Malai Kofta Recipe

Preparation Directions

• STEP 1.Pressure cook 3 potatoes for 3 to4 whistles and then simmer for 5 minutes. Turn off the heat. When potatoes are cooled peel and cut into halves.

Cooking Directions

• STEP 1.In a food processor attach the chopper blade. Add 3 boiled peeled and halved potatoes, 200 gms crumbled paneer, 1 tbsp kasuri methi ( dried fenugreek) for flavour, 2tbsp besan (gram flour) which helps to bind the kofta, ½ tsp garam masala and salt to taste. Blitz till all the ingredients come together to make a thick mixture.
• STEP 2.Grease palms and make small portions of the mixture. Roll into round ball shape. Place a ball on the palm of the hand and press it down to flatten it. In the centre place a few raisins (kismis). Then close and seal the mixture, rolling it onto a ball shape.
• STEP 3.Preheat a paniyaram pan. Drizzle oil in the cavities and place a kofta in each cavity. Fry on medium heat. Keep turning the koftas to ensure that they brown on all sides. Remove them from the pan and keep aside.
• STEP 4.To make the gravy, in a preheated add 1 tsp oil, 4 chopped garlic cloves and 1 inch ginger chopped. Saute till garlic is soft and aromas are released.
• STEP 5.Next add ¼ tsp turmeric (haldi) powder, 1 tsp red chilli powder, ½ tsp garam masala powder and mix well.
• STEP 6.Add 2 cups homemade cooked tomato puree, salt to taste, ¼ cup cream and 1 tbsp honey. Stir well to combine all the ingredients together.
• STEP 7.Bring the gravy to a brisk boil and add 1tbsp kasuri methi.
• STEP 8.Turn the heat to simmer for 4 to 5 minutes. Check for salt and spices and adjust accordingly. Turn off the heat.
• STEP 9.Pour the makhani gravy into a serving bowl and add the koftas into the gravy just before serving.

Special Comments

• STEP 1.Green chillies or red chilli powder can also be added to the koftas.
• STEP 2.Using puree of cooked tomatoes reduces the overall cooking time of the gravy.