Recipe of Malai Kofta
Malai kofta is a rich Indian recipe and is usually made only on some special occasions like weddings, parties and so on. This dish has an added advantage in that the paneer balls can also be made in excess and used as starters besides being used in the gravy like this one. This dish is always available in every restaurant’s menu list but do not be disappointed as this dish is easy to make at home too with a little bit of practice and patience.
Ingredients for Malai Kofta
- 200 gms Paneer (crumbled)
- 1 medium Potato (boiled and mashed nicely)
- Salt to taste
- Oil for deep frying
- 1 tbsp Black Pepper powder
- 2 tbsp Cornflour
- ¼ tsp Garam Masala powder
- 2 Onions (chopped fine)
- 2 or 3 Tomatoes or Tomato puree (readily available in markets)
- 1 cup Cream or Malai
- 1 tbsp Red Chili powder
- 1 tbsp Dhania or Coriander powder
- Half tsp Haldi powder or Turmeric powder
- 1 tbsp Ginger and Garlic paste
How to Make Malai Kofta
- First take a large bowl and mix together the crumbled paneer, the boiled and mashed potato, salt to taste, cornflour, garam masala powder and the black pepper powder.
- Mix all the above ingredients nicely and shape into small balls.
- Take a large pan and deep fry all the balls in hot oil till they turn golden brown.
- Keep the balls aside in a plate to cool.
- Meanwhile, boil the onion slices or pieces in some water till it is cooked well and then cool this and grind nicely the slices into a smooth onion paste.
- Now take a frying pan, add some oil in it and fry this onion paste in it in low flame and add the ginger and garlic paste in it too.
- Now add all the masala powders like red chili powder, dhania powder, haldi and the coriander powder and stir for another five or ten minutes on low flame till the oil starts floating on top of the masalas.
- Add the tomato puree or the chopped tomatoes in the pan and let them turn soft and mushy.
- Add the cream too at this stage. After some time, turn the flame off and your gravy is now ready to be served.
- Take a serving dish and keep the koftas gently on this dish and slowly pour the gravy which is already prepared over the kofta balls.
- You can garnish this dish with ginger juveniles or with some coriander leaves.