Malai Kofta Recipe

Make The Gravy Base For 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.

Prepare The Kofta For The Malai Kofta Recipe

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.

Make The Gravy

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.