Malai Kofta is a popular North Indian vegetarian dish consisting of deep-fried koftas (vegetable and paneer balls) served in a rich and creamy tomato-based gravy. This dish is often served at special occasions and is loved for its luxurious taste and texture. Here’s a detailed guide to making authentic Malai Kofta at home.
Ingredients
For the Koftas:
- 1 cup grated paneer
- 1 cup boiled and mashed potatoes
- 1/4 cup grated carrots
- 1/4 cup chopped green beans
- 1/4 cup chopped green peas
- 2 tablespoons cornflour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- Salt to taste
- Oil for frying
For the Gravy:
- 3 tablespoons oil or ghee
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green chilies, chopped (optional)
- 4 large tomatoes, pureed
- 1/2 cup cashews, soaked in warm water for 20 minutes
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1/2 cup heavy cream
- Fresh coriander leaves for garnish
- Salt to taste
Instructions
Step 1: Prepare the Koftas
- In a large bowl, combine the grated paneer, mashed potatoes, grated carrots, chopped green beans, and green peas.
- Add the cornflour, ground cumin, ground coriander, garam masala, and salt. Mix well to form a smooth mixture.
- Divide the mixture into small equal portions and shape each portion into a ball.
- Heat oil in a deep pan over medium heat. Fry the koftas until they are golden brown and crispy. Drain on paper towels and set aside.
Step 2: Make the Cashew Paste
- Drain the soaked cashews and blend them into a smooth paste using a little water. Set aside.
Step 3: Prepare the Gravy
- Heat the oil or ghee in a large pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in the minced garlic, ginger, and green chilies (if using), and cook for another 2-3 minutes until fragrant.
- Add the ground cumin, ground coriander, turmeric powder, and red chili powder. Cook the spices for 1-2 minutes, stirring continuously.
- Add the tomato puree and cook until the mixture thickens and the oil begins to separate from the masala, about 10 minutes.
- Stir in the cashew paste and cook for another 5 minutes.
- Reduce the heat to low and stir in the heavy cream. Add sugar and salt to taste.
- Simmer the gravy for another 5 minutes, stirring occasionally.
Step 4: Combine Koftas and Gravy
- Add the fried koftas to the gravy just before serving to prevent them from becoming too soft.
- Cook for an additional 5-7 minutes, ensuring the koftas are well-coated with the sauce and heated through.
Step 5: Serve
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, roti, or steamed basmati rice.
Tips for Perfect Malai Kofta
- Kofta Mixture: Ensure the kofta mixture is smooth and well-combined to prevent them from breaking while frying.
- Frying: Fry the koftas on medium heat to ensure they cook evenly and remain crispy.
- Cashew Paste: This adds creaminess to the dish. If you prefer a lighter version, you can substitute with almond paste or coconut cream.
- Spice Level: Adjust the green chilies and red chili powder to suit your heat preference.
Malai Kofta is a dish that combines the richness of creamy gravy with the delightful texture of vegetable and paneer koftas, making it a luxurious and satisfying meal. Whether you’re preparing it for a special occasion or a comforting meal at home, this recipe is sure to impress and satisfy.
Enjoy your culinary journey with this traditional Malai Kofta!