Malai Kofta

This awesome and exotic dish is by far the most sought after dish and a family favourite at my place. If we go to an Indian restaurant or order take away, this dish would be at the top of the list!!- am sure many families would relate to that!!! If you would like to try preparing this dish, I can assure you that although the recipe looks elaborate, it is certainly doable!!


Ingredients to serve 6 people

For the Gravy

2 Tbs Oil
1 Tsp Cumin Seeds
1 Medium Sized Onion (cut in quarters)
3 Tomatoes (cut in quarters)
100 gms Tomato Paste
1-2 Green Chillies
2 Cloves Garlic
1 Inch Piece Fresh Ginger (chopped)
1 Tsp Garamasala Powder
1 Tsp Red Chilli Powder
1 Pinch of Turmeric Powder
1-2 Tsp Salt
Few Freshly Chopped Coriander Leaves
4 Tbs Fresh Cream

For the Koftas (approximately makes 15 koftas)

2 Cups of Oil (for deep frying)
2 Cups Paneer**
2 Large slices of Bread
(dipped in hot water for a couple of seconds and squeeze out the excess water)
1 Green chilli (finely chopped)
¼ Tsp Salt
1 Tsp Garamasala Powder
Few Finely Chopped Fresh Coriander leaves
¼ Cup of Plain Flour (Maida)

Malai Kofta

Malai Kofta


Preparation of the Koftas

In a bowl, crumble and mix the paneer, bread, green chilli, salt, garamasala powder and the fresh coriander leaves and make it into small balls
Keep a handful of the above raw kofta mix aside
Pour the plain flour on to a plate and roll the remaining  balls in the flour, covering it entirely with the flour
Heat the 2 cups of oil
Add the koftas in batches of 4 or 5 and deep fry it until golden brown
Drain it on a paper towel and keep aside (do not drop it in the gravy until ready to be served)

Preparation of the Gravy

Heat one tablespoon of oil in the pan
Add all the ingredients for the gravy except the fresh cream and fry it for 3-4 minutes until it is soft.
When it is cooled, add the fresh cream and grind it into a soft mixture.
Add another tablespoon of oil, saute the ground mixture for a few minutes with ¼ of a cup of water
Add the raw kofta mix into the ground mixture to give more body and texture to the gravy
Cook  it on a low flame for a couple of minutes.

Garnish it with chopped fresh coriander leaves

Note: Paneer** is readily available in Indian grocery stores in cubes or flat packs
DO NOT REHEAT  THE KOFTAS IN THE GRAVY ON THE STOVE AS IT WILL DISINTEGRATE
Heat the gravy to the temperature you want it to be served and add the koftas just before you serve.


 

 

Comments

  1. Mouth watering and looking delicious…Can’t wait to try it…

     
    • Shobha Krishnan says:

      Please try it andwould love to know how you went, Sandhya!!

       
      • Thank you for the recipes, they seondud great when I first saw them. There is one question however. I made the Shahi Kofta Masala yesterday ready for this evening and noticed tumeric was missing from the ingredient list for the massala. I put in 1 tsp, hope this is sufficient? had a taste and can’t wait to eat the rest of it.

         
        • Shobha Krishnan says:

          Hi thank you for browsing and trying a dish from the website! There is turmeric powder in the recipe – only a pinch though – One teaspoon may be a lot – quarter teaspoon will be the maximum that I would use
          Happy Cooking and Sharing – thanks

           
  2. Dearest mami 🙂 Thankyou thankyou thankyou. I am so very fond of paneer(only protein I get) but was veritably bored with the same recipes doing the rounds on the internet.The kofta is a novel idea indeed.

    Will try making it soon.

    Much love Sxx

     

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