About Malai Kofta Recipe:

The most sought after vegetarian dish at restaurants and dinner parties, malai kofta curry is a rich, creamy, mild and slightly sweet paneer dish that is mouth-watering and is loved by kids and adults alike. You can make this on any special occasion, festivals and dinner parties. This Indian paneer recipe is a great option to usual paneer dishes like matar paneer or kadai paneer. Serve along with a naan or paratha and have a delightful whole meal.

Ingredients in Malai Kofta Recipe:

Small, round and crispy koftas with a gorgeous dry fruit filling are soaked in a flavourful tomato, creamy gravy to give you the perfect meal.

INGREDIENTS OF MALAI KOFTA:

•4 Large Potatoes, boiled
•250 gram Paneer (cottage cheese)
•50 gram Maida
•1 tbsp Coriander leaves,
•3 Onions Chopped
•1 tbsp Ginger garlic paste
•2 Tomatoes
•200 ml Malai or cream
•2 tbsp Raisins and cashew nuts
•50 gram Cashew nuts paste
•1/2 tsp Haldi (turmeric)
•1/2 tsp Red chilli powder
•1/2 tsp Kitchen king masala
•1 tbsp Kasturi methi (dry Fenugreek)
•Salt to tast
•1 tbsp Sugar

How to Make Malai Kofta
Prepare the koftas:

Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.
Mash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.
Cut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix.
Heat up the oil for deep frying.
Roll out the balls from the dough you prepared and stuff the dry fruit mix in the centre.
Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.
Prepare the gravy:
Fry some onion, ginger garlic paste and tomato paste.
Mix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste.
Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.
Add and a half cup of water and simmer the gravy till it's done.
Add cream/malai, 1 Tbsp of sugar and kasturi methi.
Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapatis.