Malai Kofta Recipe

Ingredients for Kofta

  • 1 1/2 Pound Potatoes
  • 2 heaped table spoon each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
  • 4-5 Cashewnuts Chopped
  • 1 Table Spoon Raisins
  • 2-3 Finely Chopped Green Chillies
  • 1/4 Tea Spoon Sugar
  • 1 Tea Spoon coriander (Dhania) powder
  • 1 Tea Spoon Cumin (Jeera) Powder
  • 1 Tea Spoon Red-Chilli Powder
  • 1/2 Tea Spoon Cardamom (Elachi) Powder
  • Salt To Taste
  • 3 Table Spoon Cooking Oil/Ghee(clarified butter)
  • Oil for frying the koftas

Ingredients for Curry (Gravy)

  • 2 Medium Onions Well Chopped
  • 3 Flakes Garlic Crushed
  • 1 Inch Ginger Crushed
  • 3 Large Tomatoes Pureed
  • 1 Tea Spoon Red-Chilli Powder
  • 1/2 Tea Spoon Garam Masala Powder
  • 1/2 Tea Spoon Corainder(Dhania)Powder
  • 1/2 Tea Spoon Cumin (Jeera) Powder
  • 2 Tea Spoon Powdered Poppy Seeds (Khas-khas)
  • 1/2 Tea Spoon Sugar
  • 1 Table Spoon Ground Peanuts/Cashewnuts

Preparation Method for Kofta

  1. Boil the potatoes till tender.
  2. Peel, mash and add salt to taste.
  3. Keep aside.
  4. Mix all the other ingredients for the kofta into a paste.
  5. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
  6. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Preparation Method for Curry (Gravy)

  1. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
  2. Add the pureed tomatoes and the masala powders.
  3. Add the sugar and the ground peanuts.
  4. The gravy will begin to thicken.
  5. You can also add some malai to thicken it some more.
  6. Mix in some water if necessary.
  7. When the gravy comes to a boil, add the koftas.
  8. Heat through and serve the malai kofta.
  9. Put the koftas should be put in just before eating the dish or else they will turn soggy.