Malai Kofta

Malai Kofta is a classic North Indian dish consisting of delicate, fried dumplings made from paneer (Indian cottage cheese), potatoes, and spices, served in a rich, creamy gravy. The koftas are typically simmered in a luscious sauce made with cashew nuts, cream, and aromatic spices, offering a delightful combination of textures and flavors. It’s a popular vegetarian dish enjoyed for its creamy indulgence and aromatic taste, often accompanied by naan, roti, or rice.

Here’s a basic recipe for Malai Kofta.

Ingredients:

For Koftas:

• 2 cups grated paneer (Indian cottage cheese)
• 2-3 boiled and mashed potatoes
• 2 tablespoons corn flour or all-purpose flour
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for frying

For the Gravy:

• 2 tablespoons oil or ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 cup cashew nuts, soaked in water for 30 minutes and blended into a smooth paste
• 1 cup heavy cream or malai
• 1 cup water (adjust for consistency)
• Salt to taste
• 1 teaspoon sugar (optional, to balance flavors)
• Chopped cilantro for garnish

Instructions:

Making Koftas:

1. In a mixing bowl, combine grated paneer, mashed potatoes, corn flour or all-purpose flour, red chili powder, garam masala, and salt. Mix everything well to form a dough-like mixture.
2. Divide the mixture into equal portions and shape them into round or oval-shaped balls (koftas).
3. Heat oil in a deep pan over medium heat. Once the oil is hot, gently slide in the koftas and fry them until they turn golden brown. Remove and place them on a paper towel to absorb excess oil.

Making Gravy:

1. Heat oil or ghee in a separate pan. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook this mixture until the oil starts to separate from the sides.
4. Pour in the cashew paste and cook for a few minutes, stirring continuously.
5. Add heavy cream or malai and mix well. Adjust the consistency by adding water as needed. Let it simmer for a few minutes.
6. Taste and adjust seasoning. If you prefer a slightly sweet taste, add a teaspoon of sugar.
7. Gently place the fried koftas into the gravy and simmer for a couple of minutes, allowing them to soak in the flavors.

Serving:

Garnish with chopped cilantro and serve hot with naan, roti, or rice.

Enjoy your homemade Malai Kofta!