Introduction to Malai Kofta
Malai Kofta can be described as a gourmet North Indian dish that has charmed the palates of people interested in global cuisine. This royal delicacy has tender vegetable cutlets made of mashed paneer and potato, covered with a golden crust of chickpea flour, and acts as dependencies to a rich, flavorsome gravy based on tomatoes. Malai Kofta is one of the most liked dishes in Indian cuisine as it is predominantly prepared at parties and on many other occasions due to its amazing taste and richness.
The History and Origin of Malai Kofta
The literal meaning of Malai Kofta, the words ‘Malai’ and ‘Kofta’ mean ‘cream’ and ‘meatball’, respectively is a dish which originates right from the royal kitchens of Mughlai cuisine. It is a vegetarian version of meatballs or koftas which was quite a favorite of the Mughal kings. With the passage of time, this dish has adapted and accepted all the variations and thus it has become one of the local specialties of Indian cuisine. Presently, Malai Kofta is prepared in homes, restaurants, and other functions, and it signifies Indian culture and fine culinary skills.
The Ingredients that Make Malai Kofta Special
The Spicy interesting or rather Magical element in Malai Kofta is what is known to differentiate the choice of the ingredients used. The koftas are made out of mashed paneer and boiled potatoes with corn flour as the binding agent. To the above mixture, cashews and raisins are now introduced to provide that chewy, sugary profiling which makes it interesting. Chopped vegetables and spices for example garam masala add flavor to the koftas by enhancing their aroma. These koftas are deep fried to the crispiness that covers the soft, tender, juicy meatballs from the inside.
As for the gravy, it is a blend of both taste and thick and soft at the same time. These include onions and ginger-garlic paste as the base and pureed tomatoes, blends of spices which include turmeric, red chili powder, coriander, and cumin powder. To get the heavy thick creamy texture that is characteristic of Malai Kofta, ground cashews and heavy cream are added. A sprinkle of garam masala and raw coriander leaves takes the meal to another level as it is delicious.
The Culinary Art of Making Malai Kofta
So, making the Malai Kofta is not child’s play as one has to be very careful while putting it together. This is followed by the preparation of the koftas in which the paneer-potato mixture is carefully shaped into balls and deep fried. To make it easier to achieve that perfectly cooked koftas the following tips should be followed: The koftas should be well cooked and crisp.
The gravy is made on the side, and with this, one will roast whole spices to get the aroma of the herbs. Onion is cooked to half-glass color, hence adding ginger-garlic paste to it and followed by tomato puree. The spices are incorporated gradually so that each spice enhances instead of overpowering the other spices and the sauce. The final component is the preparation of cream and crushed cashews that are added to the gravy to make it creamy.
Serving and Enjoying Malai Kofta
Malai Kofta complements Naan, Roti, or simply boiled Basmati rice. Koftas are placed in a garnishing dish, and the hot gravy is then poured all over the kofta just before consumption in order to maintain the crisp structure. At last garnished with fresh coriander and a spoonful of cream, the beauty of this dish is even followed by the great taste.
Try More Recipe:- Delicious Chole Bhature Recipe: From Soaked Chickpeas to Crispy Bhature
Simple and Delicious Malai Kofta Recipe for Special Occasions
Description
Malai Kofta is a rich and authentic North Indian recipe with koftas being the highlight formed from a paste of mashed potatoes and paneer cooked by deep frying and the interesting to-go gravy is a thick and lavish tomato-based gravy. It is a sugary type of food that people eat especially during celebrations and other important ceremonies.
Ingredients
For Kofta:
For Gravy:
For Garnish:
Whole Spices:
Optional Ingredients:
Instructions
-
Making the Kofta:
- In a large mixing bowl, combine grated paneer, mashed potatoes, cornflour, chopped cashews, raisins, garam masala, and salt. Mix well to form a smooth dough.
- Divide the mixture into small portions and roll them into smooth balls (koftas).
- Heat oil in a deep frying pan over medium heat. Fry the koftas in batches until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
-
Making the Gravy:
- Heat 2 tablespoons of oil in a large pan over medium heat. Add bay leaf, cloves, cinnamon sticks, and green cardamoms. Sauté for a few seconds until aromatic.
- Add finely chopped onions and cook until they turn golden brown.
- Stir in ginger-garlic paste and cook for another minute.
- Add pureed tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the oil starts to separate from the mixture.
- Add ground cashews and cook for another 2 minutes.
- Stir in heavy cream, salt, and sugar. Mix well and let the gravy simmer for 5-7 minutes on low heat.
- Add garam masala and chopped coriander leaves. Mix well and remove from heat.
-
Assembling Malai Kofta:
- Just before serving, place the fried koftas in a serving dish.
- Pour the hot gravy over the koftas.
- Garnish with fresh coriander leaves and a drizzle of cream.
-
Serving:
- Serve Malai Kofta hot with naan, roti, or steamed basmati rice.
Servings 6
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 38g59%
- Saturated Fat 8g40%
- Cholesterol 26mg9%
- Sodium 620mg26%
- Potassium 850mg25%
- Total Carbohydrate 38g13%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 12g24%
- Vitamin A 901 IU
- Vitamin C 32 mg
- Calcium 205 mg
- Iron 3 mg
- Phosphorus 208 mg
- Zinc 1 mcg
- Manganese 98 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the spice levels according to your preference.
- For a richer taste, you can add a tablespoon of butter to the gravy.
