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The name "Malai Kofta," which translates to "creamy fried dumplings," refers to a hearty curry that contains fried potato and paneer (cottage cheese) dumplings. While both the koftas and the curry sauce are delectable on their own, they taste magical when combined. You get a succession of distinct flavours with this dish. Each bite is heavenly: salty, savoury, peppery, rich, creamy, and crunchy. They resemble meatballs and pair best with garlic naan. Several koftas in India are created with veggies, spices, and deep fried. The gravy is delicately sweetened, silky smooth, and primarily flavoured with a whole host of spices like cardamom, cinnamon, cloves, etc.
Follow this recipe to make this amazing dish at home.
Ingredients:
For the kofta:
• 2 tablespoons chopped cashews
• 3 boiled and mashed potatoes
• 2 tablespoons raisins
• 1 finely chopped chilli
• ¼ teaspoon cumin powder
• ¾ cup grated paneer
• ½ teaspoon salt
• 2 tablespoons of flour
• 2 tablespoons finely chopped coriander
• Oil for frying
For the curry:
• ¼ cup cream
• 1 tablespoon of butter
• 1 teaspoon crushed Kasuri methi
• 2 tablespoons of oil
• 1 teaspoon cumin
• 1 bay leaf
• ¼ teaspoon garam masala
• 2 cloves
• 1 teaspoon Kashmiri red chilli powder
• 2 pods cardamom
• ¾ teaspoon coriander powder
• 1-inch cinnamon
• ¼ teaspoon cumin powder
• 1 teaspoon salt
• ½ cup water
• ½ teaspoon turmeric
For the puree:
• 2 tablespoons cashew
• 2 sliced tomatoes
• 1 sliced onion
• 1 teaspoon ginger garlic paste
• 2 tablespoons of oil
Method:
For the kofta:
• First, combine the potatoes and paneer in a sizable mixing bowl.
• Also, incorporate salt, cumin powder, coriander, and chilli.
• Add raisins and cashews to the kofta to give it a crispy bite.
• Be sure to thoroughly blend all the spices by mixing.
• Now add the maida to make a soft dough. Maida helps the mixture hold together and absorb moisture.
• Make a kofta the size of a small ball by rubbing oil into your hands.
• Fry in moderately heated oil.
• Make sure the koftas are cooked consistently by stirring them from time to time.
• The kofta should be deep-fried until crisp and golden.
• Drain the koftas and set them aside.
For the curry:
• Initially, heat oil in a skillet and sauté onions, ginger, and garlic paste.
• Sauté until the onions' colour starts to slightly shift.
• Add the tomato and sauté briefly.
• As soon as the tomatoes begin to soften, add the cashews and continue to sauté.
• When fully cooled, put in a blender.
• Add water as necessary to mix the ingredients into a paste.
• The mixture should now be filtered to remove the peel and seeds.
• To achieve a silky-smooth onion-tomato purée, use a strainer to filter and set it aside.
• Butter and oil are heated in a sizable kadai.
• Cumin, cardamom, bay leaf, cinnamon, and clove should be sauteed until fragrant.
• Add the other ingredients while maintaining a low flame: cumin, coriander, turmeric, and chilli powder.
• Sauté the spices until the aroma fills the air.
• Afterwards, mix thoroughly while adding the prepared onion, tomato, and salt puree.
• Cook with the lid on until the mixture begins to thicken and the sides begin to separate the oil.
• Add the cream and blend thoroughly on a low flame now.
• Also, add 1/2 cup of water and combine well, adjusting consistency as necessary.
• Once you've brought the dish to a boil, add the garam masala and kasuri methi.
• Combine thoroughly.
• Finally, serve the malai kofta by pouring the curry over it.
Serving Instructions
Malai kofta is often prepared and served with garlic naan or plain basmati rice that has been cooked with a few whole spices and a tablespoon of ghee. Nevertheless, it can also be served with plain paratha or naan, ghee rice, jeera rice, or pulao. Plain basmati rice also goes extremely well because malai kofta is a heavier dish. For a straightforward Indian dinner, malai kofta, basmati rice, carrot halwa, and lassi pair well.
