Name: Malai Kofta recipe by Supriya Santosh at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: For the Koftas:; Paneer/ Cottage Cheese ( grated ) - 200 gms; 3 Potatoes (Medium Sized) - Boiled, peeled and grated; Red chilli powder - 1/2 tsp; Garam Masala powder - 1/2 tsp; Salt to taste; Fresh Coriander leaves - chopped; Corn flour - 1 tbsp; Oil for deep frying or shallow frying; For the gravy:; Onions - 2 chopped; Ginger Garlic paste 1 tsp; Tomato puree - 2 cups; Cashew - 8 (soaked in water); Red chilli powder - 1/2 tsp; Garam Masala - 1/4 tsp; Fresh Cream (Malai - 2 tbsp) or 1/2 - 1 cup milk; Kasuri Methi (Dry fenugreek leaves) - 1 tsp; Water - 1 cup; Salt to taste; Whole Spices:; Cinnamon - 1 inch; Green Cardamom - 2; Laung - 5

ABOUT Malai Kofta RECIPE

Malai Kofta, the most popular North Indian dish is a rich, creamy dish with potatoes, paneer, cashew paste and Malai (Fresh cream). It goes very well with Indian flatbread like Naan, Kulchas or even with hot rice.

Ingredients Serving: 4

For the Koftas:
Paneer/ Cottage Cheese ( grated ) - 200 gms
3 Potatoes (Medium Sized) - Boiled, peeled and grated
Red chilli powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt to taste
Fresh Coriander leaves - chopped
Corn flour - 1 tbsp
Oil for deep frying or shallow frying
For the gravy:
Onions - 2 chopped
Ginger Garlic paste 1 tsp
Tomato puree - 2 cups
Cashew - 8 (soaked in water)
Red chilli powder - 1/2 tsp
Garam Masala - 1/4 tsp
Fresh Cream (Malai - 2 tbsp) or 1/2 - 1 cup milk
Kasuri Methi (Dry fenugreek leaves) - 1 tsp
Water - 1 cup
Salt to taste
Whole Spices:
Cinnamon - 1 inch
Green Cardamom - 2
Laung - 5

Instructions

Mix all the ingredients mentioned under Kofta list in a mixing bowl and make about 10 medium sized balls and keep aside.
Heat oil in a wok for shallow frying or deep frying the koftas. Coat the koftas with corn flour and fry them till golden brown. Remove the koftas when done on a kitchen towel and keep aside.
Take another pan or wok and add 2- 3 tsp of oil. When the oil gets heated up, add in the whole spices mentioned in the ingredients and fry for few seconds.
Add onion and saute it till they turn light brown in colour. Add in ginger- garlic paste and saute it for a minute. Turn off the flame and allow this to cool down and then make a paste of this in a blender along with soaked cashewnuts.
Turn on the flame again and add the onion and spice paste, tomato puree and mix it. When the mixture comes to a boil add in haldi, red chilli powder and garam masala powder.
Mix well and cook it on a low flame till the oil starts to leave the sides. Add water if needed depending on your required gravy consistency.
Add fresh cream (malai ) or milk. Simmer for another 4-5 minutes.
Add salt to taste and crushed kasuri methi. Mix well and turn off the flame. Gravy is ready.
Assembling gravy and Koftas: Transfer the gravy to the serving bowl and arrange the koftas on top of it. Garnish with grated paneer, chopped coriander leaves or fresh cream.

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