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Malai Kofta
Indulge in the regal flavors of Malai Kofta, a dish that reflects the rich culinary heritage of the Mughal Empire. This sumptuous vegetarian delight features golden-fried balls made from a harmonious blend of potatoes and paneer, enveloped in a velvety, aromatic tomato-based sauce that bursts with vibrant spices. Each kofta is a winning combination of crispy outer texture and a soft, flavorful interior, creating a splendid culinary experience. Traditionally served with fluffy naan or fragrant basmati rice, Malai Kofta transforms any meal into a grand celebration. Pair with refreshing mint chutney or cooling raita for an exquisite dining experience, making it perfect for festive occasions or cozy family dinners. Let each bite transport you through India's rich tapestry of flavors and history.
Ingredients
- Potatoes
- 2 cups, boiled and mashed
- Paneer
- 1 cup, grated
- Cashews
- 1/4 cup, soaked in water
- Onion
- 1 medium, finely chopped
- Ginger
- 1 tablespoon, grated
- Green chili
- 1, finely chopped (adjust to taste)
- Fresh coriander leaves
- 1/4 cup, chopped
- Corn flour
- 2 tablespoons
- Salt
- to taste
- Oil
- for frying
- Fresh cream
- 1/2 cup
- Tomatoes
- 2 cups, pureed
- Turmeric powder
- 1/2 teaspoon
- Red chili powder
- 1 teaspoon
- Garam masala
- 1 teaspoon
- Kasuri methi (dried fenugreek leaves)
- 1 teaspoon
- Sugar
- 1 teaspoon
Instructions
- In a mixing bowl, combine the boiled and mashed potatoes, grated paneer, soaked and drained cashews, chopped onion, grated ginger, chopped green chili, chopped coriander leaves, corn flour, and salt. Mix well until a smooth dough forms.
- Divide the mixture into small portions (about 1-2 tablespoons each) and shape them into round kofta balls, ensuring they are compact and well-formed.
- Heat oil in a deep pan over medium heat. Once hot, gently add the kofta balls, frying them in batches until they turn golden brown on all sides. Remove from the oil and place on a paper towel to drain excess oil.
- In a separate pan, heat a tablespoon of oil over medium heat. Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally until the raw smell dissipates.
- Stir in turmeric powder, red chili powder, garam masala, kasuri methi, sugar, and salt. Mix well and cook for an additional 5 minutes, allowing the spices to meld into the sauce.
- Reduce the heat to low and stir in the fresh cream until fully combined, creating a luxurious, creamy sauce.
- Gently add the fried kofta balls to the sauce, ensuring they are well-coated. Simmer for 5 minutes, allowing the koftas to absorb the rich flavors of the sauce.
- Garnish with fresh coriander leaves before serving hot with naan or basmati rice. Enjoy with a side of mint chutney or raita for an enhanced flavor experience.
Tips
- For a spicier version, increase the amount of green chili or add red chili flakes to the sauce.
- You can substitute the paneer with tofu for a vegan alternative.
- Experiment with different nuts such as almonds or walnuts for an alternative flavor in the kofta.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 45g Protein: 12g Sodium: 300mg Sugar: 8g
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