Indian Recipes: Malai Kofta

Thursday, September 10, 2009

Malai Kofta

Preparation Time: 25-30 min
Cooking Time: 40-45 min
Serves: 4-5 (makes 12 Koftas)
Style : Indian Vegeterian Recipes

Malai Kofta Ingredients:
For Koftas
1 cup/200 gms Paneer,
grated2 Potatoes,
boiled and mashed1/2 cup Green Peas
1 Carrot,
grated1 tsp Amchur / dry mango powder
1/2 tsp Garam Masala
1 tsp Kitchen King Masala
2 tblsp Corn Flour - for binding
1 slice bread crumbs - for binding
1 tblsp Cashews, chopped into small pieces - optional
1 tblsp Raisins - optionalOil for deep frying
Salt to taste
For Gravy
Onion Paste
1 large Onion, chopped into 4
1 tblsp Cashews
1 inch ginger 3-4 Garlic Cloves
1 tsp Jeera
1 inch Cinnamon Stick
2 Cloves
2 Green Cardamon
1 Bay Leaf
Tomato Paste
2-3 Tomatoes, chopped into 4
1 tsp Garam Masala
2 tsp Kitchen King Masala
1 1/2 tsp Coriander/Cilantro Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 cup Fresh or Whipping Cream
1 tbsp Oil/GheeSalt to taste
2 tbsp Coriander Leaves, finely chopped - for Garnish

Malai Kofta Directions :
Mix all ingredients under Koftas well. Make small oval balls with this mixture. Press it tight so that they don't disintegrate when deep frying. Deep fry these balls on low-medium heat till golden brown. Put 1 ball first to check if it breaks apart. If it does, you need to add more corn flour/bread crumbs. Ideally if you use the amounts mentioned above, it wouldn't break. Transfer fried koftas onto a paper towel to drain excess oil. Koftas are ready.
Make onion and tomato pastes. Heat oil/ghee in a pan and fry the onion paste for 5-7 min. Add tomato paste and fry for another 5-7 min till the ghee separates. Add salt, cream and 1/2 the coriander leaves and let it cook for another 5 min. If the gravy is thick add whole milk slowly till desired consistency is achieved.

Serve :
serving, place koftas in the serving tray, pour hot gravy over the koftas. Garnish with remaining coriander leaves and a little cream. Serve with paranthas / naan / kulcha.

Malai Kofta Video :

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