Malai Kofta is a North Indian vegetarian dish. Malai refers to the cream and koftas are deep fried paneer and vegetable dumplings in rich and creamy onion tomato gravy. You can make koftas with or without paneer, potato and paneer only, even cabbage and panner. Any combination works well as long as the water is fully squeezed of the dumplings before frying. This dish goes well with chappathis, naan, jeera rice, all pulaos and parathas. It is a rich dish perfect for parties and special occasions.
Ingredients
For the koftas:
- 2 Potatoes, boiled and mashed
- 1/2 cup Mixed vegetables (carrot, beans, peas)
- 1/2 cup Paneer/ cottage cheese
- 1 Green chilli, finely chopped
- 2 tsp. Coriander powder
- 1 tsp. Cumin powder
- 3/4 tsp. Red chilli powder
- 1 tbsp. Cashew nuts, finely chopped
- 2 tbsps. Coriander leaves, finely chopped
- 3/4 tsp. Cornflour
- Salt as needed
- Cornflour for rolling the koftas
- Oil for frying koftas
For the gravy:
- 1 no. Onion
- 1 tsp. Ginger-garlic paste
- 3 nos. Tomatoes
- 1/4 tsp. Turmeric powder
- 1 tsp. Cumin powder/jeera powder
- 2 tsps. Coriander powder
- 3/4 tsp. Red chilli powder
- Salt, as required
- 1/4 cup Dairy Cream
- 1 tbsp. Cashew nut, coarsely powdered
- 1/2 tsp. Garam masala powder
Method
- Boil vegetables and potato or cook them in a pressure cooker upto 2 whistles. Put the vegetables and potato in a muslin cloth and squeeze out all the water from it.
- Grate paneer and keep it aside.
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In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt as needed. Mix well.
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Divide the mixture equally and make balls.
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Roll the balls in cornflour. This is done to absorb any moisture left.
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Heat oil and fry the koftas in batches on medium heat until golden brown.
- Drain the oil from the koftas by leaving them in paper towels and keep them aside.
- Next is the preparation of the gravy. To prepare the gravy first heat a tbsp of oil, fry chopped onions until golden brown. Saute for a few minutes.
- Next add ginger garlic paste and saute for a few minutes. Make sure you don’t burn it.
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Again add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool. Add salt as required.
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Once it cools, blend it to a fine paste.
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Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes. Add 1 cup of water, cream, cashew nut powder and bring it to boil on low flame.
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Next add the koftas gently and switch off the flame. Add koftas only at the time of serving.
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Sprinkle garam masala and finely chopped coriander leaves.
