For Malai Kofta
- 1 heaped cup paneer crumbled (about 150 grams)
- 1 heaped cup potato boiled & crumbled (about 2 large)
- 2½ tablespoons corn flour (corn starch)
- 1 teaspoon ginger paste
- 2 tablespoons coriander leaves chopped finely
- Salt as needed
- ½ to ¾ teaspoon Garam masala
- 1 tablespoons cashews chopped (optional)
- 1 tablespoons raisins (optional)
- Oil for deep frying
- 1 cup onions cubed
- 1 ½ cup tomatoes cubed
- 15 cashew nuts
- 1 inch cinnamon stick or dalchini (I used real cinnamon so used a bit more)
- 4 cloves or laung
- 6 green cardamoms or elaichi
- 2 Tablespoons Oil
- 1 Bay Leaf Or Tej Patta (Optional)
- 1 Inch Cinnamon Stick Or Dalchini
- 2 Cardamoms Or Elaichi
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Red Chili Powder (Use As Needed)
- ¾ To 1¼ Teaspoon Garam Masala
- 1 Teaspoon Coriander Powder Or Daniya Powder
- Salt As Needed
- ½ To ¾ Teaspoon Sugar
- ½ Cup Water (Use More If Needed)
- ½ To ¾ Teaspoon Kasuri Methi Or Fenugreek Leaves
- 3 To 4 Tablespoons Cream (Fresh Cream Or Homemade Malai, Blend & Use)
Preparation for malai kofta recipe
- Heat 1 tbsp oil in a pan. Add cardamoms, cloves, cinnamon, cashews and onions.
- Saute until onions turn transparent or golden.
- Next add tomatoes & saute until they turn soft and mushy. or You can also pour half cup water & boil all the ingredients until soft.
- Turn off the stove and cool completely. Blend this to a smooth puree.
Making gravy or curry for malai kofta
- Heat a pan with oil. Add bay leaf, cinnamon and cardamoms. Saute for a minute.
- Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.
- Pour the onion tomato puree. Mix it well and add chili powder, garam masala, salt and sugar.
- Saute for 3 to 4 mins for the raw smell of chili powder to go away.
- Cook covered until the mixture thickens for about 3 to 5 mins.
- Pour water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
- Add kasuri methi and check for salt and spice.
- Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.
How to make malai kofta
- To make malai kofta, boil potatoes until just done and not mushy.
- Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
- Also add raisins and cashews. Or you can stuff them in the koftas.
- Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
- If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
- Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
- It has to rise without browning. This is the right temperature.
- Slide the koftas one by one gently to the hot oil. Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.