How To Cook Malai Kofta At Home:- How to make Malai Kofta in 13 simple steps

Introduction:

Malai Kofta is a popular North Indian dish that combines soft, melt-in-your-mouth koftas (dumplings) made of paneer and potatoes, served in a creamy and flavorful tomato-based gravy. It is a rich and indulgent vegetarian dish that is often served on special occasions or as a centerpiece for festive meals. (Let’s move forward…).

The dish gets its name from the word “malai,” which means cream, highlighting the luscious texture of the koftas and the creamy gravy.(Let’s move forward…).

About the Dish:

Malai Kofta is a delightful combination of textures and flavors. The koftas are made by mixing paneer (Indian cottage cheese), mashed potatoes, and aromatic spices. They are then deep-fried until golden and crispy on the outside, while remaining soft and creamy on the inside. (Let’s move forward…).

The koftas are served in a velvety tomato-based gravy enriched with cashews, cream, and a blend of spices. The dish is often garnished with chopped nuts and fresh coriander leaves, adding a delightful crunch and freshness to each bite.(Let’s move forward…).

Ingredients:

For the Koftas:

• 200g paneer, grated
• 2 medium potatoes, boiled and mashed
• 2 tablespoons corn flour
• 2 tablespoons chopped cashews
• 2 tablespoons raisins
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• 1 teaspoon garam masala powder
• Salt to taste
• Oil for frying

For the Gravy:

• 2 tablespoons ghee (clarified butter) or oil
• 1 bay leaf
• 1 cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1 large onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 medium tomatoes, pureed
• 1/4 cup cashew nuts, soaked in warm water
• 1/4 cup fresh cream
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Water as needed
• Chopped coriander leaves for garnish

Recipe:

1. In a mixing bowl, combine grated paneer, mashed potatoes, corn flour, chopped cashews, raisins, ginger paste, garlic paste, green chili paste, garam masala powder, and salt. Mix well until all the ingredients are well combined.
2. Take a small portion of the mixture and shape it into a round ball. Repeat with the remaining mixture to make all the koftas.
3. Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, gently slide the koftas into the oil and fry them until they turn golden brown. Remove the fried koftas using a slotted spoon and drain them on a paper towel to remove excess oil.
4. In a separate pan, heat ghee or oil over medium heat. Add bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for a minute until the spices release their aroma.
5. Add chopped onions and sauté until they turn translucent. Then add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
6. Add tomato puree and cook for a few minutes until the mixture thickens.
7. In a blender, grind soaked cashews into a smooth paste. Add the cashew paste to the pan and mix well.
8. Stir in fresh cream, Kashmiri red chili powder, tur
9. meric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix everything together until well combined.
10. Add water to adjust the consistency of the gravy. Simmer the gravy on low heat for 10-15 minutes, allowing the flavors to meld together.
11. Just before serving, gently add the fried koftas to the gravy and simmer for a couple of minutes to let them absorb the flavors.
12. Garnish with chopped coriander leaves for a fresh and vibrant touch.
13. Serve the Malai Kofta hot with naan, roti, or steamed rice.

Recipe Card

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| MALAI KOFTA |

Ingredients:
For the Koftas:

• 200g paneer, grated
• 2 medium potatoes, boiled and mashed
• 2 tbsp corn flour
• 2 tbsp chopped cashews
• 2 tbsp raisins
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp green chili paste
• 1 tsp garam masala powder
• Salt to taste
• Oil for frying

For the Gravy:

• 2 tbsp ghee or oil
• 1 bay leaf
• 1 cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1 large onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 medium tomatoes, pureed
• 1/4 cup cashew nuts, soaked in warm water
• 1/4 cup fresh cream
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• Salt to taste
• Water as needed
• Chopped coriander leaves for garnish

Instructions:

1. In a mixing bowl, combine grated paneer, mashed potatoes, corn flour, chopped cashews, raisins, ginger paste, garlic paste, green chili paste, garam masala powder, and salt. Mix well until all the ingredients are well combined.
2. Shape the mixture into small round balls and set aside.
3. Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, gently slide the koftas into the oil and fry them until golden brown. Remove the fried koftas using a slotted spoon and drain them on a paper towel to remove excess oil.
4. In a separate pan, heat ghee or oil over medium heat. Add bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until the spices release their aroma.
5. Add chopped onions and sauté until they turn translucent. Then add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
6. Add tomato puree and cook for a few minutes until the mixture thickens.
7. In a blender, grind soaked cashews into a smooth paste. Add the cashew paste to the pan and mix well.
8. Stir in fresh cream, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix everything together.
9. Add water to adjust the consistency of the gravy. Simmer the gravy on low heat for 10-15 minutes.
10. Just before serving, gently add the fried koftas to the gravy and simmer for a couple of minutes to let them absorb the flavors.
11. Garnish with chopped coriander leaves.
12. Serve the Malai Kofta hot with naan, roti, or steamed rice.

FAQs (Frequently Asked Questions):

Q: Can I use store-bought paneer for the koftas?

A: Yes, you can use store-bought paneer for convenience. However, homemade paneer will provide a fresher and creamier texture to the koftas.

Q: Can I make the koftas in advance?

A: Yes, you can prepare the koftas in advance and refrigerate them. Just make sure to reheat them in the gravy before serving to ensure they are warm and tender.

Q: Can I make a vegan version of Malai Kofta?

A: Yes, you can make a vegan version by substituting paneer with tofu and using plant-based cream instead of dairy cream. Adjust the spices and seasonings accordingly.

Q: How can I make the gravy less spicy?

\A: If you prefer a milder version, reduce the amount of Kashmiri red chili powder or omit the green chilies. You can also add a bit of honey or sugar to balance the spiciness.

Q: Can I freeze Malai Kofta? A:

It is not recommended to freeze Malai Kofta as the texture of the koftas may change upon thawing. It is best enjoyed fresh.

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