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Easy Malai Kofta Recipe

Easy Malai Kofta is a popular Indian Side Dish
Author :
 
On :
Tuesday, 26 April, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Hard
Servings :
Serves 2
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • For koftas:
  • 1 cup - firm Paneer
  • 1 tbsp - malai
  • 2 Raw bananas peeled, boiled and mashed
  • 15-20 cashews
  • 10-12 raisins, soaked in cold water for 10 minutes
  • 1 tsp - Charoli seeds
  • 2 tbsp - plain flour
  • 1 Green chilli very finely chopped
  • 1/2 tsp - Ginger powder
  • 1/4 tsp - salt
  • oil to deep fry
  • For curry:
  • 1/2 cup - firm Paneer
  • 1/2 cup - thick Cream or Malai
  • 1/4 cup - fresh thick curd, beaten
  • 1 tbsp - Butter
  • 1/2 cup - Tomato puree
  • 1/2 cup - Cabbage finely shred
  • 1/2 cup - Milk
  • 1 tbsp - oil
  • 1 tbsp - plain flour
  • 1 tsp - Charoli
  • 2 Cloves
  • 1 Cardamom
  • 1 stick Cinnamon
  • 2-3 whole peppercorns
  • 3 finely crushed dry Red Chillies
  • 1/5 tsp - Garam Masala powder
  • salt to taste
  • 1/2 tsp - Sugar
  • 1 bay leaf, broken into four pieces
  • 1/4 cup - finely chopped Cabbage
  • For garnishing:
  • 1/4 cup - grated Paneer or cheese
  • 4-5 fresh rose petals (optional)
  • How to Make Easy Malai Kofta:

    1. For koftas:
    2. Squeeze out water from raisins.
    3. Mix raisins, cashews, charoli seeds, and malai in a small bowl.
    4. Mix and mash together bananas, ginger, chilli, salt, flour and paneer.
    5. Make ping pong-sized balls with mashed mixture.
    6. Make a thumb like depression in centre, place a little dry fruit mixture inside.
    7. Reshape ball to cover filling from all sides.
    8. Chill them in fridge for 10-15 minutes.
    9. Deep fry to crisp golden just before using.
    10. For curry:
    11. Grind together paneer and curd. Keep aside.
    12. Dry roast plain flour till very lightly fragrant and pinkish.
    13. Take off fire, keep aside.
    14. Heat oil add dry spices, add cabbage, stir fry till limp. Add tomato puree, dry masalas, salt, sugar, bring to a boil.
    15. Add curd-paneer paste, stir till boil resumes.
    16. Simmer, add roasted flour (dissolve in 1/4 cup water)
    17. Add malai, stir till whiteness dissolves.
    18. Simmer till gravy is thick and bubbly 15 minutes before serving.
    19. Add koftas to boiling gravy.
    20. Pour into serving dish, garnish with grated paneer and rose petals.
    21. Serve hot with roti, naan, kulchas or even bread.



     

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