Malai Kofta
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
40 mins
-
Total Time
1 hr 10 mins
-
Servings
4 people
-
Calories
658 kcal
-
Course
Main Course
-
Cuisine
Indian
Malai Kofta
Report
Malai kofta is a popular Indian recipe where potato and paneer dumplings are dipped in a creamy malai sauce.
Share:
Ingredients
For the tomato purée with onion
- 1 tablespoon vegetable oil
- 1 large onion , finely diced
- 3 large tomato peeled, seeded and diced
- 15 cashew nuts
- 3 green cardamom pods
- 1 cinnamon stick (optional)
- 3 cloves (optional)
For the curry sauce
- 2 tablespoons clarified butter (ghee)
- 2 tablespoons vegetable oil
- 1 Indian bay leaf (tej patta)
- 1 cinnamon stick (optional)
- 2 green cardamom pods
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander seeds ground
- 1 tablespoon fenugreek leaves kasuri methi, dried
- 1 teaspoon sugar
- ½ cup water
- 4 tablespoons heavy cream (malai)
- 1 teaspoon salt
For the kofta
- 5 oz. paneer (Indian cheese), crumbled
- 2 potatoes boiled
- 2½ tablespoons cornstarch
- 1 teaspoon ginger paste
- 2 tablespoons cilantro finely chopped leaves
- ¾ teaspoon garam masala
- 1 tablespoon cashews optional, chopped
- 1 tablespoon raisins (optional)
- salt
- 4 tablespoons vegetable oil (for frying)
To serve
- cilantro a few leaves
- 4 teaspoons heavy cream (malai)
Equipment
- Fine mesh colander
- Dutch oven
Instructions
Tomato purée with onion
- Heat 1 tablespoon of oil in a pan. When the oil is hot, add the cardamoms, cloves and cinnamon.
- Then add the diced onions and sauté over medium heat until they turn transparent or golden.
- Then add the tomatoes and chopped cashews. Sauté for 2 to 3 minutes. Barely cover with boiling water and boil all the ingredients over medium to high heat, stirring very regularly, until they are tender and mushy and like a smooth mash. Turn off the pan and let cool completely.
- Once this mixture has cooled, sieve it through a fine mesh colander and set aside
Curry sauce
- Heat the oil and ghee in a Dutch oven.
- Add the bay leaf, cinnamon and cardamom pods and sauté while stirring them, for 1 minute.
- Add the ginger and garlic paste and sauté over low heat for 3 minutes, stirring regularly.
- Quickly stir in the chilli powder, garam masala, coriander powder, salt and sugar.
- Pour the reserved tomato and onion purée on top. Mix well.
- Sauté for 3 minutes, stirring regularly.
- Pour about ½ cup of water over it to make a sauce.
- Increase the heat to high and, as soon as it comes to a boil, lower the heat and cook, covered, over low heat until the sauce thickens and traces of fat are visible at the top.
- Add the kasuri methi and adjust the seasoning. If necessary, add more salt and/or chili powder. Mix well.
- Add the cream and stir over medium heat for 1 to 2 minutes. Remove from heat and reserve.
Kofta
- Boil the potatoes until they are just cooked through and not soft.
- Drain and place them in a bowl with the crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped cilantro leaves.
- Crumble them and add them to a bowl with crumbled paneer, ginger paste, cornstarch, salt, garam masala and chopped cilantro leaves.
- Also add the raisins and cashews.
- Knead well and divide this mixture into 8 equal portions and form balls with them.
- Heat the oil in a kadai for frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
- Heat a large amount of vegetable oil in a karahi or a large deep pan for frying.
- Bring the oil to a temperature of approximately 350 F (170°C).
- Dip the malai kofta in hot oil and fry over medium heat until crispy and golden.
- Remove them from the oil with a skimmer and place them on paper towels.
Assembly of malai kofta
- Transfer the curry sauce to a deep serving dish.
- Place the fried and slightly cooled malai kofta in the sauce and add a little on top (avoid adding hot kofta to a hot sauce).
- Serve each dish, with a garnish of cilantro leaves and a teaspoon of malai.
- Serve with naan and rice.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
