Unlock The Secret To Perfect Malai Kofta At Home

Malai Kofta is a creamy, flavorful North Indian dish featuring soft paneer and potato dumplings in a rich tomato-based gravy. Prepare koftas by mixing paneer, potatoes, and spices, then fry until golden. Make the gravy with onion, tomato, cashew paste, and cream, and combine with koftas just before serving.

Ingredients:

For the Kofta:

• 1 cup paneer, grated
• 2 large potatoes, boiled and mashed
• 2 tablespoons all-purpose flour or cornflour (for binding)
• Salt to taste
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 cup raisins or chopped cashews (optional, for stuffing)
• Oil for frying

For the Gravy:

• 3 medium tomatoes, pureed
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/4 cup cashews, soaked in warm water and ground to a paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream or fresh cream
• Salt to taste
• 2-3 tablespoons oil or ghee
• Fresh coriander for garnish

Steps To Make Malai Kofta:

Step 1: Prepare the Koftas

• In a mixing bowl, combine the grated paneer, mashed potatoes, flour, salt, garam masala, and red chili powder. Mix well until it forms a smooth dough.
• Divide the mixture into equal portions and roll each portion into a ball. If you want, stuff each ball with a few raisins or chopped cashews for extra flavor.
• Once shaped, coat the koftas lightly with flour to hold their shape during frying.
• Heat oil in a deep frying pan on medium heat. Fry the koftas until they are golden brown on all sides. Set them aside on a paper towel to remove excess oil.

Step 2: Prepare the Gravy

• In a pan, heat 2-3 tablespoons of oil or ghee. Add cumin seeds and let them crackle.
• Add the chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and cook until the raw aroma disappears.
• Pour in the tomato puree and cook until the oil starts separating from the mixture. This may take about 10 minutes.
• Add turmeric powder, red chili powder, and salt. Mix well and let it cook for a couple of minutes.

Step 3: Add Cashew Paste and Spices

• Add the ground cashew paste to the pan, stirring continuously to blend it into the gravy.
• Lower the heat, and add garam masala. Mix well and cook until the gravy thickens slightly and becomes rich and creamy.

Step 4: Add Cream and Adjust Consistency

• Stir in the cream slowly while mixing to get a smooth, creamy texture. Let the gravy simmer on low heat for another 5-7 minutes.
• If the gravy is too thick, add a little water to adjust to your desired consistency.

Step 5: Assemble and Serve

• Just before serving, add the fried koftas to the warm gravy (to keep them from becoming too soft).
• Garnish with fresh coriander and drizzle some extra cream on top for presentation.
• Serve hot with naan, roti, or rice.

Enjoy your homemade, creamy Malai Kofta.