Malai Kofta is a popular North Indian dish consisting of deep-fried paneer (Indian cottage cheese) and potato dumplings served in a creamy and rich tomato-based gravy. Here is the recipe:
Prep Time: 30 minutes
Cook Time: 40 minutes
Ready Time: 1 hour, 10 minutes
Serves: 4-6
Ingredients:
For the Koftas:
- 200 grams paneer (Indian cottage cheese), grated or crumbled
- 2 medium-sized potatoes, boiled and mashed
- 2 tablespoons corn flour or all-purpose flour
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for deep frying
For the Gravy:
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 tomatoes, pureed or finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 cup fresh cream
- 1 tablespoon cashew paste (optional)
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
Instructions:
- In a mixing bowl, combine grated paneer, mashed potatoes, corn flour or all-purpose flour, ginger-garlic paste, red chili powder, and salt. Mix well to form a smooth dough-like mixture.
- Divide the mixture into small portions and shape them into round or oval koftas (dumplings).
- Heat oil in a deep pan or kadai over medium heat. Deep fry the koftas in batches until they turn golden brown. Remove them from the oil and drain on a kitchen paper towel to remove excess oil. Set aside.
- In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions to the pan and sauté until they turn golden brown.
- Add ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.
- Add the tomato puree or finely chopped tomatoes to the pan. Cook until the tomatoes become soft and the mixture thickens.
- Add coriander powder, turmeric powder, red chili powder, garam masala, and salt to the pan. Mix well and cook for a couple of minutes to roast the spices.
- Add fresh cream and cashew paste (if using) to the pan. Mix well and cook for a few minutes until the gravy thickens.
- Gently place the fried koftas into the gravy and simmer for 5-7 minutes, allowing the koftas to absorb the flavors.
- Garnish with fresh chopped coriander leaves.
- Serve the Malai Kofta hot with naan, roti, or rice.
Enjoy the creamy and flavorful Malai Kofta, a delicious vegetarian dish that is sure to impress your taste buds!