Malai Kofta Recipe
An Outlook On Malai Kofta Recipe
Have a bite on this fluffy light golden ball that is doused in a rich cream based gravy which is garnished with a dollop of fresh cream and butter...This dianty delight is malai kofta made of paneer and potato balls...which is an ultimate party dish..
Malai Kofta is a popular recipe from the North, made of paneer and potato balls doused in an aromatic gravy made of spicy condiments. It is rich and creamy and makes an awesome accompaniment for any type of roti, naan or fulka. It is the most alluring dish at the restaurants and dinner buffets in all iconic establishments, as it is the favorite dish of the majority. It is one of the exotic dishes that the North Indian Cuisine has to offer.
Its astounding taste and appealing flavor lingers in your mouth long after it is consumed as it is a felicitous coupling of crispy paneer potato balls and soft mushy mild gravy. The golden balls when doused in a light orange gravy shimmering with a glaze of fresh cream all over, makes you irresistible and tantalize your taste buds to get an instant bite. That too when taken with a bit of fluffy roti, with a sip of jaljeera in between just tastes out of the world.
There are quite a few versions of malai kofta and it differs from one region to the other. You have plain koftas, stuffed koftas and yet again you have quite a lot of varieties in the stuffings like vegetable stuffing, dry fruit stuffing, vegetable and fruit mix koftas like lauki koftas (bottle gourd) and kunchkolar ( banana and potato) koftas. Each one has its own unique taste and flavor that satiates your palate in an amazing way.
Here I have given you the basic version of restaurant style malai kofta made with paneer and potatoes in a simple way.
Ingredients Required To Make Malai Kofta Recipe
How To Make Malai Kofta Recipe
To make malai kofta recipe, heat a saucepan and splash in a little oil and when it is heated just add two chopped onions to it.
When it becomes translucent, just add two chopped tomatoes and stir in.
Now tip in a bay leaf along with a piece of cinnamon and an anise.
Follow it up with two cardamom and ten cashew nuts and mix well.
Finally add two cloves along with half a tea spoon of black pepper and cumin seeds each.
Stir everything well and let it get cooked for five minutes approximately.
After a while, just take the pan from the stove and let it cool.
When it cools down, transfer it to a blender and make a smooth paste out of it.
Heat a wok and and pour in three cups of water to it and drop a quarter kilo of potatoes to it and close it with a lid.
Let it boil for about ten minutes approximately.
After some time, just open the lid and take out the potatoes and peel off the skin from them.
Mash them well and add it to a large bowl.
Add in two hundred grams of grated paneer to the bowl and mix well.
Add One tablespoon of maida flour along with half a teaspoon of garam masala to with a good stir.
Then tip in a teaspoon of red chili powder along with half a teaspoon of cumin powder to it.
Toss over some chopped green chilies and some coriander leaves to it and sprinkle the required salt to it.
Finally add some broken cashews and some raisins and mix everything well.
When you make a smooth dough out of it, take the mixture in small portions and make even sized balls out of it.
Heat oil in a wok and drop in the balls one by one and deep fry them.
When they turn golden brown, just take it out and place it over a plate covered with paper towel and now the koftas are ready.
In the meantime, make the malai base to drop the koftas.
Heat a wok and pour in two tablespoons of cooking oil along with a little ghee.
When it is heated, just add the ground paste which we prepared earlier and sprinkle some salt to it.
Add a teaspoon of ginger garlic paste along with a teaspoon of red chili powder and coriander powder each.
Tip in a quarter teaspoon of turmeric powder and stir in.
Let it boil in medium flame for about five minutes and finally add a few pinches of kasuri methi to it.
At last, splash in some fresh cream and lower the flame.
Let it boil for five more minutes and when it turns aromatic, just drop in the fried koftas one by one into the gravy and stir gently.
After two minutes, turn off the stove and now the malai kofta is ready.
Serve it hot with any type of roti like fulka, butter naan, tepla, bajra roti or akki roti.
Tips And Tricks To Make Malai Kofta Recipe :
- Just de-freeze the paneer well before use to avoid excessive moisture while mixing.
- While making the koftas just ensure that the consistency is neither too thick nor too thin.
- In case, if you find the paneer potato mixture to be too loose, just add a teaspoon of corn flour to it so that it binds well.
- The balls should not crumble when you deep fry them and at the same time it should not be too hard.
- Maintain the flame in high mode while deep frying.
- Take it out when it turns slightly golden brown.
- Do not drop them in the gravy when it is too hot as it may get soggy over time.
- Just have the koftas separately in a hot pack and drop them in the gravy just before serving.
- Garnish with a layer of fresh cream and some coriander leaves while serving.
- It also goes well with fried rice or jeera rice and therefore you can have these two main dishes for malai kofta along with akki roti, butter naan or kulcha.
Ingredients
Directions
To make malai kofta recipe, heat a saucepan and splash in a little oil and when it is heated just add two chopped onions to it.
When it becomes translucent, just add two chopped tomatoes and stir in.
Now tip in a bay leaf along with a piece of cinnamon and an anise.
Follow it up with two cardamom and ten cashew nuts and mix well.
Finally add two cloves along with half a tea spoon of black pepper and cumin seeds each.
Stir everything well and let it get cooked for five minutes approximately.
After a while, just take the pan from the stove and let it cool.
When it cools down, transfer it to a blender and make a smooth paste out of it.
Heat a wok and and pour in three cups of water to it and drop a quarter kilo of potatoes to it and close it with a lid.
Let it boil for about ten minutes approximately.
After some time, just open the lid and take out the potatoes and peel off the skin from them.
Mash them well and add it to a large bowl.
Add in two hundred grams of grated paneer to the bowl and mix well.
Add One tablespoon of maida flour along with half a teaspoon of garam masala to with a good stir.
Then tip in a teaspoon of red chili powder along with half a teaspoon of cumin powder to it.
Toss over some chopped green chilies and some coriander leaves to it and sprinkle the required salt to it.
Finally add some broken cashews and some raisins and mix everything well.
When you make a smooth dough out of it, take the mixture in small portions and make even sized balls out of it.
Heat oil in a wok and drop in the balls one by one and deep fry them.
When they turn golden brown, just take it out and place it over a plate covered with paper towel and now the koftas are ready.
In the meantime, make the malai base to drop the koftas.
Heat a wok and pour in two tablespoons of cooking oil along with a little ghee.
When it is heated, just add the ground paste which we prepared earlier and sprinkle some salt to it.
Add a teaspoon of ginger garlic paste along with a teaspoon of red chili powder and coriander powder each.
Tip in a quarter teaspoon of turmeric powder and stir in.
Let it boil in medium flame for about five minutes and finally add a few pinches of kasuri methi to it.
At last, splash in some fresh cream and lower the flame.
Let it boil for five more minutes and when it turns aromatic, just drop in the fried koftas one by one into the gravy and stir gently.
After two minutes, turn off the stove and now the malai kofta is ready.
Serve it hot with any type of roti like fulka, butter naan, tepla, bajra roti or akki roti.