Recipe for Malai Kofta
Malai Kofta is a rich gravy dish consisting of deep fried ballls (koftas) made of potato and paneer in a rich, creamy gravy.
Equipment
- Pan
- Mixer grinder
- Knives and Chopping board
Ingredients
Ingredients to make Paneer
- 2 lt Milk with 3.5-3.8% Fat
- 200 gm Fresh Cream
- 1 Lemon
Other Ingredients
- 5-6 Medium Sized Potatoes
- 1 tbsp Kasuri methi (dry fenugreek leaves)
- 1 tbsp Sweetened Condensed Milk
- 1-1½ tsp Salt
- Raisins ( for fill inside the koftas)
- Cornflour ( to coat the koftas)
- Oil, for deep frying
Ingredients needed for the curry
- 3 tbsp Ghee
- 2-3 Bay leaves
- 6-8 Green Cardamoms
- 8-10 Black Peppercorns
- 2 tbsp Finely Chopped Ginger
- 2 tbsp Finely Chopped Garlic
- 2 Big Onions, finely chopped
- 3-4 Green Chillies
- 2 Big Tomatoes, Chopped
- 1 tsp Turmeric Powder
- 2 tbsp Coriander Powder
- ½ tsp Cumin Powder
- 10 Cashews
- 1½ tsp Salt
- 20 Almonds
- ½ Cup Poppy Seeds
- 1 tbsp Kasuri Methi
- 1 tsp Garam Masala
- ¾ tbsp Sweetened Condensed Milk
- 1 tsp Kashmiri Red Chilli Powder
- Fresh Coriander leaves for garnishing
Instructions
Method for making Kofta
Method to make Paneer
- Combine milk and cream and bring it to a boil.
- When it starts boiling, squeeze the juice of 1 lemon into it. You will notice that the milk will start curdling.
- Boil for a minute or two more. Remove from heat and let it rest for about 10 minutes.
- Then strain it. Press with the back of a spatula so that all the excess water is drained out. Let it stay like that for about 30 minutes.
- After 30 minutes, the paneer needed for the recipe is ready.
Further steps for making Kofta
- Boil the potatoes. Then peal and mash them
- In a mixing bowl, add the paneer, mashed potatoes, kasuri methi, salt and condensed milk.
- Mix well.
- Take small portions of this mixture. Flatten it a bit. Keep a raisin in the middle and cover it with the rest of the mixture and make a ball.
- Roll this ball on cornflour so it is coated well and the mixture is not exposed.
- Prepare all the koftas this way.
- Heat oil. On medium heat, fry the koftas. Let them cool.
Method for making the Curry
- Heat 2 tbsp of ghee in a pan. On medium heat, fry bay leaves, black peppercorns and green cardamoms for a minute.
- Add ginger, garlic and onions. Fry.
- Meanwhile, in a cooking pot, boil 1 cup of water. Add poppy seeds, cashews and almonds. Boil on high heat for about 10 minutes. After 10 minutes,turn off the heat and grind it to a fine paste.
- In the pan where you are frying the onions, add green chillies. When the onions turn translucent, add chopped tomatoes. Mix and fry.
- Add salt, turmeric powder, coriander powder and cumin powder. Lower the heat, cover and cook for about 10 minutes.
- Then remove from heat. Let the mixture cool.
- Once cooled, remove the bay leaves and grind the rest into a fine paste.
- Pass this paste and the cashew-almond-poppy paste through a sieve.
- Collect the fine paste and transfer it to a pan. Cook on medium heat.
- Add kasuri Methi and garam masala. Boil this gravy for about 2-3 minutes.
- Meanwhile, heat ghee in a pan. Add Kashmiri Red chilli powder. Fry for about 5-10 seconds on medium heat. Add this mixture to the gravy.
- Add condensed milk. Taste and adjust the salt.
- The gravy is ready. For serving, put a couple of kofta balls in a serving bowl.
- Pour the gravy. Garnish with fresh Coriander Leaves.