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Recipe of malai kofta
Here we present to you the recipe of Malai Kofta India style. Malai Kofta is a popular North Indian dish that consists of deep-fried dumplings made from a mixture of mashed potatoes, paneer (Indian cottage cheese), and various spices.These dumplings are then served in a rich and velvety tomato-based sauce. “Malai” alludes to the richness of the dish, while “kofta” refers to the dumplings.
In the recipe of malai kofta, the koftas are commonly made by combining boiled and mashed potatoes with grated paneer, along with other ingredients such as grated carrots, chopped beans, and spices. The combination is molded into round or oval dumplings, which are then pan fried until brilliant and fresh.
The sauce for Malai Kofta is made with a base of onions, tomatoes, and cashew nuts, which are cooked together to frame a thick and delightful sauce. Cream, flavors, and dried fenugreek leaves (kasuri methi) are added to improve the flavor of the sauce. The fried koftas are delicately added to the sauce and stewed(simmered) for a couple of moments to permit them to absorb the flavors.
If you are a paneer lover refer to two paneer dishes without onion and garlic here:
The subsequent recipe of malai kofta is a blend of delicate and smooth koftas in a tasty and fragrant sauce. Malai Kofta is much of the time filled in as a primary course with naan bread, roti, or rice. It is favorite at special events, celebrations, and Indian restaurants because of its rich and liberal flavors.
Here’s a recipe for Malai Kofta, a popular Indian dish made with fried dumplings in a creamy tomato-based gravy:
Recipe of malai kofta – For the Koftas (Dumplings):
Ingredients:
- 2 cups boiled and mashed potatoes
- 1 cup grated paneer (Indian cottage cheese)
- 1/4 cup grated carrots
- 1/4 cup finely chopped beans
- 2 tablespoons chopped cilantro (coriander leaves)
- 2 tablespoons cornstarch or all-purpose flour
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for frying
Instructions:
In a mixing bowl, combine mashed potatoes, grated paneer, grated carrots, chopped beans, chopped coriander, cornstarch (or all-purpose flour), garam masala, red chili powder, and salt. Mix well to form a dough-like mixture.
Divide the mixture into small portions and shape them into round or oval koftas.
Heat oil in a deep pan or kadai over medium heat. Fry the koftas in batches until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel to absorb excess oil. Set aside.
For the Gravy:
Ingredients:
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 large tomatoes, pureed
- 1/4 cup cashew nuts, soaked in warm water for 15 minutes and ground into a paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1/2 cup heavy cream
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add tomato puree and cook until the oil separates from the masala.
Add cashew paste and mix well. Cook for a couple of minutes.
Add turmeric powder, red chili powder, garam masala, dried fenugreek leaves, and salt. Mix well and cook for another minute.
Reduce the heat to low and add the heavy cream. Stir well to combine.
Simmer the gravy for 2-3 minutes until it thickens slightly. If it becomes too thick, you can add some water to adjust the consistency.
Now add the fried koftas to the gravy and cook for 3-4 minutes, allowing the koftas to absorb the flavors.
Garnish with chopped coriander.
Best served with: Enjoy Malai Kofta with Roti or Naan for a Scrumptious Meal.
