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Extra Creamy Malai Kofta
Created by: Howcan Team
Ingredients
- For the Koftas:
- 2 cups of paneer, grated
- 1/2 cup of boiled potatoes, mashed
- 2 tablespoons of cornflour
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- Salt to taste
- Oil for frying
- For the Gravy:
- 2 tablespoons of ghee
- 1 cup of onion, finely chopped
- 1 cup of tomato, pureed
- 1 tablespoon of ginger-garlic paste
- 1/2 cup of cashew nuts, soaked and ground into a paste
- 1 cup of heavy cream
- 1 teaspoon of kasuri methi (dried fenugreek leaves)
- 1 teaspoon of sugar
- 1 teaspoon of garam masala
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- Salt to taste
- 1/2 cup of water
- Fresh coriander leaves for garnish
Instructions
- In a large mixing bowl, combine 2 cups of grated paneer, 1/2 cup of mashed potatoes, 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 mixture into small equal-sized balls and shape them into round koftas. Heat oil in a deep pan over medium heat and fry the koftas until golden brown. Drain on paper towels and set aside.
- In a separate pan, heat 2 tablespoons of ghee and sauté 1 cup of finely chopped onions until golden brown. Add 1 tablespoon of ginger-garlic paste and cook for another 2 minutes.
- Stir in 1 cup of tomato puree and cook until the ghee separates from the masala. Add 1/2 cup of cashew nut paste and cook for 2-3 minutes.
- Add 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix well and cook for 2-3 minutes.
- Pour in 1 cup of heavy cream and 1/2 cup of water. Stir to combine and bring the gravy to a gentle simmer. Add 1 teaspoon of sugar and 1 teaspoon of kasuri methi. Simmer for 5-7 minutes until the gravy thickens.
- Gently place the fried koftas into the gravy and simmer for another 5 minutes, allowing the koftas to absorb the flavors of the gravy.
- Garnish with fresh coriander leaves and serve the extra creamy Malai Kofta hot with naan or rice.
Malai Kofta is a luxurious Indian dish with a rich history dating back to the Mughal era. This delectable dish consists of creamy, melt-in-your-mouth kofta (vegetable or meatballs) simmered in a luscious, aromatic gravy. The addition of extra cream elevates the dish to a whole new level of indulgence. Legend has it that Malai Kofta was created by the royal chefs of the Mughal emperors, who sought to impress with their culinary skills. Today, this dish is a staple in North Indian cuisine, particularly in regions like Punjab and Uttar Pradesh. To experience the best Malai Kofta, head to renowned Indian restaurants known for their expertise in Mughlai cuisine. The key to perfecting this dish lies in the creamy gravy, which should be rich, velvety, and bursting with flavor. Balancing the spices and achieving the right texture for the kofta is also crucial. For a twist on the traditional recipe, some chefs incorporate nuts and dried fruits into the kofta mixture, adding a delightful crunch and sweetness. Whether enjoyed with naan or fragrant basmati rice, Malai Kofta with extra cream is a true indulgence for the senses.
70 min
4 servings
480 calories
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