Make Mouthwatering Malai Kofta At Home

New Delhi: Malai Kofta is a delicious dish in which fried balls of potato and paneer melt in your mouth and gives you a creamy flavour. Let’s check out the recipe.

• 3 potato / aloo (boiled & mashed)
• ¾ cup paneer/cottage cheese (grated)
• 1 chili (finely chopped)
• 2 tbsp coriander (finely chopped)
• ¼ tsp cumin powder
• ½ tsp salt
• 2 tbsp raisins
• 2 tbsp cashew / Kaju (chopped)
• 2 tbsp maida / plain flour
• oil (for frying)
• for onion tomato puree:
• 2 tbsp oil
• 1 onion (sliced)
• 1 tsp ginger garlic paste
• 2 tomato (sliced)
• 2 tbsp cashew / Kaju

For curry:

• 1 tbsp butter
• 2 tbsp oil
• 1 tsp cumin/jeera
• 2 pod cardamom
• 1 bay leaf
• 1-inch cinnamon
• 2 clove
• 1 tsp Kashmiri red chilli powder
• ½ tsp turmeric
• ¾ tsp coriander powder
• ¼ tsp cumin powder
• 1 tsp salt
• ¼ cup cream/malai
• ½ cup water
• 1 tsp Kasuri methi (crushed)
• ¼ tsp garam masala

INSTRUCTIONS

Kofta preparation:

1. Firstly, in a large mixing bowl take 3 potatoes and ¾ cup paneer.
2. Also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
3. Add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
4. Mix well making sure all the spices are well combined
5. Now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
6. Prepare a small ball-sized kofta by greasing hand with oil.
7. Deep fry on medium hot oil.
8. Stir occasionally, making sure the koftas are cooked uniformly.
9. Fry until the kofta turns golden brown and crisp.
10. Drain off the koftas and keep them aside.

Curry preparation for malia kofta:

1. Firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.
2. Saute until onions changes colour slightly.
3. Further, add 2 tomatoes and saute slightly.
4. Now add 2 tbsp cashew and continue to saute until tomatoes soften completely.
5. Cool completely and transfer to a blender.
6. Blend to smooth paste adding water if required.
7. Now filter the mixture to get rid of skin and seeds.
8. Filter until silky smooth onion-tomato puree is attained. keep aside.
9. In a large Kadai heat 1 tbsp butter and 2 tbsp oil.
10. Saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1-inch cinnamon, 2 cloves until it turns aromatic.
11. Further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder, and ¼ tsp cumin powder.
12. Saute until the spices turn aromatic.