malai kofta & garlic naan recipe for lunch | quick & easy dinner recipe | tasty north indian meal
Recipe Information
Jain Malai Kofta
Cultural Context
Originating from Indian cuisine, Jain Malai Kofta reflects the dietary restrictions of the Jain community, which avoids root vegetables and certain animal products. This dish celebrates rich flavors through creamy gravies and fried dumplings, making it a festive choice for special occasions. Today, it is enjoyed across India and in many Indian restaurants worldwide, often adapted to suit various dietary preferences.
cream
🥗Healthier: coconut milk
💰Cheaper: milk + cornstarch
Coconut milk reduces calories while maintaining creaminess.
cashews
🥗Healthier: almonds
💰Cheaper: sunflower seeds
Almonds are a healthier nut alternative.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is a lower-calorie protein option.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil provides a healthier fat option.
In a large mixing bowl, take 3 potatoes and ¾ cup paneer.
Add 1 chili, 2 tbsp coriander, ¼ tsp cumin powder, and ½ tsp salt.
Add 2 tbsp raisins and 2 tbsp cashews for a crunchy bite in kofta.
Mix well to combine all spices.
Add 2 tbsp maida and mix well to form a soft dough.
Grease hands with oil and prepare small ball-sized koftas.
Deep fry in medium hot oil, stirring occasionally until golden brown and crisp.
Drain the koftas and keep aside.
In a pan, heat 2 tbsp oil and sauté 1 onion and 1 tsp ginger garlic paste until onions change color slightly.
Add 2 tomatoes and sauté slightly.
Add 2 tbsp cashews and continue to sauté until tomatoes soften completely.
Cool and transfer to a blender, blending to a smooth paste, adding water if required.
Filter the mixture to get rid of skin and seeds until silky smooth.
In a large kadai, heat 1 tbsp butter and 2 tbsp oil.
Sauté 1 tsp cumin, 2 pods cardamom, 1 bay leaf, 1 inch cinnamon, and 2 cloves until aromatic.
Add 1 tsp chili powder, ½ tsp turmeric, ¾ tsp coriander powder, and ¼ tsp cumin powder, sautéing until aromatic.
Add the prepared onion-tomato puree and 1 tsp salt, mixing well.
Cover and cook until the mixture thickens and oil separates from sides.
Add ¼ cup cream and mix on low flame until well combined.
Add ½ cup water and mix well, adjusting consistency as required.
Bring to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala, mixing well.
Pour the curry over kofta and enjoy.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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