Malai Kofta

Soft creamy cottage cheese balls dunked in a tomato-based gravy that is sweet, mildly spicy, tangy, and flavourful. The best thing about Malai Kofta is that it doesn't require any special ingredient  yet they are enjoyed with your favorite basmati rice and flaky flat crispy bread to go along. 

There are different types of curry used for this recipe. Usually, you will find tomato-based red/orange color gravy popular all across northern India especially in dhabas, while tomato is popular, but rich cashew-based little sweet white creamy is equally enjoyed in restaurants, buffets, marriage parties.

• Preparation Time 20 minute
• Cooking Time 30 - 35 minutes
• Serves 3
• Course Main

Ingredients

For Kofta

• Paneer 1/2 cup grated
• Potato boiled  2 grated/mashed
• Red chili powder  1 tsp
• Cumin Powder  1 tsp
• Black Pepper (opt)  1/2 tsp
• All-Purpose Flour  4 - 5 tbsp
• Salt to taste
• Cashew/ Raisins for stuffing
• Oil for frying

For Gravy

• Onions 2 medium roughly chopped
• Ginger  1 inch roughly chopped
• Garlic  7 - 8 cloves 
• Tomatoes  3 medium 
• Cashew 8 - 10
• Turmeric Powder  1/2  tsp
• Red Chili Powder to taste
• Coriander Powder  1 tsp
• Cumin Powder  1 tsp
• Kashmiri Red Chili Powder  1/2 tsp
• Kasuri Methi 1 sp
• Garam Masala 1 tsp
• Sugar  1/2 tsp
• Salt to taste
• Fresh Cream  
• Cinnamon Stick  1/2 inch
• Green Cardamom  1 - 2
• Cloves  3 - 4
• Bay Leaves
• Cumin Seeds  1 tsp
• Water if required
• Fresh Coriander Leaves
• Ghee/ butter

Directions

• In a pan add 1.5 cups of water add roughly chopped onions, ginger, garlic, cashew and bring them to a boil, turn of the flame and let it cool down.
• Similarly, boil tomatoes and make a puree out of them.
• Meanwhile, in a mixing bowl add grated paneer, grated potatoes, cumin powder, red chili powder, salt to taste, all-purpose flour, and mix them all together.
• Oil your palm then take a small ball size ball from the mixture, stuff a few crushed cashew/raisins and seal the edges to make a round ball and coat the ball with some all-purpose flour, and fry them. Similarly, make ready all the balls.
• Keeps the balls aside.

Gravy

• In a blending, jar add boiled onions, ginger, garlic, cashew and make a paste of it.
• Heat oil/ghee in a kadhai/pan add raw spices cumin seeds, cinnamon stick, green cardamom, cloves, bay leaves, and saute them till they turn aromatic.
• Add onion paste cook for 2 - 3 minutes, add tomato puree and cook for another 2 - 3 minutes. now add turmeric powder, coriander powder, cumin powder, salt to taste, red chili powder, Kashmiri red chili powder, Kasuri methi, and cook them till the raw smells goes off.
• Then add sugar, garam masala stir well add water if required bring it to boil. turn off the flame.
• Serve the koftas on a plate and then pour gravy on the top. garnish with fresh coriander leaves.
• Serve Hot!!

Instant Kitchenette Tip

• You can use these kofta balls as starters also.
• Add milk if you do not have cream at home.
• Strain the tomato puree and onion paste to give the gravy a creamy texture.
• Add 1 -2 tbsp pf milk powder to the kofta mixture it will really enhance the flavor.