malai kofta

Malai kofta

Malai kofta is a vegetarian dish and it is made up of Indians people. Kofta is basically meat related dish found in South Asia and central Asian.
In India Malai kofta is served cooked with of spicy gravy and eaten with the chapaties or hot steam rice. vegetable soup

Ingredients for malai kofta

For The Koftas

1/2 cup -crush paneer
1/2 cup- boiled , peeled and mashed potatoes
1/4 cup- grated carrot
2 tablespoon- well-chopped capsicum(Shimla Mirch green)
1 tablespoon- tomato ketchup
1 teaspoon- chilli powder
A pinch of turmeric powder
1 teaspoon-grated ginger (adrak)
1/2 teaspoon- grated garlic (lehsun)
1 tablespoon- chopped coriander (dhania)
3 tablespoon- cornflour
Salt according to your taste
Oil for fry

For The Gravy

1/2 teaspoon- green chilli paste
2 cups- tomato puree
2 tablespoon- butter
1 cup- finely chopped onions
1 teaspoon- garam masala
2 tablespoon- cashew nuts
1 teaspoon- garlic paste
1/2 teaspoon- ginger paste
1 teaspoon- sugar
2 tablespoon fresh cream
1 teaspoon- chilli powder
Salt according to your taste

malai koftaTiming

Preparation Time: 25 mins
Cooking Time: 20 mins
Total Time: 45mins
Makes 4 servings

Method For the koftas

Put all the ingredients together in a deep bowl and mix it very well.
After that divide the mixture into 8 equal portions and roll each portion into a cylindrical shape.

Now we have to put non-sticky or kadai on to gas burner and add oil for deep fry, a few koftas at a time on a medium flame until they become golden brown in colour from all the sides.
Now Drain them on an absorbent paper and keep aside.

Method For the gravy

Take cashew nuts and onions into an in a mixer and blend till smooth. Keep aside.
Now we have heat the butter in a deep non-stick pan then add the onion-cashew nut paste, ginger paste, green chilli paste, and garlic paste, and cook on a medium flame for at least 2 minutes, while stirring occasionally.

Now we have to Add the tomato puree, garam masala, chilli powder, sugar, salt and ½ cup of water, mix it well and cook on a medium flame at least 5 minutes while stirring occasionally.
Now at the end switch off the flame and add the fresh cream and mix it well. Now dish is ready to serve garnished with cream.

 

Nutrition per serve

Energy      362 cal
Protein      7.8 gram
Carbohydrates   28.8 gram
Fiber             5.6 gram
Fat                24.4 gram
Cholesterol     0 miligram
Calcium           240.4 miligram
Iron                2.8 miligram
Magnesium    0 miligramg
Phosphorus     0 miligramg
Sodium           123.7 miligramg
Potassium     434.1 miligramg
Zinc                  0.7 miligram

 

Article

Malai Kofta is a highly rich, delicious, creamy savoury dish best to be served on parties and special occasions. Malai kofta is a north Indian speciality originated from the Mughlai cuisine.

It is an authentic dish from the Mughlai recipes and popular in many restaurants around the world.

Malai kofta is the best vegetarian dish alternative to meatballs. It goes extremely well with naan or Jeera rice. Malai refers to the cream and the Kofta are deep fried mixed veggie dumplings mixed with a spicy onion, tomato and cream gravy that delights each and every bit of your taste buds.

It’s aptly an authentic Mughlai delicacy. Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices. There are many versions of Kofta but most of them mistake it to the paneer (cottage cheese) stuffing but it’s actually the mixed vegetable with grated paneer that is made into koftas.

Preparing the Malai Kofta is easy but you need the make the koftas right with care. Firstly mash the potatoes, mixed vegetables, grated paneer and mix well together.You need to check that there should be no moisture in the potatoes and veggies to have the best koftas.

Add the spices to this mash and mix well. The resulting dough should be firm.

If not then add some breadcrumbs ( only if you mess up). Season with salt. Make this dough into balls (can be roundels or bullets in shape) and put 1/2 a tsp of the nuts (coarse powder) and mix in the centre of each ball.

Roll into perfect rounds. Coat it with some cornflour or all-purpose flour. Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these balls till pale golden in colour.

Drain on paper towels and keep aside. For the gravy, first, heat the 2 tbsps of oil in a deep pan and fry the onions until light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Heat oil adds black cumin.

Put this paste back into the pan and fry till the oil begins to separate from the masala. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy.

Mix well. Add a little salt. Bring the sauce/gravy to a boil and then reduce the fire to a simmer. Add cream, If you don’t have cream add little milk and mix fast without curdling and add the coarsely powdered nuts.

This will nice good creamy texture. Gently add the koftas to this sauce/gravy and stop cooking. Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.

Malai Kofta, the name if self-says about the richness of the dish. Malai Kofta is a high-calorie savoury dish which can be eaten during feast and occasions.

It’s a luscious tempting main course dish and one must try preparing it. Do prepare and feel royale like the Moghuls.

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