Malai Kofta Recipe
Malai Kofta Recipe
Servings 4 People
Calories 539kcal
Ingredients
For preparing gravy
- ¼ tsp Turmeric powder
- ¼ tsp Fennel powder - It is optional
- 1 tsp Coriander Powder
- ¼ tsp Cumin powder
- ¼ tsp Garam Masala
- ½ tsp Sugar - It is optional
- 1 tbsp Salt
- 1 tsp Fenugreek leaves
- 3 tbsp oil
- 2 Onions - Medium Size
- 2 Tomatoes - Medium Size
- 2 tbsp Cooking Cream
- 1 tsp Kashmiri red chili powder
- 7 tbsp Cashew Paste – 12 to 15 cashews soaked in warm water for 30 minutes and blended to a smooth paste with 2 to 3 tbsp water
For preparing Kofta
- ¼ tsp Garam Masala
- ¼ tsp Red Chili Powder
- 100 gm Paneer
- 2 Potatoes – medium to large – 200 grams, boiled, peeled and grated
- 2 tbsp Cornflour
- 2 tbsp Almond flour
Whole spices
- 1 Tej patta
- 1 inch Cinnamon
- 1 black cardamom
- 2 Green cardamoms
- 2 Cloves
Instructions
Paneer Kofta
- Mix all the ingredients mentioned under “For making paneer kofta” ingredient list except oil in a bowl.
- Rinse with water if you prefer and finely chop 10 to 12 cashews and 1 tablespoon raisins. Set aside. This will be the sweet-tangy and crunchy stuffing for the kofta.
- Make medium sized balls from the kofta mixture. If it feels sticky, rub some oil on your palms before shaping the kofta.
- Flatten one kofta ball lightly with your palms on a chopping board or a rolling board. Place a small portion of the cashews and raisins stuffing on it.
- Gently bringing the edges together, shape into a neat ball. Rub some oil in your palms while shaping. Make sure that the stuffing remains in the center of the kofta.
- Fill and shape all the kofta in this manner.
- Cover with a lid and set aside at room temperature or refrigerate for 30 minutes.
Kofta Gravy
- Heat oil in a thick bottomed or heavy pan or skillet.
- Add all the whole spices and fry for a few seconds or until the spices crackle and the oil becomes fragrant.
- First add the onion paste. Stirring often sauté the onion paste until it becomes golden. To quicken the cooking of onions, add a few pinches of salt when you begin to sauté the paste.
- When the onion paste has become golden, add the ginger-garlic paste and sauté for about ten seconds or until the raw aroma of the ginger and garlic goes away.
- Add the tomato puree and sauté for 6 to 7 minutes on a low to medium-low heat.
- Add turmeric powder, coriander powder, fennel powder, kashmiri red chili powder, garam masala powder.
- Mix well and sauté for 4 to 5 minutes stirring often.
- Add cashew paste. Mix well and sauté until the oil starts to leave the side of the masala paste.
- This sautéing takes about 9 to 10 minutes on low to medium-low heat. You will see that the paste becomes lumpy and gathers around itself. It will also become slightly glossy with some oil releasing at the sides.
- Then add sugar and salt as per taste.
- Add water. Mix thoroughly with a spoon or wired whisk.
- Simmer until the gravy begins to thicken. This takes about 8 to 10 minutes on a low to medium-low heat. The consistency of the gravy can be medium-thick to thick. When the gravy is cooked through, you will some oil specks on the top of the gravy.
- Lastly add the crushed dry fenugreek leaves (kasuri methi) and cream.
- Mix well and set the gravy aside. Check the taste and add more salt or sugar if needed.
Nutrition
Serving: 700g | Calories: 539kcal | Carbohydrates: 40g | Protein: 12g