North Indian Cuisine Malai Kofta ( English)

Hello Friends,  

India is mostly loved for its rich culture, beautiful bursts of colour and of course, its aromatic, hot, creamy, magnificently delicious food. From the complex layers of herbs and spices to the doughy fragrant naans, every mouthful of every dish is filled with exciting twists and turns – you don’t just enjoy the Indian cuisine, you experience it and all the culture of its heritage.

Today we are going Make a very popular North Indian Dish named ” Malai Kofta “.                  

Malai kofta is a popular Indian vegetarian dish made of potato & Paneer (Cottage Cheese) balls dunked in smooth, rich & creamy gravy. Malai translates to cream and kofta to fried balls. So Malai Kofta literally translates to koftas dunked in creamy sauce or gravy. There are various versions of making this dish. But today I am going to let you know the authentic style of its original version. So, without wasting much of the time lets dump into the Recipe.

 

Prep: 15 mins
Cook: 30 mins
Number of Portions: 04

For Curry

 

 

  • Oil – 1 tbsp
  • Cinnamon – 1 stick
  • Bayleaf – 1no
  • Cloves – 3 nos
  • Black cardamom – 1 no
  • Cardamom – 3 no
  • Caraway seeds (Shahi jeera) – 1 tsp
  • Onion chopped – 1 cup
  • Green chilly – 1 no
  • Garlic chopped – 1 tbsp
  • Fenugreek(methi) powder – 1/2 tsp
  • Cream – 1/4 cup
  • Ginger chopped – 1 tbsp
  • Turmeric – 1/3 tsp
  • Kashmiri Chilly powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1/2 tbsp
  • Tomato chopped – 2 cups
  • Salt – to taste
  • Cashew Nuts – handful
  • Water – 2 1/2 cups
  • Sugar – 1 tbsp

Kofta

  • Cottage cheese (paneer) – 1cup
  • Potato Boiled – 1 cup
  • Coriander chopped – 1 tbsp
  • Ginger chopped – 1/2 tbsp
  • Green chilly – 1 no
  • Cornflour – 1 1/2 tbsp
  • Salt – to taste
  • Cashewnuts Chopped – 2 tbsp
  • Oil – for frying

 

Method: –

  1. For the Kofta mash together cottage cheese (paneer) & boiled potato.
  2. Add chopped coriander, ginger, chopped green chili, cornflour, salt and chopped cashew nuts.
  3. Mix them well and shape into round balls or oblong.
  4. Heat oil and deep fry till golden brown on high flame. Keep aside.
  5. For the curry heat oiled butter together. Add black cardamom, cardamom & caraway seeds. Stir for 15 seconds.
  6. Now add chopped onions and cook for 5 mins.
  7. Add green chili and sauté.Add chopped garlic and ginger and cook for another 3 minutes.
  8. Add turmeric, chili powder, coriander powder and cumin powder.
  9. Lightly toss and add chopped tomatoes.
  10. Now add salt & cashew nuts and cook for another 5- 7 mins.
  11. Add 2 1/2 cups of water and cover till tomatoes are mushy.
  12. Now remove from fire and let it cool for 2 minutes.
  13. Now using a blender blend it into a fine puree.
  14. Strain the puree and transfer it to a clean pan.
  15. Bring it to a boil and add kasoori methi powder, sugar & salt to taste.
  16. Can add water if the curry is too thick.
  17. Add cream, stir and remove from fire.
  18. Place the kofta in a bowl and pour the hot curry on top and serve with hot Naan or Parathas.

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