Malai Kofta

  • Dinner
  • Servings
  • 3Spicy
  • 1Hr 30MinCook Time
  • Cuisine : Indian
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Malai Kofta is a very popular North Indian dish & undoubtedly tops the list of foods ordered at Indian restaurants. Malai stands for cream and Kofta is a fried dumpling of mashed potatoes, paneer (Indian cottage cheese) or other vegetables. Malai Kofta is made in a thick creamy gravy made from ground cashew nuts, onion, tomato etc. The gravy can be made white or brown depending on the selection of spices and ingredients. This dish goes very with all Indian breads like Naan, Roti, Missi Roti as well as with various varieties of rice. Malai Kofta traces it origin to the Mughlai cuisine. At home, Malai Kofta is generally a dish for special occasions. It is slightly crunchy from outside & very soft from inside. There are many varieties of Kofta Recipes and other popular ones include Vegetable Kofta, Shahi Kofta, Lauki Kofta etc.


Ingredients

Ingredients for Kofta: 1. 1 Cup Cottage Cheese 2. 1 Cup potato boiled 3. 1 tbsp Coriander chopped 4. ½ tbsp ginger chopped 5. ½ tsp Green chilli 6. 2 tbsp Corn flour 7. 2 tbsp Cashewnuts Chopped 8. Salt Ingredients for Gravy: 1. Oil 2. Butter 3. Cinnamon- Small 4. Bay leaf-2 5. Cloves-4 to 6 6. Cardamom-2 to 3 7. Cumin Seeds – ½ tsp 8. 2 Cup Tomato Chopped 9. 1 Cup Onion Chopped 10. Chopped Green Chilli- 1tbsp 11. Chopped Garlic- 1tbsp 12. Chopped Ginger- 1tbsp 13. Turmeric Powder - 1/3 tbs 14. Red Chilli Powder - 1tbsp 15. Coriander Powder - 1tbsp 16. Cumin Powder – ½ tbsp 17. Fenugreek Powder – ½ tsp 18. Hand full Cashwnut 19. Sugar - ½ tsp 20. Cream – ¼ Cup 21. Salt as per taste.

Cookwares

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Step By Step Method

  • For Malai Kofta Cutlets : • Boil, peel and grate the Potatoes. • Grate the Paneer. • Thoroughly mix the grated Potatoes, Paneer. • To the above mixture, add and thoroughly mix Corn flour, chopped coriander, chopped ginger, chopped green chilli, chopped cashewnuts and Salt. • Make Dough of the above mixture. • Divide the Dough into equal sized pieces, roll it in a uni form shape (ball/ cylindrical shape). • Heat Oil in a frying pan on medium heat. • Deep fry each piece of rolled dough, till it is light golden brown in colour. Do not overcook. • The Malai Kofta cutlet is now ready. • Remove the Koftas from the frying pan. • Place them on a sheet of brown paper/ paper tissue to drain out the excessive oil. For Malai Kofta Gravy : • Heat Oil and Butter in a pan. • Add Cinnamon, Bay leaf, Cloves, Cardamom, cumin fry till light brown. • Add the fresh Chopped Tomato, Chopped Onion, Chopped Green Chilli, Chopped Garlic, Ginger Chopped and mix well fry 5 mins. • Add Coriander Powder, Salt, Red Chili Powder, Turmeric Powder , Cumin Powder, fenugreek Powder, Hand full of cashewnuts. • Add 2 Cups of water cook at medium flame for 5 to 10 minutes or till the Oil is separated from the Masalas. • After cooling grind the Masala finely. • Bring the gravy to a boil and simmer for 10 minutes on a low flame. • Add fresh Cream, fenugreek powder, sugar as per taste. • Place warm Malai Koftas in a serving dish and pour Hot Gravy on the Malai Koftas till the dish is full. Garnish with Cream and coriander leaves. • Serve Hot and Enjoy with Tandoori/ Rumali Roti or Chapatti or Naan