Malai Kofta Recipe
Malai Kofta is a classic North Indian delicacy featuring deep-fried, soft dumplings koftas made from paneer, potatoes, and nuts, served in a rich, creamy, and mildly spiced gravy. The gravy is a luxurious blend of tomatoes, onions, cashews, and fresh cream, infused with aromatic spices like cardamom and saffron. This dish is known for its perfect balance of textures and flavors, making it a favorite for festive occasions and special meals. Best enjoyed with naan, roti, or jeera rice, Malai Kofta is the epitome of vegetarian indulgence
Kofta Balls Ingredients
300 gm paneer
100 gm soft fresh mawa
Salt to taste A pinch green cardamom powder
3 Tablespoon refined flour
1/4 Tablespoon baking powder
For Filling
8-10 Saffron strands
1 Tablespoon ghee
1/4 Cup cashew nuts chopped
1/4 Cup almonds chopped
1 Tablespoon ginger
1 NO green chilies chopped
A pinch kasuri methi
A pinch garam masala
A pinch sugar
Salt to taste
A pinch white pepper powder
Oil for deep frying the koftas
Step:1
Start by first wrapping a paper towel around the paneer to absorb excess moisture , further grate the paneer and mawa and cream them well , use the base of your mawa and cream then well , use the base of your palm , to cream them
Step:2
Add salt , cardamom powder and maida , make sure to add maida in batches and mix well until a dough like consistency is formed , keep mixing until the mixture starts to leave the that and it has formed like a dough
Step:3
Further add baking powder and mix well , cover the mixture the filling by the time . For making the filling , start by first mixing saffron strands in warm milk , allow the saffron to bloom
Step:4
Further set a pan on medium heat , add the nuts and briefly roast them , remove them and add in a mixing bowl , further add ginger , green chilies kasuri methi , garam masala , sugar salt and white pepper powder , along with this add 3-4 tablespoon of mawa and paneer mixture them well and your nuts filling is ready
Step:5
Now for making the koftas , take a spoonful of paneer and mawa mixture , shape them in lemon size balls , flatten them and further shape like a bowl , add sufficient amount of nuts filling and bring the ends together to seal them , shape them in balls and keep aside
Step:6
Set oil in wok on medium , drop the shaped kofta balls in hot oil and fry them on low heat , until they are golden brown in colour , sir them gently white frying to get an even colour
Step:7
Remove them on sieve or a paper towel and keep them aside to be served with the gravy
For Gravy Ingredients
4-5 Medium size onions
1 Cup cashew nuts
1/2 Cup Melon seeds
1 Tablespoon ghee + 1 tablespoon oil
1 Tablespoon cumin seeds
2-3 Pods green cardamom
1 NO black cardamom
1 Inch cinnamon stick
2-3 NOS bay leaf
2-3 NOS cloves
1/2 Tablespoon black pepper corns
1 NO star anise
1 NO mace
1 Tablespoon ginger garlic paste
2 NO green chilies slit
A pinch cardamom powder
1 Tablespoon sugar
A pinch white pepper powder
Salt to taste
A pinch kasuri methi
A pinch garam masala
1/2 Tablespoon kewda water
A pinch sugar
3 Tablespoon fresh cream
1 Tablespoon butter
Chili oil for garnish
Kasuri methi for garnish
Step:1
Cut onions in petals and add them in a stock pot along with cashew nuts and melon seeds , cover them with enough water , seitvh on the flame and bring to a boil
Step:2
Stir and remove the scum formed on the top , boil for at least 7-8 minutes , after boiling , remove and cool down to room temperature . Further transfer in a grinding jar and make the puree , keep it aside to be used later
Step:3
Set a wok or pan on medium heat , add oil and ghee and all the whole spices , stir and cook on medium flame for 1-2 minutes . Further add ginger garlic paste and stir and cook on medium flame 1-2 minutes
Step:4
Further , add the prepared onion cashew and melon puree , stir and cook on medium flame for 2-3 minutes . Now add , green chilies , elaichi powder , sugar , safed mirch and salt , mix well and add hot water , cook on medium flame for 10-15 minutes while stirring in intervals , adjust the consistency of the gravy by adding hot water . You can check for the perfect consistency by dipping a spatula , it should coat well
Step:5
Further add kasuri methi , garam masala and kewda water , stir and cook the gravy for 1-2 minutes . Now take a bowl and a sieve , and strain this gravy , use a spatula or a spoon while straining to avoid any wastage
Step:6
Transfer the strained gravy back to the wok and adjust the seasoning , and salt according to your preference , you can ajust the consistency of the gravy as well just by adding hot water as required . Further add sugar , fresh cream and butter , stir well and your silky smooth malai kofta gravy is ready
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