Description
Heavenly Malai Kofta in Creamy Gravy for Comfort Food Lovers. This restaurant-style Malai Kofta is a comforting vegetarian dish featuring tender kofta balls in creamy tomato-based gravy.
Ingredients
Scale
- 2 tablespoons oil (avocado or sunflower oil)
- 1 piece bay leaf
- 1 piece cinnamon stick
- 4 green cardamoms (whole)
- 3 cloves
- 1 teaspoon shahi jeera (caraway seeds)
- 6–7 cloves garlic (chopped)
- 1.5 inches ginger (peeled and chopped)
- 1 green chili (adjust for spice preference)
- 1 large yellow onion (sliced)
- 2 large tomatoes (chopped)
- 12 cashews (whole and raw)
- 2 cups water
- 2 tablespoons unsalted butter
- 1 teaspoon coriander powder (ground)
- 1/4 teaspoon Kashmiri red chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon sugar
- 1/8 teaspoon garam masala
- 2 teaspoons crushed kasuri methi (dried fenugreek leaves)
- 3 tablespoons heavy cream (for richness)
- 1 pinch cardamom powder (for finishing touch)
- cilantro (for garnish)
- 1 cup mashed & boiled potatoes (the base of the kofta)
- 1 cup grated paneer (main ingredient)
- 1 tablespoon finely chopped ginger
- 1.5 tablespoons chopped cilantro
- 1 charred green chili (for heat)
- 1 tablespoon chopped cashews
- 1 tablespoon chopped raisins (for sweetness)
- 1.5 tablespoons cornstarch (to bind)
- 1/4 teaspoon white pepper powder
- oil (for frying)
Instructions
- Heat 2 tablespoons of oil in a large pot over medium heat. Add a bay leaf, a cinnamon stick, 4 green cardamoms, and 3 cloves, letting them sizzle for about 30 seconds until fragrant.
- Stir in 6-7 chopped cloves of garlic, a 1.5-inch piece of ginger, 1 chopped green chili, and 1 large sliced onion. Sauté for 3-4 minutes, ensuring they don’t brown, then add 2 large chopped tomatoes and 12 cashews.
- Pour in 2 cups of water, cover, and cook for 10-12 minutes until the tomatoes are soft. Let cool, discard the bay leaf, blend until smooth, and strain for a silky gravy.
- Return the strained gravy to the pot over medium heat. Stir in 2 tablespoons of unsalted butter, letting it melt into the mixture. Add 1 teaspoon of coriander powder, ¼ teaspoon of Kashmiri red chili powder, and adjust salt to taste.
- Sprinkle in 1 teaspoon of sugar and a pinch of garam masala, mixing thoroughly. Allow the gravy to simmer gently for 5 minutes, then stir in 3 tablespoons of heavy cream and 2 teaspoons of crushed kasuri methi. Cook for another 2-3 minutes, then set aside.
- Boil and mash 1 cup of potatoes until smooth, then combine them in a large bowl with 1 cup of grated paneer, 1 tablespoon of finely chopped ginger, 1.5 tablespoons of chopped cilantro, and 1 charred green chili. Mix in 1 tablespoon of chopped cashews, 1 tablespoon of chopped raisins, and 1.5 tablespoons of cornstarch to bind it together.
- Season with ¼ teaspoon of white pepper powder, and mix until well combined. Form the kofta mixture into round balls, each about 40 grams in weight.
- Heat enough oil in a kadai for deep frying over medium-high heat. Carefully drop in the koftas, frying them for 5-6 minutes until golden brown on all sides. Ensure the oil is hot enough to prevent the koftas from breaking apart.
- Once done, drain them on paper towels to remove excess oil.
- On a large serving plate, ladle the creamy gravy from your Malai Kofta preparation, creating a beautiful base. Gently place the golden-brown koftas atop the gravy, allowing them to absorb the flavors. To finish, garnish with a drizzle of heavy cream and a sprinkle of fresh cilantro. Serve immediately with warm naan or fragrant jeera rice.
Notes
- This dish pairs well with naan or rice.
- Adjust the spices according to your taste.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg