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Spicy Malai Kofta
Created by: Howcan Team
Ingredients
- For the Koftas:
- 2 cups of paneer, grated
- 1/2 cup of boiled potatoes, mashed
- 1/4 cup of corn flour
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- Salt to taste
- Oil for frying
- For the Gravy:
- 2 tablespoons of oil
- 1 onion, finely chopped
- 1 teaspoon of ginger-garlic paste
- 2 tomatoes, pureed
- 1/2 cup of cashew nuts, soaked and ground into a paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1/2 cup of heavy cream
- 1 cup of water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, mix together 2 cups of grated paneer, 1/2 cup of mashed boiled potatoes, 1/4 cup of corn flour, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, and salt to taste. Form the mixture into small balls and set aside.
- Heat oil in a deep pan over medium heat. Fry the paneer and potato balls until golden brown. Remove from the oil and set aside on a paper towel to drain excess oil.
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until golden brown. Add 1 teaspoon of ginger-garlic paste and cook for another minute.
- Add the pureed tomatoes and cook until the oil separates from the mixture. Then, add the cashew nut paste and cook for 2-3 minutes.
- Stir in 1 teaspoon of cumin seeds, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Cook for another 2-3 minutes.
- Pour in 1 cup of water and bring the gravy to a simmer. Add the fried paneer and potato balls, and let it simmer for 5-7 minutes.
- Stir in 1/2 cup of heavy cream and cook for an additional 2-3 minutes. Garnish with fresh cilantro and serve hot with naan or rice.
Malai Kofta, a popular Indian dish, has a spicy history that dates back to the Mughal era. Legend has it that the dish was created by royal chefs who wanted to impress the Mughal emperors with a rich and flavorful vegetarian alternative to meat-based koftas. The dish originated in the northern regions of India, particularly in the royal kitchens of Delhi and Lucknow. Today, the best version of Malai Kofta can be found in renowned Indian restaurants across the world, where skilled chefs meticulously blend creamy paneer, potatoes, and a medley of aromatic spices to create the perfect kofta. The key to achieving the dish's signature spicy twist lies in the careful balance of heat from red chilies, ginger, and garam masala, which infuse the creamy tomato-based gravy with a tantalizing kick. For those looking to recreate this iconic dish at home, it's essential to master the art of shaping the koftas and frying them to golden perfection before simmering them in the luscious, spicy gravy. While the traditional recipe calls for a rich, creamy base, some chefs opt for a lighter, dairy-free version using cashew cream or coconut milk to cater to modern dietary preferences. Whether enjoyed in a bustling Indian eatery or lovingly prepared at home, Malai Kofta with a spicy twist is a culinary delight that continues to captivate food enthusiasts with its tantalizing flavors and rich history.
70 min
4 servings
450 calories
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