Malai Kofta is an extremely popular and tasty north Indian creamy curry recipe made with aloo and paneer balls in onion and tomato sauce. it is one of the creamiest curry recipes from the north Indian cuisine bucket and loaded with malai or cooking cream. you may either serve this recipe with choice of Indian flat breads or perhaps with choice of flavored rice.
INGREDIENTS:-
FOR KOFTA:
- Potato – 3 medium size, boiled & mashed
- Paneer – ¾ cup , grated
- Chili- 1 , finely chopped
- Coriander – 2 tbsp , finely chopped
- Cumin powder – ¼ tsp
- Salt – ½ tsp
- Raisins – 2 tbsp
- Cashew – 2 tbsp , chopped
- Maida – 2 tbsp
- Oil – 4-6 tbsp, for frying
FOR ONION TOMATO PUREE:
- Oil – 2 tbsp
- Onion – 1 , sliced
- Ginger garlic paste – 1 tsp
- Tomato – 2 , sliced
- Cashew – 2 tbsp
FOR CURRY:
- Butter – 1 tbsp
- Oil – 2 tbsp
- Cumin – 1 tsp
- Cardamom – 2 pod
- Bay leaf – 1
- Cinnamon – 1 inch
- Clove – 2
- Kashmiri red chilli powder – 1 tsp
- Turmeric – ½ tsp
- Coriander powder – ¾ tsp
- Cumin powder – ¼ tsp
- Salt – 1 tsp
- Cream – ¼ cup
- Water – ½ cup
- Kasuri methi – 1 tsp , crushed
- Garam Masala – ¼ tsp
METHOD :-
KOFTA PREPARATION :-
- Firstly, in La-Vite collapsible mixing bowl take 3 potato and ¾ cup paneer.
- Also add 1 chili, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
- Add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
- Mix well making sure all the spices are well combined
- Now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
- Prepare a small ball sized kofta by greasing hand with oil.
- Deep fry on medium hot oil.
- Stir occasionally, making sure the koftas are cooked uniformly.
- Fry until the kofta turn golden brown and crisp.
- Drain off the koftas and keep aside.
CURRY PREPARATION FOR MALIA KOFTA:
- In a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste (prepared in La-Vite mixer blender).
- Saute until onions changes color slightly.
- Further add 2 tomato and saute slightly.
- Now add 2 tbsp cashew and continue to saute until tomatoes soften completely.
- Cool completely and transfer to larger jar of La-Vite mixer blender.
- Attach grinding attachment and blend to smooth paste adding water if required.
- Now filter the mixture to get rid of skin and seeds.
- Filter until silky smooth onion-tomato puree is attained. keep aside.
- In a large kadai heat 1 tbsp butter and 2 tbsp oil.
- Saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
- Further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.
- Saute until the spices turn aromatic.
- Further add in the prepared onion tomato puree, 1 tsp salt and mix well.
- Cover and cook until the mixture starts to thicken and oil separates from sides.
- Now add ¼ cup cream and mix on low flame until it’s well combined.
- Further, add ½ cup lukewarm water by the use of La-Vite electric kettle and mix well adjusting consistency as required.
- Get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
- Finally, put kofta balls into the curry and cook for another 5 minutes on low and medium flame.
- Pour malai kofta in a serving bowl and garnish with milk cream. serve with naan, roti or jeera rice.