Malai Kofta is one the delicious Indian recipes that is tasty alternative for vegetarian. The Recipe of Malai Kofta is a popular North Indian recipe originated from the Moghlai cuisine. Malai Kofta with creamy gravy in restaurant cooked tomatoes and paste of cashew nuts. In this recipe, malai refers to the cream and koftas are deep fried made with paneer and vegetable dumplings in rich and creamy tomato gravy. In party or festive occasions, malai koftas is a rich dish which perfect recipe to serve guests. It goes well with chapati, Lachha parathas, Naans, Jeera rice and etc
Malai Kofta is a rich flavorful curry/gravy from the Moghlai birthplace. Koftas made and added to a rich tomato cream base sauce which serves as an extraordinary side dish for rotis or even pulaos. It is intended to be rich as the name recommends Malai – Cream, Kofta – Dumplings made out paneer and veggies. Malai Kofta is not a dish we make consistently it is implied for exceptional events so don’t feel liable and delight in the illustrious liberality at this time.
Preparation Time – 25 Mins
Cooking Time – 30 Mins
Serve to people – 4
Ingredients for Koftas:
Boiled Potatoes – 2 (mashed)
Mixed vegetables – 1cup (Carrot, Beans, Peas boil all together & squeeze the excess water from them)
Paneer – 1/2 cup (Grated)
Green Chilies – 2 (finely chopped)
Coriander powder -2 Tbsp
Cumin powder -1 Tbsp
Red Chili Powder – ½ Tbsp
Cashew nuts – One Tbsp (finely chopped)
Coriander leaves – Two Tbsp (finely chopped)
Corn flour – 1 Tbsp
Salt – According to taste
Ingredients for Creamy Sauce of Malai Kofta:
Oil – 1 Tbsp
Onion -1 big (chopped)
Ginger-garlic paste – 1 Tbsp
Tomatoes – 3 (chopped)
Turmeric powder – 1/4 Tbsp
Jeera powder – 1 Tbsp
Coriander powder – 2 Tbsp
Red chili powder – 1 Tbsp
Salt – According to taste
Dairy Cream – 1/3 cup
Cashew nut – 1 tbsp coarsely powdered
Garam masala powder – 1/2 tsp
How to make Malai Kofta:
First of all, in our cooking process of malai Kofta, we are going to make Koftas. In the initial process, take a bowl and properly mix boiled vegetables, mashed potatoes, chopped green chilies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, half Tbsp of corn flour and salt.
After proper mixing of mixture, make medium size of balls. Then roll the balls in corn flour to absorbing moisture. (if any). These processes also bind-up the mixture during frying process. Now it’s a time to deep frying the koftas. Heat oil and fry the koftas in batches in medium heat until golden brown. Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.
1) First of all, heat-up one Tbsp of oil into a fry pan. Then add chopped onions and fry it until golden brown. You can add salt to speed up the process of golden brown. Sauté the onion continuously for even browning.
2) When onion get brown, add ginger garlic paste and sauté it for a few more minutes.
3) After that put chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool. Add salt required. Once it cools blend it to a fine paste.
4) Now heat oil in a kadai again, adds shah jeera, when it splutters, add the ground paste and cook for a few minutes.
5) Add 1 cup of water, cream, cashew nut powder and bring it to boil in low flame.
6) Add the koftas gently and put off the fry pan from flame.
7) For final touch – up, sprinkle Garam Masala and finely chopped coriander leaves.
Finally, delicious, rich and tasty Malai Kofta is ready to eat. Serve to your guests and impress them with your cooking style.