MALAI KOFTA - Main Course - Curries - Foodfied

MALAI KOFTA

October 06, 2015

14 Likes
1851 Views

Preparation time -2 hrs

Cooking time -45 times

Servings -4

A step by step recipe of malai kofta –fried kofta made with boiled potato and paneer cooked in gravy of onion and tomato.  Malai kofta is a popular as well as most sought after vegetarian Indian dish in restaurants.

Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and  koftas are deep fried paneer and vegetable dumplings in rich and creamy tomato gravy. It is a rich dish perfect for parties and special occasions. It goes well with chapati, naan, jeera rice, all pulaos and parathas.

In this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are dunked in a creamy, sweet and mildly spiced curry.

With Malai Kofta, it is always celebration time! this is one dish which nobody will get bored of even if it is served at every party. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep frying them.

Ingredients of malai kofta recipe –

Ingredients for kofta-

  1. Paneer -2 cups
  2. Boiled potato -2 cups
  3. Red chili powder -1 tsp
  4. Roasted cumin seeds -1/2 tsp
  5. Salt to taste
  6. Corn flour/corn starch -2 tbsp
  7. Oil for frying

Ingredients to temper-

  1. Cumin seeds/jeera -1/2 tsp
  2. Cloves/laung -5-6
  3. Black pepper seeds/kali mirch -4-5
  4. Bay leaves/tej patta -2
  5. Oil -3 tbsp

Ingredients for gravy –

  1. Chopped Onion -1 cup
  2. Garlic cloves -2 tbsp
  3. Ginger -1 tbsp
  4. Green chilies -3-4
  5. Tomatoes -6-7
  6. Cashews -7-8
  7. Red chili powder -1 tbsp
  8. Coriander powder -1 tbsp
  9. Turmeric powder -1/2 tsp
  10. Salt to taste
  11. Malai -1 cup

Method for preparing malai kofta –

  1. Mash the boiled potato in a bowl.
  2. Grate the paneer with a grater.
  3. Mix potato and paneer in a bowl along with red chili powder, salt and roasted cumin powder.
  4. Make medium sized balls with this mixture.
  5. Put all these balls in refrigerator for about 1-2 hrs.
  6. Now take onion, cashews, ginger, garlic, green chilies in a mixer jar and make a paste of it. (the paste should not be so smooth).
  7. Also make tomato puree by grinding the tomatoes with a grinder.
  8. Now after 2 hrs, take 2 tbsp of corn flour in a bowl and mix it with 3 tbsp of water and make a paste.
  9. Dip all each balls one by one in this corn flour mixture.
  10. Now heat oil in pan or kadai and deep fry the paneer balls in it.
  11. Remove them on a plate.
  12. Now heat 3 tbsp of oil in a pan.
  13. Temper it with bay leaves, cumin seeds, cloves and black pepper seeds.
  14. Now add onion paste in it and cook it.
  15. Keep cooking with continuous stirring until it shrink and leaves the oil.
  16. Now add the tomato puree into the pan.
  17. And cook after mixing it.
  18. Cook it until the oil comes up.
  19. Now add red chili powder, salt, coriander powder and turmeric powder into it.
  20. Mix well and cook for 3-4 minutes.
  21. Now add some water to make the gravy. Also add the remaining corn flour mixture into it so that the gravy becomes thick.
  22. Beat the malai with a beater to make it smooth.
  23. After 5 minutes of cooking add the beated malai into it.
  24. Cook it for another 5 minutes and switch off the flame.
  25. Now place the kofta in a serving dish and pour the gravy on it. Garnish it with coriander leaves and serve hot.

Step by step recipe of malai kofta –

Mash the boiled potato in a bowl.

Grate the paneer with a grater.

Mix potato and paneer in a bowl along with red chili powder, salt and roasted cumin powder.

 

Make medium sized balls with this mixture.

Put all these balls in refrigerator for about 1-2 hrs.

Now take onion, cashews, ginger, garlic, green chilies in a mixer jar and make a paste of it. (the paste should not be so smooth).

Also make tomato puree by grinding the tomatoes with a grinder. Now after 2 hrs, take 2 tbsp of corn flour in a bowl and mix it with 3 tbsp of water and make a paste.

Dip each balls one by one in this corn flour mixture.

Now heat oil in pan or kadai and deep fry the paneer balls in it.

Remove them on a plate.

Now heat 3 tbsp of oil in a pan.

Temper it with bay leaves, cumin seeds, cloves and black pepper seeds.

Now add onion paste in it and cook it.

Keep cooking with continuous stirring until it shrink and leaves the oil.

 

Now add the tomato puree into the pan.

And cook after mixing it.

Cook it until the oil comes up.

Now add red chili powder, salt, coriander powder and turmeric powder into it.

Mix well and cook for 3-4 minutes.

Now add some water to make the gravy. Also add the remaining corn flour mixture into it so that the gravy becomes thick.

Beat the malai with a beater to make it smooth.

  

After 5 minutes of cooking add the beated malai into it.

Cook it for another 5 minutes and switch off the flame.

Now place the kofta in a serving dish and pour the gravy on it. Garnish it with coriander leaves and serve hot.

 


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Ritu
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