How to Cook Malai Kofta
Serves: 4
Preparation time: 15 mins
Cooking time: 45 mins
Ingredients needed to make malai kofta:
For the koftas or vegetable balls:
- ½ oiled potato, mashed
- ¼ cup cabbage, finely chopped
- 2 bread slices
- ½ tsp garam masala powder
- ¼ tsp red chili powder
- 2-3 pinches ground coriander
- Pinch of turmeric powder
- Few fresh cilantro, chopped
For the curry:
- 2 tsp ginger garlic paste
- 1 medium onion, chopped
- 2 tomatoes, pureed
- ½ cup milk
- 2 tbsp vegetable oil
- 10 cashews
- ½ tsp garam masala powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ¼ tsp turmeric powder
- Dash of red chili powder, according to your preference
- 1 cardamom
- 1’’ cinnamon stick
- 3 cloves
- Salt to taste.
- Fresh cilantro,for garnishing
Cooking instructions for malai kofta:
- To make the koftas, soak the bread slices in a bowl of water and then squeeze out any extra moisture .
- Place the moistened bread slices in a bowl and add rest of the ingredients for the koftas.
- Mix them well together until thoroughly blended and shape small portions of the mixture into small balls.
- Drizzle some oil in a large wok and wait until it heats up.
- Place the balls into the oil and fry them in batches until cooked on every side and turns golden brown.
- Drain off excess grease with paper towel and set aside while you prepare the curry.
- Heat more vegetable oil in a separate pan and stir fry the cumin seeds until they starts to splutter.
- Throw in the cardamom, cinnamon as well as clove to it and continue to fry until the mixture becomes fragrant.
- Stir in the onions as well as the ginger-garlic paste, along with a pinch of salt and saute the mixture while stirring frequently until the onions are cooked through and caramelise slightly.
- Pour in the tomato puree, along with a dash of salt and sprinkle the powdered spices, one after another.
- Continue to cook the mixture for a couple of minutes or until the sauce thickens and oozes out oil.
- Allow the mixture to cool and transfer to a blender.
- Add the cashews into it and pulse them into a smooth puree.
- Return this puree into the pan and cook it again for about 5 minutes or until the raw smell disappears.
- Add a splash of milk and continue to cook for about 5 minutes before dropping in the fried balls or koftas gently.
- Stir well to coat them with the gravy and simmer for about 2 minutes.
- Remove from heat and transfer it to a serving bowl.
- Top it up with chopped cilantro and serve.
Image Credit: Wikimedia Commons
