Name: Malai Kofta recipe by Aayushi Manish at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Paneer 250 gm; Potatoes 2 boiled and mashed; Salt to taste; Garam masala 1/4 tsp; Corn flour 1 1/2 tbsp; Refined flour 1 tbsp; Onion finely chopped 1 small; Green chilli finely chopped 1; Ginger grated 1 tbsp; Garam masala 1/2 tsp; Green coriander leaves 1 tbsp, finely chopped; Cashewnut pieces 1 tbsp; Oil for frying; Raisins 10-12; Additional refined flour 2 tbsp (for rolling); For the gravy :; Butter 150 gm; Tomato, blanched, deseeded and pureed 500 gms; Salt to taste; Kashmiri chilli powder 1 tsp; Fresh cream 100 gm; Cumin powder 1 tsp; Kasoori methi powder 1 tsp; Sugar 1 tsp (Optional); Water as required for the gravy

ABOUT Malai Kofta RECIPE

A popular North Indian vegetarian dish consisting of paneer balls afloat in a creamy gravy. It’s a main course of Indian cuisine. In the simplest form, koftas consist of mashed paneer with spices. Malai means cream and kofta are fried dumpling balls. Usually they are made up of mashed potatoes, with or without paneer. To prepare this malai kofta recipe the koftas are made with potatoes and paneer, these melt in the mouth koftas are soaked in a creamy, sweet and mildly spiced curry.

Ingredients Serving: 4

Paneer 250 gm
Potatoes 2 boiled and mashed
Salt to taste
Garam masala 1/4 tsp
Corn flour 1 1/2 tbsp
Refined flour 1 tbsp
Onion finely chopped 1 small
Green chilli finely chopped 1
Ginger grated 1 tbsp
Garam masala 1/2 tsp
Green coriander leaves 1 tbsp, finely chopped
Cashewnut pieces 1 tbsp
Oil for frying
Raisins 10-12
Additional refined flour 2 tbsp (for rolling)
For the gravy :
Butter 150 gm
Tomato, blanched, deseeded and pureed 500 gms
Salt to taste
Kashmiri chilli powder 1 tsp
Fresh cream 100 gm
Cumin powder 1 tsp
Kasoori methi powder 1 tsp
Sugar 1 tsp (Optional)
Water as required for the gravy

Instructions

In a bowl add all the ingredients, mentioned above for the koftas except oil, cashew nuts and raisins. Mix and make equal size balls. In these balls, stuff cashew nuts and raisins. Close properly.
Sprinkle more flour on a plate. After making balls of the entire mixture, roll in the additional flour. Keep aside.
Heat oil in a pan, deep fry 3 or 4 balls at a time until they are a golden brown. Keep aside on an absorbent paper. In another pan add half quantity of butter and add 1 tsp of oil to prevent the burning of butter.
Add tomato puree, red chilli powder, sugar, kashmiri chilli powder, kasoori methi powder, cumin powder and cook for 5-6 minutes. Add water and salt to adjust the gravy consistency.
Once it started boiling, add the rest of the butter and simmer on low heat for 5-10 minutes. Add fried koftas so that koftas in a gravy. Turn off the heat, add cream stir carefully and serve with rice/naan.

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