Description
Malai Kofta is a famous North Indian dish, deep fried cheese balls covered with rich creamy gravy.| Ingredients-1 | |
|---|---|
| 1 no | Potato |
| 1 cup | Paneer |
| ¼ tsp | Green chillies (finely minced) |
| 1 pinch | Turmeric powder |
| 5 nos | Cashews (finely chopped) |
| 10 nos | Raisins |
| 2 pinch | Salt |
| 2 pinch | Cumin seeds |
| 1 tsp | Corn flour |
| 5 cup | Oil (for deep frying) |
| Ingredients-2 | |
|---|---|
| 2 nos | Onion (finely chopped) |
| 3 nos | Tomatoes (ripe and juicy) |
| 1 tsp | Ginger garlic paste |
| 1 no | Green chilli |
| 2 pinch | Turmeric powder |
| 1 tsp | Red chilli powder |
| 3 tsp | Coriander /dhania powder |
| ¼ tsp | Garam masala powder |
| ¼ tsp | Salt (or to taste) |
| 4 tbsp | Oil |
| ¼ tsp | Cumin seeds |
| 3 stks | Coriander leaves (for garnishing) |
| 1 tbsp | Fresh cream / malai |
| Ingredients-3 | |
|---|---|
| ¼ tsp | Poppy seeds |
| 4 tbsp | Milk |
| 5 nos | Cashews |
| 1 tbsp | Fresh cream / malai |
Instructions
Soak poppy seeds in milk for 1/2 hour and grind it along with cashews and 1tbsp malai to make a paste.
For Kofta
Boil and peel the potatoes, grate or crumble the paneer. Add finely chopped green chilli, turmeric powder, corn flour and salt. Knead to form a soft dough. Divide them into equal proportions (this recipe makes 6), stuff each portion with little raisins and chopped cashew nuts. Seal them properly, shape them into oval shape dumplings and deep fry until golden brown. Drain excess oil and keep aside.
For gravy
Heat 2 tbsp oil in a pan and saute onions, green chillies until golden, add ginger garlic paste and saute of a while, followed by chopped tomatoes, cook them until soft. Switch off and let cool the mixture. Grind them into a fine paste and keep aside. Now again, heat remaining oil and add cumin seeds, then add the onion tomato paste along with turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Cover and let simmer for 5 minutes. Now add the cashew paste and simmer for another 5minutes until the oil separates.
Final presentation
Just before serving, arrange the deep fried koftas and pour the gravy on top and garnish with coriander leaves. Top it with remaining malai and serve hot with naan bread /roti/paratha/ghee rice.
Notes
Caution Do not soak the koftas in the gravy for long time, this makes them absorb all the water in the gravy and becomes soggy, the koftas should be put in just before serving the dish.
The above recipe is made with home made malai. Just heat 2 cups milk preferably whole milk and bring it to a boil and reduce to simmer. You should collect the thick yellow fat which forms on the surface, repeat the process until you collect all the fat , this takes about 1 hour. If you think the whole process is time consuming then use store bought fresh cream (heavy cream) instead.
Sometimes while deep frying koftas tend to break part if the dough is too soft. So always try a small portion first see how it turns out, add extra corn flour or maida if necessary, to bind them together.
Comments
6 responses to “Malai Kofta”
Menita
I have planned a post diwali dinner and invited my hisband’s boss and his family. I am going to try this…wish me luck!
🙂
Menita, goodluck with everything. Follow the instructions and proceed, have fun.
Hi Mullai..
Prepared Malai Kofta today with little bit of moderations as per our taste..Outcome was simply superb!!!! tasted very good.Had a great dinner today!!!!!!
Cheers
Radha Arvindh
Radha,
Fancy dinners I guess? Hi, most of all, thanks to you… really deserve a pat on your back, for all the intiative taken, no matter what….. whether its sharing a recipe, writing a feedback or replying to members, you take the lead.
thanks alot for this recipe… i was waitin for this one..
Thanks for the recipe, am going to try it this weekend.