Malai Kofta Recipe
5/5
Malai Kofta is a popular North Indian dish made with soft and creamy paneer (Indian cottage cheese) dumplings served in a rich and flavorful gravy. The koftas are made by combining paneer, potatoes, and a blend of spices, which are then deep-fried until golden brown and crispy. The creamy gravy is made with a base of onions, tomatoes, and cashews, along with aromatic spices. The koftas are gently simmered in the gravy, allowing them to absorb the flavors and become soft and melt-in-your-mouth. Malai Kofta is known for its luscious texture, rich taste, and indulgent aroma, making it a favorite choice for special occasions and celebrations.
INGREDIENTS
For the koftas:
- Paneer (Indian cottage cheese): 200 grams, grated
- Boiled potatoes: 2 medium-sized, mashed
- Cashews: 2 tablespoons, finely chopped
- Raisins: 2 tablespoons, finely chopped
- Green chili: 1, finely chopped
- Ginger paste: 1 teaspoon
- Cornstarch: 2 tablespoons
- Salt to taste
- Oil for deep frying
For the gravy:
- Onion: 1 large, finely chopped
- Tomato: 2 medium-sized, finely chopped
- Cashews: 8-10, soaked in warm water for 15 minutes
- Fresh cream: 1/4 cup
- Ginger-garlic paste: 1 teaspoon
- Green chili: 1, finely chopped
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Salt to taste
- Oil: 2 tablespoons
- Water: 1 cup
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- In a large bowl, combine the grated paneer, mashed potatoes, chopped cashews, chopped raisins, green chili, ginger paste, cornstarch, and salt. Mix well until all the ingredients are combined and the mixture comes together.
- Divide the mixture into small equal-sized portions and shape them into round koftas.
- Heat oil in a deep pan or kadhai for deep frying. Once the oil is hot, carefully add the koftas and fry them until they turn golden brown and crispy. Remove them from the oil and drain on a kitchen towel to remove excess oil.
- In a blender, add the soaked cashews along with a little water and blend until you get a smooth paste.
- Heat 2 tablespoons of oil in a separate pan. Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.
- Add the finely chopped tomatoes and cook until they become soft and mushy.
- Add the cashew paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes.
- Add water and simmer the gravy for 5-7 minutes until it thickens slightly.
- Add the fresh cream and mix well. Cook for another minute.
- Just before serving, add the fried koftas to the gravy and simmer for a few minutes to allow the flavors to blend.
- Garnish with fresh coriander leaves.
- Serve the Malai Kofta hot with naan, roti, or rice.
TIPS
- Ensure that the paneer is well drained and mashed to avoid any excess moisture in the kofta mixture.
- Fry the koftas on medium heat to ensure they are cooked through and evenly golden brown.
- Soak the cashews in warm water for 15 minutes to soften them before blending into a paste.
- Adjust the spice levels according to your preference. Increase or decrease the amount of red chili powder and green chili accordingly.
- For a healthier version, you can bake the koftas in the oven instead of deep frying.
- Just before serving, gently reheat the koftas in the gravy to maintain their texture and flavor.
- Garnish with fresh coriander leaves for added freshness and aroma.
NUTRITION VALUE
- Calories: Approximately 300-350 calories
- Carbohydrates: Approximately 30-35 grams
- Protein: Approximately 10-12 grams
- Fat: Approximately 15-18 grams
- Fiber: Approximately 4-6 grams
