Delicious potato and paneer balls are cooked and served with a gentle, thick sauce prepared from tomatoes and sweet onions in the Malai Kofta ki recipe. It took a lot of work to perfect this mouthwatering dish, but it was well worth it. I’ll teach you how to prepare this delicious Indian dinner! I’ll walk you through everything with pictures and video that demonstrate each step.
Malai kofta ki recipe with illustrated instructions and a video. A lot of Indian dishes, and punjabi curries in particular, primarily rely on malai or cooking cream. In the majority of them, the curry is either presented or served with the topping on top after it has finished cooking. However, other curries, such as the mild and creamy creamy kofta balls curry, are mostly made from malai and malai kofta recipe.
About This Malai Kofta ki Recipe:
All of your senses will be delighted by this malai kofta! It has the finest flavour, the nicest appearance, and the best scent. The paneer koftas have a mouth-meltingly soft inside and a crisp outside. The gravy is incredibly mouthwatering, bursting with flavour, and finger-licking excellent.
Boiled potatoes are mixed with crumbled paneer, corn starch, spices, and herbs to make paneer kofta. Small balls of this mixture are formed and deep-fried. You may bake or air fried them for a healthy alternative.
The recipe for kofta gravy varies from restaurant to restaurant. The white gravy is often produced with a paste made from cooked onions, cashews, and occasionally poppy seeds.
My method is much easier and uses tomatoes as well since it creates a wonderful gravy that is tasty and reminiscent of paneer butter masala.
The natural sweetness of onions and cashews, the tartness of tomatoes, and the greatest scents come from the spices.
Making malai kofta at home, in the opinion of many, is a highly challenging undertaking. But with careful planning and advance preparation, it is simple to produce. It takes some time to prepare because there are multiple processes involved, but it is simple and not complicated.
Making Best Malai Kofta Pro Tips:
- When boiling potatoes, be careful not to overcook them to the point where they get soggy. Koftas made from overcooked potatoes are frequently quite soft. Potatoes should only be cooked until done if you want your koftas to be crisp, firm, and soft within.
- Paneer: You may use either store-bought or home-made paneer in this recipe. Here, both are effective.
- One of the essential ingredients that helps the kofta mixture come together nicely is cornflour, often known as cornstarch. The texture is also made hard. The koftas won’t turn out well without corn flour and will rapidly get mushy when added to the sauce. Don’t skip this, then.
No filling is used to make the paneer kofta I’ve showed in this post. To the mixture, I’ve only added some raisins and cashews. The same may be stuffed into the koftas as well. I don’t really notice any differences in flavour.
Cashews give the malai sauce a creamy texture without adding too much milk to the meal. The flavour of the malai kofta curry might change if the amounts are changed.
I’ve used whipped cream, heavy cream, and cooking cream multiple times in this recipe. Any of these may be used.
Smooth gravy: If you don’t have a strong blender, strain (filter) the pureed onion and tomato mixture before adding it to the saucepan.
Malai Kofta ki Recipe
Equipment
- 1 Deep non-stick pan
- 1 Bowl
- 1 cooking spud
- 1 Blender
Ingredients
For making malai kofta ki recipe
- 3 Piece Potato Potato should be boiled and mashed
- 1 Piece Chilli Finely chopped
- ¾ Cup Paneer/Cheese
- ¼ Tbsp Cumin powder
- 2 Tbsp Coriander Finely chopped
- ½ Tbsp Salt You can add more as your taste
- 5 Piece Raisins
- 5 Piece Cashews Chopped in small pieces
- 1 Cup Flour
- Oil
For making malai kofta curry
- 1 Tbsp Ginger garlic paste
- 1 Piece Onion Cut in Slicely
- 2 Piece Tomato Cutting in sliced peices
- 5 Piece Cashews
- 2 Tbsp Butter
- 2 Tbsp Oil
- 1 Tbsp Cumin
- 1 Bay-leaf
- 2 Piece Cardamom
- 1 Piece Cinnamon 1 Inch Medium size
- 1 Tbsp Kashmiri Chilli powder
- 2 Piece Clove
- ½ Tbsp Turmeric
- ¾ Tbsp Coriander Powder
- ¼ Cup Cream
- 1 Tbsp Kasuri Methi Cut in small pieces
- ¼ Tbsp Garam masala
- 1 Tbsp Salt
Instructions
For making malai kofta ki recipe
- First, combine 3 potatoes and 3/4 cup paneer in a large mixing basin.
- 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder, and ½ tsp salt are also added.
- Add 5 of raisins and 5 of cashews to the kofta for a crispy taste.
- Make careful to thoroughly blend all the spices by mixing.
- Now stir in 2 tablespoons of maida to create a soft dough. Maida aids in binding the mixture and absorbing moisture.
- Grease your hands with oil to make a kofta the size of a little ball.
- fry in oil that is moderately heated.
- Make sure the koftas are cooked consistently by stirring from time to time.
- Fry the kofta until they are crisp and golden brown.
- The koftas should be drained and set aside.
Malai kofta curry preparation
- First, heat 2 tbsp of oil in a skillet and sauté 1 onion with 1 tsp of ginger garlic paste.
- Sauté until onions' colour starts to slightly shift.
- Finally, add 2 tomatoes and lightly sauté.
- Add of cashews immediately, and continue to sauté until tomatoes are fully softened.
- After fully cooling, put to a blender.
- Add water as necessary to mix ingredients into a paste.
- The mixture should now be filtered to remove the peel and seeds.
- To get a silky smooth onion-tomato purée, continue filtering. put aside.
- Heat 2 tbsp oil and 1 tbsp butter in a big kadai.
- 1 teaspoon cumin, 2 cardamom pods, 1 bay leaf, 1 inch of cinnamon, and 2 cloves should be sauteed until fragrant.
- Add 1 tsp each of the following while maintaining a low flame: 1/4 tsp cumin powder, 1/2 tsp turmeric, ¾ tsp coriander powder.
- Sauté the spices until they begin to smell.
- Afterward, combine the prepared onion tomato puree with 1 teaspoon of salt.
- Cook with the lid on until the mixture begins to thicken and the edges begin to separate the oil.
- Currently, add 1/4 cup cream and stir over low heat until thoroughly blended.
- Additionally, add 1/2 cup of water and combine thoroughly, adjusting consistency as necessary.
- Add 1 tsp kasuri methi and 1/4 tsp garam masala after bringing the dish to a boil. Mix thoroughly.
- Finally, serve the malai kofta by pouring the curry over it.
Video
Notes
- Malai kofta ki recipe cannot be made using mushy potatoes. Your koftas will fall apart if your potatoes have too much moisture. Just until fork tender, boil the potatoes.
- The kofta balls will disperse in the oil if you put them to oil that is not hot enough. So, before you fried the first ball, make sure the oil is hot enough.
- Paneer: Homemade or store-bought paneer are both acceptable. Make sure it is absolutely dry and not soggy if using homemade. After straining and hanging the paneer, there is no need to set it. The entire package of hanging paneer, including with the muslin/cheese cloth, is typically left exposed and placed in the refrigerator overnight. The most of the moisture would have disappeared by the next day, making it ideal. Use extra-firm tofu as a replacement for paneer. If your kofta mixture is sticky, extra corn starch may be necessary.
- Make careful you just boil potatoes until they are fork-tender, not mushy or too soft. Potatoes that have been overcooked retain too much moisture, which is bad for koftas. The texture of your koftas may change if you add extra corn starch if your potatoes are mushy and wet. Therefore, be careful to cook them whole for a little period until fork tender.
- White corn flour and corn starch are the same thing. It aids in the binding of the kofta's components. You may also use tapioca flour or arrowroot powder, but be sure you cook them in a little amount of oil.
- Cashews: Cashews are utilised in the curry as well as the kofta balls. They give the curry a rich, creamy, and milky fragrance. I used cashews to replace some of the cream, which also helps to reduce calories and creates a healthier, lighter meal.
- You can use cashews, almonds, cashew butter, or cashew meal as a replacement. Use sunflower seeds, white poppy seeds, or magaz seeds as an alternative to nuts (melon seeds).
- Cream: You can exclude the cream from the gravy if you'd like, but the meal won't be called malai kofta without it. But by using extra cashews, you can still make it just as creamy.
