Malai Kofta Recipe: Few Indian vegetarian curries never go out of fashion and always leave you craving just at the mention of their names. One such curry is Malai Kofta, and this easy step-by-step photo recipe gives it a unique taste and twist, making it suitable to be served as a party snack or traditional curry. The simple yet unique method of filling malai (homemade fresh cream) and dry fruits in the center of mashed potato balls (kofta) provides a heavenly experience in every bite and simplifies the preparation process. The crispy outer layer, soft and creamy inner filling of the kofta, and the sweet and sour tomato and onion-based spicy gravy create a marriage made in heaven, simply delicious!
Malai Kofta Recipe Ingredients For Gravy:
- 5 large Tomatoes (not sour)
- 3 medium Onions
- 4 Cashew nuts (soaked in water for 20 minutes)
- 2-inch piece of Cinnamon
- 2 Cloves
- 1/2 teaspoon Cumin Seeds
- 1 tablespoon Green Chilli Ginger Paste
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Red Chilli Powder
- 2 teaspoons Sugar
- Salt to taste
- 3 tablespoons Oil
Malai Kofta Recipe Ingredients for Kofta:
- 3 large Potatoes (boiled, peeled, and mashed)
- 8-10 Cashew nuts (roughly chopped)
- 14-16 Golden Raisins or Black Raisins (optional)
- 1/4 cup Homemade Fresh Cream (freeze for 6 hours)
- 4 tablespoons Corn Flour
- Salt to taste
- Oil for deep frying
Malai Kofta Recipe Preparations:
- Make tomato puree using the blanch method or crush tomatoes in a food processor.
- Make onion puree following the provided recipe or by crushing onions in a mixer grinder.
- Make cashew nut paste by crushing soaked cashew nuts with water in a mixer grinder.
- Freeze homemade fresh cream for 6 hours, then soften it 15 minutes before making kofta balls.
Note: Ensure the cream is semi-frozen for easy stuffing of the koftas.
Gravy Method:
- Heat oil in a deep pan or kadai over medium flame. Add cinnamon, cloves, cumin seeds, and green chili ginger paste, sauté for a minute.
- Add onion puree (prepared in step-2 in preparations).
- Sauté until it turns light pink – will take around 2-3 minutes.
- Add tomato puree (prepared in step-1 in preparations).
- Stir and cook for 3-4 minutes over low flame. Add red chili powder, coriander powder, sugar, and salt to taste. Mix well and cook until oil starts to separate, stirring frequently in between. If it starts bubbling, do not worry – stir and turn the flame to low to reduce bubbling.
- Add cashew nut paste (prepared in step-3 in preparations) and cook for 2 minutes.
- Turn off the flame. Gravy is ready. Keep it aside and proceed to prepare the malai stuffed kofta.
Kofta Method:
- Take boiled, peeled, and mashed potatoes in a bowl. Add salt if you have not added it while boiling the potatoes.
- Divide potato mixture into 8 equal portions and shape each portion into a round ball. Take the cream (as mentioned in step-4 in preparations) in a small bowl. Ensure that the cream is in semi-solid consistency; otherwise, you may not be able to stuff the balls easily.
- Take corn flour on a plate. Take one ball and flatten it by pressing it between palms to make a 1/3 inch thick patty. Place approximately 1/2 tablespoon cream, 2 raisins, and 3-4 pieces of cashew nuts in the center of the patty.
- Carefully wrap the filling from all sides and shape it into a round ball. Ensure that the cream is wrapped properly because it will melt and may come out while deep frying. Coat the ball evenly with corn flour from all sides – this will act as a binder and give a crispy outer layer to the kofta. Repeat the process for the remaining portions.
- Heat oil in a kadai (or frying pan) over medium flame for deep frying. When the oil is medium hot, gently slide 2-3 balls into the oil from the side of the kadai (to avoid splashing) and deep fry until golden brown and crispy. Remove and transfer them onto kitchen absorbent paper on a plate. Deep fry the remaining ones.
- Place the koftas in a deep bowl or on a plate. Heat the prepared tomato gravy and pour it over the koftas. Garnish with fresh cream and coriander leaves. Malai kofta curry is now ready to serve. It can be served alone as a snack or as a curry with tandoori roti or naan.
Malai Kofta Recipe Tips and Variations:
- Filling koftas with frozen cream is a little tricky and requires some prior cooking knowledge. Alternatively, use grated paneer or cheese and pour fresh cream over the koftas at the time of serving.
- For best results when stuffing balls with cream, use only homemade cream as ready-made cream is difficult to handle after freezing.
- Ensure that you remove the cream from the freezer at least 15 minutes before making kofta balls so that it can be easily scraped or scooped without creating a mess.
- Use a deep pan to make the gravy because it may bubble while cooking, and you may need to stir to control it.
Conclusion:
In conclusion, Malai Kofta Recipe is a timeless Indian vegetarian curry that delights the taste buds with its creamy koftas and rich gravy. With a few simple steps and ingredients, you can recreate this classic dish at home, whether it’s for a special occasion or a cozy meal. By following the provided tips and variations, you can customize the recipe to suit your preferences and enjoy a delicious culinary experience that never goes out of style.
FAQs Malai Kofta Recipe
Can I use store-bought cream for the kofta filling?
It’s recommended to use homemade cream for the best results as it’s easier to handle after freezing. However, if you prefer, you can substitute with store-bought cream, but ensure it’s semi-solid for easy stuffing.
How do I ensure the koftas stay intact while deep frying?
To prevent the koftas from breaking apart during frying, make sure to wrap the filling tightly and coat them evenly with corn flour. This will act as a binder and give a crispy outer layer, helping them hold their shape.
Can I make the gravy less spicy?
Yes, you can adjust the spice level according to your preference by reducing the amount of green chili ginger paste or red chili powder in the gravy. Taste and adjust the seasonings as needed while cooking.
Can I prepare the koftas in advance?
Yes, you can prepare the koftas in advance and store them in the refrigerator. When ready to serve, reheat them in the oven or microwave before pouring the hot gravy over them to ensure they remain crispy and warm.
Is this recipe suitable for vegans?
While this recipe traditionally contains dairy in the form of cream, you can make it vegan-friendly by substituting the cream with a vegan alternative such as coconut cream. Additionally, ensure that all other ingredients used are vegan-friendly.
