"Malai Kofta Recipe- Paneer-Potato based deep fried dumpling(Kofta) served with rich & creamy(Malai) onion-tomato-cashew based gravy. Malai Kofta is one the popular North Indian recipe, originated from Mughlai Cuisine. The kofta prepared in this recipe are crunchy outside and soft and creamy inside stuffed with chopped dry fruits enhancing its richness and taste. Finish off with a swirl of fresh cream, the Malai Kofta Recipe is ready to serve. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence."
Cuisine: Indian | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 40 Minutes | serving: 4 person For the Koftas (outer layer)
1.
|
Potato,
boiled and mashed
|
1
½ cup
|
2.
|
Paneer/cottage
cheese
|
½
cup
|
3.
|
Corn
flour
|
3
Tbsp.
|
4.
|
Cardamom
powder
|
A
generous pinch.
|
5.
|
Red
chili powder
|
¼
Tsp.
|
6.
|
Garam
masala
|
¼
Tsp.
|
7.
|
Salt
|
To
taste.
|
For the Kofta's (stuffing)
1.
|
Paneer/cottage
cheese
|
2
Tbsp.
|
2.
|
Cashews,
roughly chopped
|
2 Tbsp.
|
3.
|
Raisins,
roughly chopped
|
2
Tbsp.
|
4.
|
Green
chili, finely chopped
|
1-2
pc
|
5.
|
Coriander
leaves, finely chopped
|
2
Tbsp.
|
6.
|
Salt
|
A
pinch
|
For the Gravy
1.
|
Onion,
roughly chopped
|
1
large (1 cup)
|
2.
|
Tomato,
roughly chopped
|
3
mediums (1 Cup)
|
3.
|
Ginger
|
1”
pc
|
4.
|
Garlic
gloves
|
3-4
|
5.
|
Oil
|
1
Tsp.+ 2 Tbsp.
|
6.
|
Cumin
seeds/jeera
|
1
Tsp.
|
7.
|
Cloves
|
2-3
pc
|
8.
|
Cardamom
green
|
2-3
pc
|
9.
|
Cardamom
black
|
1
pc
|
10.
|
Cinnamon
stick
|
1”
|
11.
|
Bay
leaf
|
1
|
12.
|
Cashew
nuts
|
¼
cup
|
13.
|
Red
chili powder
|
½
Tsp.
|
14.
|
Garam
masala
|
1
Tsp.
|
15.
|
Kasuri
methi/Dry fenugreek leaves
|
1
Tsp.
|
16.
|
Salt
|
To
taste
|
17
|
Yogurt
|
½
cup
|
18
|
Heavy
cream
|
¼-
½ cup
|
19.
|
Fresh
coriander leaves
|
To
garnish
|
Step By Step Instruction: [Hide Images]
To make Kofta's outer layer
- Boil, peel & grate potatoes. Grate paneer. Keep aside.


- In a mixing bowl add grated potato, paneer, corn flour, cardamom powder, red chili powder, garam masala and salt.


- Mix gently. Don’t over knead, potato may get sticky. Add more corn flour if required. If it turns sticky, refrigerate it for 20 minutes and use.


To make Kofta’s stuffing
To make Kofta's outer layer
- Boil, peel & grate potatoes. Grate paneer. Keep aside.
- In a mixing bowl add grated potato, paneer, corn flour, cardamom powder, red chili powder, garam masala and salt.
- Mix gently. Don’t over knead, potato may get sticky. Add more corn flour if required. If it turns sticky, refrigerate it for 20 minutes and use.
- Divide the potato-paneer mixture into eight equal parts. Roughly divide the stuffing into 8 equal part for even stuffing.


- Now on your greased palm flat each potion and stuff with dry fruits mixture.


- Roll gently between your palm and give a round shape.
- Refrigerate the stuffed koftas for 20 minutes before frying.


- After 20 minutes, deep fry Koftas till golden.Drain on kitchen paper towel and keep aside.


To make Kofta
- Roughly chop onion, tomato, ginger and garlic.
- Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.


- When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute. Add chopped tomato and cashews with ½ cup of water.


- Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.


- Once cooled, blend the mixture into smooth puree.


- Pass it through sieve. Heat 2 Tbsp. of oil in deep pan and add pureed mixture. Cook on a medium flame for 2-3 minutes while stirring occasionally.


- Next add in red chili powder, garam masala, salt and yogurt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.


- Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes. Finally add in cream, mix everything well and stir the curry for 1-2 minutes


For serving
- Divide the potato-paneer mixture into eight equal parts. Roughly divide the stuffing into 8 equal part for even stuffing.
- Now on your greased palm flat each potion and stuff with dry fruits mixture.
- Roll gently between your palm and give a round shape.
- Refrigerate the stuffed koftas for 20 minutes before frying.
- After 20 minutes, deep fry Koftas till golden.Drain on kitchen paper towel and keep aside.
- Roughly chop onion, tomato, ginger and garlic.
- Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
- When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute. Add chopped tomato and cashews with ½ cup of water.
- Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
- Once cooled, blend the mixture into smooth puree.
- Pass it through sieve. Heat 2 Tbsp. of oil in deep pan and add pureed mixture. Cook on a medium flame for 2-3 minutes while stirring occasionally.
- Next add in red chili powder, garam masala, salt and yogurt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
- Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes. Finally add in cream, mix everything well and stir the curry for 1-2 minutes
To make Kofta
For serving
This looks so amazing. definitely going to try this. Just a little query. Do we have to fry koftas on high flame or low flame?
ReplyDeleteHello
DeleteApologies for late reply. Fry Koftas on medium flame. so that they are cooked very well without burning or turning black/dark brown. Hope I answer your query. Let me know how this recipe turn out for you. Thanks