Now a days people has invented different types of malai kofta , like vegetables kofta, palak kofta and many more . But I always like the old type of malai kofta, that is served with rich, delicious and creamy gravy.
And malai kofta is one of our favourite weekend treat.
- Crumbled paneer one cup
- One medium size potato boiled
- Corn flour 2tsp
- All purpose flour 1tsp
- Coriander chopped half cup
- Salt as needed
- Garam masala half tsp
- Chopped green one
- Half tsp Kashmiri chilli powder
- Oil for deep fry
In a bowl mix all the ingredients (make sure you don’t mash the potato as soon as boiled, take it away from water and let it rest for 1hr) and knead well, make the kofta balls and dust with corn flour.
Refrigerate the kotha for 15min.
Heat the oil in kadai, once it’s heated add kofta balls, fry untill it turns into golden brown in colour.
Once it turned golden brown remove it from the oil and keep aside.
Ingredients for kofta gravy
- Two tsp oil
- Cumin seeds half tsp
- Cinnamon stick 2inch
- Bay leaf 1
- Cloves 2
- Green cardamom 2
- Black pepper half tsp
- Medium size onion
- Medium size Tomato two
- Cashews nuts 10 to 13 chopped
- Oil 1tsp
- Butter 1tsp
- Red chilli powder 1tsp
- Ginger garlic paste 1tsp
- Coriander powder 1tsp
- Turmeric powder 1/4 powder
- Kasuri methi 1tsp
- Thick cream 1 and half tsp
- Chopped coriander for garnishing
For puree in a kadai add oil once it’s heated all the dry masala along with chopped onions, fry for 1min then add chopped tomatoes, cashews nuts and salt cover and cook until onions and tomatoes soft, once it soft switch off the flame and allow it to cool completely then blend it with 4tsp of water like smooth paste.
For gravy, in the same kadai add butter and oil once it’s heated add turmeric and red chilli powder after few seconds add ginger garlic paste then fry for 1min after that add puree along with coriander powder, allow it to boil for … Once it’s salted boiling add kasuri methi and cream mix nicely and allow it to boil for more 50sec then switch off the flame.
While serving the malai kofta, first add kofta in a bowl above that spread the gravy, garnish with coriander and cream .
Malai kofta’s are always taste great with butter naan or kulcha.