Malai Kofta is a popular Indian vegetarian dish made with deep-fried potato and paneer (Indian cottage cheese) balls served in a creamy tomato-based gravy. A step-by-step guide on how to make Malai Kofta:
Ingredients:
For the Koftas:
- 2 cups boiled and mashed potatoes
- 1 cup grated paneer (Indian cottage cheese)
- 2 tablespoons cornstarch or all-purpose flour
- Salt to taste
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- Oil for deep frying
For the Gravy:
- 2 tablespoons butter or oil
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 large tomatoes, pureed
- 1/4 cup cashew nuts, soaked in warm water
- 1/2 cup heavy cream
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 teaspoon sugar (optional)
- Fresh cilantro leaves for garnish
Instructions:
Prepare the Koftas:
1. Combine Ingredients:
- In a mixing bowl, combine the mashed potatoes, grated paneer, cornstarch or all-purpose flour, salt, red chili powder, and garam masala.
2. Mix and Knead:
- Mix everything together until you have a smooth and uniform mixture.
- Knead it slightly to make sure there are no lumps.
3. Shape the Koftas:
- Divide the mixture into equal portions and shape them into round or oval balls.
- You can also stuff each kofta with a small piece of cashew or raisin for extra flavor if desired.
4. Heat Oil:
- Heat oil in a deep frying pan over medium-high heat.
5. Fry the Koftas:
- Carefully add the koftas to the hot oil and fry until they are golden brown and crispy on all sides.
- Remove the fried koftas and place them on paper towels to remove excess oil.
Prepare the Gravy:
6. Make Cashew Paste:
- In a blender, blend the soaked cashew nuts with a little water to make a smooth paste.
7. Sauté Onions:
- In a separate large skillet or pan, heat butter or oil over medium heat.
- Add the finely chopped onions and sauté until they turn translucent.
8. Add Garlic and Ginger:
- Stir in the minced garlic and ginger and cook for another 2-3 minutes until the raw smell disappears.
9. Add Tomato Puree:
- Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the tomatoes.
10. Add Spices:
- Add the red chili powder, turmeric powder, coriander powder, garam masala, and salt. You can also add a bit of sugar at this point to balance the flavors.
11. Cashew Paste:
- Stir in the cashew paste and cook for a few minutes, allowing the flavors to meld.
12. Cream:
- Reduce the heat to low and pour in the heavy cream. Mix well and let it simmer for a few more minutes.
13. Adjust Consistency:
- If the gravy is too thick, you can add a little water to achieve your desired consistency.
14. Add Koftas:
- Carefully add the fried koftas to the gravy and let them simmer for about 5 minutes, allowing them to soak up the flavors.
15. Serve:
- Transfer the Malai Kofta to a serving dish, garnish with fresh cilantro leaves, and serve hot with naan, roti, or rice.
Enjoy your homemade Malai Kofta, a rich and creamy Indian dish that's sure to impress your taste buds!