How To Make Malai Kofta
Malai kofta -Stuffed cottage chesse kofta simmered in a creamy tomato sauce
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Cottage cheese / Paneer
- 4 medium Potatoes / Aloo (boiled)
- 3 tsp Cashew Nuts / Kaju (chopped)
- 2 tsp Raisins / Kishmish (chopped)
- 2.5 tbsp Arrowroot / Corn Flour / Tapkir
- 1/4 tsp Cardamom Powder / Elaichi Powder
- 1 tsp Green chilies/Hari Mirch
- 1/4 tsp Saffron / Kesar
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Red Chili Powder/ Laal Mirch
- 2 tbsp Fresh coriander (chopped)
- 1/4 tsp Pepper Powder / Kali Mirch
- To Taste Salt- to taste
- 5 Tomatoes / Tamatar
- 1/4 cup Cashew Nuts / Kaju
- 1/2 cup Fresh cream or milk
- 2 Green chilies/Hari Mirch
- 1 inch Ginger / Adrak
- 1 tsp Sugar / Chini
- 1.5 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- To Taste Salt / Namak
- 1 tsp Dried Fenugreek / Kasoori Methi
- Pinch of Fenugreek Seeds / Methidana
- 1/3 tsp Cardamom Powder / Elaichi Powder
- pinch Clove powder
- 2 Bay Leaves / Tej Patta
- 3/4 tsp Garam Masala Powder
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
Instructions
- 1
Kofta
- 2
In a big bowl mash together 3 boiled potatoes,1/2 cup paneer,salt,chili powder,corn flour(or soak 1.5 bread slice in water, squeeze and use instead of corn flour)chopped fresh coriander and garam masala,mix well-mixture A
- 3
In a seperate bowl, take 1/2 cup paneer(mash and make it smooth),chopped cashew pieces,chopped raisins, saffron(soaked in 1/2 tsp of warm milk),cardamom powder,pepper powder and pinch of salt and mix well.-mixture B
- 4
Take a small portion from the mixture A and flatten it and then stuff it with a small ball made with the mixture B and then roll and make round balls from it.
- 5
Roll the balls in dry corn flour and then dust off the extra corn flour.
- 6
Heat oil in a deep pan and deep fry the koftas till golden in colour.
- 7
Drain on a tissue paper and keep aside.
- 8
Gravy
- 9
-Boil the tomatoes and then grind with 2 green chilies and ginger
- 10
Soak cashew nuts in warm water for 15 minutes and then drain the water and grind cashews to make a smooth paste.
- 11
Heat 2 tbsp oil+1tbsp of butter in a pan and add bay leaves and a pinch of fenugreek seeds and fry for few seconds
- 12
Now add tomato puree and cook for approx 2-3 minutes, partially cover the pan with a lid to avoid splattering.
- 13
Then add turmeric,chili powder,cardamom powder,clove powder(or 2 cloves) and cashew paste.
- 14
Mix well and saute till the oil start seperating from the sides of the pan.
- 15
Now add approx 1.5 to 2 cups of water and let it simmer till it thickens,will take approx 10 minutes.
- 16
Add sugar,cream, garam masala and crushed kasoori methi.
- 17
Simmer for a minute and then add chopped fresh coriander and 1 tsp butter
- 18
Just before serving arrange the hot koftas in the serving dish and pour the hot gravy over them.
- 19
Serving suggestions-serve with jeera rice,pulao or naan