Malai Kofta

One of the very authentic and popular recipes of India, being the favorite of all is Malai Kofta. It refers to deep-fried Potato Paneer dumplings in a creamy smooth Velvety Tomato gravy.

This is one of the most popular vegetarian dishes across the world. One can always find it in a Menu card of any Indian Restaurant and is an exotic dish. We always craved for this side dish when dining out along with Rotis/Naans...how I wish I would go back and live those childhood days.

Melt in mouth protein-rich Koftas dumped in a lip-smacking tomato gravy not only is tasty and comforting but a feast to your eyes too. It is not a very complicated process and you can achieve Restaurant style taste if you follow the instructions properly. All the spices that go inside this dish make it so flavourful and I bet your house will be filled with its aroma.

Boiled Potatoes and Paneer are two important ingredients for the Kofta. This is an ultimate combination and a feast for potato lovers! There is a wide variety of Koftas that are made in India, this combination being the classic. The addition of cornstarch helps bind the Kofta together. The Gravy is made up of onions, tomatoes, cashew, and a lot of spices. Malai which means heavy cream gives this dish a rich exotic flavor.

This can be served at parties, get-togethers along with Rice, Roti, and Naan. A great side dish which will make your guests go wow.!!

So let's dive into the recipe;

INGREDIENTS:

For making the Kofta-

Potato 2 big

Paneer grated 1 cup

Green chili finely chopped 1

Ginger 1 inch finely chopped

Coriander powder 1 tbsp

Cumin powder 1tsp

Salt to taste

Cornflour 2 tbsp

Oil for frying

For the gravy:

Onion chopped 1medium

Tomato puree 1/4 cup

Coriander seeds 11/2 tbsp

Cinnamon stick 1

Bay leaf 1

Cardamom 3-4

Cloves 4-5

Cumin powder 1tsp

Fennel seeds 1 tsp

Ginger chopped 1inch

Cashews a handful

Garlic 4-6 cloves

Salt to taste

Sugar 1tsp

Turmeric powder 1tsp

Red chili powder 1tsp

Black Peppercorns 8-10

Water 1/4  cup

Oil 1 tbsp

Butter/Ghee 1tbsp

For garnishing:

Kasuri Methi

Coriander leaves

Heavy cream/Malai

INSTRUCTION: 

1.Boil the potatoes cut in half in a pressure cooker for 3 whistles. Keep aside.

2. Heat a Kadhai, add oil and butter.

3.Add chopped onions, chopped garlic, green chilies, chopped ginger. Saute on medium flame till onions turn translucent.

4.Add cloves, cinnamon stick, black peppercorns, bay leaf, coriander seeds, fennel seeds, Saute well for 1 minute.

5.Add cashews, tomato puree, turmeric powder, Red chili powder, salt, sugar, cumin powder, fennel seeds. Saute again for a minute.

6.Add water and stir well. Close the lid and let it simmer on low flame for 1 minute. Once it starts boiling, Off the heat. Keep aside to cool down.

7.Once cooled, transfer it to a Mixer Jar/ Blender and blend into a very fine paste. Keep aside.

8. Now to make Koftas, smash /grate boiled potatoes finely. In a bowl with smashed boiled potatoes, add grated paneer, cornflour, finely chopped green chilies, coriander powder , finely chopped ginger, salt, grated paneer, cumin powder. Mix well and make a dough.

9.Take equal portions out of the dough and make balls. Roll them in a Cornflour bed and keep aside.

10.Heat a kadhai with oil.Once hot, add the Koftas gently and fry them till they get a nice golden color on both sides, in batches. 

11.Remove them in a vessel lined with a paper towel. Keep aside.

12.Now to assemble everything, Heat the Kadhai, add the tomato-onion gravy paste and saute for half a minute, now add cream/malai, sugar, and salt. Stir well and let boil for a minute.

13. Now add the fried Koftas, off the flame and garnish with Kasuri methi /Coriander leaves and Drizzle the malai. Malai Kofta is ready to be served.

I hope you will love making this super delicious Indian cuisine and relish with Roti/Rice with family and friends. Do give me feedback in the comments section below. Connect with me on Instagram @archanasvegfoodchronicles .