Malai kofta is traditionally made with deep fried kofta balls and dunked in a creamy rich tomato-based gravy. But instead of deep frying the kofta balls, I decided to bake them. This baked version is just as good as the deep fried restaurant version, may be even better
RECIPE
Prep time: 10 to15 minutes
Cook Time: 1 hour
Makes: Serves 5 to6
Ingredients:
Ingredients:
Kofta Balls:
• ¾ cup shredded semi -boiled potato
• 1 cup shredded paneer
• 1 chopped green chili
• ½ tsp ginger
• 2 tbsp fresh coriander
• 1 ½ tbsp chopped cashew nuts
• ½ tsp salt
• 1 ½ tbsp corn starch
Malai Gravy:
• 2 tbsp cooking oil + 1 tsp extra
• 2 tbsp butter
• ¾ tsp cumin
• 1 large onion
• 2 small cinnamon sticks
• 3 cardamom
• 3 cloves
• 1 bay leaf
• 1 black cardamom
• ¾ cup tomatoes
• 12 cashew nuts
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 1 tsp red chili
• ½ tsp turmeric
• ¾ tsp coriander
• ½ tsp salt
• 1 ½ cup hot water
• ¼ tbsp red chili
• 1 cup cream
• ¼ tsp garam masala
• ½ tsp sugar
Method:
1. In a bowl, add shredded boiled potato, paneer, green chili, ginger, fresh coriander, chopped cashew, salt, and corn starch.
2. Mix well, until combined.
3. Once the mixture is ready, shape it into kofta balls.
4. Line a baking tray with baking paper.
5. Transfer the kofta balls on to the baking tray.
6. Brush oil all over the kofta balls and bake at 200 ° C for 10 minutes, or until they turn slightly brown. Keep checking and turning them at regular intervals. Set aside once done.
7. In a pan, add cooking oil, butter, cumin, and sliced onion.
8. Sauté until the onions soften.
9. Add cinnamon sticks, cardamom, black cardamom, bay leaf, cloves, and diced tomatoes. Mix well.
10. Now add in the cashews, ginger, and garlic. Mix well.
11. Add red chili, turmeric, coriander, and a splash of water.
12. Add salt to taste, and give it a good mix.
13. Pour hot water and cook for five minutes with the lid on.
14. Uncover and transfer to a bowl, and remove the bay leaf.
15. Now, blend the mix into a smooth paste. (the mix should be at room temperature)
16. In a pan, drizzle oil.
17. Temper two to three whole red chilies.
18. On low-to-medium heat, strain the paste into the pan
19. Add cream, sugar, and garam masala, and give it a quick mix.
20. Drizzle the malai over the kofta balls before serving.
21. Enjoy with paratha, roti, or rice.