malai kofta recipe

easy malai kofta recipe | malai kofta curry | creamy kofta balls curry

Malai Kofta Recipe | Malai Kofta Curry | Creamy Kofta Balls Curry

potato / aloo (boiled & mashed)

paneer / cottage cheese (grated)

chilli (finely chopped)

coriander (finely chopped)

cumin powder

salt

tbsp raisins

tbsp maida / plain flour

oil (for frying)

tbsp oil

onion (sliced)

tsp ginger garlic paste

tomato (sliced)

tbsp cashew / kaju

butter

tsp cumin / jeera

pod cardamom

bay leaf

cinnamon

clove

tsp kashmiri red chilli powder

turmeric

coriander powder

cream / malai

water

tsp kasuri methi (crushed)

¼ tsp garam masala

malai kofta recipe | malai kofta curry | creamy kofta balls curry

firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.

also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.

add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.

mix well making sure all the spices are well combined

now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.

prepare a small ball sized kofta by greasing hand with oil.

deep fry on medium hot oil.

stir occasionally, making sure the koftas are cooked uniformly.

fry until the kofta turn golden brown and crisp.

drain off the koftas and keep aside.

kofta preparation:

firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.

saute until onions changes colour slightly.

further add 2 tomato and saute slightly.

now add 2 tbsp cashew and continue to saute until tomatoes soften completely.

cool completely and transfer to a blender.

blend to smooth paste adding water if required.

now filter the mixture to get rid of skin and seeds.

filter until silky smooth onion-tomato puree is attained. keep aside.

in a large kadai heat 1 tbsp butter and 2 tbsp oil.

saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.

further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.

saute until the spices turn aromatic.

further add in the prepared onion tomato puree, 1 tsp salt and mix well.

cover and cook until the mixture starts to thicken and oil separates from sides.

now add ¼ cup cream and mix on low flame until it's well combined.

further, add ½ cup water and mix well adjusting consistency as required.

get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.

finally, pour the curry over kofta and malai kofta is ready to enjoy.

curry preparation for malia 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!

Malai Kofta

plain flour ((all-purpose flour))

paneer

potato

coriander

green chilli (,chopped)

cumin seed

Oil (for frying)

cashews (,toasted then roughly chopped)

raisins

coconut oil (,divided)

onions (,finely sliced)

garlic

ginger root

tomatoes (,chopped)

Kashmiri chilli powder

cumin

240 ml double cream ((heavy cream))

cashews ((optional))

garam masala

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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Malai Kofta

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