How To Make Delicious Malai Kofta In Just 20 Minutes With This Simple Recipe

Malai Kofta is a creamy and indulgent North Indian dish consisting of fried potato and paneer balls [ koftas] in a rich, aromatic gravy. The koftas are made from mashed potatoes, grated paneer, and spices, fried until golden brown. The gravy is prepared with a blend of onions, tomatoes, cashew paste, and aromatic spices, finished with cream and kasuri methi for added richness and flavor.

Ingredients:

For the Kofta:

• 2 large potatoes, boiled and mashed
• 1 cup paneer, grated
• 2 tablespoons cornflour
• 2 tablespoons chopped cashews and raisins (optional)
• 1 teaspoon garam masala
• Salt to taste
• Oil for frying

For the Gravy:

• 2 tablespoons oil or butter
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 cup cashew nuts, soaked in water for 30 minutes and then ground to a paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Kofta:

• In a mixing bowl, combine mashed potatoes, grated paneer, cornflour, garam masala, and salt. Mix well to form a dough.
• Divide the mixture into small portions and shape each portion into a ball. If desired, place a few cashews and raisins in the center of each ball.
• Heat oil in a deep pan over medium heat. Fry the koftas until golden brown. Remove and drain on paper towels. Set aside.

2. Prepare the Gravy:

• Heat oil or butter in a large pan. Add cumin seeds and let them splutter.
• Add finely chopped onions and saut until golden brown.
• Add ginger-garlic paste and saut for another 1-2 minutes.
• Add tomato puree and cook until the oil separates from the mixture.
• Add cashew paste and cook for 3-4 minutes, stirring continuously.
• Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
• Add 1 cup of water (adjust for desired consistency) and bring to a boil. Simmer for 5-7 minutes.
• Stir in heavy cream and kasuri methi. Cook for another 2-3 minutes.

3. Assemble the Malai Kofta:

• Add the fried koftas to the gravy just before serving and let them simmer for 2-3 minutes to soak up the flavors.
• Garnish with fresh coriander leaves.

4. Serve:

• Serve the Malai Kofta hot with naan, roti, or steamed rice.