Like typical of any Mughlai food, this dish is also characterized by rich and creamy curry with a distinct aroma and taste of spices.
Let's collect Ingredients for Kofta's:
3-4 Potatoes, boiled and mashed.
2 Green chillies, finely chopped
1/2 Cup Cottage Cheese (Paneer), grated
1/2 Cup Carrot & Peas, par-boiled & squeezed to remove excess water
2 tablespoon Cornflour/ corn starch
1/4 cup Raisins & Cashew nuts
Salt to taste
Oil for Deep Fry
Let's collect Ingredients for Gravy:
2-3 Onions
1 Cup Tomato puree
2 tablespoon Ginger-Garlic paste
2 Green Chillies, finely chopped
1 tsp Coriander powder
1 tsp .Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Cumin (Shah Jeera)
1 tsp Garam Masala
1/2 Cup Cream
Salt to taste
1 tsp Sugar to taste
Oil 3 tablespoons
Let's prepare Koftas :
Put all the ingredients together in a bowl and mix them well.
Divide the mixture into equal sized parts forming balls or oval shaped balls.
Deep fry in hot oil until slightly golden brown. Drain and keep aside.
For healthier version it can be baked in oven. Spray little oil on koftas and place them in oven for 10-15 mins in pre-heated oven.
Let's prepare Gravy :
Peel and cut onion in pieces and boil with a cup of water for ten minutes. Drain excess water, cool onions and grind them into a smooth paste. Set Aside.
Heat oil in a non-stick pan (kadai), add cumin (shah jeera), boiled onion paste and cook for five minutes.
Heat oil in a non-stick pan (kadai), add cumin (shah jeera), boiled onion paste and cook for five minutes.
Add ginger- garlic paste, few chopped green chillies, coriander powder, cumin powder, turmeric powder, and salt. Cook for a minute.
Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy.
Add cream, garam masala powder and sugar. Simmer it for ten minutes on a slow flame. Stir occasionally.
Gently put all of these kofta's in the gravy when ready to serve.
Add tomato puree and red chilli powder and cook on medium flame untill oil separates from gravy.
Add cream, garam masala powder and sugar. Simmer it for ten minutes on a slow flame. Stir occasionally.
Gently put all of these kofta's in the gravy when ready to serve.
Simmer for another 2 mins and enjoy this rich, creamy Malai Kofta.
Malai Kofta is a very well known mughlai dish. It goes well with paratha / nan, Basmati rice.
It can be decorated sprinkling coriander leaves / coconut flakes on top.
Tips :
Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.
