Malai Kofta

Name: Malai Kofta
Total time: 4800 s
Yield: 4 to 6 people
Cuisine: Pakistani
Ingredients: 3 potato / aloo, boiled & mashed; 3/4 cup paneer / cottage cheese, grated; 1 chilli, finely chopped; 2 tbsp coriander, finely chopped; 1/4 tsp cumin powder; 1/2 tsp salt; 2 tbsp raisins; 2 tbsp cashew / kaju, chopped; 2 tbsp maida / plain flour; oil, for frying; 2 tbsp oil; 1 onion, sliced; 1 tsp ginger garlic paste; 2 tomato, sliced; 2 tbsp cashew / kaju; 1 tbsp butter; 2 tbsp oil; 1 tsp cumin; 2 pod cardamom; 1 bay leaf; 1 inch cinnamon; 2 clove; 1 tsp kashmiri red chilli powder; 1/2 tsp turmeric; 3/4 tsp coriander powder; 1/4 tsp cumin powder; 1 tsp salt; 1/4 cup cream / malai; 1/2 cup water; 1 tsp kasuri methi, crushed

Rabia Fawad @rabia

usa

#cookwithtehmina Malai Kofta needs no introduction. It’s a North Indian dish , deep fried balls (koftas) made with potato and paneer are dunked in a creamy spiced velvety smooth curry. Serve with the garlic Naan or simple Naan . I learnt from my Indian friend and my family absolutely loved this
#MKMahwish

Saved

Ingredients

1 hr to 20 mins

4 to 6 people

3potato / aloo, boiled & mashed
3/4 cuppaneer / cottage cheese, grated
1chilli, finely chopped
2 tbspcoriander, finely chopped
1/4 tspcumin powder
1/2 tspsalt
2 tbspraisins
2 tbspcashew / kaju, chopped
2 tbspmaida / plain flour
oil, for frying
FOR ONION TOMATO PUREE:
2 tbspoil
1onion, sliced
1 tspginger garlic paste
2tomato, sliced
2 tbspcashew / kaju
for curry
1 tbspbutter
2 tbspoil
1 tspcumin
2 podcardamom
1bay leaf
1 inchcinnamon
2clove
1 tspkashmiri red chilli powder
1/2 tspturmeric
3/4 tspcoriander powder
1/4 tspcumin powder
1 tspsalt
1/4 cupcream / malai
1/2 cupwater
1 tspkasuri methi, crushed
1/4 tspgaram masala

Saved

Steps

1 hr to 20 mins

1

Firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.
2

Also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
3

Add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
4

Mix well making sure all the spices are well combined
5

Now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
6

Prepare a small ball sized kofta by greasing hand with oil.
7

Deep fry on medium hot oil.
8

Stir occasionally, making sure the koftas are cooked uniformly.
9

Fry until the kofta turn golden brown and crisp.
10

Drain off the koftas and keep aside.
11

CURRY PREPARATION FOR MALIA KOFTA:
12

Firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.
13

Saute until onions changes colour slightly.
14

Further add 2 tomato and saute slightly.
15

Now add 2 tbsp cashew and continue to saute until tomatoes soften completely.
16

Cool completely and transfer to a blender.
17

Blend to smooth paste adding water if required.
18

Now filter the mixture to get rid of skin and seeds.
19

Filter until silky smooth onion-tomato puree is attained. keep aside.
20

In a large kadai heat 1 tbsp butter and 2 tbsp oil.
21

Saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
22

Further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.
23

Saute until the spices turn aromatic.
24

Further add in the prepared onion tomato puree, 1 tsp salt and mix well.
25

Cover and cook until the mixture starts to thicken and oil separates from sides.
26

Now add ¼ cup cream and mix on low flame until it's well combined.
27

Further, add ½ cup water and mix well adjusting consistency as required.
28

Get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
29

Finally, pour the curry over kofta and malai kofta is ready to enjoy.