Melt in mouth dumplings made up of cottage cheese and potatoes, cooked in a creamy and velvety gravy, making a rich combination. This particular recipe for malai kofta is no onion no garlic recipe, still, it is absolutely luscious. The koftas are very simple, flavor with freshly ground black pepper and some coriander. The gravy is rich and flavourful with lots of whole spices, powdered spices, cashews, cream etc being used. Do try this recipe as it is
Party main course recipe
Restaurant style gravies recipe
For Kofta: Koftas are made up of cottage cheese and potatoes. The koftas in very soft and light. No filling has been added. However, you add chopped nuts etc in the malai kofta.
For gravy: Being Jain recipe, lots of tomatoes are used to make the gravy for malai kofta. For that richness, cashews and fresh cream have been used. Apart from that lots of spices add the desired flavors.
1. Add 10-15 soaked cashews in a grinder jar
2. Make a smooth paste and keep aside
3. Heat 2 tbsp oil and add 1 bay leaf
4. Add 1-inch cinnamon (dal chini), 7-8 black pepper (sabut kali mirch), 1 black cardamom (Badi elaichi), 1 mace (javitri), and 1-star anise (chakra phool). Cook till aromatic, for 1 minute
5. Add 1 inch chopped ginger and 2 green chilies chopped. Cook for 1 minute
6. Add 5 medium sized chopped tomatoes
7. Add salt to taste
8. Cover with lid and cook till tomatoes become soft
9. Take out the bay leaf, cinnamon stick, and black cardamom
10. Add 1/2 tsp red chili powder, 1/4 tsp turmeric powder, and 1/2 tsp cumin seeds powder. Cook for 1 minute
11. Puree to a smooth gravy
12. Heat 1 tbsp oil
13. Add 1/2 tsp cumin seeds and let them crackle
14. Add pureed gravy and cook till oil oozes
15. Now add prepared cashew paste
16. Add 3 tbsp yogurt and cook for 2 minutes
17. Add 1/2 cup water or as required
18. Mix very well and cook for 3-4 minutes
19. Add 3 tbsp fresh cream
20. Add 1 tbsp sugar or as much required
21. Sprinkle 1 tbsp dry Kasuri methi
22. Check the consistency and seasoning
23. For garnishing sprinkle handful of fresh chopped coriander leaves
1. In a mixing bowl add 3 boiled grated potatoes, grated 300-gram paneer, salt as per taste, and 1/4 tsp black pepper powder
2. Combine all ingredients
3. Divide into portions and give an oblong or desired shape
4. Coat with all-purpose flour
5. Prepare all koftas
6. Heat enough oil
7. Fry kofta on a medium to high flame
8. Till golden brown
9. Bon Appetit: To serve, put kofta in the serving dish and pour hot gravy on it
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 60 minutes
For Gravy
Whole spices
• 1 bay leaf (tej patta)
• 1-inch cinnamon stick (dal chini)
• 7-8 black pepper (sabut kali mirch)
• 1-star anise (chakra phool)
• 1 mace (javitri)
• 1 black cardamom (Badi elaichi)
• 2-3 green cardamoms (chhoti elaichi)
Other ingredients
• 10-15 cashews (kaju), soaked in warm water
• 3 tbsp oil
• 1 green chili, chopped
• 5 medium size tomatoes, chopped
• 1-inch ginger, grated
• Salt to taste
• 1/2 tsp red chili powder
• 3 tbsp fresh cream
• 1/2 tsp cumin seeds (jeera) powder
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds (jeera)
• 3 tbsp yogurt (dahi)
• 1 tbsp sugar or as per taste
• 1/2 cup water or as required
• 1 tbsp dried fenugreek leaves (Kasuri methi)
• a handful of coriander leaves
For gravy for malai kofta:
1. Add 10-15 soaked cashews in a grinder jar.
2. Make a smooth paste and keep aside.
3. Heat 2 tbsp oil and add 1 bay leaf.
4. Add 1-inch cinnamon (dal chini), 7-8 black pepper (sabut kali mirch), 1 black cardamom (Badi elaichi), 1 mace (javitri), and 1-star anise (chakra phool). Cook till aromatic, for 1 minute.
5. Add 1 inch chopped ginger and 2 green chilies chopped. Cook for 1 minute.
6. Add 5 medium sized chopped tomatoes.
7. Add salt to taste.
8. Cover with lid and cook till tomatoes become soft.
9. Take out the bay leaf, cinnamon stick, and black cardamom.
10. Add 1/2 tsp red chili powder, 1/4 tsp turmeric powder, and 1/2 tsp cumin seeds powder. Cook for 1 minute.
11. Puree to a smooth gravy.
12. Heat 1 tbsp oil.
13. Add 1/2 tsp cumin seeds and let them crackle.
14. Add pureed gravy and cook till oil oozes.
15. Now add prepared cashew paste.
16. Add 3 tbsp yogurt and cook for 2 minutes.
17. Add 1/2 cup water or as required.
18. Mix very well and cook for 3-4 minutes.
19. Add 3 tbsp fresh cream.
20. Add 1 tbsp sugar or as much required.
21. Sprinkle 1 tbsp dry Kasuri methi. Sprinkle 1 tbsp dry Kasuri methi.
22. Check the consistency and seasoning.
23. For garnishing sprinkle handful of fresh chopped coriander leaves.
For Kofta
• 300 grams paneer
• 3 medium-sized boiled and grated potatoes
• salt to taste
• 1/4 tsp black pepper (Kali Mirch)powder
• a handful of fresh chopped coriander leaves
• 3-4 tbsp all purpose flour (maida) + for coating
• oil for frying
For kofta:
1. In a mixing bowl add 3 boiled grated potatoes, grated 300-gram paneer, salt as per taste, and 1/4 tsp black pepper powder.
2. Combine all ingredients.
3. Divide into portions and give an oblong or desired shape.
4. Coat with all-purpose flour.
5. Prepare all koftas.
6. Heat enough oil.
7. Fry kofta on a medium to high flame.
8. Till golden brown.
9. Bon Appétit: To serve, put kofta in the serving dish and pour hot gravy on it.
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