Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, malai kofta. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce. It is a popular Indian vegetarian dish in which potato paneer balls are served with a.

Malai kofta is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Malai kofta is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook malai kofta using 23 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Malai kofta:

1. Prepare 3 potatoes boiled mashed
2. Prepare 130 gm paneer
3. Take 2 tsp Red chilli powder
4. Take 1 tsp haldi (turmeric powder)
5. Make ready 1 tsp Salt
6. Prepare 1 tsp Coriander powder
7. Make ready As needed Oil to fry
8. Prepare 1 tsp Kasuri methi
9. Take 1 tsp Garam masala
10. Make ready 1/4 cup kaju(cashew)
11. Take 2 tbsp Poppy seeds
12. Take As needed Water
13. Take 3 Onion large chopped
14. Make ready 2 Tomatoes chopped
15. Prepare 2 Green chillies
16. Prepare 2 tsp Ginger garlic paste
17. Take 1 Bay leaf
18. Make ready 1/2 tsp cumin/jeera seeds
19. Prepare 2 Cardamom
20. Prepare 2 Cloves
21. Get 1/2 cinnamon stick
22. Get 1/4 cup Raisins
23. Take 1/4 cup Cornflour

Malai = Heavy cream Kofta = meatballs. Malai Kofta - deep-fried paneer and potato balls, dunked in a creamy-smooth onion tomato based gravy! Once you taste this curry you will make it again. Malai Kofta is a popular Indian vegetarian side dish made with kofta balls dunked in creamy tomato based gravy.

Steps to make Malai kofta:

1. Heat a pot/pan on medium heat. Once hot, add 1 tablespoon oil and then add the bay leaf, cinnamon, green cardamom, cloves and shahi jeera.
2. Let the spices sizzle for few seconds and then add the chopped garlic, ginger, green chili and onion
3. Then add the tomatoes along with cashews.
4. Add 2 cups water and stir.
5. Cover the pot with a lid and cook for around 10 to 12 minutes until tomatoes soften.
6. Let it cool down down a bit (around 15 minutes, if you blend it while it’s hot it might blow off from the blender), then discard the bay leaf and transfer mixture to a blender.
7. Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.
8. Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1 teaspoon oil. Let the butter melt.
9. Add in the pureed gravy and cook for 2 minutes. - - Then add the coriander powder, kashmiri red chili powder, salt, sugar and garam masala. - - Let the curry cook for 2 to 3 minutes.
10. Add crushed kasuri methi and then cream. - Cook for additional 2 to 3 minutes on medium-low heat. Sprinkle some cardamom powder on top. The gravy is now done. Set aside and make kofta
11. To make kofta;
12. Boil the potatoes using a pressure cooker, 8-9 whistles on a stove-top pressure cooker. You can do this on the side while making the gravy. - - Once the potatoes are boiled, let them cool a bit then peel and mash them.
13. To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt, white pepper powder and 1/4 teaspoon cardamom powder.
14. Mix everything together with your hands to form a dough. - Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.
15. Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.
16. Similarly makes all the koftas. I made 9 koftas, each around 40 to 42 grams. - - Heat enough oil to fry in a kadai on medium-high heat. Make sure oil is hot, else koftas can stick to the pan and also disintegrate in the oil. - - Drop koftas in hot oil.
17. Fry until golden brown from both sides. You can also shallow fry them, just press the koftas and flatten them like a burger tikki and shallow fry. - Remove the fried koftas on a paper towel.
18. To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro. Or you can also place the gravy first on the serving plate, drizzle with cream and place koftas on top. - - If you like melt in mouth soft koftas, it’s also a good idea to let the koftas simmer in the gravy for 2 minutes before serving. - - If you prefer the koftas to be on the crispier side, then add gravy on top only before serving.

Serve them with Naan bread or homemade flatbread! Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and koftas are deep fried paneer and vegetable dumplings in rich and creamy tomato gravy. Vegan malai kofta is a delicious Indian dish. Malai kofta is a delicious and rich main dish.

So that is going to wrap this up for this exceptional food malai kofta recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!