Creamy Malai Kofta
Indulge in the rich, velvety goodness of Creamy Malai Kofta. Learn how to make this classic Indian dish with our step-by-step guide. Elevate your cooking skills today!
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Servings:
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Ingredients
- For the Kofta
- 2 medium potatoes, boiled and finely grated
- 1 cup Mahout paneer, finely grated
- 1.5 tablespoon cilantro, finely chopped
- 1 green chili, chopped
- 1 tablespoon chopped cashews
- 1 tablespoon golden raisins, chopped
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour maida
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying
- For the Curry Base
- 2 teaspoon neutral oil sunflower or canola
- 1 bay leaf
- 1 inch cinnamon stick
- 4 green cardamoms slightly crushed
- 3 cloves
- 1 teaspoon cumin seeds jeera
- 4 garlic cloves
- 1 inch ginger, roughly chopped
- 1 green chili, chopped
- 1 large yellow onion, roughly chopped
- 2 large tomatoes, roughly chopped
- 12 unsalted cashews
- 2 cups water
- To Finish the Curry
- 2 tablespoon butter
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 1 tablespoon sugar
- 1 teaspoon garam masala
- 2 teaspoon crushed kasuri methi dry fenugreek leaves
- OPtional 2 tablespoon heavy cream for garnish
- Fresh cilantro for garnish
Instructions
- Prep the KoftasIn a bowl, mix the grated potatoes and Mahout paneer.
- Add green chili, chopped cashews, raisins, cornstarch, all-purpose flour, salt, and pepper.
- Combine gently until the mixture holds its shape. If sticky, add a pinch more flour.
- Shape into balls (or slightly flattened discs) and set aside on a tray. Dust it with corn starch
- Heat oil in a pan over medium heat. Test with a small piece — if it sizzles and floats, it's ready.
- Fry the koftas until golden and crispy. Drain on a paper towel.
- Make the Silky GravyHeat oil in a pan. Add bay leaf, cinnamon, cardamoms, cloves, and cumin.
- Sauté for 30 seconds, then add onions, cashews, garlic, ginger, and green chili, and tomatoes. Cook until aromatic around 5 minutes.
- Add in the dry spices Salt, turmeric powder, red chili powder, garam masala powder and give it a nice stir.
- Add 2 cups of water. Simmer for 10 minutes, then cool slightly. Remove the Bay leaves and cinnamon stick before grinding.
- Blend into a smooth puree (remove whole spices if preferred for ultra-smooth texture).
- Build the CurryIn a clean pan, heat butter and add some red chili powder.
- Strain the blended sauce into the pan and cook on medium for 5 minutes.
- Serve It RightGently place koftas in a serving bowl.
- Pour the hot gravy over — don’t simmer the koftas in the sauce or they’ll fall apart.
- Garnish with cream swirls and cilantro.
Video
Nutrition
Serving: 1g
