Best Malai Kofta Recipe & Paneer Kofta Recipe Online

Kofta is a word of Arabic origin. They are quite common in India, and their vegetarian versions are the most famous of all.

These may be made with paneer, potatoes, bottle gourd, raw jackfruit or kathal, a combination of veggies, or raw banana.

These are served with a malai sauce that is a thick cream sauce that is rich in taste and creamy in texture.

What is Malai Kofta?

Both Malai and Kofta are well-known ingredients not just in the cuisines of India and the Middle East but also in the cuisines of other Asian countries. Since this has always been the case, Malai kofta is not an exception to the norm that Indian food is known for—the very tasty, rich and opulent dishes.

The creation of it requires a significant investment of both time and labour, but in the end, it is well worth the effort. This meal is worthy of being served in a restaurant, which is why you might find it on the menus of most restaurants no matter which Indian city you live in.

Koftas are scrumptious fried dumplings that are velvety on the inside and deliciously crunchy on the outside. The curry sauce is whitish in colour, creamy, and thick, with a mild-yet-spiced flavour. It's a great combination when you mix in some kofta with your curry.

Why this recipe works

There are several ways to make malai kofta. This is a great homemade malai kofta recipe, where the koftas are made with paneer or cottage cheese. This dish is a keeper, we can guarantee you that. The curry sauce is produced using cashew paste, onion paste, and tomato puree in this recipe.

The thick, creamy texture of the curry is due in large part to the cashew paste. Because this meal is often prepared for big events or parties, we also use some cream to give it a more opulent flavour. If you choose, you may leave out the cream.

Incredibly soft, with amazing consistency, are the koftas themselves. Crisp on the surface and melt-in-your-mouth on the interior, these dumplings are a culinary treat.

When combined with the curry, the paneer kofta from this recipe of malai kofta is more than plenty to satisfy three to four people. The recipe yields around seven to eight paneer kofta.

The ingredients required for malai kofta

Deep-fried potato and paneer koftas are packed with nuts and dried fruits and served as a side dish in Indian cuisine. Vegetarian koftas are drenched in a creamy sauce with a generous amount of cashews and cream. Making Malai Kofta using the malai kofta recipe calls for the following components.

● Cottage cheese, also known as paneer in India. It doesn't matter which paneer you use for kofta. You may buy or make the paneer.

● Boiled potatoes of any sort. Pressure cook medium-sized potatoes for two whistles, then release normally. Set the instant pot to pressure cooker mode for 5 minutes after adding potatoes and water.

● In order to keep the kofta together, you may add either arrowroot powder or cornflour.

● It's cooked with a thick, creamy gravy. Make the malai kofta gravy with high-quality fresh cream. Using malai from milk you have at home is an option if you so choose.

● Coriander powder, cardamom powder, cinnamon, bay leaf, cumin, and star anise are some of the spices and seasonings you'll find in this recipe:

● All-purpose flour, cornflour, and cashews are found in the pantry. Kofta balls may be fried using vegetable oil.

● Onion, green chilli, and ginger are included.

The step-by-step process to prepare malai kofta

Easy steps to make a delicious batch of malai kofta

Step 1: Garam masala should be incorporated into the mashed potatoes, and shredded paneer should be combined with salted cashews.

Step 2: Use your hands to thoroughly combine the ingredients; the resulting mixture should have the consistency of dough.

Step 3: Following the step of dividing the ingredients into twelve equal parts, roll the dough into balls that are round, smooth, and uniform in size.

Step 4: A pan set over medium heat should be used to cook the balls. It is required that about one teaspoon's worth of oil be added to each component.

Step 5: When everything is done the meal; would now be ready to serve.

Making the gravy for malai kofta

● Using a mixer grinder, grind the onions, tomatoes and cashew nuts to a paste and then cook them with the rest of the spices which are: green chillies, star anises, ginger, cinnamon and bay leaves.

● In a second pan, heat the oil and jeera until it begins to crackle.

● Now, add the gravy paste we produced and simmer it for 7-8 minutes on medium heat until it begins to thicken, stirring occasionally during the process.

● Depending on your taste, you may choose to season with a little salt, cream, or yoghurt. Cook for a short time.

● After that, add some water and bring it to a boil. To finish the gravy, add a dash of kasuri methi.

● Put the gravy on a good serving platter and turn off the heat. Just before serving, add the fried kofta and additional hot gravy to taste.

And your malai kofta is ready.

Do's and don'ts while making malai kofta

Take care not to overcook the potatoes. Because of this, the kofta will be extremely mushy, and it may fall apart when it is being fried or while it is being added to the sauce. For this reason, you should not use potatoes that have been overdone in this recipe.

The amount of cornflour that is used in the batter has a direct bearing on the consistency of the kofta. If you add a smaller amount or none at all, the koftas will become mushy when they are cooked in the sauce. Adding more than the appropriate number causes the koftas to have a consistency that is overly thick.

After it has been cooked, the onion-tomato puree has to be strained in order to get a silky consistency for the gravy.

Serving Tips

Once you're ready to serve, stir the malai gravy into the fried koftas. You may now serve the kofta straight from the pan by adding it to the gravy. Serve them in a beautiful serving dish, with a garnish of coriander leaves, to make them look their best.

The gravy should be served in a separate serving dish if you intend on serving it separately. Paneer koftas are soft, thus adding them to gravy would cause them to shatter. It is best to add them just before serving, rather than preparing them in advance.

Pour gravy over the paneer kofta and serve. Garnish with a sprinkling of paneer shavings. Serve with roti, naan, jeera rice, saffron rice, paratha, or rumali roti and garnish with coriander or mint leaves.

Conclusion

The article provides a comprehensively detailed series of steps to follow when you want to cook or make your very own homemade malai kofta.

The dish can also be very easily made at home and it’s always sure to be a very satisfying serve. Just make sure to follow all the proper steps and methods outlined above and your homemade malai kofta dish would come out very nice and delicious.

FAQS

Which is the finest paneer for this dish?

Handmade paneer in any paneer recipe is usually preferable.

Which is the finest method to serve malai kofta?'

Roti, paratha, naan, or roomali roti are the greatest accompaniments for malai kofta. Basmati or jeera rice are good options if you're looking to eliminate gluten.

Is malai kofta OK to serve at a party or get-together?

Cook up the gravy in advance. Keep it in the fridge for up to a week if you can make it ahead of time.

Shape koftas, lay them on a tray, and refrigerate. You may store them in the freezer for up to a week if you prepare them ahead of time. Kofta should be brought to room temperature before being deep fried. Finish by adding nuts and coriander leaves to the sauce, then serving the dish.