How to make Malai Kofta

How to make Malai Kofta

Malai Kofta

Malai Kofta

Preparation time: 15mins
Cooking time: 25-30mins
Serves:4-5 people

Ingredients:

For the gravy;

Basic punjabi white gravy-2 cups
oil-1 tbsp
butter-1 tbsp
jeera(cumin)-1 tsp
onion(finely chopped)-1 medium size
ginger(grated)-1/2 tsp
garlic(grated)-1 tsp
green chillies(finely chopped)-1 tbsp
dhania jeera powder-1/2 tsp
garam masala-1/2 tsp
turmeric powder(haldi)-1/2 tsp
coriander(cilantro) finely chopped-1/2 cup
fresh cream-2 tbsp
salt to taste

For the kofta;

paneer(cottage cheese)grated-1/2cup
boiled potatoes, grated- 2 medium size potatoes
cashewnuts, finely chopped-2 tbsp
raisins-2 tbsp
coriander(cilantro), very finely chopped-2 tbsp
green chillies, finely chopped-1/2 tsp
sugar-1/2 tsp
salt to taste

Method:

For the gravy;

1.Heat oil in a pan, then add butter in it and heat the butter.

2.Then add onions and fry the onions for 1 min.

3. When the onions turn golden brown, then add jeera(cumin), ginger, green chillies and garlic and saute it for 2 mins on medium flame.

4.When the whole masalas get cooked, add the basic punjabi white gravy, turmeric powder, dhania jeera powder, salt and water and mix them properly.

5.Cook the gravy on medium to low flame till oil starts separating from the gravy.

6.When the gravy is done switch off the gas and now start preparing the koftas.

For the kofta;

1. In a bowl, take grated paneer, grated potatoes, cashewnuts, raisins, coriander leaves,green chillies, salt and sugar. Mix all these ingredients properly.

2.Now apply oil on your palms and make small dumplings that is koftas from the above mixture.

3.Heat oil in a frying pan at medium to high flame. When the oil becomes hot, deep fry the koftas till they are golden brown in colour.

4. At the time of serving, heat the malai kofta gravy on medium flame, when the gravy starts bubbling or separating oil, then add the koftas, fresh cream and chopped coriander and switch off the gas.

Serve this mouth watering gravy with naan, roti or chapati.

Tips

1.You can keep the basic white gravy stored in your refrigerator for one week and use it when needed to make malai kofta. You can add additional sugar to make malai kofta little more sweet because the white gravy already has sugar in it.

2.In any dish, where we are using both oil and butter, we should always add oil first and then butter so that the butter doesn’t burn.

3.You should always add fresh cream at the end because cream doesn’t need to be cooked or else it will change the taste.

4.Always grate the paneer and potatoes for the koftas so that no lumps are there and the koftas wont separate at the time of frying.

5.To boil the potatoes for any pattie, kofta or cutlet, take raw potatoes and put it in cooker box covered completely with water. Do not cut the potatoes in 2 pieces because that makes the potatoes sticky. Boil the potatoes on high flame for 2 whistles and then on medium flame for 4 whistles. This way the koftas will never break at the time of frying.

6. Chop the coriander very finely for the koftas or else it will come out from the koftas at the time of frying.

7. If the koftas break at the time of frying, then simply add little rice flour to the koftas and then it wont break and the koftas will become crispy also. Do not add cornflour or maida because it will make the koftas sticky.

8. Always fry potato koftas on medium to high flame and not on low flame because the koftas will break on low flame since potatoes need high temperature for frying.

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11 Comments

  1. kofta lover said,

    February 2, 2010 at 1:33 pm

    nice tips, very helpful ….

  2. vijay said,

    February 8, 2010 at 7:04 am

    sir thank y very much y have covered each and every aspect of making a malai kofta andtips r great. it has been done in a professiona manner.can y advise me how to make regular all purpose floor dough to make egg rools as the dough i am making is not easy to roll. it shrinks and round size is not coming up,how much time and consistency is required to make maida dough. thanks

  3. vijay said,

    February 8, 2010 at 7:04 am

    sir thank y very much y have covered each and every aspect of making a malai kofta andtips r great. it has been done in a professiona manner.can y advise me how to make regular all purpose floor dough to make egg rools as the dough i am making is not easy to roll. it shrinks and round size is not coming up,how much time and consistency is required to make maida dough. thanks

  4. Neha Sheth said,

    April 14, 2010 at 10:50 pm

    thankyou

  5. laxmi said,

    May 27, 2011 at 7:50 pm

    malai kofta is a very tasty dish but if we add some khova it will become more tasty

  6. payal said,

    September 20, 2011 at 7:39 am

    What’s the best substitution for khoya? Can we use grated paneer instead of khoya?

  7. Puneet said,

    August 23, 2012 at 2:20 am

    gud recipees i made mail kofta gud

  8. Sunidhi said,

    August 27, 2012 at 2:13 am

    this is one of my favorite dish…………

  9. Nitesh sompura said,

    August 31, 2012 at 10:06 pm

    Thankx for gd recipees…

  10. jayasreeraj said,

    December 3, 2012 at 3:32 am

    good recipie

  11. Neha Sheth said,

    December 3, 2012 at 9:46 am

    thank you.


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