How to Cook North Indian Home Style Malai Kofta

Malai Kofta is a classic North Indian dish made with deep-fried dumplings (koftas) made of paneer (Indian cottage cheese), potatoes, and nuts, served in a creamy gravy. Here’s a simple recipe to cook Malai Kofta at home:

Ingredients:

For Koftas:

• 200g paneer (grated)
• 2 medium-sized potatoes (boiled and mashed)
• 2 tbsp all-purpose flour (maida)
• 2 tbsp cornflour
• 2 tbsp chopped coriander leaves
• 2 tbsp chopped cashew nuts
• 2 tbsp raisins
• 1/2 tsp garam masala powder
• Salt to taste
• Oil for deep frying

For Gravy:

• 2 large onions (finely chopped)
• 2 large tomatoes (pureed)
• 1-inch piece of ginger (finely chopped)
• 3-4 cloves of garlic (finely chopped)
• 1/4 cup cashew nuts (soaked in warm water for 20 minutes)
• 1/4 cup fresh cream
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt to taste
• 2 tbsp butter
• 2 tbsp oil
• Fresh coriander leaves for garnish

Instructions:

For Koftas:

1. In a mixing bowl, combine grated paneer, mashed potatoes, all-purpose flour, cornflour, chopped coriander leaves, chopped cashew nuts, raisins, garam masala powder, and salt. Mix well to form a smooth dough.
2. Divide the dough into equal portions and shape them into round balls or oval-shaped koftas.
3. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the koftas in batches and fry until they turn golden brown and crisp from all sides. Remove them using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

For Gravy:

1. Heat 1 tbsp oil and 1 tbsp butter in a pan over medium heat. Add chopped onions, ginger, and garlic. Sauté until onions turn golden brown.
2. Add tomato puree and cook until the oil starts to separate from the masala.
3. Meanwhile, drain the soaked cashew nuts and blend them into a smooth paste using a blender.
4. Add the cashew nut paste to the onion-tomato masala. Mix well and cook for a couple of minutes.
5. Add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well and cook for another 2-3 minutes.
6. Add fresh cream and mix well. Cook for a minute and then turn off the heat.

Assembling:

1. Just before serving, reheat the gravy. If it’s too thick, you can add some water or milk to adjust the consistency.
2. Place the fried koftas in a serving dish and pour the hot gravy over them.
3. Garnish with fresh coriander leaves and a drizzle of fresh cream.
4. Serve Malai Kofta hot with naan, roti, or rice.

Enjoy your homemade North Indian style Malai Kofta!