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Malai Kofta

Malai Kofta

Malai Kofta is a restaurant style Indian curry in which fried balls are dunked in curry. It is called malai kofta for its melt in mouth malai (soft and silky) kind of texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

For Gravy

  • 2 Nos. Onion (Large)
  • 12 - 15 Nos. Cashews
  • 1 No. Bay Leaf , , &
  • 1 Inch Cinnamon
  • 2 -3 Nos. Black Pepper
  • 2 Nos. Cloves
  • 2 Nos. Cardamom
  • 1/2 Inch Ginger
  • 4 Nos. Garlic
  • 2 Nos. Green Chilli
  • Salt to taste
  • 1 Cup Water
  • 1 Tbsp Oil
  • 1 Tbsp Butter

For Kofta -

  • 1 Cup Boiled & Grated Potatoes
  • 150 gms Grated Paneer
  • 1/8th Tsp Black Pepper Powder
  • Coriander leaves
  • Salt to taste
  • 1 Cup Milk + Water
  • 1/4th Tsp Kasuri Methi
  • 1/2 Tsp Garam Masala
  • 2 Tbsp Fresh Cream

Instructions
 

For Koftas –

  • In a bowl, add boiled and grated potatoes, grated paneer, salt, pepper and coriander leaves.
  • Give everything a nice mix.
  • Wet you palms, make equal sized koftas balls. Make sure the balls are firm.
  • If not, add a Tsp or two of corn flour or refined flour (maida).
  • Place all the balls in a plate and let it freeze for about 30 m. Do not miss this step.
  • Once rested and firm, deep fry the balls in hot oil on a high flame.
  • Strain excess oil on a kitchen towel.

Make Gravy –

  • Make gravy while koftas are resting in the freezer.
  • In a pan add roughly chopped onions, cashews, ginger, garlic, green chilli, bay leaf, black pepper, cinnamon, cloves, cardamom, salt and water.
  • Cover and let it boil. Lower the flame and let it simmer for about 15 – 20 mins.
  • When water is evaporated everything is softened, set aside and let it cool.
  • Make fine puree and strain to get smooth and silky texture.
  • In the same pan heat butter and oil together.
  • Add in the strained puree, milk and water.
  • Give everything a nice mix.
  • Cover and let it boil.
  • Next add kasuri methi powder, garam masala powder and fresh cream.
  • Allow it to boil and simmer for 5 mins.

Assemble –

  • Transfer the gravy to a serving bowl.
  • Add the koftas right before serving.
  • Serve hot with naan or butter tandoori roti.

Video

Notes

• While frying, drop in one kofta to hot oil and check, if it doesn’t break fry all the koftas.
• Adjust spices as per taste.
• You can also use malai instead or fresh cream.