Makhmali Malai Kofta Recipe | Restaurant Style Recipe At Home | Indian Dinner Recipe | Chef Bhumika
Recipe Information
Makhmali Malai Kofta
Cultural Context
Makhmali Malai Kofta is a rich and creamy dish hailing from North India, often served during festive occasions and celebrations. The koftas, made from paneer and potatoes, are deep-fried and then simmered in a luxurious gravy of cream and spices, making it a favorite at weddings and special gatherings. This dish showcases the Indian culinary tradition of transforming simple ingredients into an indulgent meal. Today, variations of Malai Kofta can be found in Indian restaurants worldwide, each chef adding their unique twist to this classic.
cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and suitable for vegans
Heat a pan and add 2 tsp of Oil.
Add 1 Bay Leaf, 1/2 a Cinnamon Stick, 2 Cardamom Pods, 8-10 Peppercorns, and Cumin Seeds to the pan.
Add Ginger Garlic and Chili, followed by 3/4 cup of Sliced Onions. Stir until onions are light golden brown.
Remove Bay Leaf, Cinnamon Stick, and Cardamom Pods from the pan.
Add the puree of 3 Tomatoes and a pinch of Salt. Cook until the tomato puree leaves the sides of the pan.
Add 6-8 Cashews, 1 tsp of Coriander Powder, 1/4 tsp of Garam Masala, and 1/2 tsp of Kashmiri Red Chilli. Stir well.
Add 1 tbsp of Khoya and mix until it melts into the gravy.
Add around 1/2 cup of Water to adjust the consistency of the gravy. Bring to a boil, then switch off the flame and let it cool completely before grinding.
For the Koftas, start with 2 tbsp of Khoya, a few Raisins, 1 tbsp of chopped Mint, and 6-8 chopped Cashew Nuts. Add a pinch of Salt and mix well.
Grate 2 boiled and peeled Potatoes and 100 grams of Paneer. Ensure there is no water in the Paneer.
Add the leftover Khoya to the Paneer and crumble it over. Add chopped White Bread Slices to absorb excess moisture.
Season the mixture with Salt and 2 tbsp of Cornstarch, along with a few chopped Green Chillies. Mix until homogeneous.
Divide the mixture into four parts and shape each into a flat disc. Place one ball of stuffing in the center and close it to form an oval-shaped Kofta.
Dust the Koftas in a mixture of 2 tbsp of Corn Flour and 2 tbsp of Rice Flour, ensuring to remove excess flour.
Heat oil in a pan on high flame and fry the Koftas until golden brown on all sides. Remove and drain on paper towels.
Grind the cooled gravy into a fine paste and heat it in a pan with 1 tsp of Oil and 1 tbsp of chopped Coriander.
Add the gravy to the pan and mix. Adjust the consistency with a few tablespoons of water if needed.
Assemble the Makmali Malai Kofta by arranging three Koftas on a plate and spooning over the gravy.
Garnish with a little Cream and chopped Coriander.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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