malai kofta

Malai kofta is an Indian dish of potato paneer balls served with a flavorful, creamy and delicious curry. It is served with naan, roti, paratha or basmati rice.

Malai Kofta

potato boiled & crumbled ((about 2 large))

corn flour ((corn starch))

ginger paste

coriander leaves (chopped finely)

salt

garam masala

cashews

raisins

onions (cubed)

tomatoes (cubed)

cashew nuts

green cardamoms

½ inch cinnamon stick ((optional))

((optional))

oil ((or 2 tbsp butter))

bay leaf ((optional))

cardamoms ((optional))

ginger garlic paste

red chili powder ((adjust to taste))

garam masala ((adjust to taste))

coriander powder ((ground coriander seeds))

salt ((adjust

sugar

water ((¼ cup more if needed))

kasuri methi ((fenugreek leaves))

cream

Malai kofta

Heat 1 tbsp oil in a pan. When the oil turns hot, add cardamoms, cloves &amp; cinnamon.

Then add onions and saute until they turn transparent or golden. 

Next add tomatoes &amp; cashews. Saute for 2 to 3 mins. Pour half cup water &amp; boil all the ingredients until soft &amp; mushy.

Turn off the stove and cool completely. Blend this to a smooth puree. Strain the puree (filter) through a strainer to another bowl.

Preparation

Heat a pan with oil or butter. Add bay leaf, cinnamon and cardamoms (all spices are optional here). Saute for a minute.

Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.

Quickly stir in chili powder, garam masala, coriander powder,salt and sugar. Pour the onion tomato puree. Mix it well.

Saute for 3 to 4 mins for the raw smell of chili powder to go away.

Pour ½ to ¾ cup water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.

Add kasuri methi and taste test. If needed add more salt.

Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.

Making curry

To make malai kofta, boil potatoes until just done and not mushy.&nbsp;

Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.

Also add raisins and cashews. Or you can stuff them in the koftas.

Mix everything well and divide the dough to 8 equal parts. Roll them to balls.

If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.

Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.

It has to rise without browning a lot. This is the right temperature. 

Wait for the oil to heat up and then slide 1 kofta ball to ensure they don&#x27;t disintegrate.

If the ball does not disintegrate or disperse in oil, then go ahead.

Slide the koftas one by one gently to the hot oil.

Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.

How to make malai kofta

Cool the gravy completelt and transfer it to a serving dish.

Cool the malai koftas slightly. Place them in the gravy and pour 1 tbsp of cream. (avoid adding hot koftas to hot gravy)

Garnish malai kofta with coriander leaves &amp; serve with butter naan or Jeera Rice.

Assembling malai kofta

https://www.youtube.com/watch?v=vZiL_IDdVlQ

Malai kofta recipe link: http://indianhealthyrecipes.com/malai-kofta-recipe/

Malai kofta is a popular dish from north Indian cuisine. Vegetarian koftas are served with creamy, delicious and rich gravy. These koftas are made of paneer and potatoes. It is best served with plain basmati rice, roti, naan or paratha.

Music courtesy : https://www.youtube.com/user/Vexento

Malai kofta recipe | Paneer kofta curry recipe

Creamy, rich and indulgent, this recipe makes restaurant style Malai Kofta at home! Deep fried balls made of potato and paneer are served with a creamy tomato based gravy/curry! So good with naan.

bay leaf

cinnamon stick

green cardamoms (slightly crushed)

cloves

shahi jeera (caraway seeds)

garlic (22 grams, roughly chopped)

1.5 inch ginger (16 grams, roughly chopped)

green chili (chopped)

yellow onion (190 grams, chopped)

tomatoes (390 grams, chopped)

water (16 oz)

butter (28 grams)

oil (5 ml)

coriander powder

kashmiri red chili powder

salt (or

garam masala (or more to taste)

crushed kasuri methi (dried fenugreek leaves)

heavy cream (45 ml)

cardamom powder

cilantro (to garnish)

potatoes

paneer

ginger

cilantro

raisins (golden raisins)

cornstarch

white pepper powder

oil (for frying, I used sunflower oil)

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.Saute for around 2 minutes, do not brown the onion.

Then add the tomatoes along with cashews and 2 cups of 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&#x27;s hot it might blow off from the blender), then discard the bay leaf and transfer mixture to a blender.Blend to a smooth paste. 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.

Make the gravy/curry

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.

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 and fry until golden brown from both sides. Remove the fried koftas on a paper towel. You can also shallow fry them, just press the koftas and flatten them like a burger tikki and shallow fry.

Make the kofta

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 koftas, it&#x27;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.Enjoy malai kofta with naan or rice!

Serve the malai kofta

Malai kofta is a popular cottage cheese dish. Potato and paneer kofta in a creamy, rich, mild and lightly sweet gravy.

paneer (cottage cheese) (- grated)

potatoes (- boiled, peeled and grated)

red chili powder

cornflour ((corn starch))

⅛ teaspoon Garam Masala Powder

almond flour (or 1 tablespoon milk powder

oil (for frying paneer koftas)

onion paste (or about 2 medium to large onions, pureed)

Tomato Puree (or about 2 large tomatoes pureed)

cashew paste

turmeric powder

¼ teaspoon garam masala

water

kasuri methi ((dry fenugreek leaves))

sugar as required ((optional))

tej patta ((indian bay leaf))

cinnamon

black cardamom

green cardamom

grated paneer ((cottage cheese))

coriander leaves ((cilantro leaves))

Mix all the ingredients mentioned under "For making paneer kofta" ingredient list except oil in a bowl.

Make medium sized balls and fry the paneer koftas in medium hot oil till golden.

Keep the fried kofta aside.

making paneer kofta

Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.

Add all the whole spices and fry till the oil becomes fragrant.

First add the onion paste and brown it.

Now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.

Add the tomato puree and saute for 2-3 minutes.

Add the turmeric powder, red chili powder, garam masala powder and cashew paste.

Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir.

Simmer till the gravy begins to thicken. Takes approx 11-12 minutes on a low flame.

Towards the end add crushed kasuri methi leaves and salt.

You can also add sugar if you want a light sweet taste in the curry. Simmer for 1-2 minutes more.

making malai kofta

Lastly, add the fried paneer kofta. If serving later, you can just prepare the gravy and add kofta while serving. These paneer kofta are really soft. So if you add them before and serve them later, they will break. 

While serving, garnish with some cream, grated paneer and coriander leaves.

Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.

serving malai kofta

My restaurant-style malai kofta recipe consists of fried potato and paneer dumplings in a creamy mildly-spiced gravy. Indian comfort food at its finest!

plain flour ((all-purpose flour))

potato

coriander

green chilli (,chopped)

cumin seed

Oil (for frying)

cashews (,toasted then roughly chopped)

coconut oil (,divided)

onions (,finely sliced)

garlic

ginger root

turmeric

tomatoes (,chopped)

Kashmiri chilli powder

cumin

240 ml double cream ((heavy cream))

cashews ((optional))

kadai

High-powered blender

Whisk together the all-purpose flour and water to make a smooth batter. Set aside.

Mash together the paneer and potato.

Mix in the chopped coriander and chilli, cumin seed, and salt.

You should now have a firm dough, so take golf ball-sized pieces, roll into a ball, then flatten.

Place a pieces of toasted cashew and sultanas into the centre of your piece of dough, then roll back into a ball. Repeat until you have used up all the dough. You should be able to make around 18 koftas.

Heat the oil in a large pan over a medium-high heat. It's ready when a small piece of dough bubbles and immediately rises to the surface.

Coat each kofta in the batter, then carefully place four at a time into the hot oil. Fry for a few minutes until they are golden brown all over.

Remove, and drain on paper towels.

Koftas

Heat 2 tablespoons of coconut oil in a large pan, add the onions and ¼ teaspoon salt, and fry over a medium heat until they start to become translucent.

Pound the garlic and ginger into a paste, stir into the onions, and keep frying for around 3 minutes, until the raw garlic smell has gone.

Stir in the turmeric, then add the chopped tomatoes, Kashmiri chilli powder, ground cumin, and ground coriander.

Mix well, and continue to cook (stirring occasionally) until the oil separates from the mixture (masala).

Place the masala and around 120ml (½ cup) water into a blender, and blend to a thick, smooth gravy. Add a little more water if needed.

Splutter the cumin seed in the rest of the coconut oil over a medium heat for 20-30 seconds, then pour the gravy into the pan.

Cook for around 5 minutes, then stir in the cream, a little at a time, making sure it doesn't curdle.

Bring to the boil, turn off the heat, and stir in the ground cashews and garam masala.

Place the koftas into the gravy, and leave to stand for 5 minutes, until they're heated through.

Sprinkle over the chopped coriander leaf, then serve with naan, roti, paratha, or rice.

Gravy

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