Description

Malai Kofta, a very popular creamy, rich Indian vegetarian dish where fried dumplings koftas are served with an onion tomato based gravy/curry. This recipe helps you to make restaurant style Malai Kofta at home easily.

Scale

Ingredients

1 cup around 150 grams paneer or cottage cheese grated/crumbled
1 cup finely chopped carrots, chopped French beans and green peas
1 tablespoon finely chopped ginger
5 chopped cashews
5 raisins
2 tablespoons cornflour (cornstarch) for binding
Salt to taste
Oil to fry kofta balls
2 medium- sized onion chopped
2 medium-sized tomatoes
1 teaspoon coriander powder (dhaniya)
1 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon turmeric powder
Salt to taste
Coriander leaves for garnish

Instructions

For preparing the kofta

Mash grated paneer to make it smooth.
Add steamed carrots, french beans and green peas.
Add cashews and raisins.
Add salt as per taste.
Add cornflour for binding. Mix well.
Lightly oil your hands and make one-inch size balls out of the mixture.
Take a small ball and try frying it. If it breaks apart, the mixture needs more cornflour for binding.
Fry all the kofta balls till they are light brown in colour. Keep aside.

For the gravy

Heat oil in a pressure cooker. Add onions, cook till translucent.
Add grated tomatoes and some water. Let it cook for 4 to 5 whistles.
Turn off the heat. Release pressure and open the cooker. Lightly blend with wooden hand churner.
Add coriander powder, red chilli powder, garam masala, turmeric powder and salt. Cook till the oil separates.
Add the koftas to the gravy 5 to 10 minutes before serving.
Garnish with dropping cream and few sprigs of coriander leaves.

Notes

Add the gravy over kofta just before serving to prevent kofta from turning soggy.

Adding cashew and raisins and cream makes kofta rich and creamy.

This malai kofta recipe tastes best when made creamy and not spicy.

Cuisine: Punjabi

Keywords: Easy Malai Kofta Recipe, How to make Creamy Kofta Curry, Malai Kofta curry