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:

 

Malai Kofta

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

Recipe of Malai Kofta

 

 

 

 

 

Ingredient Name	Unit	Quantity
cashew/pista or almonds	grams	20
chopped chilli	piece	2
coriander chopped	bunch	1/4
coriander pdr	tbsp	2
cream	cup	1/2
cumin pdr	tbsp	1
garam masala	slice	1
ginger garlic paste	tbsp	1
grated boiled potato	cup	1
grated mix vegetable	cup	1
oil	tbsp	2
onion	number	2
paneer grated	cup	1
red chilli pdr	tsp	1
sahi jeera	tsp	1
salt	to taste	1
tomato	number	2
turmeric	pinch	1

 

Directions | How to make Malai Kofta
· Mash the potatoes, mixed vegetables, paneer and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up} Season with salt. · Make this dough into balls and put 1/2 a tsp of the nuts 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 rounds 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. Season with 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 finely grated paneer that will gice good creamy texture· Gently add the kofas 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.