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Malai Kofta
Recipe

19 INGREDIENTS • 9 STEPS • 30MINS

Malai Kofta

4.0
2 ratings
A perfect vegetarian dish for any occasion!!!
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Malai Kofta
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Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
A perfect vegetarian dish for any occasion!!!
30MINS
Total Time
$2.09
Cost Per Serving
Ingredients
Servings
4
us / metric
Potato
1 cup
Potato, boiled, mashed
Paneer
1 cup
Paneer, grated
Ground Turmeric
as needed
Red Chili Powder
as needed
Red Chili Powder
Ground Cumin
as needed
Ground Cumin
Garam Masala
as needed
Garam Masala, ground
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Corn Flour
1 Tbsp
Salt
to taste
Oil
as needed
Oil
Onion
2
Onions
Caraway Seeds
as needed
Caraway Seeds
Cashew Nuts
10
Cashew Nuts
Fresh Cream
1 Tbsp
Fresh Cream
Kasoori Methi Powder
1 tsp
Kasoori Methi Powder
Milk
to taste
Milk
or Hot Water
Oil
2 Tbsp
Oil
Nutrition Per Serving
VIEW ALL
Calories
367
Fat
25.0 g
Protein
15.4 g
Carbs
22.4 g
Add to plan
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Malai Kofta
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author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/

Author's Notes

If you wish to you can add some boiled and mashed carrots, beans, green peas etc while making koftas. Adjust the spice levels accordingly.
Cooking InstructionsHide images
step 1
Soak Cashew Nuts (10) in hot water for five to ten minutes and then grind it to a paste and keep aside. To a mixing plate or bowl add Potato (1 cup), Paneer (1 cup), Ground Turmeric (as needed), Red Chili Powder (as needed), Ground Cumin (as needed), Garam Masala (as needed), Fresh Cilantro (1 Tbsp), Corn Flour (1 Tbsp), and Salt (to taste). Combine well.
step 1 Soak Cashew Nuts (10) in hot water for five to ten minutes and then grind it to a paste and keep aside. To a mixing plate or bowl add Potato (1 cup), Paneer (1 cup), Ground Turmeric (as needed), Red Chili Powder (as needed), Ground Cumin (as needed), Garam Masala (as needed), Fresh Cilantro (1 Tbsp), Corn Flour (1 Tbsp), and Salt (to taste). Combine well.
step 2
Take small portions out of the mix and roll them into balls. You can either deep fry the balls or use an appe pan and fry the koftas. Here I am using a appe pan or paniyaram pan. Pour one drop of Oil (as needed) into each hole of the appe pan. Place the koftas and cook in low flame by turning sides as necessary.
step 2 Take small portions out of the mix and roll them into balls. You can either deep fry the balls or use an appe pan and fry the koftas. Here I am using a appe pan or paniyaram pan. Pour one drop of Oil (as needed) into each hole of the appe pan. Place the koftas and cook in low flame by turning sides as necessary.
step 3
While flipping the koftas you can put a drop or two of oil. Fry until the koftas are light brown in color. Keep the koftas aside.
step 3 While flipping the koftas you can put a drop or two of oil. Fry until the koftas are light brown in color. Keep the koftas aside.
step 4
Slice the Onions (2).
step 5
For the gravy: To a pan pour Oil (1 Tbsp) and add Ginger Garlic Paste (1 Tbsp). Saute for two to three minutes and add sliced onion.
step 5 For the gravy: To a pan pour Oil (1 Tbsp) and add Ginger Garlic Paste (1 Tbsp). Saute for two to three minutes and add sliced onion.
step 6
Chop the Tomatoes (2).
step 7
Saute for three to four minutes and add chopped tomato. Let it cook for three to four minutes, then add Salt (to taste), Ground Turmeric (as needed), Red Chili Powder (as needed), and Garam Masala (as needed). Saute till the raw smell of the spices is gone. Switch off the flame and let it cool well and then grind it to a fine paste.
step 7 Saute for three to four minutes and add chopped tomato. Let it cook for three to four minutes, then add Salt (to taste), Ground Turmeric (as needed), Red Chili Powder (as needed), and Garam Masala (as needed). Saute till the raw smell of the spices is gone. Switch off the flame and let it cool well and then grind it to a fine paste.
step 8
Pour Oil (1 Tbsp) to a pan and add the Caraway Seeds (as needed). Once it crackles add the ground paste. Cook for a good eight to ten minutes in low flame. If the gravy is too thick add Milk (to taste) to achieve the desired consistency. Once done add cashew nut paste, Fresh Cilantro (1 Tbsp), and Fresh Cream (1 Tbsp).
step 8 Pour Oil (1 Tbsp) to a pan and add the Caraway Seeds (as needed). Once it crackles add the ground paste. Cook for a good eight to ten minutes in low flame. If the gravy is too thick add Milk (to taste) to achieve the desired consistency. Once done add cashew nut paste, Fresh Cilantro (1 Tbsp), and Fresh Cream (1 Tbsp).
step 9
Combine well and switch off the flame. Slightly crush the Kasoori Methi Powder (1 tsp) and add it to the gravy. When you are about to serve slightly warm the gravy and add your kofta balls and serve with rice, roti, naan, ghee rice, etc.
step 9 Combine well and switch off the flame. Slightly crush the Kasoori Methi Powder (1 tsp) and add it to the gravy. When you are about to serve slightly warm the gravy and add your kofta balls and serve with rice, roti, naan, ghee rice, etc.
Tags
Gluten-Free
Shellfish-Free
Vegetarian
Indian
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