Malai kofta

My 220th recipe, "Malai Kofta", a rich and delicious North Indian side. For folks who are hearing this name for the first time, kofta is a deep fried dumpling made out of paneer (Indian Cottage cheese) and potato. And malai is nothing but cream. The recipe of malai kofta is basically paneer, potato dumplings swimming happily in a rich and creamy tomato based sauce. My love for Afterthat first encounter, I wanted to try a malai kofta when I get a chance to visit an authentic North Indian restaurant in India. While I was on a vacation to India, I gave it a try in such a restaurant. While the basic concept was the same, I was surprised to see thatthere was a huge difference in taste and flavor. Since then I have tasted malai kofta in a handful of Indian restaurants and each time I have had a different experience. Only then I realized that malai kofta is a recipe which has a wide variation based on who makes it. While it is always delicious, some malai koftas are more tangy than others, some aremore sweeter, some are thick andcreamy, etc. Since I usually make a tomato based sauce for paneer butter masala, I wanted to leverage my experience and come up with a malai kofta recipe which suits my taste buds. The kofta itself is not sweet, nicely crispy on the outside and soft to bite into. And the nuts and raisin filling adds a nice flavor and texture to the kofta balls. The tomato sauce is nicely creamy, smooth, tangy and mouth watering delicious. This recipe of malai kofta is the...

• home • Recipes • Instant Pot / Pressure Cooker • Bakers Lounge • cakes/ cupcakes/ cookies • Frosting / Icing • breads • other bakes • Indian Platter • Starters • Curries & Vegetables • breads / rice • Chat • South Indian • International Cuisine • Appetizers • Pasta / Noodles /Rice • Other Entrees • Accompaniments • soups • salads • Dips & Dressings • Breakfast & Mid-Day Snacks • Desserts / Ice creams / Sweets • Fusion • Beverages / drinks • microwave • How To • Tips and tricks • about • Contact Page • Mentions • Reader’s success stories • Privacy Policy Malai Kofta is a royal Indian Vegetarian Curry made of melt-in-mouth potato paneer koftas dunked in rich and creamy curry sauce. Today I am sharing the easiest way to make this recipe using an Instant Pot pressure cooker. I will guide you step by step to make a big batch of Malai Kofta with minimum effort and freeze it to enjoy later! Video recipe! What is Malai Kofta? Malai literally means cream and Kofta means soft round dumplings. This vegetarian version of Malai kofta recipe has 2 parts to it. • Kofta– Mostly made with boiled potatoes and crumbled or grated paneer plus few spices. These vegetable paneer balls are then deep-fried until golden brown and then added to the gravy. I have listed few healthy variations in the post. • Malai– Also known as delicately spiced creamy gravy made with onion, tomatoes, Indian spices, and lots of cashews. Fun Fact!! Though this curry says Malai, it doesn’t mean that it is loaded with...

Ingredients • 800g potato, peeled • 5 tbsp • 2 • 100g fine breadcrumbs • oil for frying For the filling • • • 1 tbsp raisins • • • 1 tsp each ground coriander, cumin and chilli powder • ½ tsp cardamom powder • 3 tbsp vegetable oil or ghee For the gravy • 2 • 3 • • 2 tsp poppy seeds, crushed to a powder • 1 tbsp peanut or cashew nuts • 3 tbsp vegetable oil • 3 • 1 tsp • • Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper. For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.

Jump to: • • • • • • • Few Indian vegetarian curry recipes (like Among all, Malai Kofta is my favorite. If you love Indian Vegetarian Food Recipes then do try this exotic one as well! Even the pickiest kids will get a big soft spot on this. What is Malai Kofta? It is classic North Indian curry originated from the Mughlai Cuisine, and you will find it on the menu of almost all the North Indian restaurants. But you do not have to wait to go to a restaurant to eat Malai Kofta, you can make Restaurant Style Malai Kofta at home too. Malai means cream and kofta means deep-fried paneer-potato dumpling balls. In this recipe, koftas are made with Potato and paneer, stuffed with paneer, cashew, raisins, cardamom powder, cream, and sugar, and added into the silky onion and tomato-based gravy. This curry is rich, ultimate indulgence, and one of my most favorite Indian dishes. As this recipe is really rich because of nuts and heavy cream, it is not recommended for everyday eating. Some recipes are reserved for special occasions and this is one of them. This is one dish which nobody will get bored. Ingredients required to make this recipe – (measurement is given in recipe card) I hope you aren’t terrified by the long ingredients list. It is a lengthy process and a bit time-consuming. But it is worth the effort. For potato balls: There are 2 parts for making kofta – • Outer part – For that, you will need, • Boiled and mashed potatoes • Grated paneer • Bread crumbs • Ginger and green chil...

Ingredients • 1 pound ground beef • 1 egg, beaten • 4 green chile peppers, minced • â…“ cup dry bread crumbs • 1 tablespoon minced fresh ginger root • 2 teaspoons minced garlic • 1 teaspoon garam masala • salt to taste • 1 ½ cups cooking oil for deep-frying • 2 tablespoons cooking oil • 3 cloves garlic, minced • 1 tablespoon minced fresh ginger root • 1 teaspoon white sugar • 1 teaspoon Kashmiri red chili powder • ½ teaspoon garam masala • ½ teaspoon ground fennel seed (sanuf) • salt to taste • 1 (28 ounce) can tomato puree • ½ cup water • 1 tablespoon dried fenugreek leaves (kasoori methi) • ¼ cup cream • 2 tablespoons chopped fresh cilantro, for garnish • To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.