Malai Kofta Recipe
Your Comprehensive Guide to Restaurant-Style Malai Kofta
The Malai Kofta recipe is a culinary masterpiece of creamy gravy with a deep-fried crispy vegetable koftas (round-shaped). It is a classic Indian dish that has captured the hearts of all food lovers worldwide. Malai Kofta features fried vegetable balls introduced in sizzling tomato-based gravy. Get the authentic taste of rich spices and flavours to your dining table, making your meal extra special. Learn the art of making Malai Kofta, giving your routine food platter a tangy and crispy twist. Bring this north-Indian delectable gem to your kitchens today and explore the simple steps that lead to a restaurant-style recipe.
Malai Kofta Ingredients
Maintain consistency in the taste of the Malai Kofta recipe by using premium-quality ingredients in the right measurements. Keep the ingredients handy as you cook the recipe. The following is a list of ingredients for making Malai Kofta; the proportions mentioned would help you make 3 to 4 servings. So, ensure you vary the ingredients proportionately, depending on the size of your servings.
Ingredients for Kofta Balls:
- 3 boiled and mashed potatoes
- 2 tablespoons all-purpose flour (Maida)
- ½ tablespoon red chilli powder (or green chillies, optional)
- ¼ tablespoon cumin powder
- Salt as per your taste
- Some fresh coriander, as you prefer
- Oil for deep frying (per your preference)
Ingredients for the Malai Kofta Gravy:
- 2 tablespoons oil
- 1 bay leaf, 2 cloves, ¼ tablespoon, cumin (whole spices)
- 1 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 2 sliced tomatoes
- ¼ cup fresh cream
- ¼ cup cashew nuts (soaked)
- 1 teaspoon red chilli powder
- ½ tablespoon turmeric powder
- 1 teaspoon garam masala
- Salt as per taste
- ½ teaspoon Kasuri methi
- Fresh coriander
A Detailed Guide on How to Make Malai Kofta?
The recipe of Malai Kofta takes an average of 40-45 minutes to prepare from scratch. Employing the following steps, you can make restaurant-style Malai Kofta at home, and the recipe is much easier than you think.
- Step 1: Prepare the Koftas
The preparation for Malai Kofta starts with mixing all the ingredients for the Koftas. Thus, first, take all the mashed boiled potatoes in a mixing bowl. You may grate the boiled potatoes instead of mashing them for better consistency. Add chilli powder, cumin powder, coriander, and salt to the potato mixture and mix well. Now, start adding the all-purpose flour one tablespoon at a time. It will help you bind all the ingredients well so the mixture does not break while frying. After that, prepare even-sized balls of the potato mixture- the Koftas.
- Step 2: Fry the Koftas Well
Preheat a deep frying pan for 2-3 minutes; add a decent amount of oil per your preference. Add the Koftas gently, one at a time, in the pan once the oil is hot. Fry the Kofta balls evenly on all sides until they turn crispy golden brown. Keep the flame from low to medium for a crispy texture and evenly cooked insides of the Kofta balls. Use the slotted spoon to remove the Koftas from the pan, draining out excess oil.
- Step 3: Prepare the Gravy
Prepare the luscious, creamy gravy by heating one tablespoon of oil in a ‘kadhai’ or a cauldron. Add the whole spices to the oil and keep the flame low. Further, add the ginger-garlic paste and onions. Mix well until the onions turn slightly translucent. Thereon, add the sliced tomatoes and cashew nuts. Mix these ingredients well until they start turning a bit brown.
Now let this mixture cool for 5-10 minutes. After cooling, blend the mixture in a mixer by adding 1 tablespoon of water. Heat one tablespoon of oil again in a kadhai, add cumin seeds, chilli powder, and turmeric, garam masala, and mix well. Now add the tomato-based paste, followed by a sprinkling of Kasuri methi. Add salt as per your taste. Garnish the Kofta gravy with coriander.
- Step 4: Assemble and Serve the Dish
There are two methods to assemble this dish. The first method involves adding the fried Kofta balls to the gravy one by one and mixing gently, coating each ball with the gravy. Further, add the ‘malai,’ or fresh cream from the top. The other method involves adding the fresh cream to the gravy first and letting it absorb for 5 minutes. Further, add the Kofta balls to the gravy. Serve this dish with hot naans, onion rings, and lemon on the platter.
Pro Tips for Cooking the Malai Kofta Recipe
Employ the following pro tips while making Malai Kofta and get a restaurant-style taste and texture to your recipe:
- While boiling the potatoes, ensure you do not overcook them. Otherwise, the Kofta balls may turn soggy and won’t fry well in the oil.
- Grease your hands with oil while making the Kofta balls. It helps keep the stickiness away and prevents the Kofta balls from becoming dry.
- Maintain the crispiness of the Koftas by frying them just before serving the gravy. You may make the Koftas in advance and fry them later, just before serving, so they do not lose their crispy texture.
Enjoy making a delectable Malai Kofta recipe and explore your culinary skills. Channel your inner chef as you make an interesting and delicious recipe using the steps and tips mentioned herein. Undoubtedly, the taste will linger on the lips of your loved ones for years to come as you prepare some of the most special and delicious Malai Kofta recipes, served with love. So, do not wait for tomorrow, when you can bring your kitchen to life today with an amazing recipe.
Frequently Asked Questions
- Is the paneer kofta recipe similar to malai kofta?
The recipe for paneer kofta is the same as malai kofta. The only difference is adding finely crushed paneer to the potato mixture while making the Koftas.
- How can we make Malai Kofta healthier?
You can make the recipe of Malai Kofta healthier by using an air-fryer to fry the koftas. You can also bake the Koftas for an enhanced, healthy version of the recipe.
- In Malai Kofta, what can be substituted for cashews?
If you do not have cashews for Malai Kofta, you need not worry. Add blanched almonds as a substitute to the gravy mixture. It won’t affect the taste or aesthetics of the recipe.