Malai Kofta Recipe

The main ingredient of Malai Kofta is paneer, so it can also be called paneer kofta. Like any kofta recipe, you need to make ball of the main ingredient mixed with spices, and dip the same in creamy gravy. The recipe is not so tough, and the dish is quite delicious in taste. It is an important cuisine of North India.

Ingredients

For Kofta

• Paneer (cottage cheese dumplings): 250 gram
• Potatoes: 2 in number
• Cashew Nuts: 6 to 7 in number
• Raisins: 15 to 20 in number
• Salt: to taste
• Arrowroot: 2 tablespoon
• Oil: for frying

For Gravy

• Curd: 1 cup
• Tomatoes: 4 in number
• Green Chilies: 2 in number
• Ginger: 1 inch long
• Oil: 2 tablespoon
• Asafetida: 1 pinch
• Cumin Seeds: ½ teaspoon
• Turmeric Powder: ½ teaspoon
• Coriander Powder: 1 teaspoon
• Kashmiri Red Pepper: ¼ teaspoon
• Cream: ½ cup
• Garam Masala: ¼ teaspoon
• Coriander Leaves: 1 tablespoon

Method

1. Grind Paneer. Boil potatoes, peel and smash.
2. Mix paneer, potatoes and arrowroot. Make dough by mixing them well.
3. Make small balls (the size of a lemon) from the dough. You can fill each ball with raisins and pieces of cashew nuts.
4. Heat the oil in the frying pan. Fry the paneer balls till they become brown. Now your kofta are ready.
5. Wash tomatoes and cut them in large pieces.
6. Mix tomatoes, green chilies and ginger in a mixer grinder and make a paste.
7. Heat the oil in a frying pan. Put asafetida and cumin seeds, and then turmeric powder, coriander powder, chili powder and the tomato paste.
8. Fry all these for 3 minutes and add curd. Stir and fry until the spices boil. Now add cream and fry the ingredients until you see a layer of oil above the surface of spices.
9. Add a cup or two water, stir and let the gravy boil. Add garam masala and salt. The gravy in now ready.
10. Dip Kofta in the gravy and cover the lid. Heat for just a minute, but keep it covered for at least five minutes.
11. Malai Kofta is ready now. Garnish it with coriander leaves and serve it with chapatti, naan or paranthe.