Malai Kofta, Aloo Paneer Kofta
Ingredients
Kofta
- 1 cup boiled mash potatoes
- 1 cup mash paneer
- 2 tbsp finely chopped cilantro hara dhania
- 1/2 tsp cumin seeds jeera
- 1/4 tsp salt
- 1 chopped green chili
For Batter
- 2 tbsp all-purpose flour maida, plain flour
- 4 tbsp water, approx,
Also need oil to fry
Gravy
- 2 tbsp oil
- 1/8 tsp asafetida hing
- 1 tsp cumin seeds jeera
- 2 medium tomato
- 1 tbsp shredded ginger
- 1 green chili
- 1 tbsp coriander powder dhania
- 1/2 tsp turmerick haldi
- 1/4 tsp red chili powder
- 1 tsp all- purpose flour maida, plain flour
- 1/4 cup cream
- 1/2 tsp salt
- 1/4 tsp garam masala
- 2 tbsp finely chopped cilantro hara dhania
Instructions
Making Kofta
- Mix all the ingredients together for kofta, With oiled hands, divide the mixture into 14 to 16 equal parts. Make them in round balls.
- Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
- Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
- Dip the paneer balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry koftas until golden-brown all around.
Gravy
- Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
- Mix cream and flour and keep aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the hing and cumin seeds.
- Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
- Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
- Add the garam masala, salt and cilantro. Let it cook for another minute.
- Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
Notes
How to Make Malai Kofta by Manjula’s Kitchen
Malai Kofta is a delectable party recipe featuring paneer dumplings bathed in a sumptuous, creamy gravy. This popular paneer-based dish is renowned for its rich flavors, making it an excellent choice for special occasions. The dish showcases the indulgence of paneer dumplings immersed in a luscious cream gravy, creating a culinary masterpiece that’s sure to elevate any celebration or special event.
Crafting the Kofta Mixture:
Aromatic Fusion: To embark on the creation of delectable koftas, begin by skillfully combining all the necessary ingredients. This includes aromatic spices and paneer, which will be the foundation for the flavorful kofta mixture.
Meticulous Shaping: Lightly oil your hands to prevent sticking. Divide the well-combined mixture into 14 to 16 equal portions. With meticulous care, shape each portion into a round and enticing ball. This ensures that each vegetarian malai kofta is infused with a harmonious blend of spices, promising a delightful culinary experience.
Protective Batter: To elevate the malai kofta recipe, create a smooth batter using flour and water. This batter will act as a protective and crispy layer around each kofta during frying.
Precise Frying: In a well-heated pan containing at least 1 inch of oil, carefully dip the paneer balls into the batter, ensuring complete coverage. To gauge the oil’s readiness, test it with a small piece of the batter mixture. If it swiftly ascends to the surface without browning, the oil is at the perfect temperature. Fry the coated koftas diligently, turning them intermittently. This allows the koftas to absorb the flavors of the hot oil, creating a desirable crisp exterior that complements the creamy texture within. The frying process ensures that every vegetarian malai kofta is a delightful balance of crunch and tenderness.
Malai Kofta Recipe:
Tempering the Base: Begin the malai kofta gravy by heating oil in a saucepan. Add a single cumin seed and observe its immediate crackling response. This initial step, known as tempering, infuses the curry base with layers of aromatic complexity through the introduction of hing (optional) and cumin seeds.
Introducing the Tomato Puree: Once the tempering is complete, introduce the vibrant tomato puree to the sizzling oil. Accompany the puree with an array of ground spices such as coriander powder, turmeric, and red chili powder. Allow this harmonious blend to simmer for approximately 4 minutes on medium heat. As the mixture dances in the pan, coax the tomatoes to release their natural oils, concentrating the flavors for a delectable malai kofta curry.
Enhancing the Opulence: To elevate the richness of the malai kofta gravy, seamlessly integrate the previously prepared cream and flour mixture. Infuse this indulgent blend with salt and a cup of water. Allow the mixture to simmer and thicken over a medium flame. This step ensures that the malai kofta curry achieves a luxurious consistency, enveloping each kofta in a velvety embrace.
Finalizing the Symphony: As the recipe for malai kofta curry nears its culmination, sprinkle in the aromatic garam masala. Adjust the salt to achieve perfect taste balance. Garnish with a handful of fresh cilantro for a touch of vibrancy. Allow these final touches to meld in the heat, creating the hallmark flavor profile of an exceptional malai kofta. This concluding step brings the malai kofta curry to a harmonious and flavorful completion.
If you liked this Recipe you must also try: Aloo Dum, Chhole Palak, Cabbage Kofta, Kadhi Pakora & Potato Curry with Yogurt Gravy
What is Malai Kofta?
Malai Kofta is a popular Indian dish featuring melt-in-your-mouth paneer dumplings bathed in a rich and creamy gravy. It’s a showstopper perfect for special occasions or a delicious weeknight meal.
Is Malai Kofta difficult to make?
While it has several steps, each step is straightforward. With careful planning and these handy tips, you can create restaurant-quality Malai Kofta at home.
How long does it take to make Malai Kofta?
The total preparation and cooking time can vary depending on your speed, but generally allow for around 50 min.
What are some good side dishes for Malai Kofta?
Malai Kofta pairs beautifully with fluffy basmati rice, soft naan bread, or flavorful jeera rice.
Can I use store-bought paneer?
Absolutely! Look for fresh paneer in the refrigerated section of your grocery store.
What if I don’t have green chilies?
You can omit them entirely for a milder dish. To retain a hint of spice, use red chili powder to adjust the spice level.
What kind of cream should I use?
Heavy cream or whipping cream will create the richest gravy. However, you can substitute full-fat yogurt or even low-fat cream for a lighter option.
Can I use a different nut instead of cashews?
Absolutely! Almonds, pistachios, or even a combination of nuts can add a delightful textural variation.
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