Malai Kofte

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The word 'Kofte' has come from the Middle East, and these dishes have Mughlai influence. Koftas are usually made of grounded meat. In India various vegetarian koftas are in vogue, because of a large vegetarian population. Koftas are delicious and rich delicacies. This recipe is for the delicious Malai Kofta. Malai is a Hindi word for cream. These Koftas are made out of Paneer (Indian cottage cheese) and potatoes and dipped in a rich curry of onion, tomato, khoya (evaporated milk), and cashewnuts with mild taste of spices.

malai kofte

Ingredients for Kofte
(serves 4)

  • Paneer (cottage cheese) 100 gms
  • Boiled potatoes 4 medium
  • Salt 1 tsp
  • Red chili powder ¼ tsp
  • Corn starch 1½ tbsp
  • Raisins 16
  • Chopped coriander leaves 1 tbsp
  • Oil for frying

Ingredients for Curry

  • Green chili    1-2
  • Onion   1 medium
  • Ginger    1 ½ inch piece
  • Tomato puree ½
  • cups
  • Red chili powder ½ tsp
  • Coriander powder 1 tsp
  • Salt   1 tsp
  • Garam masala 1 tsp
  • Cashew nuts ¼ cups
  • Khoya/ mawa ½ cups
  • Butter/ oil 2-3 tbsp
  • Chopped coriander leaves 1 tbsp
  • Water about 2 1/2 cups

Method of preparation for Kofte

  1. Peel off the boiled potatoes and either mash them thoroughly or grate them.
  2. Scramble the paneer (cottage cheese).
  3. Now in a bowl take mashed potatoes, paneer, salt, chili powder, and corn starch. Mix them very well.
  4. Now divide the mixture into 16 portions. Make round balls. Now take a ball and press it gently. Keep a raisin in the middle of the flattened round and bring the sides together to close the circle.
Kofta ingredients                                                        flattend koftas have raisin in the center
  1. Repeat the process with all the balls. I make the kofta balls in an oval shape, it looks better.
  2. Heat oil in the wok. Deep fry the kofta balls on a medium-high flame till they are golden brown. (takes about 4-5 minutes).
Kofte are ready for frying                                             Kofte in the hot oil
  1. Take the koftas out onto the kitchen paper.
"Kofte after 4 minutes in the hot oil                             Kofte are ready

Tip: 1 Fry one ball first to check if the oil is hot enough.

2 If the balls are splitting in the oil , add a little more corn starch.

Method of preparation for Curry

  1. Peel off onion, and ginger, wash and chop them roughly. Remove the thick stem of the green chili.
  2. Soak cashew nuts in the warm water for 5 minutes. Make a fine paste of cashew nuts in the blender.
  3. Soak the onion pieces in the hot water for 5 minutes. Take them out from the water and leave on the colander for a couple of minutes to drain off the extra water.
  4. Heat 1 tbsp of oil/ butter in a wok. Fry onions for 5-6 minutes or till they are transcluent. Turn off the heat and let the onions cool down.
  5. Make a fine paste of fried onion, ginger and green chili in the blender.
"Chopped Onion frying                                               onion, ginger, and chili paste frying
  1. Heat butter/ oil in a wok. Add the above paste and fry till it leave the sides of the pan. (takes about 5 minutes).
  2. Add red chili powder, and coriander powder in the fried paste and fry for another minute.
  3. Add tomato puree, salt & garam masala , and fry until material leaves the sides of the pan.(takes 4-5 minutes).
  4. Add cashew paste and fry for couple of minutes.
  5. Grate/ scramble the khoya. Mix in a cup of warm water.
after adding tomato paste                                           grated mawa/khoya
  1. Now add khoya paste in the fried masala and let it boil. Add more water if the curry is very thick. Take a boil and let it cook for a couple of minutes. Curry is ready, turn off the heat.
malai kofta curry
malai kofta curry
  1. Pour curry onto the koftas at the time of serving.

Garnish with chopped coriander leaves.

Serve delicious and delicate Malai Kofta with the rotis/poori... ( Indian breads) of your choice . 

Tips

Do not soak the koftas in the curry in advance, since malai koftas are very delicate and they will get mashed up in the curry.

If you do not find khoya in your area, boil one cup of milk, reduce the heat and evaporate half of the milk. Use this freshly made khoya for the curry.

Arrange the koftas in the serving dish and then pour curry on top of the koftas.

You can also use cream instead of cashew paste.

I do not use turmeric in malai koftas curry but if you like orange colored curry add a pinch of turmeric.