Malai Kofta Recipe

Malai Kofta Recipe

Malai Kofta is a popular Indian dish that is made with soft and flavorful koftas (vegetable dumplings) in a creamy and rich gravy. It is a perfect dish for any occasion, whether it is a special occasion or a weeknight dinner. The koftas are made with a mixture of potatoes, paneer, and spices, and they are then deep-fried until golden brown. The gravy is made with a mixture of tomatoes, cashews, and cream, and it is then flavored with spices.

Ingredients

• For the Koftas:
• 2 large potatoes, boiled and mashed
• 100 grams paneer, grated
• 1/2 cup green peas, boiled
• 1/4 cup chopped cashews
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• 1 teaspoon kasoori methi crushed
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/4 cup all-purpose flour for coating
• Oil for frying
• For the Gravy:
• 1 tablespoon ghee
• 1 tablespoon cashew paste
• 1 onion, finely chopped
• 1 inch ginger, grated
• 4 cloves garlic, minced
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1 cup tomato puree
• 1 cup milk
• 1/2 cup heavy cream
• Salt to taste

Directions

1. To make the Koftas:
2. In a large bowl, combine the mashed potatoes, paneer, green peas, cashews, ginger-garlic paste, garam masala powder, red chili powder, 1 teaspoon kasoori methi , turmeric powder, and salt. Mix well until everything is combined.
3. Form the mixture into small balls and then flatten them slightly.
4. Coat each Kofta in all-purpose flour.
5. Heat oil in a deep pan and deep fry the koftas until they are golden brown. Drain on paper towels.
6. To make the Gravy:
7. Heat ghee in a pan and add the cashew paste. Fry for a few seconds until fragrant.
8. Add the onion, ginger, garlic, and green chili. Sauté until the onion is golden brown.
9. Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala powder. Fry for a few seconds until fragrant.
10. Add the tomato puree and cook until the oil separates.
11. Add the milk and cream and bring to a boil.
12. Reduce the heat and simmer for 5 minutes, or until the gravy thickens.
13. Add the fried koftas to the gravy and cook for a few more minutes, or until heated through.
14. Garnish with fresh cream and serve hot with naan or rice.