Malai Kofta

malai_kofta

Indian cuisine is rich with a variety of exquisite dishes that boast unique flavors and rich aromas. Malai Kofta is one of the most popular dishes that originate from the northern part of India. It is a dish that is enjoyed by locals and foreign visitors alike because of its unique blend of texture, flavor and visual appeal.

Malai Kofta is a vegetarian dish that comprises of deep-fried dumplings made of paneer, potatoes, and some spices that are served in a creamy gravy made of tomatoes, onions, and cashews. The term “malai” refers to cream, while “kofta” refers to the round shape of the dumplings.

The origin of Malai Kofta dates back to the Mughal rule in India. It is believed that the dish was prepared To honor the kings and queens during the royal banquets. In the early days, meat was used to prepare the koftas. But as time went on and as vegetarianism became more common, paneer and potatoes became the preferred ingredients for making the Kofta dumplings.

Indian restaurants around the world have popularized Malai Kofta, and it has become a staple dish that is often enjoyed as a main course in Indian food. However, the preparation method and the ingredients used vary depending on the region or family tradition.

The preparation of Malai Kofta requires skill and patience, as each component of the dish must be carefully prepared to achieve its signature taste and texture. Creating perfect kofta dumplings is an essential part of the recipe, and this is done by mixing grated paneer, mashed potatoes, finely chopped nuts, green chilly, cilantro, and spices like garam masala and coriander powder.

Once the kofta mixture is ready, it is shaped into small balls and deep-fried until golden brown. The koftas are then set aside, and the creamy gravy is prepared by cooking tomatoes, onions, ginger, garlic and cashew nuts until they are soft and pulpy. The ingredients are blended into a smooth puree, and the cooled down mixture is tempered with some spices like turmeric and cumin.

The koftas are then simmered in the tomato and cashew gravy for a few minutes until they absorb the flavors of the sauce. The dish is served hot, garnished with some fresh cream, coriander leaves and finely chopped nuts.

Malai Kofta is a hearty and comforting dish that is perfect for a special occasion or as an indulgent treat for dinner. It is a recipe that offers a luscious combination of sweet and spicy flavors that are sure to tantalize your taste buds. The fragrant aroma and creamy texture of the gravy together with the soft and fluffy kofta dumplings, make this dish truly irresistible.

In conclusion, Malai Kofta is a beautiful fusion of flavors that is loved by many. It is a dish that has stood the test of time and continues to be enjoyed in Indian households and restaurants around the world. Whether you are looking for a flavorful vegetarian dish or a comforting meal to enjoy with family and friends, Malai Kofta is an exceptional recipe to try out.

Ingredients:

For Koftas:

  • 2-3 potatoes (boiled and mashed)
  • 1 cup grated paneer
  • 1/2 cup boiled and mashed peas
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tbsp corn flour
  • Oil for frying

For Gravy:

  • 2 tbsp oil
  • 1 chopped onion
  • 2 chopped tomatoes
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 cardamom pods
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 1/2 cup fresh cream
  • 1 tbsp chopped coriander leaves

Instructions:

  1. In a bowl, mix together mashed potatoes, grated paneer, boiled peas, grated ginger, grated garlic, red chilli powder, salt and corn flour.

  2. Mix them well and shape them into small balls. Meanwhile heat oil for deep frying.

  3. Once the oil is hot, fry the balls until golden brown. Take them out with a slotted spoon and keep them on a kitchen towel.

  4. In a pan heat oil, add chopped onion, grated ginger and garlic. Sauté till the onions turn golden brown.

  5. Add chopped tomatoes and cook until they turn mushy.

  6. Now add cumin seeds, bay leaf, cinnamon stick, cloves, cardamom pods, coriander powder, cumin powder, turmeric powder, red chilli powder, salt and sauté for a minute.

  7. Let it cool down and then blend it to make a smooth paste. Strain this mixture and set it aside.

  8. In a pan add this blended paste and cook on low flame for 5 minutes.

  9. Once the paste starts thickening, add fresh cream and mix well. Adjust the consistency with water.

  10. Add koftas to the gravy and cook for 2-3 minutes.

  11. Garnish with chopped coriander leaves and serve hot with steamed rice or naan.