Introduction

Malai Kofta is a delectable dish consisting of paneer and potato balls that are fried and served with a creamy, somewhat sweet sauce made with cashews, onions, tomatoes, and spices. It takes a lot of love to make this melt-in-your-mouth dish, but it is definitely worth it.

“Kofta” are fried balls made of a variety of ingredients, and they are commonly used in Middle Eastern, Balkan, and Asian cuisines in addition to Indian food. “Malai” means “cream.”

Being vegetarian and Indian, the most popular kofta varieties I’ve met are cooked with mixed vegetables and potatoes. Having said that, other koftas are comparable to Middle Eastern kebabs or Italian meatballs because they frequently contain a variety of meats.

Total Time for Malai Kofta

Preparation Time	30 mins
Cock Time	40 mins
Total Time	1 hr 10 mins
Servings	4

Ingredients for Malai Kofta

• One heaping cup of crushed paneer (about 150 grams)
• One heaping cup of boiling and crumbled potato (about two large)
• 2½ tablespoons of corn flour (corn starch)
• 1 teaspoon of ginger paste
• 2 tablespoons of coriander leaves chopped finely
• salt as required
• ½ to ¾ teaspoon of Garam Masala
• 1 tablespoon of cashews chopped (optional)
• 1 tablespoon of raisins (optional)
• Deep-frying oil

For saute & puree

• 1 tablespoon of oil
• 1 cup of onions cubed
• 1½ cup of tomatoes cubed
• fifteen cashew nuts
• two or three green cardamom
• Optional: ½-inch cinnamon stick
• Three cloves, if desired

Other ingredients

• 2 tablespoons of oil (or 2 tbsp butter)
• One bay leaf (optional)
• Optional: ½-inch cinnamon stick
• Two cardamom (optional)
• 1½ teaspoons of ginger garlic paste
• One teaspoon of red chili powder, or more according to taste
• ¾ to 1¼ teaspoon of garam masala (adjust to taste)
• 1 teaspoon of coriander powder (ground coriander seeds)
• 1 teaspoon of salt (adjust to taste)
• ½ to ¾ teaspoon of sugar
• ½ cup of water (¼ cup more if needed)
• 1 teaspoon of kasuri methi (fenugreek leaves)
• 3 to 4 tablespoons of cream

How To Make Malai Kofta

Preparation

1. In a pan, heat 1 tablespoon of oil. Add the cinnamon, cloves, and cardamoms to the heated oil.
2. Next, add the onions and sauté them until they become golden or transparent.
3. Add the cashews and tomatoes next. Simmer for two to three minutes. Put in a half cup of water and bring all the ingredients to a soft, mushy boil.
4. After turning off the stove, let it cool fully. While adding, make sure to save all of the whole spices we used. Please don’t throw them away. Puree this until it’s smooth. Use a strainer to transfer the puree (filter) to a different bowl.

Making Kofta Curry

1. Heat some butter or oil in a pan. Add the cardamoms, cinnamon, and bay leaf (all the spices are optional). Let it sauté for one minute.
2. Stir in the ginger-garlic paste and cook over low heat until the raw scent is gone. This takes two to three minutes.
3. Add the coriander powder, sugar, salt, garam masala, and chili powder and mix quickly. Pour the tomato puree with onions. Stir thoroughly.
4. To get rid of the raw chili powder scent, sauté for 3 to 4 minutes.
5. To create a gravy, add ½ to ¾ cup of water. Cook with a lid on until the gravy gets thicker and some oil appears on top. The components’ uncooked odor ought to have vanished.
6. Taste after adding the kasuri methi. Add extra salt as necessary.
7. Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.

Making Malai Kofta

1. Boil potatoes until fork soft, but not mushy, to create malai kofta.
2. Crumble them and combine them with corn flour, ginger paste, crumbled paneer, salt, garam masala, and chopped coriander leaves in a mixing bowl.
3. Add the cashews and raisins as well. Instead, you could jam them inside koftas.
4. After thoroughly mixing everything, divide the dough into 8 equal portions. Form them into balls.
5. You can also flatten each ball if you’d like. After centering the cashews and raisins, close the container.
6. In a kadai, heat the oil for deep-frying. A tiny bit of the malai kofta mixture should slide into the oil to see whether it’s hot enough.
7. It must rise without becoming very brown. The temperature is ideal at this point.
8. Examine the dough: Hold off till the oil warms up. Take one teaspoon of the kofta mixture, pinch it off, and roll it into a tiny ball. To make sure the mixture is correct and doesn’t crumble, slide it into the heated oil.
9. Proceed to the following step if the ball does not dissolve or scatter in the oil. To mend the ball if it disintegrates, add extra corn starch.
10. One by one, carefully slide the koftas into the heated oil.
11. Fry in a deep fryer over medium heat until brown and crisp. Transfer them to a plate or a steel colander.

Assembling

1. After the gravy has completely cooled, move it to a serving platter.
2. Let the malai koftas cool down a bit. After placing them in the gravy, add 1 tablespoon of cream. (Avoid mixing hot gravy with hot koftas.)
3. Serve Malai Kofta over Jeera Rice or Butter Naan and garnish with coriander leaves.

Nutrition Facts of Malai Kofta

442	34g	32g	5g
Calories	Fat	Carbs	Protein

FAQs

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