How to Make Malai Kofta

Welcome to my kitchen, today we will make Malai Kofta

Malai kofta is popular Indian vegetarian dish. Usually, they are made up of mashed potatoes, mix vegetables or paneer.

in this dish, we make a small ball of mashed potato and paneer these tasty paneer koftas are dunked in a smooth, mildly sweet and lighted spiced curry.

These recipe takes some time to prepare but it is too tasty to eat. so let's go which ingredients to need.

Ingredients for paneer and potato ball

• 100 grams grated paneer,
• 2 medium size potatoes (boiled and grated),
• ¼ teaspoon red chili powder,
• 1 to 2 tablespoons cornflour (corn starch),
• ⅛ teaspoon garam masala powder,
• Salt as required
• Cashews and raisins for stuffing
• Green coriander leaves
• Ginger grated

Now we will make potato and paneer ball first.

Step 1:- In a bowl mixing crumbled potatoes, crumbled paneer, corn floor ginger, garam masala, green coriander leaves and salt.

Step 2:- Stuff cashews and raisins. and make a small ball.

Step 3:- Make a small ball of all mixture and keep aside.

Step 4:- Now heat oil in a kadai or fry pan. before to fry,  check the oil by dropping a small portion of the mixture in hot oil.

The ball has to rise. If the oil is not hot enough, the balls will sink in the oil.

Step 5:-Ones the oil is hot, regulate the flame to medium heat. Slide-in 1 ball to check the temperature and binding. If all goes well then slide the rest of the kofta balls and fry till golden and crisp.

Ingredients for Gravy

• ½ cup onion paste. you can take 2 medium or 2 large onions,

• 1 cup tomato puree OR you can take  2 large tomatoes pureed

• ¼ cup cashew paste OR 12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste

• ¼ teaspoon turmeric powder (Haldi)

• ¾ teaspoon red chili powder (Lal Mirch powder)

• 1 inch ginger (Adrak) + 4 to 5 garlic (Lahsun) - make to a fine paste

• ¼ teaspoon garam masala

• 2 cups water

• 1 teaspoon Kasuri methi (dry fenugreek leaves)

• salt as required

• sugar as required (optional)

• oil and Kasuri methi

Steamed spices for Malai Kofta

1 bay leaf (Tej Patta)

1 Inch cinnamon (Dalchini)

1 or 2 black cardamom (Badi Elaichi)

2 to 3 green cardamom (Hari Choti Elaichi )

2 to 3 single strand of mace  or a light pinch of mace powder (javitri)

2 to 3 cloves (Laung)

Making method of gravy or curry for Malai Kofta

      

Step 1:- Heat a pan and put the oil . when oil becomes hot put onion, cashews, cardamoms, cinnamon, and cloves. Saute them until the onion turns light golden brown. Then add tomatoes and cook until they turn soft.

Step 2:- When Cool completely. put them to a blender. Make a smooth puree.

Step 3:- Heat a pan again and put oil. Add bay leaf, cinnamon stick, and cardamom. Fry for a minute. Add ginger-garlic paste and cook until the raw smell goes away.

Step 4:- Next quickly stir in chili powder, Garam masala, coriander powder, salt, and sugar. Then pour the tomato-onion puree.  you  can put the spice powders after tomato-onion puree.

Step 5:- Mix everything well and cook for 3 to 4 mins.  You don’t need to cook until the mixture leaves the pan. The raw smell of onions and tomatoes goes way since they are boiled first.

Step 6:- Cover and cook for  3 to 5 mint.

Step 7:- Pour water and mix well.

Step 8:- Cook covered until the gravy thickness and traces of oil a seen.

Step 9:- Add Kasuri methi and salt and spices. and check all things are equal or not.

Step 10:- Lower the flame. Pour cream and mix well. Gravy is ready. Set this aside.

Just before serving. Place the koftas in the gravy otherwise, they will not remain crispy. Garnish with cream and with coriander leaves if desired.