Malai Kofta

Malai Kofta is a rich North Indian gravy made for special occasions. Malai means cream and Kofta are fried dumpling balls. Koftas are added to richly flavored tomato cream base sauce. It goes well with Naan or any other rotis & even jeera rice. Though its a very rich gravy, you can have it guilt free as its made very occasionally:)

Malai Kofta Recipe

Preparation Time : 25 mins | Cooking Time : 30 mins | Serves : 2
Category: Sidedish | Cuisine: North Indian

For the kofta:

Mixed Vegetables - 1/2 cup (carrot, peas - cooked and mashed)
Potatoes (cooked and mashed) - 3/4 cup
Paneer - 1/2 cup
Onion - 2 tbsp finely chopped
Coriander powder - 1 tsp
Jeera Powder - 1/2 tsp

Turmeric powder - a generous pinch
Red Chilli powder - 1/2 tsp
Nuts - 2 tbsp chopped (Almonds,pistachios & cashews)
Coriander leaves - 1 tbsp finely chopped

Bread crumbs- 1/4 cup
Salt - to taste

For the Malai:

Onion (big sized) - 1
Tomatoes (big sized) - 3
Red Chilli powder - 1 tsp

Garam masala powder - 1/2 tsp
Milk - 1 cup

Fresh Cream - 1/2 cup
Cashew paste - 2 tsp
Kasoori Methi - 1/2 tsp crushed
Coriander leaves - 1 tbsp finely chopped
Salt - to taste

 For tempering

 Shahi jeera - 1/2 tsp
 Ginger garlic paste - 1 tsp

 Method 

1. Pressure cook the veggies (carrot,peas) for 2 whistles.

2. Drain the excess water and make sure there is no moisture in it and mash it up.

3. Pressure cook potatoes until mushy. 

4. Grate the paneer and reserve little grated paneer for garnishing, while serving.

5. Now add all the ingredients listed under 'For the kofta' to the cooked veggies and mix them well. 

6. Combine them all to a thick dough just like we make for veg bonda. If the dough is loose add little bread crumbs to it.

7. Form lemon sized balls and deep fry them in oil, till it turns golden brown.

8. In a non-sticky pan add onions and tomatoes, saute them well. Then add the red chilli powder and garam masala powder to it and saute till raw smell completely leaves and it shrinks in volume.

9. After cooling, grind it to a smooth paste and set aside.

10. In a pan heat oil and add shahi jeera to it. After it crackles, add ginger garlic paste to it and saute till the raw smell leaves. Now add the ground tomato onion paste to it, add 3/4 cup of water.

11. Allow it to cook till it becomes thick and add required salt. Then add fresh cream and keep stirring.

12. Once the gravy gets thick, switch the stove to low flame and add milk little by little stirring continuosly to avoid curdling. Add kasoori methi. Switch off the flame.

13. Now add the fried koftas to the gravy. Garnish it with grated paneer, and coriander leaves.

Serve hot with any rotis or pulao.

Points to be noted 

•  I didn't add any food color to my gravy. If you want a restaurant look, you can add food color to it.
• You can have guilt-free koftas by toasting it in paniyaram pan, adding little oil instead of deep frying.
• Don't add the refrigerated milk directly to the gravy or else milk will start to curdle. Slightly warm it before adding and also stir it continuously.
• For even more richer version, you can substitute milk with fully cream.
• You can add veggies for the kofta of your choice. 
• Don't add all the koftas to the gravy as it absorbs the gravy and becomes mushy. Add it only while serving. 
• Don't skip kasoori methi, as it gives a nice aroma to the gravy. 
• You can add the home made fresh cream or store bought ones.