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Malai Kofta
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Malai Kofta is a popular North Indian dish made with deep-fried paneer (Indian cottage cheese) and potato dumplings served in a rich and creamy tomato-based gravy. It is a delicious and indulgent vegetarian dish that is often served with naan, roti, or rice.
Ingredients: For the Koftas:
- 200 grams paneer (Indian cottage cheese), grated
- 2 medium-sized potatoes, boiled and mashed
- 2 tablespoons corn flour or all-purpose flour
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili, finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for deep frying
For the Gravy:
- 2 tablespoons ghee or oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream or malai
- 1/4 cup cashew nuts, soaked in warm water
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- In a mixing bowl, combine grated paneer, mashed potatoes, corn flour or all-purpose flour, ginger paste, garlic paste, green chili, turmeric powder, red chili powder, and salt. Mix well to form a smooth dough-like mixture.
- Divide the mixture into small portions and shape them into round kofta balls.
- Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, deep fry the koftas until golden brown and crispy. Remove them using a slotted spoon and drain on a kitchen paper towel to remove excess oil. Set aside.
- In a separate pan, heat ghee or oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add ginger paste and garlic paste to the pan and sauté for a minute until the raw aroma disappears.
- Add the tomato puree and cook until the oil separates from the mixture and the tomatoes are well cooked.
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute to toast the spices.
- In a blender, grind the soaked cashew nuts to a smooth paste. Add the cashew paste to the pan and mix well with the gravy.
- Reduce the heat to low and add heavy cream or malai to the gravy. Stir well to combine.
- Crush the dried fenugreek leaves between your palms and sprinkle them over the gravy. Mix well.
- Add salt to taste and simmer the gravy for a few minutes to let the flavors meld together.
- Just before serving, add the fried koftas to the gravy and gently coat them with the sauce.
- Garnish with fresh coriander leaves.
- Serve the Malai Kofta hot with naan, roti, or rice.
Malai Kofta is a rich and creamy dish with a combination of soft and succulent koftas in a flavorful gravy. It's a crowd-pleasing vegetarian option that is perfect for special occasions or when you want to treat yourself to a delicious Indian meal. Enjoy the indulgence of Malai Kofta!
*Recipe on video and text may differ from each other!
How to cook Malai Kofta:
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