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Malai Kofta

Sujata Roy
Malai Kofta. Soft delicious mouth melting Kofta in no onion garlic rich creamy gravy. Kofta fried in appe pan so you don’t need much oil to fry the Kofta. Also sharing the deep fried version.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 4 People

Equipment

  • 1 Mixer
  • 1 Pan
  • 1 Spatula

Ingredients
  

  • 1 Cup Cottage cheese or paneer Crumbled
  • 2 Potatoes Boiled, peeled and mashed
  • 1/4 tsp Chilli powder
  • 2 tbsp Cornflour
  • 1/4 tsp Garam masala powder
  • Salt To

For gravy

  • 2 Large Tomato
  • 3 tbsp Cashew nuts
  • 2 tsp Kashmiri red chilli powder
  • 1/2 inch piece Ginger
  • 1/4 tsp Garam
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Cardamom powder
  • 1/8 tsp Javitri powder
  • 1 tsp Kasuri methi
  • Salt To taste
  • 1/2 tsp Sugar Optional
  • 1 inch piece Cinnamon
  • 3 Green cardamom
  • 3-4 Cloves
  • 2-3 tbsp Fresh cream
  • 2 tbsp Oil
  • 2 tbsp Ghee or clarified butter
  • 1 Cup Water
  • Cilantro or coriander leaves To garnish

Instructions
 

  • Method to make kofta
    Mix all the ingredients. Mash well. Mash with the heel of your palm. Make equal size balls.
  • Heat a appe pan. Pour little oil in all the holes of appe pan. Drop the balls and cook on low medium heat. Flip and cook the other side of the balls.
  • Or you can deep fry balls if you want. Transfer the fried kofta on a paper towel.

For gravy

  • Grind tomato, ginger and the whole spices. Make a smooth paste. Grind the cashew nuts and make a fine powder. Add 3 tablespoon water and grind again. Make a smooth paste.
  • Heat 2 teaspoon oil and 1 tablespoon ghee or clarified butter in a pan. Add ground paste, saute then add turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder, turmeric powder and garam masala powder. Saute for a minute. Add salt and sugar. Saute till oil leaves the sides.
  • Add cashew paste and saute for a minute.
  • Add water and stir. Cook on low flame till the gravy thickens.
  • Add cardamom powder and Javitri or mace powder. Mix well.
  • Add crushed kasuri methi and fresh cream. Crush the Kasuri methi with your palm. Mix and remove from heat.
  • On a serving dish spread the gravy. Place fried kofta balls over it. Now pour hot gravy all over the kofta.
  • Garnish with fresh cream and cilantro or coriander leaves. Serve hot with any type of rice dishes or any bread. Enjoy the rich creamy mouth melting malai kofta.

Video

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