Steps to Make Award-winning Malai kofta
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade Malai kofta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Malai kofta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Malai kofta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Malai kofta using 37 ingredients and 8 steps. Here is how you can achieve it.
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Malai kofta is a popular Indian vegetarian recipe. Malai means cream in English. Kofta means fried balls. Malai kofta is fried balls in a rich, creamy sauce. Traditionally kofta curry is made from meat. But here I am sharing vegetarian malai kofta curry.
So, here koftas are made from grated paneer (cottage cheese), potatoes, nuts, and dried fruits . To give them some extra richness I also add mawa or khoya in kofta balls. And then deep-fried them into the oil.
Yes, this is a perfect recipe for a Party or any special day or occasion or to impress your guests.
Do try this recipe you will surely love it
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Ingredients and spices that need to be Get to make Malai kofta:
- For kofta balls
- 1 cup grated paneer
- 3/4 cup grated boiled potatoes
- 1/4 cup grated mawa /khoya
- 3 tbsp cornflour
- 2 tbsp finely chopped coriander leaves
- 1 tsp grated ginger
- 1 finely chopped green chilli
- 1/2 tsp black pepper powder
- 1/2 tsp salt or to taste
- For kofta stuffing.
- 8-10 Cashews
- 8-10 almond
- 8-10 pistachios
- 1 handful fresh mint leaves
- For malai gravy.
- 1 tbsp ghee
- 2 tbsp oil
- 1 tsp Cummin seeds
- 1 brown cardamom (badi eliechi)
- 1 green cardamom
- 1 inch cinnamon stick
- 2 cloves
- 1/2 cup chopped onion
- 2 chilli
- 1 inch ginger chopped
- 5-7 garlic chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp kasmiri mirch powder
- 1 tsp kitchen king mashala
- 1 tsp salt or to taste
- 1 cup chopped tomatoes
- 10-12 cashews
- 2 tbsp mawa/Khoya
- 1 tbsp butter
- 1 tbsp fresh cream for garnishing
Steps to make Malai kofta
- Firstly, for koftas stuffing grind all the ingredients coarsley.
Divide the mixture into 20 equal part and keep it ready.
- For kofta combine all the ingredients together to make a dough.
Divide the dough into 20 equal portions.
Further, Take out a ball and place filling in the center.
Gather the sides to cover and seal the stuffing.
Make sure the stuffing are covered from all the sides properly.
- Heat oil. Keep the flame on low-medium.
Gently place kofta balls and deep fry until it turns golden brown.
Take it out from oil and place in a paper towel.
Kofta balls is ready.
- For gravy, heat oil and ghee in a kadai. Splattered Cummin seeds, cinnamon, cardamom and clove.
Saute for few seconds then add onions and cook until it become translucent. Turn the flame on medium.
Further, add ginger-garlic and cook for 2-3 minutes or until raw smells goes.
- Now add turmeric powder, coriander powder, Kashmiri mirch powder, kitchen king mashala and salt stir and cook for 1-2 minutes.
Further add tomatoes and cashews cover and cook until tomatoes become soft.
Now add 2-3tbsp water, cover and cook until cashews turn soft.
- Further, add in mawa mix it well and cook for another 2-3 minutes. Turn off flame.
Let it come to the room temperature then grind the mixture till smooth paste.
- Again, heat a pan add butter.
Once the butter melt add prepared paste stir and cook for 1-2 minutes then add 1cup water.
Cook until it starts bubbling.
This moment adjust the salt.
Once you get your desire thickness of gravy, turn off flame.
Malai gravy is ready.
- Place a serving plate firt add in gravy then kofta balls and garnish with fresh cream.
Serve hot with tanduri roti or naan and some salad. Enjoy.
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