon Stick – small piece
- Bay Leaf – 1
- Kasuri Methi (Dried Fenugreek Leaves) – 1 tsp, crushed
- Salt – to taste
- Sugar – ½ tsp (optional, to balance flavors)
- Turmeric Powder – ¼ tsp
- White Pepper or Black Pepper – ¼ tsp
- Coriander Powder – 1 tsp
Cooking Method
First, take paneer and put it in a bowl. Then take potatoes and mash them. Now mix salt, green chilies, and coriander properly in these potatoes. Keep a few raisins and cashews inside, and shape them like round balls. Make all the koftas in the same way.
Then heat oil in a kadhai (wok). This kadhai should be non-stick, and fry the koftas on low flame until golden and crispy. Now take out the fried koftas from the oil. Then again heat oil in a kadhai.
Now add onions to the kadhai and fry until golden. Add ginger-garlic paste and fry until aroma comes. Then add tomato puree and all spices like turmeric, coriander powder, red chili powder. Cook until oil separates. Then add cashew paste and roast for 4–5 minutes. Then add cream, salt, and garam masala and cook for 5 minutes.
At last, crush and add kasuri methi. Before serving the dish, add the koftas to the gravy.
Garnish with a little more cream and green coriander on top. This way, the dish will be completely ready and people will praise the dish you made.
You can enjoy this dish easily with naan, paratha, or rice and enjoy the taste.
