Malai Kofta - Easy To Make Popular North Indian Vegetarian Recipe By Ruchi Bharani
Recipe Information
Malai Kofta
Cultural Context
Malai Kofta is a popular North Indian dish made of deep-fried paneer and potato balls served in a creamy tomato-based gravy.
In a pan, dry roast the finely chopped spinach and cabbage and then cool them down in a bowl.
Soak the 2 bread slices in milk.
Add the finely chopped green chillies, cornflour, grated paneer and grated cheese to the bowl of cooled down spinach and cabbage. Also add the bread soaked in milk without the crust and salt to the bowl and mix all the ingredients well.
To make the koftas, dust your hand with little cornflour and make small, round dumplings.
Add these koftas to hot oil and fry them until they turn brown in colour.
Once done, take the koftas out on an absorbent paper.
In a pan, heat the ghee.
Once the ghee is hot, add the whole dry kashmiri chilli, cumin seeds, asafoetida and onion & garlic paste. Cook the onion until they are brown.
Add the curd and cashew nuts paste to the curry and mix well.
Add the tomato puree to the curry and mix well.
Add the coriander and cumin seed powder, kashmiri red chilli powder, garam masala, salt to taste and sugar and mix all the ingredients well.
Let the tomato puree simmer at least for 8-10 minutes.
When the moisture dries out, add water to the curry and mix well.
Add the cream / homemade malai to the curry and mix well.
Add little coriander leaves and mix well. Then turn off the flame.
In your serving dish, plate the koftas.
Pour the curry over the koftas.
Garnish with some cream and coriander leaves.
Spice Level:
🌶️🌶️🌶️Dietary
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