MALAAI KOFTA - A truly Delicious Dish - Step by step recipe

Do you all believe in Love at first sight ? I do. It need not necessarily happen between two people. It can also happen between (Wo)Man and Food. Yeah! I fell head over heels in love with this Malaai Kofta when I saw it on Nupur's  UK Rasoi. 





I was so crazily in love with it that I prepared it the very next day for lunch and ate a sumptuous filling all alone! I must admit that I became a little paranoid and kept looking at the recipe now and then not to go wrong with the measurements and methodology.I gave Nupur the feedback and sent my clicks almost immediately. 

My husband who is generally a pro South Indian cuisine,  has only a sizable North Indian cuisine options. He gave me a Ten on Ten when he had this for dinner. I should thank Nupur for the virtual experience she has portrayed on her page. Now I have one more NI dish added to my husband's like list. 

I urge all of you to try this delicious dish and triumph. I was initially doubtful about this combo since I have always tasted Malai Kofta only with Rotis, Naans or Pulaos. I have changed my mind now. Believe me. MK and plain Basmathi rice is a killer combo. It is tried and tested.


Preparation  and cooking time : 1 hr put together

INGREDIENTS

For the Koftas


100 gms of grated Paneer/ Indian cottage

2 medium sized potatoes , pressure cooked and mashed
1 tbsp of Corn flour + 1 tbsp for rolling the Koftas
1 tbsp of Milk powder and 
1/2 tsp of garam masala powder
Oil for frying the koftas
Salt to taste

For the Gravy


2 medium sized onions

1 inch ginger piece + 3 to 4 cloves of garlic chopped roughly
2 cups of Tomato puree ( See notes)
1/4 cup of cashew nut paste ( See notes)
1 tsp of Red chilli powder
1/2 tsp of turmeric powder
1/2 tsp of garam masala powder
3/4 cup fresh cream
1 tsp Kasoori Methi
Salt to taste
1 tsp of Sugar
2 cups of water 

Spices to temper


1 Bay leaf
2 to 3 cloves
A small stick of cinnamon
2 Black cardamoms
3 Green cardamoms
A small piece of Mace
1 tsp ghee

METHOD

  • Take a mixing bowl and gently using your fingers knead a smooth dough with the grated Paneer, Potatoes, Milk powder, Corn flour,Salt and Garam Masala.
  • Gently roll them into small balls and roll them over the corn flour to coat all the sides. I could make 10 small Koftas. You may get around 8 to 9 if you roll it slightly bigger.
  • Heat a Paniyaram pan and spoon 1 tsp of oil into each depression. When hot, gently place the Koftas in the oil and cook until crisp and golden brown. 
  • Use the wooden skewer to flip the Koftas while cooking. Once done, remove and drain on a paper towel and set aside.

  • Heat 1 tsp of ghee in a pan and add the whole spices and saute until fragrant.
  • To this add the chopped onions, ginger, garlic and saute well. Once it turns golden brown switch off the flame, cool and grind this into a coarse paste.
  • Put this back to the pan and add the tomato puree and cook well till the oil separates. Then add salt, garam masala, turmeric powder and continue to cook.
  • Simmer and now add the cashew nut paste and water followed by cream. Mix well and cook on low flame. 
  • Finally add 1 tsp of Kasoori Methi and 1 tsp of sugar before switching off the stove. The gravy is now ready. 
  • Warm the Koftas in an oven and arrange them into a serving bowl. Pour the hot gravy over the Koftas. Garnish it with grated Paneer and chopped Cilantro.
  • Serve hot with Pulao, Naan or Roti. 
  • Enjoy the divine experience!!





Notes


  • To prepare Tomato puree at home, add 4 to 5 large tomatoes to boiling water and close the vessel with a lid. The skin will crack automatically. Drain water, peel skin and grind into a smooth paste.
  • Soak a fistful of  whole cashew nuts in milk for 30 min and grind to a smooth paste. 
  • Dry fruits and nuts are generally not used in Malai Kofta. I topped a few pista nuts as I had some left. Refer UK Rasoi to know more on this.
  • Milk based thickeners generally curdle and also get burnt while exposed to intense heat. Hence you always need to simmer. Else the milk proteins and sugar will quickly caramelize. So take care.

Comments

  1. Woww....looks too good Sowmya . Love that thick rich gravy over the kofte. Slurp.

    ReplyDelete
    Replies
    1. Thank you Suhaina. Will prepare for you one day.

      Delete
  2. Good step by step photo description. You sure have an eye for detail. All the best Sowmya.

    ReplyDelete
    Replies
    1. Thank you so much for the encouraging words. Sorry. I am unable to view your name. Thanks for stopping by and taking time to read. TC

      Delete

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Happy Cooking
Sowmya