Easy Malai Kofta

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

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

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

EXPLORE CATEGORIES