Malai Kofta Recipe: How to Make Malai Kofta

Malai kofta recipe is known for being a heaven on a plate for Vegetarians in the world. Malai kofta is a dish you leave you craving for more and more. Malai kofta recipe is prepared with creamy cottage cheese, and mashed boiled potatoes and crushed cashews and almonds stuffed in it served in an onion-tomato puree that is cooked till perfection of smoothness.

Malai Kofta Recipe: How to Make Malai Kofta
 
Prep time
Cook time
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Malai kofta recipe is famous for its creamy kick and rich, flavorful blend of paneer, cream, and spicy Indian masalas. Let's learn how to make malai kofta the easiest way.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 500gms grated Paneer
  • 3-4 Boiled and grated Potatoes
  • Ginger garlic paste
  • Edible Oil ( for cooking and frying purpose)
  • Whole spices: 2-3 cardamom pods,
  • 2 bay leaves
  • Maida or all purpose flour
  • Masalas: Salt as per taste
  • Red chili powder
  • Turmeric powder
  • Coriander powder
  • Degi mirch powder
  • Aamchur powder
  • ½ cup Yogurt
  • Fresh Coriander leaves
  • Kasuri Methi
  • 8-10 cashews and almonds
Instructions
  1. To make malai kofta, first of all, you require getting a couple of things to check off our list before the cooking part starts. So, get onion and tomato chopped off roughly and later grind them separately to a fine puree form. Remember, you do not need to add water while blending them, they already got there own water which them to get blend in quickly.
  2. Secondly, you also need to grind cashews and almonds and roughly. Now, this part is tricky; we don't need to churn them to powder form, just enough to break them into smaller pieces.
  3. Thirdly, take grated paneer and grated potatoes into a big bowl and bind them together with the following ingredients: salt, red chili powder, coriander powder, Aamchur powder, chopped coriander leaves, maida and a hint of kasuri methi. Once everything is blended, keep it aside.
  4. Next step is to make the balls with dry fruits filling in them. You know the drill, take a little amount of oil on your palm, and a right amount of mixture, then make it into balls and dust it with some maida which helps it to bind better.
  5. Once the koftas are ready, put on a kadai and add oil into it for deep frying the koftas. Add 2-4 balls at a time and let them get a beautiful brown color. Put the fried koftas on a tissue or absorbent paper.
  6. Now the cooking part starts.
  7. Take a kadhai and turn on the heat. Add a generous amount of oil here and let it get hot. Add cardamom pods and bay leaves and stir for 1 minute.
  8. Put in the onion paste and stir well. Remember, onion paste will take more time to get brown than the regular chopped onions, so patience is required here.
  9. Once onions start to appear darkish in color or little brown, add the ginger-garlic paste and mix well till all the raw smell of the paste goes away.
  10. Now add in all the powdered masalas( salt, red chili, turmeric, coriander and degi mirch powder) and mix everything well.
  11. At this point, you have to be a little quick in add spices, too much delay in adding ingredients might lead to onions burned out.
  12. Do not add water here and keep on mixing it well. Now add tomato puree and mix properly.
  13. Allow it cook for next 5-10minutes properly. Tomatoes will take a bit longer to cook.
  14. Now, add beaten yogurt in the kadai and mingle everything thoroughly. Now give it another 10 minutes to cook well.
  15. Once you're satisfied with the consistency which can be modified with adding some water as well.
  16. Garnish some palm-crushed kasuri methi onto it and chopped coriander leaves.
  17. In the malai kofta recipe, it is advised to add the fried balls right before you are ready to serve the dish.
  18. Dish out malai kofta and serve it with some fulkas or tandoori roti and salad on the side.
Nutrition Information
Serving size: 4 Calories: 800

 

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