Malai Kofta

Hello friends !! It’s true that food can connect through hearts . Some recipes take us back to a swarm of memories. One such recipe is – malai kofta, which I attribute to my friend Charu Gupta.

Speaking of Malai kofta , it is indeed a soft melt-in-mouth kofta recipe with a rich gravy which goes well with parantha or Roomali roti.  This recipe is with white gravy, however it could be made in orange gravy too.

I hope it does justice to your expectations.

INGREDIENTS:

For Kofta :
1. Paneer (vadilal/ Desi paneer/ home-made) – 200 gms or 1 cup approx.
2. Boiled potatoes – 4 medium or 1 cup approx.
3. Corn Starch – 3 tbsp
4. Salt – 1/3 tsp or to taste
5. Black pepper (kali mirch) powder – 1/3 tsp
6. Red chilli (lal mirch) powder – a pinch (optional)
7. Coriander powder (dhania) – 1/2 tsp
8. Dried mint (pudhina) powder – 1/4 tsp
9. Fennel (saunf) powder – 1/2 tsp
10. Cardamom (Elaichi) powder – 1/2 tsp

For Stuffing(optional):
1. Paneer – 50 gms or 4 tbsp
2. Cashews (kaju)small pieces – 1 tbsp
3. Indian raisins (kishmish) – 1/2 tbsp
4. Salt – a pinch (or to taste)
5. Mint powder – a pinch
6. Black pepper (kali mirch) powder – a pinch
7. Dry ginger powder(soonth) – a pinch

For Gravy:

1. Bay leaves (tej patta) – 1 whole
2. Cloves(laung/lavang) – 4 pieces
3. Cinnamon stick (dalchini) – 2 small
4. Cumin seeds (jeera) – 1 tsp
5. Asafoetida(hing) – 1/4 tsp
6. Coriander powder (dhania) – 2 tsp
7. Fennel (saunf) powder – 1 and 1/2 tsp
8. Turmeric (Haldi) powder – 1/3 tsp
9. Salt (namak) – 1 tsp or to taste
10. Cardamom (Chhoti elaichi) powder – 1 tsp
11. Kashmiri Red chilli (Lal mirch) powder – 1 tsp
12. Curry (Garam masala) powder – 1/2 tsp
13. Dried mint powder(pudhina powder) – 1 tsp
14. Home-made yogurt (Dahi) – 1/2 cup
15. Ginger – 1/2 inch (optional)
16. Tomatoes – 4 (boiled)
17. Cashews (kaju whole) – 5 to 6 (optional)
18. Almonds (badam) – 10 to 12
19. Milk – 1 cup
20. Cream (heavy whipping cream) – 3 tbsp (beaten to soft peaks)
21. Green chillies(hari mirch) – 3 (for garnishing)
22. Cilantro (hara dhaniya) – 2 tbsp (finely chopped for garnishing)
or 22. Dried Fenugreek (kasuri methi) powder – 1 tbsp (for garnishing)

Method:

| Preparation time : 10 mins|Cooking time : 40-45 mins| serve 3-4 persons |

Gravy making:

  1. Assemble all the ingredients in two groups for gravy and for kofta on the counter. In a pan boil 4-5 cups of water. Add tomatoes , ginger, cashews and almonds to the boiling water.
  2. Once boiled, peel the tomatoes and almonds ,discard the skins, puree them all together in a mixer jar. The thick base for gravy is ready. I don’t use onions , hence skipped. You may add them too in the boiling water.
  3. Now add oil in a wok (kadhai). Add jeera, dalchini, tej patta, hing and laung in it. Let them sizzle for a while, then add the puree made.
  4. Next goes in the spices like turmeric, coriander powder, fennel powder ,curry powder,and red chilli powder. Let this gravy cook till the oil separates.
  5. Now add the cardamom powder and beaten curd and stir it continously.Also add salt in the end and turn off the heat.

Kofta making: 

5. Now shred the paneer and mash potatoes in it. Add all the mentioned spices except those mentioned under stuffing.

6. Make a smooth dough of the above ingredients and make small roundels out of it. Now flatten one roundel on palm , add a bit of stuffing and close it on all sides and roll then in elongated shape or roundels.

7. Once half the kofta rolls are done, heat some oil in a wok on medium heat. The oil should not be boiling hot or less cold. To check the oil , add a bit of dough in it. If it sizzles and comes up slowly , the oil is ready.

8. Carefully add 2 to 3 koftas in the oil let them sizzle on medium heat. After a minute, turn them with a slotted spoon to avoid getting burnt bums 😉 .

9. Once fried evenly on all sides, take them out in a tissue layered plate.

Assembling :

10.  I know ,we are eager to add the koftas in the gravy, but not yet ! Whip up the cream with a chilled whisk in a chilled bowl. This will not only add the fluffy texture but also make your dish  richer.

11.  Roll all the koftas in this whipped cream, (you may save some for eating just koftas 😉 ).

12. When you are ready to serve add the gravy in this creamy kofta mix. Garnish with coriander leaves (dhaniya) or kasuri methi and enjoy it with phulkas, roti, parathas etc..

This is how it looks from inside !

Hope you like this version of Malai Kofta !! Please share your reviews, your styles in the comments below !!

Till then keep cooking and sharing…

🙂

Print Recipe
Malai Kofta
Hello friends !! It's true that food can connect through hearts . Some recipes take us back to a swarm of memories. One such recipe is - malai kofta, which I attribute to my friend Charu Gupta.         Speaking of Malai kofta , it is indeed a soft melt-in-mouth kofta recipe with a rich gravy which goes well with parantha or Roomali roti.  This recipe is with white gravy, however it could be made in orange gravy too. I hope it does justice to your expectations.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Assemble all the ingredients in two groups for gravy and for kofta on the counter. In a pan boil 4-5 cups of water. Add tomatoes , ginger, cashews and almonds to the boiling water.
  2. Once boiled, peel the tomatoes and almonds ,discard the skins, puree them all together in a mixer jar. The thick base for gravy is ready. I don't use onions , hence skipped. You may add them too in the boiling water.
  3. Now add oil in a wok (kadhai). Add jeera, dalchini, tej patta, hing and laung in it. Let them sizzle for a while, then add the puree made.
  4. Next goes in the spices like turmeric, coriander powder, fennel powder and red chilli powder. Let this gravy cook till the oil separates.
  5. Now add the cardamom powder and beaten curd and stir it continously.Also add salt in the end and turn off the heat.
  6. Now shred the paneer and mash potatoes in it. Add all the mentioned spices except those mentioned under stuffing.
  7. Make a smooth dough of the above ingredients and make small roundels out of it. Now flatten one roundel on palm , add a bit of stuffing and close it on all sides and roll then in elongated shape or roundels.
  8. Once half the kofta rolls are done, heat some oil in a wok on medium heat. The oil should not be boiling hot or less cold. To check the oil , add a bit of dough in it. If it sizzles and comes up slowly , the oil is ready. 
  9. Carefully add 2 to 3 koftas in the oil let them sizzle on medium heat. After a minute, turn them with a slotted spoon to avoid getting burnt bums 😉 .
  10. Once fried evenly on all sides, take them out in a tissue layered plate.
  11. I know ,we are eager to add the koftas in the gravy, but not yet ! Whip up the cream with a chilled whisk in a chilled bowl. This will not only add the fluffy texture but also make your dish  richer.
  12. Roll all the koftas in this whipped cream, (you may save some for eating just koftas 😉 )
  13. When you are ready to serve add the gravy in this creamy kofta mix. Garnish with coriander leaves (dhaniya) or kasuri methi and enjoy it with phulkas, roti, parathas etc.
Recipe Notes

This gravy stays good for 12-13 hrs.

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