Savoring India's Delight: Step-by-Step Malai Kofta Recipe

Malai Kofta is a popular Indian vegetarian dish made of soft paneer (Indian cottage cheese) and potato dumplings cooked in a creamy and flavorful gravy. Here's a step-by-step method to make Malai Kofta:

Ingredients:

For the koftas:

*200g paneer (Indian cottage cheese)

*2 medium-sized potatoes, boiled and mashed

*2-3 tablespoons all-purpose flour (maida)

*Salt to taste

*1/2 teaspoon red chili powder

*1/4 teaspoon garam masala

*1 tablespoon chopped cilantro (coriander leaves)

*Oil for deep frying

For the gravy:

*2 tablespoons ghee or oil

*1 large onion, finely chopped

*2-3 cloves of garlic, minced

*1-inch piece of ginger, grated

*2-3 medium-sized tomatoes, pureed

*1/4 cup cashew nuts, soaked in warm water for 15 minutes and ground to a paste

*1/2 cup fresh cream (malai)

*1 teaspoon red chili powder (adjust to taste)

*1/2 teaspoon turmeric powder

*1 teaspoon garam masala

*1 teaspoon cumin powder

*1 teaspoon coriander powder

*1/2 teaspoon kasuri methi (dried fenugreek leaves)

*Salt to taste

*1 cup water (adjust as needed)

*Chopped cilantro for garnish

Step-by-step instructions:

Prepare the koftas:

a. In a mixing bowl, crumble the paneer and add the mashed potatoes, all-purpose flour, salt, red chili powder, garam masala, and chopped cilantro.

b. Mix everything well to form a smooth and soft dough-like mixture. Adjust seasoning if required.

1- c. Divide the mixture into equal-sized balls and shape them into smooth koftas or dumplings.

Deep fry the koftas:

a. Heat oil in a deep pan or kadai over medium heat.

b. Once the oil is hot, carefully slide the koftas into the oil and fry them in batches until they turn golden brown and crispy.

2- c. Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.

Prepare the gravy:

a. In a separate pan or kadai, heat ghee or oil over medium heat.

b. Add chopped onions and sauté until they turn translucent.

c. Add minced garlic and grated ginger. Sauté for another minute until the raw smell disappears.

3- d. Pour in the tomato puree and cook until the oil starts to separate from the mixture.

Add the spice powders:

4- a. Lower the heat and add red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for a few minutes.

Add the cashew paste and cream:

a. Add the ground cashew nut paste to the gravy and stir well to combine.

5- b. Pour in the fresh cream (malai) and mix until the gravy becomes rich and creamy.

Adjust the consistency:

6- a. Add water to the gravy to adjust the consistency as per your preference. The gravy should be smooth and creamy.

Add the koftas and finish the dish:

a. Gently place the fried koftas into the gravy and let them simmer on low heat for a few minutes, allowing them to soak in the flavors.

b. Crush the kasuri methi between your palms and sprinkle it over the gravy. Stir gently.

7- c. Turn off the heat and garnish with chopped cilantro.

Your delicious Malai Kofta is now ready to be served! It pairs wonderfully with steamed rice, naan, or roti. Enjoy your meal!