Malai Kofta Recipe

Step 1:

Add 1 tablespoon of cooking oil to a pan. Once the oil is hot, add cardamoms and cinnamon and heat them.

Step 2:

Add chopped onions and fry them until golden brown. Add finely chopped tomatoes and cashews and fry them.

Step 3:

Add 1.5 cup water and cook until the tomatoes turn soft and mushy.

Step 4:

Turn off the flame and blend the above mix into a puree using a blender jar (do not forget to retain all the spices)

Step 5:

Add butter or 1 tablespoon of cooking oil to a pan. On medium heat, add cardamom, cinnamon, and bay leaves. Saute for 1 min.

Step 6:

Add 1 tablespoon of ginger garlic paste and saute until the raw smell faints. Add red chili powder, garam masala, salt, sugar (as mentioned in the ingredients list) and blended tomato paste. Stir and cook well.

Step 7:

Add 1/2 cup of water and cover it with a lid until the gravy thickens and traces of oil is seen on top. Add 1 tablespoon Kasturi methi and cook well.

Step 8:

Finally, add cream and turn off the flame once the gravy is cooked.

Step 9:

In a large bowl, crumble fork-tender boiled potatoes, crumbled paneer, ginger garlic paste, corn flour, salt, garam masala, and chopped coriander leaves. Mix well.

Step 10:

Add cashews and raisins. Divide the kofta dough into 8 equal pieces and roll them into balls.

Step 11:

Add cooking oil to a frying pan to fry the kofta balls. Once the oil is hot enough for frying, all a small portion of the dough to check. If the dough rises without browning a lot, your oil is ready.

Step 12:

Slide the dough balls into the oil and fry them well. Fry them on a medium flame until they turn golden brown. Once fried, transfer the kofta balls to a colander or plate.

Step 13:

Add the kofta balls to the gravy. Pour 1 tablespoon of cream and serve warm and delicious malai kofta curry with Naan, Kulcha, Jeera rice, or Roti.