Malai kofta is a mouth watering dish from North India. The sight of it will activate your taste buds. The koftas dipped in creamy gravy is a favourite delicacy. This dish is on top of the list in Indian restaurants. I bet you will see everyone ordering it as a main dish with rotis.
I had made this before but the one I tried using capsicum as an additional ingredient turned out great. I made it for my husband this weekend and he loved it.
It is a very simple recipe.
This restaurant style malai kofta is easy. Surprise your family with this exotic dish made at home 🙂
I used ricotta instead of paneer.
Ingredients:
For koftas
- Potatoes-2 small (boiled)
- Paneer (or ricotta) – 1cup
- Bread slices – 2 (soaked in water for 30 seconds)
- Garam masala – 1tsp
- Salt
- Corn flour – 3-4tsp
- Olive oil – for deep frying
For The Gravy
- Onion – 1
- Capsicum – 1
- Tomatoes – 5
- Cashew nut paste
- Garam masala – 1tsp
- Salt
- Milk 1-2cups
- Ginger garlic paste – 1 tsp
- Fennel seeds – 1/2 tsp
- Cloves- 4
- Cinnamon – 1 inch
- Cardamom – 4
- Bay leaves – 1
- Olive oil
- Kasuri methi
Method:
- Mix all the ingredients for koftas and knead them like dough.
- Make small round balls
- Deep fry them until golden brown. The koftas are ready
- Prepare the onion paste using blender or mixer
- Puree tomatoes and capsicum together
- Boil 10 cashews for 2 minutes and blend them into a fine paste
- Heat oil in a pan and add the spices
- Add onion paste and fry till the raw smell disappears
- To stimulate your nasal senses, add ginger garlic paste
- Add the tomato and capsicum puree
- Simmer for 2 minutes and add garam masala, salt, cashew nut paste
- After 5 minutes, add 1 cup of milk. Cook on low flame for 15 minutes
- You can add more milk to adjust the consistency
- Sprinkle some kasuri methi
Pour the gravy and add the koftas.
Malai kofta is ready !!
Tastes best with chapathi (Indian bread) and rice.
Cradle2Ladle 