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Monday, March 25, 2013

Malai Kofta Recipe-How to make Malai Kofta (Restaurant Style)

Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and  koftas are deep fried paneer and vegetable dumplings in rich and creamy tomato gravy. It is a rich dish perfect for parties and special occasions. It goes well with chapati, naan, jeera rice, all pulaos and parathas. Today we will learn how to make malai kofta following this very simple recipe.

Malai Kofta

How to make Malai Kofta Gravy
Recipe Source -Vahrehvah

Prep time -under 20 mins
Cook time - under 20 mins
Serves - 4

Ingredients needed to prepare koftas
Yields -11 koftas

Potato -2 or 1/2 cup boiled and mashed
Mixed vegetables - 1/2 cup (carrot, beans,peas)
Paneer/ cottage cheese - 1/2 cup

Green chillies -1 finely chopped
Coriander powder -2 tsp
Cumin powder -1 tsp
Red chilli powder -3/4 tsp
Cashew nuts -1 tbsp (finely chopped)
Coriander leaves - 2 tbsp finely chopped
Cornflour - 3/4 tsp
Salt as needed

Cornflour for rolling the koftas
Oil for frying koftas

Ingredients needed for the sauce

Oil -1 tbsp
Onion -1 big
Ginger-garlic paste -1 tsp
Tomatoes -3
Turmeric powder -1/4 tsp
Cumin powder/jeera powder -1 tsp
Coriander powder - 2tsp
Red chilli powder - 3/4 tsp
Salt as needed

Dairy Cream -1/4 cup
Cashew nut - 1 tbsp coarsely powdered
Garam masala powder - 1/2 tsp

For the seasoning

Oil - 1 tbsp
Shah jeera/Caraway Seeds -3/4 tsp

Malai Kofta Recipe

Preparation

Boil vegetables or pressure cook vegetables for 2 whistles. I kept beans, carrot and peas in a vessel without water, closed it with a lid and kept potatoes on top and pressure cooked for 2 whistles. In this method there is less moisture in the vegetables. (Don't forget to add water in the pressure cooker).Whichever method you follow, put the vegetables in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking.

Grate paneer and keep it ready.

boiling veggies for kofta

Method 

In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.

Divide the mixture equally and make balls.

kofta balls

Roll the balls in cornflour. This is done to absorb any moisture left.

Heat oil and fry the koftas in batches in medium heat until golden brown.

frying koftas

Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

Now we will prepare the sauce-

Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning.

How to prepare malai kofta

Add ginger garlic paste and saute for a few more minutes.

sauteing onions

Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool. Add salt required. (remember we already added salt to the onions)

Once it cools, blend it to a fine paste.

how to prepare malai kofta

Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

Add 1 cup of water, cream, cashew nut powder and bring it to boil in low flame.

Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

Sprinkle garam masala and finely chopped coriander leaves.

how to make malai kofta gravy

Serve hot with jeera pulao or chapati or naan.

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47 comments:

  1. Malai kofta looks creamy and delicious...im sure it tasted great too....

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  2. Looks very good Paddu and fairly easy. I never tried make this at home. Feel like trying after seeing yours.

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  3. wow yummy recipe lookg great tomorrow i will try surely

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  4. yummy dish...looks tempting...nice clicks too

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  5. so creamy and perfectly done..wonderful recipe of malai kofta!

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  6. Beautiful clicks,rich and yummy curry

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  7. so inviting and lovely clicks......try toasting them in paniyara kal instead of frying da...it works well too

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  8. Very rich and flavourful dish..Who can resist to it.

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  9. Awesome clicks.. Kofta & the curry looks very tempting :)

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  10. very tempting bowl and loved the creamy rich texture

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  11. Beautiful clicks and lovely presentation...curry looks delicious

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  12. It's such a celebratory dish, perfect for a Friday night or Sunday lunch! Definitely intend on trying it this week :D Thanks!!

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  13. Dear padhu, thanks for ur posts, i need parotta recipe,kindly post the same.

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  14. I tried n its awsome in taste..thnx 4 sharing....

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  15. Padhu, each and every post is awesome... The taste is so perfect... Lovely presentation.. :-D

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  16. super job u have done posting such wonderful dishes

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  17. Hi
    Right now...I m trying your recipe for dinner todsy....tomorrow I will surely give you the feed back....I must say..the way u have shown pictures at every step is appreciating

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  18. rich n yummy curry dear........

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  19. Ritika sharma -Did you not read the line before that. Kindly read the whole recipe carefully. Ground paste is that onion + tomato paste.

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  20. Recipe looks yummy n sounds easy..will try for my dinner evening next Saturday....

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  21. I found this receipe so easy to follow and it taste so good..Thanks for sharing it with us

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  22. i am planning to cater a party that is about 30 mins away. are the koftas able to hold up during transport?

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  23. Valeria Level - That is not a problem at all. The koftas will retain its shape.Take it separately, add it to the gravy at the time for serving and reheat the gravy.

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  24. Made it last week. Came out very nicely. Thank you for sharing the recipe.

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  25. Turned out OK...I had sour cream handy and added this. We have to be careful with tomato puree...can make the thing sour.

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  26. Do we require to add some malai or oil to koftas dough

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  27. Shveta - No need to add oil or malai to the koftas. I think I have explained it very clearly. Kindly read the paragraph after method.You have to add only grated paneer.

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  28. Its very easy to cook n tasty too thank you sir for this recipe

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  29. Today I tried this recipe its very easy to cook and tasty too Thank you so much

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  30. Nice and easy recipe.. sure I am going to try today..
    Thanks.

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  31. i tried it and it blended fantastic in the true indian aromatic cuisine... it was too easy to explore wid ur easy to cook recipes... thanx

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  32. Hi Padhu! Your recipe looks yummy!! Planning to give it a try. Can I substitute yellow corn flour instead of white? Will it make and difference?

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    Replies
    1. The texture of the yellow will be coarser. White cornmeal is finer than yellow cornmeal.I think you can substitute the yellow for the white but I have not tried it.

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  33. Nice, clear directions, thank you for the recipe! I plan on making them tonight!

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  34. Very nice and tasty ecipe.....its very easy to cook too. Surly i"ll try it very soon same like as your method..i hope it will make with a yummy taste. Thanks for sharing this..

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  35. can you teach us how to prepare donuts?

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  36. Hi padhu.. Wat do I do if cream is unavailable ??

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    Replies
    1. Cream gives richness to the gravy. If you cannot get it, skip it.

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  37. Hi padhu...do u mean diary cream as fresh cream.

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