Malai Kofta is a quintessential North Indian dish that has been a staple of Indian cuisine for a long time, delighting palates with its rich, creamy flavours and tender, melt-in-your-mouth koftas. In this article, we will share a simplified 7-step recipe to help you make a velvety malai sauce and succulent koftas.
Start with boiling two medium to large potatoes until they are tender (check with a knife or fork) and let them cool down a little. Peel them, then, put the grated potatoes in a bowl and set aside. Add one cup of grated paneer, 1/4 teaspoon of red chilli powder, 1/4 teaspoon of garam masala powder, and salt as per requirement. Take two tablespoons of cornflour/cornstarch and three tablespoons of almond flour and make a fine mixture to form the dough. Cover the dough with a thin cloth and set it aside. In a bowl, mix some crushed cashews, almonds, raisins, or nuts of your choice and keep it aside. After a while, divide the kofta mixture dough into medium-sized balls. Take each one and spread it a little using your palms. Add some crushed nuts mixture in the middle and make the kofta balls. Put all the balls in a wide pan, cover with a lid, and set aside for about 30 minutes.
Meanwhile, prepare the gravy by heating some oil in a wok. Add the spices of your choice and then, pour in two medium to large blended onions and let it sauté on a low to medium-low heat. Meanwhile, in some hot water, soak 12 to 15 cashews for about 30 minutes. Then, after the onion paste is golden-brown, add two teaspoons of ginger-garlic paste and after ten seconds, add one cup of tomato puree or two medium to large blended tomatoes. Sauté them for another 5-6 minutes on medium-low heat and add spices, as per your preference. Blend the cashews you soaked previously and add the paste to the wok. Mix and cook it well for 10 minutes on medium-low heat and add two cups of water. Mix well to avoid lumps and then, let the gravy cook on low heat for another 10 minutes. Add a teaspoon of crushed dry fenugreek leaves and two tablespoons of fresh cream.
To get the Kofta balls ready, deep-fry them in hot oil. You can use cornflour to bind the mixture in case it breaks in the oil. Cook them well on both sides till the outer layer is crispy and the balls are tender and cooked on the inside. Add these fried balls to the gravy, mix them, and serve them immediately. Garnish with coriander leaves and cream, and enjoy!
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Try this easy recipe to make delicious Malai Kofta at home.
First, to prepare the koftas, boil the potatoes and let them cool down. Then, peel and grate them in a bowl and add paneer, red chilli powder, garam masala powder, and salt. Use cornflour/cornstarch and almond flour to knead a dough. Cover it and set aside.
Meanwhile, in another bowl, mix crushed nuts of your choice and set it aside. Now, form medium-sized balls from the dough and add the nut mix in the middle of each one.
Deep-fry the balls in hot oil, you can add more cornflour if the balls tend to break in oil. Cook from all sides evenly and set them aside.
Next, get the gravy ready. In some hot oil in a wok, add the spices, pour blended onions and let them cook on a medium-low heat.
Once the onion paste is golden brown, add ginger garlic paste and tomato puree or blended tomatoes, and cook them for about five minutes.
Blend the soaked kaju and pour the paste into the gravy, cook it well, and add water. Make sure to stir constantly to avoid lumps. Cook the gravy for 10 minutes and crushed dry fenugreek leaves and fresh cream.
Add the fried kofta balls to the gravy, cover the lid to let them absorb the flavour and serve hot on the side of bread or rice. Enjoy!
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