Hello, friends today we will make Malai Kofta….

 

The word "malai" refers to cream, specifically the thick, fatty layer that forms on the surface of milk when it is boiled and then cooled. It is similar to clotted cream and is commonly used in Indian cooking for its rich and creamy texture, especially in dishes like malai kofta, malai paneer, and desserts.

 

 "kofta" refers to  meatballs or vegetable balls, depending on the ingredients used.

The term "kofta" is generally used for a variety of spiced balls made a vegetarian mixture (like paneer, potatoes, or lentils).

These are often served in a curry or gravy, or sometimes grilled or fried and served as an appetizer.

But today we will see only vegetarian kofta if all of you want me to post meatballs kofta please let me know in comments, I will post that recipe also.

So, let get start our delicious recipe of Malai Kofta Recipe:

 

 

Ingredients for Kofta:

- 2 large potatoes, boiled and mashed

- 1 cup paneer (cottage cheese), grated

- 2 tbsp cornflour

- Salt to taste

- 1/2 tsp garam masala

- 1/2 tsp red chili powder

- Oil for frying

 

Ingredients for Gravy:

- 2 tbsp oil

- 2 tbsp butter

- 1 large onion, finely chopped

- 2 large tomatoes, pureed

- 1/4 cup cashews, soaked in hot water for 15 minutes and blended into a paste

- 1 tsp ginger-garlic paste

- 1 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp coriander powder

- 1/2 tsp garam masala

- 1/2 cup fresh cream

- Salt to taste

- 1 cup water

- Fresh coriander leaves for garnish

 

Step-by-Step Instructions

 

Step 1: Make the Koftas

 

1 .Prepare the mixture: In a bowl, combine boiled and mashed potatoes, grated paneer, cornflour, salt, garam masala, and red chili powder. Mix everything well to form a smooth dough.

 

2. Shape the koftas : Take a small portion of the mixture and shape it into a round ball. Repeat until all the mixture is used.

3. Fry the koftas: Heat oil in a deep frying pan over medium heat. Gently drop the kofta balls into the oil and fry until they turn golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel to drain excess oil. Set aside.

 

Step 2: Prepare the Gravy

 

4. Cook the onions : In a pan, heat 2 tablespoons of oil and 2 tablespoons of butter. Add cumin seeds and let them splutter. Then add the chopped onions and sauté until they turn golden brown.

 

5. Add the ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell goes away.

 

6. Add tomato puree: Pour in the tomato puree and cook until the oil starts separating from the mixture.

 

7 .Spices : Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 3-4 minutes.

 

8. Cashew paste: Add the cashew paste and cook for another 2-3 minutes, stirring constantly.

 

9 .Add water: Pour in 1 cup of water and bring the mixture to a boil. Let it simmer for 5-7 minutes until the gravy thickens.

 

10. Finish with cream: Add fresh cream and garam masala. Mix well and cook for another 2 minutes. Adjust salt if needed.

 

Step 3: Assemble and Serve

11. Add the koftas: Gently place the fried koftas into the prepared gravy just before serving.

12. Garnish: Sprinkle fresh coriander leaves on top.

13. Serve: Serve hot with naan, roti, or steamed rice.

 

Enjoy your delicious Malai Kofta!