The Malai Kofta is a well-liked vegetarian dish in Indian cuisine. It is renowned for its opulent and velvety sauce, as well as its delectably tender dumplings that are prepared from paneer, which is Indian cottage cheese, and potatoes.
This dish is a signature offering at a great number of Indian restaurants, and it is typically served with naan or rice. All of the ingredients, instructions, nutritional information, helpful hints, and frequently asked questions are included in the following recipe.
Ingredients
For the Kofta
- 2 small or 1 cup Potatoes, boiled, peeled, and mashed
- 1 cup Paneer, grated or crumbled
- 3 tablespoons Corn flour (corn starch)
- ½ teaspoon Garam masala
- 1 tablespoon Cashew nuts, chopped
- 1 tablespoon Raisins
- Oil, for frying
For the Gravy
- 1 large or 1 cup Red onion, roughly chopped
- ½ inch Ginger, chopped
- 2 cloves Garlic, chopped
- 3 medium or 2 cups Tomatoes, roughly chopped (preferably Roma)
- 5-6 Cashew nuts
- ½ cup Water
- 1 tablespoon Oil
- 2 tablespoons Butter
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2-3 Cloves
- 2 Green cardamoms
- Salt, to taste
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ¾ cup Water (or as needed)
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (dried fenugreek leaves), lightly crushed
- ¼ cup Heavy whipping cream or fresh cream
Also see :- Punjabi Kadhi Pakora Recipe
Instructions
Preparing the Kofta:
Place the mashed potatoes, grated paneer, corn flour, garam masala, chopped cashews, and raisins in a mixing bowl. Mix until everything is evenly distributed. Stir thoroughly until a dough is formed. Take the mixture and divide it into twelve equal sections. Then, roll each component into a smooth ball.
The method of frying involves heating oil in a skillet over a medium simmer. Make sure that the koftas are fried uniformly on all sides before deep frying them until they reach a golden brown color. Alternatively, if you want to make a healthier version, you can use an appe pan that has very little oil in it.
Making the Gravy:
In a saucepan, bring the butter and oil to a temperature of medium. Include the cardamoms, cinnamon, cloves, and bay leaf in the mixture. Sauté till the aroma rises. Onions, ginger, and garlic should be chopped and added. Sauté the onions until they resemble a golden brown color.
Add the cashews and tomatoes that have been chopped. Cook for around ten minutes, or until the tomatoes have become more pliable. Allow the mixture to settle for a moment. This mixture should be blended into a smooth puree, and water should be added as required.
The puree should be poured back into the same pan, and then red chili powder, coriander powder, and salt should be added. Cook until the oil begins to rise to the surface of the sides.
The heavy cream should be stirred in, and the consistency should be adjusted with water as necessary. Garam masala and kasoori methi should be added and thoroughly mixed.
Assembling:
It is important to place the koftas in the gravy right before serving so that they can maintain their crispiness. Adding more cream as a garnish and serving hot with naan or rice is recommended.
Nutrition
- Calories: Approximately 350-400
- Protein: 12 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 3 g
Tips
To avoid the kofta from becoming overly mushy, it is important to make sure that the potatoes are not overdone. A little portion of the kofta mixture should be dropped into the oil to determine the temperature of the oil; the mixture should rise without browning too soon.
By adjusting the amount of water in the gravy, you may create the desired consistency. The smoothness of the gravy can be improved by means of straining.