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.
Gravy:
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 :