Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, malai kofta. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce. It is a popular Indian vegetarian dish in which potato paneer balls are served with a.

Malai kofta is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Malai kofta is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook malai kofta using 23 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Malai kofta:

1. Take 3 potatoes boiled mashed
2. Make ready 130 gm paneer
3. Prepare 2 tsp Red chilli powder
4. Prepare 1 tsp haldi (turmeric powder)
5. Prepare 1 tsp Salt
6. Get 1 tsp Coriander powder
7. Get As needed Oil to fry
8. Take 1 tsp Kasuri methi
9. Make ready 1 tsp Garam masala
10. Take 1/4 cup kaju(cashew)
11. Take 2 tbsp Poppy seeds
12. Prepare As needed Water
13. Make ready 3 Onion large chopped
14. Take 2 Tomatoes chopped
15. Get 2 Green chillies
16. Take 2 tsp Ginger garlic paste
17. Take 1 Bay leaf
18. Get 1/2 tsp cumin/jeera seeds
19. Prepare 2 Cardamom
20. Make ready 2 Cloves
21. Make ready 1/2 cinnamon stick
22. Get 1/4 cup Raisins
23. Get 1/4 cup Cornflour

Malai stands for cream and Kofta is a fried dumpling of mashed potatoes, paneer (Indian. Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and koftas are deep fried paneer and vegetable dumplings in rich and creamy tomato gravy. Malai Kofta is a popular Indian vegetarian side dish made with kofta balls dunked in creamy tomato based gravy.

Instructions to make Malai kofta:

1. Heat a pot/pan on medium heat. Once hot, add 1 tablespoon oil and then add the bay leaf, cinnamon, green cardamom, cloves and shahi jeera.
2. Let the spices sizzle for few seconds and then add the chopped garlic, ginger, green chili and onion
3. Then add the tomatoes along with cashews.
4. Add 2 cups water and stir.
5. Cover the pot with a lid and cook for around 10 to 12 minutes until tomatoes soften.
6. Let it cool down down a bit (around 15 minutes, if you blend it while it’s hot it might blow off from the blender), then discard the bay leaf and transfer mixture to a blender.
7. Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.
8. Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1 teaspoon oil. Let the butter melt.
9. Add in the pureed gravy and cook for 2 minutes. - - Then add the coriander powder, kashmiri red chili powder, salt, sugar and garam masala. - - Let the curry cook for 2 to 3 minutes.
10. Add crushed kasuri methi and then cream. - Cook for additional 2 to 3 minutes on medium-low heat. Sprinkle some cardamom powder on top. The gravy is now done. Set aside and make kofta
11. To make kofta;
12. Boil the potatoes using a pressure cooker, 8-9 whistles on a stove-top pressure cooker. You can do this on the side while making the gravy. - - Once the potatoes are boiled, let them cool a bit then peel and mash them.
13. To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt, white pepper powder and 1/4 teaspoon cardamom powder.
14. Mix everything together with your hands to form a dough. - Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.
15. Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.
16. Similarly makes all the koftas. I made 9 koftas, each around 40 to 42 grams. - - Heat enough oil to fry in a kadai on medium-high heat. Make sure oil is hot, else koftas can stick to the pan and also disintegrate in the oil. - - Drop koftas in hot oil.
17. Fry until golden brown from both sides. You can also shallow fry them, just press the koftas and flatten them like a burger tikki and shallow fry. - Remove the fried koftas on a paper towel.
18. To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro. Or you can also place the gravy first on the serving plate, drizzle with cream and place koftas on top. - - If you like melt in mouth soft koftas, it’s also a good idea to let the koftas simmer in the gravy for 2 minutes before serving. - - If you prefer the koftas to be on the crispier side, then add gravy on top only before serving.

Serve them with Naan bread or homemade flatbread! Malai kofta is a delicious and rich main dish. Paneer dumplings with rich cream gravy. One of the popular paneer dishes for any special occasion. Malai Kofta - deep-fried paneer and potato balls, dunked in a creamy-smooth onion tomato based gravy!

So that is going to wrap this up for this special food malai kofta recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!