Malai kofta... Soft dumplings made with panner in a rich and creamy gravy makes a stunning vegetarian main course option. There are any ways in which you can make this dish. Some people prefers it in a white cashew nut based gravy and other swears by the onion and tomato version. I too make this dish in a variety of ways and each one is special to me. But for today, I am sharing you the one with only tomatoes and cashew nuts and I am sure you will love it. Here is how to make Malai Kofta.
All you need is
For Kofta
- Paneer - 300 g
- Boiled potato - 1 ( medium size )
- Ginger - 1\2 tsp ( grated )
- Green chili - 1 tsp ( finely chopped )
- Coriander - 1 tbsp ( finely chopped )
- Salt to taste
- Garam masala powder - 1\2 tsp
- Cornflour - 2 tbsp
- Cashewnuts - 1 tbsp ( finely chopped )
- Grated dry coconut - 1 tbsp
- Raisins - 1 tbsp ( chopped )
- Oil for frying
For curry
- Butter - 2 tbsp
- Oil - 2 tbsp
- Cloves - 3-4
- Black peppercorns - 4-5
- Black cardamom - 2
- Cinnamon - 1 inch stick
- Ginger garlic paste - 2 tsp
- Tomato puree - 4 tbsp
- Chili powder - 1\2 tsp
- Cashew nut paste - 2 tbsp ( soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste )
- Milk - 1 cup
- Fresh cream - 3 tbsp
- Honey - 1 tbsp
- Salt to taste
- Lemon juice - 2 tsp
- Kasuri methi - 2 tsp
Malai Kofta Recipe
- Mix cashew nuts, grated coconut and raisins in a bowl.
- Keep aside.
- Mix all the remaining ingredients in another bowl.
- Take small amount of the paneer mixture and make a little space in the center.
- Fill some coconut mixture in the center and bring back the ends together and make a round kofta.
- Make all the koftas in the same manner.
- Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.
- Remove the koftas on a tissue lined plate.
- Keep aside.
For gravy
- Heat butter and oil in a pan.
- Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
- Add ginger garlic paste and fry for a minute.
- Add tomato puree and fry for another minute.
- Add cashew nut paste, chili powder and milk and cook for 2-3 minutes.
- Add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
- Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
- Add the koftas in the gravy and give it a boil.
- Garnish with fresh coriander.
- Serve hot with Naan or Laccha paratha.
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