Malai Kofta Recipe

Few Indian foods that never go out of trend and that always make you drool by just hearing its name. One of such food is Malai Kofta, and its unique, flavour aroma and taste makes the food irresistible. The crispy outer layers and a mouth-watering filling of kofta in onion-tomato- cashew nut based gravy gives heavenly feeling.

In Malai kofta recipe the koftas are made with cottage cheese, potatoes and grated vegetables. These kofta melt in mouth and the mild sweet and spicy gravy offer the flavour. You may prepare kofta with only potatoes and cottage cheese, but I add a mixed vegetable that really enhance the taste of the dish.This curry is very common in North India and is usually served in all marriages and functions. In restaurants also Malai Kofta is very popular.

You may also like the recipes of Paneer Baghdadi, Noorjahani Kofta, Low Calorie Kofta.

How to make Malai Kofta Recipe

Ingredients
For the koftas
Boiled Potatoes (aalo), mashed	1 cup
Cottage cheese (paneer)	1 cup
Grated vegetable (carrot, beans, capsicum etc.) grated	1 cup
Cumin (jeera) powder	1 tea spoon
Coriander (Dhaniya) powder	1 tea spoon
Red chilli (lal mirch) powder	½ tea spoon
Salt (namak)	to taste
Vegetable Oil	To fry
All purpose flour (maida)	1/2 cup
For Kofta Stuffing
Dry fruits (mixed and chopped)	1/4 cup
Coagulated milk (mawa)	1/4 cup
For the gravy
For Paste 1
Onions ( payaz) sliced	1 cup
Tomatoes (tamater) chopped	2 medium
Garlic (lahsan) paste	1 table spoon
Ginger (adrakh) paste	1 table spoon
Cumin (jeera) powder	1 tea spoon
Red chilli (lal mirch) powder	½ tea spoon
For Paste 2
Poppy seeds (khuskhus)	1 table spoon
Cashew nut (kaju)	8-10 pieces
Melon seeds (majaz)	2 table spoon
Other ingredients
Butter(makhhan)	3-4 table spoons
Vegetable oil	5-6 table spoons
Salt (namak)	to taste
Hot spices (garam masala)	1 tea spoon
Malai (cream)	½ cup

Method

For Kofta Stuffing

1. Roast coagulated milk in a pan and keep aside.
2. Chop the dry fruits in small pieces, mix them with roasted coagulated milk and keep aside separately in a bowl.

For Kofta

1. Grate vegetables and drain out its water completely. Grate cottage cheese and keep aside. Boil potatoes and mash it.
2. Now mix potatoes, vegetables and cottage cheese together in a bowl.
3. Then add cumin, coriander, red chili and salt and mix them well. Make firm dough and if it is soft add some more cottage cheese.
4. Divide this dough into small balls, make small hole in between and put little of the stuffing in the center and make small ball.
5. Take all-purpose flour in a plate and roll each ball into it.
6. Heat oil in a deep pan and fry koftas, on medium flame. Deep fry these rounds till golden in colour. Keep them on paper towel to drain extra oil.

For gravy

1. Heat little oil in a deep pan and fry sliced onions till light brown. Add some water and cook till water dries up. Put the flame off and let them dry completely.
2. Take fried onion in a blender pot and add tomatoes, ginger, garlic, coriander, cumin and red chilli powders and make smooth paste (paste 1)
3. Soak poppy seeds in water for 1 hour.
4. Take soaked poppy seeds, cashew nuts and melon seeds in a blender jar and make a smooth paste (paste 2).
5. Again heat same pan and add butter and little oil in it
6. Put onion paste (paste 1) into the pan and fry till the oil begins to separate and now add sugar and salt.
7. Now add paste 2 (cashew nut mixture) and fry it for another 4-5 minutes.
8. Add 1.5 cup of water to this spice to form gravy. Mix well and bring the gravy to a boil and then reduce the fire to a simmer.
9. Gently add koftas to this gravy and cook uncovered for 2-3 minutes.
10. Add cream and hot spices. Turn off the flame.
11. Now garnish it with more cream and serve it with Naan or Roti.

Recipe Type : Curries, Green Vegetables, Vegetarian

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