Malai Kofta Recipe

How to Cook Malai Kofta

Preparation 1. Heat 1 tablespoon oil in a pan. Then include

• 3 cardamoms, green
• ½ inch cinnamon stick
• 3 garlic cloves
• 1 cup diced onions (2 medium). Cook until the onions develop a light golden color.

2. Next, add 1 1/2 cups chopped tomatoes (about 3 medium) and 15 cashews. Cook for around 2-3 minutes. 3. Cover and boil for 12 minutes, or until all of them are cooked. 4. When done, the onions and tomatoes will be mushy. Allow the mixture to cool completely before transferring it to a blender. 5. Puree the mixture until absolutely smooth. Drain or filter the purée into a basin. Place aside.

Make the gravy

6. Heat 2 tablespoons oil or butter in a pan over medium heat.

• 1 bay leaf (optional)
• 1/2 inch cinnamon piece (optional)
• Optional: 2 green cardamoms

7. When they begin to sizzle, add 1 12 teaspoon ginger garlic paste and continue to cook for 30 to 60 seconds. (till the raw smell fades)

• 7Reduce the heat to low and immediately whisk in:
• 1 teaspoon red chili powder
• 1 1/4 teaspoon garam masala
• 3/4 teaspoon sugar
• 1 teaspoon coriander powder
• 1 teaspoon salt then pour in the tomato onion puree right away. Take care not to burn the spices. You may also make it the opposite way around, like I did, by pouring the puree first and then adding the spice powders.

8. Combine everything and cook for 3 to 4 minutes. It is not necessary to sauté the mixture until it exits the pan. Because the onions and tomatoes are boiled first, the raw scents disappear. Then it was utilized here. 9. Pour in 3/4 cup water and well stir. If the gravy appears too thick, add another 14 cups. 10. Cook, covered, for 10 to 14 minutes, or until the gravy thickens. 11. When the gravy is done, it will be thicker and have traces of oil on top. 12. Place 1 teaspoon kasuri methi in the palm of your hand and crush it between your palms. Mix everything. Taste the gravy and season with extra salt if necessary. 13. Turn off the flame. Pour in 3 to 4 tablespoons of cream and well stir. Whipping cream, heavy cream, or cooking cream can all be used in this recipe. The Malai gravy is done. Allow this to cool.

Make the Kofta

14. Cook 4 medium (or 2 big) potatoes until tender but not mushy and soggy. I normally steam or pressure cooks them for 2 whistles in a steamer or pressure cooker with little water. Allow them to cool completely before peeling the skin. Crumble or grate them; avoid using mushy potatoes here. 15. T a mixing bowl add

• 1 heaping cup crumbled potatoes (or grated)
• 1 heaped cup crumbled paneer (or grated)
• 2 1/2 tablespoons cornstarch (cornflour, do not add more)
• 1 tsp ginger paste • 12 to 34 tsp garam masala
• 1 to 2 green chilies (chopped; omit for children)
• 2 tablespoons coriander leaves (chopped)
• 1/2 teaspoon salt (to taste)

16. Stir in 1 teaspoon cashews and 1 teaspoon raisins. Taste and adjust the salt as needed. 17. Combine the ingredients and divide them into 8 equal pieces. Form them into smooth balls. The mixture should not be sticky in this case.

Fry the Kofta

18. Heat the oil in a deep fry pan. Drop a tiny amount of the mixture into heated oil to see if it is hot enough. The ball must rise without browning too much. The balls will sink in the oil if the oil is not hot enough. They may scatter and adhere to the kadai. 19. Once the oil is hot, reduce the heat to medium. Insert 1 ball to test the temperature and binding. If everything goes smoothly, slip in the remaining kofta balls and fry till golden and crisp. They should not be fried in overly hot oil. 20. Transfer the paneer koftas to a stainless steel colander. Cool them down.

Make the Malai Kofta.

• Pour the cooled malai gravy into a deep dish.
• Right before serving. If you don't put the koftas in the gravy, they won't stay crispy. Make sure the koftas and gravy are both chilled and not heated. Otherwise, the koftas will soften quickly.
• Serve with 1 tablespoon cream with coriander leaves as garnish. Serve with naan, roti, or jeera rice.