Home-made for Pure Vegetarians

             Restaurant Style Malai Kofta

-Homely Chef

Malai kofta is famous as well as the most sought-after veggie lover Indian dish in cafés. Malai implies cream and Kofta are seared dumpling balls.

Malai Koftas are liquefy-in-the-mouth seared dumplings of curds, rested inside a velvety smooth curry.

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Recipe for Malai Kofta:

Ingredients:

For Malai Kofta Curry:

• 1 tbsp oil
• 2 tbsp butter
• One stick of cinnamon (2 inches)
• One bay leaf
• Three cloves
• One black cardamom
• One green cardamom
• 1 tsp caraway seeds
• 1 cup chopped onion
• One chopped green chili
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1/3 tsp turmeric powder
• 1 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tbsp cumin powder
• 2 cups chopped tomato
• salt to taste
• a handful of cashew nuts
• 2 1/2 cups water
• 1/2 tsp kasoori methi powder
• 1 tbsp sugar
• 1/4 cup cream

For Kofta:

• 1 cup paneer (cottage cheese)
• 1 cup boiled and mashed potato
• 1 tbsp chopped coriander leaves
• 1/2 tbsp chopped ginger
• One chopped green chili
• 1 1/2 tbsp cornflour or corn-starch
• salt to taste
• 2 tbsp chopped cashew nuts
• oil for frying

Instructions:

• To make the koftas, combine the paneer, mashed potato, chopped coriander, chopped ginger, chopped green chili, cornflour, and salt in a mixing bowl. Mix well to form a smooth dough.

• Take a small amount of the dough and flatten it to form a small disc. Place a few chopped cashew nuts in the center and shape the dough into a ball, sealing the nuts inside.

• Repeat the process until all the dough is used up.

• Heat oil in a pan over medium heat. Once the oil is hot, gently place the koftas in the pan and fry them until they turn golden brown. Remove the koftas from the oil and set aside on a paper towel to drain excess oil.

• To make the curry, heat oil, and butter in a separate pan over medium heat. Add the cinnamon stick, bay leaf, cloves, black cardamom, green cardamom, and caraway seeds. Sauté for a few seconds until fragrant.

• Add the chopped onion, green chili, garlic, and ginger. Sauté until the onions turn translucent.

• Add the turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, and chopped tomato. Mix well and cook until the tomatoes turn soft and mushy.

• Add salt, cashew nuts, and water. Mix well and let the curry simmer for 10-12 minutes, stirring occasionally.

• Turn off the heat and let the curry cool down. Transfer the curry to a blender and blend until smooth.

• Strain the curry through a fine-mesh sieve and pour it back into the pan. Heat the curry over medium heat and add kasoori methi powder, sugar, and cream. Mix well and let the curry simmer for a few minutes.

• Add the fried koftas to the curry and mix gently. Cook the koftas in the curry for 5-7 minutes until they are heated through.

• Serve the Malai Kofta hot with steamed rice or naan. 

                                                   Enjoy!