Malai Kofta Recipe

Introduction:

Malai Kofta is a rich and flavorful dish from North India, popular in Indian restaurants and households alike. This vegetarian delight features soft, spiced potato and paneer (Indian cottage cheese) balls (koftas) served in a creamy, aromatic gravy. The combination of the crispy koftas and the smooth, velvety sauce makes this dish a true indulgence.

Ingredients

For the Koftas

• 2 cups grated paneer (cottage cheese)
• 2 cups boiled and mashed potatoes
• 2 tablespoons finely chopped cashews
• 2 tablespoons raisins
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons cornflour (cornstarch)
• Salt to taste
• Oil for frying

For the Gravy

• 2 large onions, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 cup heavy cream or cashew cream
• 1/4 cup plain yogurt (whisked)
• 1/4 cup cashew nuts (soaked in warm water for 30 minutes and then ground to a paste)
• 3 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions

Preparing the Koftas

• Mixing the Ingredients: In a large mixing bowl, combine grated paneer, mashed potatoes, chopped cashews, raisins, garam masala, ground cumin, ground coriander, cornflour, and salt. Mix everything well to form a dough-like consistency.
• Shaping the Koftas: Divide the mixture into equal portions and shape each portion into small balls. Ensure the balls are smooth and there are no cracks.
• Frying the Koftas: Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide in the koftas and fry them until they are golden brown and crisp. Remove the koftas with a slotted spoon and drain them on paper towels to remove excess oil. Set aside.

Preparing the Gravy

• Cooking the Onions: Heat 3 tablespoons of oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter. Then, add finely chopped onions and sauté until they turn golden brown.
• Adding Ginger-Garlic Paste: Add the ginger-garlic paste to the onions and cook for another 2-3 minutes until the raw smell disappears.
• Adding Spices and Tomatoes: Add turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Stir well and cook the spices for a minute. Then, add the tomato puree and cook until the oil starts to separate from the mixture.
• Adding Cashew Paste and Yogurt: Lower the heat and add the cashew paste, stirring continuously to avoid lumps. Add the whisked yogurt gradually, stirring continuously. Cook this mixture for another 5-7 minutes until it thickens and the raw taste of the cashew paste and yogurt disappears.
• Adding Cream and Garam Masala: Add the heavy cream or cashew cream and garam masala to the gravy. Stir well and let it simmer on low heat for another 5 minutes. Adjust the consistency of the gravy by adding a little water if it’s too thick.

Final Assembly

• Adding the Koftas to the Gravy: Just before serving, gently place the fried koftas into the hot gravy. Be careful not to overcook the koftas in the gravy, as they can become too soft and break apart.
• Garnishing: Garnish the dish with freshly chopped coriander leaves and a drizzle of cream.

Serving Suggestions

• Malai Kofta is best enjoyed with Indian breads like naan, roti, or paratha. It also pairs well with steamed basmati rice or flavored rice dishes like jeera rice or pulao. For a complete meal, serve it alongside a fresh salad or a cooling raita (yogurt-based side dish).

Tips for Perfect Malai Kofta

• Consistency of the Kofta Mixture: The mixture for the koftas should be firm enough to hold together when shaped into balls. If it’s too soft, add a little more cornflour to bind it. If it’s too dry, add a little more mashed potatoes or paneer.
• Frying the Koftas: Fry the koftas on medium heat. If the oil is too hot, the koftas will brown quickly on the outside but remain uncooked inside. If the oil is not hot enough, the koftas will absorb too much oil and become greasy.
• Making the Gravy Rich and Creamy: The key to a rich and creamy gravy is the addition of cashew paste and cream. Make sure to cook the cashew paste thoroughly to remove its raw taste. If you prefer a lighter version, you can use milk instead of cream.
• Balancing the Flavors: Taste the gravy and adjust the seasoning as needed. The sweetness from the cashews and cream, the tanginess from the tomatoes and yogurt, and the heat from the spices should be well balanced.
• Serving Fresh: Malai Kofta is best served fresh, as the koftas can absorb the gravy and become too soft if left for too long. If you need to prepare it in advance, keep the koftas and gravy separate and combine them just before serving.

Variations

• Stuffed Koftas: For a special variation, you can stuff the koftas with a small amount of sweetened khoya (milk solids) or a mixture of chopped nuts and raisins. This adds an extra layer of flavor and texture to the koftas.
• Vegetable Koftas: You can add finely grated vegetables like carrots, peas, and bell peppers to the kofta mixture for a more nutritious version. Ensure the vegetables are cooked or sautéed before adding to the mixture to avoid excess moisture.
• Baked Koftas: For a healthier version, you can bake the koftas instead of frying them. Preheat your oven to 375°F (190°C), place the koftas on a greased baking sheet, and bake for about 20-25 minutes or until golden brown, turning them halfway through.
• Vegan Malai Kofta: To make a vegan version, use tofu or vegan paneer instead of dairy paneer, and replace the cream with coconut cream or cashew cream. Ensure the yogurt is plant-based, such as almond or soy yogurt.

Conclusion

Malai Kofta is a beloved dish that brings together the richness of paneer, the crunch of nuts, and the creaminess of a tomato-based gravy. Its indulgent flavors make it a perfect dish for special occasions or when you want to treat yourself to something extraordinary. With careful preparation and the right balance of ingredients, you can create a restaurant-quality Malai Kofta right in your kitchen. Enjoy this delicious North Indian delicacy with your favorite accompaniments and savor the delightful blend of flavors and textures.

FAQs About Malai Kofta Recipe:

Q1. Can I make Malai Kofta in advance?

A: Yes, you can prepare the koftas and the gravy separately in advance. Store the koftas and gravy in airtight containers in the refrigerator. Just before serving, reheat the gravy, add the koftas, and simmer for a few minutes.

Q2.How can I prevent the koftas from breaking while frying?

A: Ensure that the kofta mixture is firm enough to hold together. If it’s too soft, add more cornflour. Also, fry the koftas on medium heat to cook them evenly and prevent breaking.

Q3. Can I bake the koftas instead of frying them?

A: Yes, you can bake the koftas. Preheat your oven to 375°F (190°C), place the koftas on a greased baking sheet, and bake for about 20-25 minutes, turning them halfway through, until golden brown.

Q4. What can I use instead of paneer for a vegan version?

A: For a vegan version, you can use tofu or vegan paneer. Additionally, replace the cream with coconut cream or cashew cream and use plant-based yogurt like almond or soy yogurt.

Q5. How can I make the gravy less rich?

A: To make a lighter gravy, you can use milk instead of heavy cream and reduce the amount of cashew paste. Alternatively, you can also use a combination of milk and cream to balance the richness.

Q6. Can I freeze Malai Kofta?

A: It’s best to freeze the koftas and gravy separately. Freeze the koftas on a baking sheet until solid, then transfer to a freezer-safe container. Store the gravy in an airtight container. Thaw both in the refrigerator before reheating and combining.

Q7. What can I serve with Malai Kofta?

A: Malai Kofta pairs well with Indian breads like naan, roti, or paratha. It also goes well with steamed basmati rice or flavored rice dishes like jeera rice or pulao. A fresh salad or raita can complement the meal.

Q8. How do I adjust the spiciness of the gravy?

A: To adjust the spiciness, modify the amount of red chili powder according to your preference. You can also add green chilies for extra heat or reduce the chili powder for a milder flavor.

Q9. Can I use store-bought paneer for the koftas?

A: Yes, you can use store-bought paneer. Make sure to grate or crumble it finely for a smooth kofta mixture. If the paneer is too dry, you can add a little milk to soften it.

Q10. What if my gravy is too thick?

A: If the gravy is too thick, you can adjust the consistency by adding a little water or milk. Add it gradually and stir well to achieve the desired consistency without diluting the flavors.