Malai Kofta Recipe

Ingredients:

For Koftas:

• 2 large potatoes, boiled and mashed
• 1 cup paneer, grated
• 2 tablespoons corn flour or all-purpose flour
• Salt, to taste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Oil, for frying

For Gravy:

• 2 tablespoons ghee or vegetable oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 cup cashew nuts, soaked in warm water for 30 minutes
• 1/4 cup fresh cream
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt, to taste
• Water, as needed

Other Ingredients:

• Chopped coriander leaves, for garnishing
• Chopped cashew nuts and raisins, for stuffing koftas (optional)

Instructions:

For Koftas:

1. In a mixing bowl, combine mashed potatoes, grated paneer, corn flour or all-purpose flour, salt, red chili powder, and garam masala powder.
2. Mix well to form a smooth and firm dough-like mixture. If the mixture is too soft, add more flour as needed.
3. Divide the mixture into equal-sized portions and shape them into round balls.
4. If desired, stuff each kofta ball with a mixture of chopped cashew nuts and raisins. Press the filling inside and reshape the kofta to seal it.
5. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the kofta balls in batches and fry them until they turn golden brown and crispy. Remove them from the oil and drain excess oil on paper towels. Set aside.

For Gravy:

1. Heat ghee or vegetable oil in a pan over medium heat.
2. Add cumin seeds to the hot oil and let them splutter.
3. Add finely chopped onions to the pan and sauté until they turn golden brown.
4. Add ginger-garlic paste to the pan and sauté for a couple of minutes until the raw smell disappears.
5. Add pureed tomatoes to the pan. Stir well to combine with the onions and spices.
6. Cook the tomato mixture until it reduces and releases oil from the sides of the pan.
7. Meanwhile, drain the soaked cashew nuts and transfer them to a blender. Blend into a smooth paste using a little water.
8. Add the cashew nut paste to the pan and mix well with the tomato mixture.
9. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt to the pan. Mix well and cook for a few more minutes.
10. Pour in fresh cream and mix well to combine. Adjust the consistency of the gravy by adding water as needed.

Assembling Malai Kofta:

1. Just before serving, gently reheat the gravy if needed.
2. Transfer the fried kofta balls to a serving dish.
3. Pour the hot gravy over the koftas, covering them completely.
4. Garnish with chopped coriander leaves and additional cream if desired.

Enjoy the rich and creamy Malai Kofta with roti, naan, or rice for a delightful North Indian meal!