Malai Kofta

Malai Kofta is a highly rich, delicious, creamy savory dish best to be served in
parties and special occasions. Malai kofta is a north Indian speciality originated
from the Mughlai cuisine. It is an authentic dish from the Mughlai recipes and
popular in many restaurants around the world.

Malai kofta is the best vegetarian dish alternative to meatballs. It goes extremely
well with naan or Jeera rice. Malai refers to the cream and the Kofta are deep
fried mixed veggie dumplings mixed in a spicy onion, tomato and cream gravy
that delights each and every bit of your taste buds. It’s aptly an authentic Mughlai
delicacy. Mughlai food is characterized by rich and creamy curry which have a
distinct aroma and taste of ground and whole spices.

There are many versions of Kofta but most of them mistake it to the paneer
(cottage cheese) stuffing but it’s actually the mixed vegetable with grated paneer
that are made into koftas. Preparing the Malai Kofta is easy but you need the
make the koftas right with care.
Firstly mash the potatoes, mixed vegetables, grated paneer and mix well together.You need to check that there should be no moisture in the potatoes and veggies
to have the best koftas. Add the spices to this mash and mix well. The resulting
dough should be firm. If not then add some bread crumbs ( only if you mess up).
Season with salt. Make this dough into balls (can be roundels or bullets in shape)
and put 1/2 a tsp of the nuts (coarse powder) and mix in the center of each ball.
Roll into perfect rounds. Coat it with some cornflour or allpurpose flour. Heat
the oil kept aside to fry the koftas, on a medium flame. Deep fry these balls till
pale golden in colour. Drain on paper towels and keep aside.

For the gravy, first heat the 2 tbsps of oil in a deep pan and fry the onions till
light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic,
coriander, and red chilli powders. Heat oil add black cumin. Put this paste back
into the pan and fry till the oil begins to separate from the masala. Add 1 cup of
warm water (the sauce for this dish is meant to be thick so do not add too much
water) to this masala to form a sauce/gravy. Mix well. Add a little salt. Bring
the sauce/gravy to a boil and then reduce the fire to a simmer. Add cream , If
you don’t have cream add little milk and mix fast with out curdling and add the
coarsely powdered nuts. This will nice good creamy texture. Gently add the koftas
to this sauce/gravy and stop cooking. Turn off the fire and sprinkle the garam
masala and chopped coriander all over the top of the dish.

Malai Kofta, the name if self says about the richness of the dish. Malai Kofta is
a high calorie savory dish which can be eaten during feast and occasions. It’s a
luscious tempting main course dish and one must try preparing it. Do prepare
and feel royale like the Moghuls. View making of Malai Kofta at:
http://www.vahrehvah.com/Malai+Kofta:3262

Malai Kofta
	4.0 Stars based on 427 Reviews Author : Admin Published On : Oct 9, 2007 Preparation Time: 7 min Recipe Type : Veg-Main Cooking Time : 25 min Standing Time : 5-8 mins Yield : 4 (4 servings) Ingredient : Paneer Cheese Description :