Indulge in the richness and delectable flavors of our Malai Kofta—a recipe meticulously crafted to bring a creamy delight to your table. Picture velvety kofta balls immersed in a luscious gravy, creating a symphony of tastes and textures that embody the essence of this beloved Indian dish. Whether you’re a fan of indulgent curries or someone seeking a flavorful culinary experience, this guide is your key to savoring the authentic goodness of Creamy Delight. Join us as we guide you through the steps, ensuring each bite is a celebration of the creamy sauce, aromatic spices, and the delightful satisfaction that defines this cherished Indian recipe. Get ready to immerse yourself in the richness of Malai Kofta with our delectable recipe!
Ingredients for Kofta
For the Kofta Balls:
- 2 cups Paneer (Indian cottage cheese), grated
- 2 medium-sized Potatoes, boiled and mashed
- 2 tablespoons Corn Flour or Besan (gram flour)
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Garam Masala
- Salt to taste
- Oil for deep frying
For the Filling:
- 2 tablespoons Cashews, finely chopped
- 2 tablespoons Raisins, finely chopped
- 1/4 teaspoon Cardamom Powder
Ingredients for Gravy:
- 2 tablespoons Oil or Ghee (clarified butter)
- 1 large Onion, finely chopped
- 2-3 Tomatoes, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 1/2 cup Cashew Nuts, soaked in warm water
- 1/4 cup Fresh Cream
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
- Salt to taste
- Fresh Coriander Leaves for garnish
Instructions
For the Kofta Balls:
- In a mixing bowl, combine grated paneer, mashed potatoes, cornflour or besan, red chili powder, garam masala, and salt. Mix everything well to form a smooth dough.
- Divide the dough into small portions and flatten each portion in your palm. Place a mixture of chopped cashews, raisins, and cardamom powder in the center of each portion.
- Carefully shape the mixture into round or oval kofta balls, ensuring the filling is completely sealed inside. Repeat this process for all kofta balls.
- Heat oil in a deep frying pan. Once the oil is hot, gently slide in the kofta balls and fry them until they turn golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel to remove excess oil. Set aside.
For the Gravy:
- In a separate pan, heat oil or ghee over medium heat. Add the finely chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Turn off the heat and allow the mixture to cool. Then, blend it into a smooth paste along with soaked cashew nuts.
- Return the blended mixture to the pan and place it over low heat. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well and cook for a few minutes until the spices are well incorporated.
- Pour in fresh cream and mix until the gravy becomes creamy and slightly thickened.
- Add kasuri methi and mix well. Adjust salt and spices according to your taste.
Assembling:
- Just before serving, gently reheat the gravy. Place the kofta balls in a serving dish.
- Pour the hot creamy gravy over the kofta balls, covering them completely.
- Garnish with fresh coriander leaves.
Your creamy and delectable Malai Kofta is ready to be served! It pairs wonderfully with naan, roti, or steamed rice. Enjoy this indulgent North Indian dish with your loved ones.