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Malai Kofta
Created by: Howcan Team
Ingredients
- For the Koftas:
- 2 cups of boiled and mashed potatoes
- 1/2 cup of grated paneer (Indian cottage cheese)
- 1/4 cup of finely chopped mixed nuts (cashews, almonds, and pistachios)
- 2 tablespoons of cornflour
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- Salt to taste
- Oil for frying
- For the Sauce:
- 2 tablespoons of ghee (clarified butter) or oil
- 1 teaspoon of cumin seeds
- 1 cup of finely chopped onions
- 1 tablespoon of ginger-garlic paste
- 1 cup of tomato puree
- 1/2 cup of cashew paste
- 1/2 cup of fresh cream
- 1 teaspoon of sugar
- 1 teaspoon of garam masala
- 1 teaspoon of dried fenugreek leaves (kasuri methi)
- Salt to taste
- 1/2 cup of water
- Fresh coriander leaves for garnish
Instructions
- In a large bowl, combine 2 cups of boiled and mashed potatoes, 1/2 cup of grated paneer, 1/4 cup of finely chopped mixed nuts, 2 tablespoons of cornflour, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, and salt to taste. Mix well to form a smooth dough.
- Divide the dough into small portions and shape them into round balls to make the koftas.
- Heat oil in a deep pan over medium heat. Fry the koftas in batches until they are golden brown and crispy. Remove and drain on a paper towel.
- In a separate pan, heat 2 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds and let them splutter.
- Add 1 cup of finely chopped onions and sauté until they turn golden brown.
- Stir in 1 tablespoon of ginger-garlic paste and cook for 2 minutes.
- Add 1 cup of tomato puree and cook until the oil separates from the mixture.
- Mix in 1/2 cup of cashew paste, 1/2 cup of fresh cream, 1 teaspoon of sugar, 1 teaspoon of garam masala, 1 teaspoon of dried fenugreek leaves, and salt to taste. Cook for 2-3 minutes.
- Pour in 1/2 cup of water to adjust the consistency of the sauce. Simmer for 5 minutes.
- Gently place the fried koftas into the sauce and simmer for another 5 minutes, allowing the koftas to absorb the flavors of the sauce.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
Malai Kofta is a popular Indian dish with a rich history dating back to the Mughal era. This delectable vegetarian dish consists of deep-fried vegetable and paneer (Indian cottage cheese) dumplings served in a creamy, spiced gravy. The name "Malai" translates to "cream" in Hindi, highlighting the dish's creamy texture and flavor. Legend has it that Malai Kofta was created by royal chefs in the Mughal courts, showcasing their culinary expertise and creativity. Today, this dish is a staple in Indian restaurants worldwide, with each chef adding their unique twist to the recipe. The best versions of Malai Kofta can be found in authentic Indian restaurants, particularly in regions known for their rich Mughlai cuisine, such as Delhi, Lucknow, and Hyderabad. The key to a perfect Malai Kofta lies in the delicate balance of spices in the creamy gravy and the perfect texture of the kofta dumplings. While the traditional recipe calls for deep-frying the kofta, some chefs opt for healthier alternatives such as baking or air-frying. Whether enjoyed with naan or fragrant basmati rice, Malai Kofta continues to delight food enthusiasts with its indulgent flavors and historical significance.
70 min
4 servings
450 calories
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