"Malai Kofta is a popular North Indian vegetarian dish. Kofta can be vegetarian or non-vegetarian, made with meat, fish or in this case with homemade chenna. These Koftas are first deep fried and then served on a bed of smooth, sweet and creamy gravy. As you might imagine, there are a few steps to this recipe. The first step is making the paneer. The second step is making the mawa. The third step is making the garam masala. Fourth is boiling the potatoes. The good news is, all of these steps can be done a day or two ahead of time so the actual time you spend making this recipe is very significantly reduced."
Malai Kofta
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- Recipe Card
Prep time 1hr 20mins
Cook time 40mins
Serves or Makes: 6
Recipe Card
ingredients
Chenna
- 1/2 gallon milk
- 1 tablespoons vinegar
Method
Step 1
Heat milk till it boils. Add in vinegar. Turn the heat off. Stir.
Step 2
Let the milk curdle and the whey separate. Strain. Squeeze out all the water using a cheesecloth. Keep aside.
ingredients
Mawa
- 2 cups cream
- 1 can evaporated milk
Step 1
Using evaporated milk means you are about 40 mins ahead of the game as 60% of the water content from the milk has already been removed. In a heavy bottomed nonstick pan pour the cream. eed 1/2 cup of this mixture for this recipe. Store the rest in the freezer for later use.
Step 2
Mix in the evaporated milk and combine. Let this mixture cook on the gas till it becomes thick. Stir intermittently so that it does not burn or stick to the bottom. This is one of those recipes that you have to baby sit a bit. You cannot leave this and go. Notice the change in the mixture- from liquid it keeps getting thicker and finally also changes color. Stop when the mixture comes together in a soft lump. Let it cool down. We will need 1/2 cup of this mixture for this recipe. Store the rest in the freezer for later use.
ingredients
Garam Masala
- 2 tablespoons Coriander seeds
- 1 tablespoon cumin seeds
- 1/2 star anise
- 2 dried red chilies
- 1 bay leaf
- 2 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 1 black cardamom
- 2 teaspoon peppercorns
- 3 green cardamom
- 3 cloves
- 1 inch cinnamon
- 2 strands mace
- 1/2 nutmeg
- 1 teaspoon dry ginger
Step 1
Take a non stick pan. Dry roast the spices EXCEPT dry ginger on a low heat.
Step 2
Cool completely before grinding into a fine powder with a coffee grinder.
Step 3
Add the ginger powder. Store in a air tight container in the fridge. I store a lot of my homemade spices in the fridge or freezer. I find that they retain their fragrance and freshness really well that way.
ingredients
For the Koftas
- 1 cup Chenna
- 3 mashed boiled potato
- 1/4 cup cornstarch
- 2 teaspoon garam masala powder
- salt
- 1 tablespoon grated ginger
- 1 tablespoon coriander powder
- 1 tablespoon turmeric
- 1 tablespoon red chili powder
- small handful broken into pieces cashews
- small handful golden raisins
- for frying oil
Step 1
Add all the ingredients for the kofta in a large bowl. Make into round lemon sized balls with the palm of your hands.
Step 2
Heat oil. Fry 6 koftas at a time taking care not to overcrowd the pan so the temperature does not drop. This prevents the koftas from absorbing too much oil and becoming soggy. Drain on kitchen towels. Keep aside.
ingredients
For the Gravy
- 1 large chopped onion
- 1 large chopped tomato
- 1 tablespoon tomato paste
- 2 teaspoons turmeric
- 1 teaspoon red chili powder
- 3 tablespoons oil
- 2 teaspoons sugar
- 2 teaspoons Garam Masala powder
- 1/2 cup Mawa
- 1 cup water
- 2 teaspoons Kasuri methi (dried fenugreek leaves)
- 2 tablespoons cream
Step 1
In a non stick pan pour 1 cup of water and onion slices. Let it cook covered for 10 mins. Turn the heat off. Cool the onion mixture. Grind the mixture to a smooth paste. Keep aside.
Step 2
Cut tomato into cubes. Put them in a blender and make a smooth purée.
Step 3
Heat 3 tbsp oil. Pour in the onion paste. Let it cook for a couple of minutes. Add the tomato purée and tomato paste. Season with salt, turmeric, red chili powder and garam masala powder. Let it cook on a low flame till the oil floats.
Step 4
Add the mawa. Let the mawa melt into the gravy. Add 1 cup of water. Cook covered for 10 mins or so till the oil floats. Turn the heat off.
Step 5
Put the Kofta balls on the gravy. Crush kasuri methi in your hands and sprinkle on the gravy. Drizzle with cream. Serve.