Nowdays I’m too overwhelmed with things going around in country. It’s all so disturbing and heartbreaking that everyday we wake up with a fear of loosing someone. Life is so uncertain now, thus I keep thanking my stars and the Almighty for grating me this beautiful life because of which we wake up to a new sunshine everyday. Alhumdullilah! 9th May 2021, International Mother’s Day. We dedicate this Mothers Day to all the mothers who are grieving to the loss of loved ones, or are waiting anxiously to hear about the condition of a loved one in hospital.To all the mothers who are working in the medical field or any other frontline services.To all those who have lost their mothers or whose mothers are batteling in the hospital right now. You are all in our prayers and thoughts. For me Mother’s Day wasn’t much fancy this year. Couldn’t go and meet Mom but tried making one of her favorite vegetarian recipe MALAI KOFTA.
Succulent Paneer and Dry Fruit Koftas dunked in a creamy Makhni Sauce is something I’d love to have again and again.
Malai Kofta typically has two version. One with the red gravy and the other in a white gravy. The red gravy is mild, creamy with a sweetness of tomato. Whereas the white gravy is made with cashews and cream and is sweet in taste. The koftas are the same in both recipes, just the variation in Sauce is acquired as per one’s personal liking. To get the creaminess in the curry you can use Cashews/Almonds/Melon seeds, anything available in hand. The technique will be the same as explained in recipe below.
To make Malai Kofta in Red Gravy :
In a large mixing bowl add all ingredients mentioned under “Kofta” below (except oil). Mix everything nicely to make a soft dough. Pinch a lemon size portion from the dough and shape it round or elliptical to make koftas. Shape & keep aside.Heat 2 tbsp butter in a wok and add cumin seeds and let them splutter.Now add chopped onions and saute until soft and translucent. Now add ginger garlic paste and fry till raw smell goes off.Add blanched & skinned almonds along with chopped tomatoes. Cook until tomatoes turn soft and mushy.Turn off the gas and let the mix cool completely. Now transfer it into a grinder jar and grind to make a fine paste.Collect the paste and pass it through sieve. Gently press the paste using back of laddle. Collect the puree and discard the residue .Heat 2 tbsp butter in a non stick pan/wok. Add bay leaf, cinnamon stick and saute for 2-3 seconds.Add turmeric powder, red chili powder anf coriander powder into the butter and fry for few seconds.Transfer the puree in wok and cook for 5-6 mins. Now add some water as per required gravy and adjust salt as per taste. Close lid and cook for another 5-8 mins.Add some crushed Kasuri Methi, Garam masala powder and 2 tbsp Fresh Cream. Give a quick stir and turn off the heat.Line all the koftas in a serving bowl. Gently pour in the curry on top of the koftas. Sprinkle some crushed Kasuri Methi on top and garnish with some fresh cream. Serve hot.
If you are a Kofta lover, you are on a right place. Check more such amazing recipes HERE.
| Prep Time | 20 Minutes |
| Cook Time | 40 Minutes |
| Servings |
People
|
- 2 boiled potatoes Mashed
- 100 Grams Fresh Paneer Grated
- 3-4 Tbsp Maida/ All purpose flour
- 1 Green Chili Finely chopped
- 2-3 Tbsp Fresh Coriander Finely chopped
- 8-10 Raisins
- 8 Cashews Finely chopped
- 1/2 Tsp cumin powder
- 1/2 Tsp Garam Masala Powder
- salt To taste
- Oil For deep frying
- 2 Onions Roughly chopped
- 1 Big Tomato Chopped
- 8 Almonds or Cashews Blanched/Skinned
- 4 Tbsp butter
- 1 Tsp Cumin seeds
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chili Powder
- 1 Tbsp Coriander Powder
- 1 Tsp Garam Masala Powder
- 2 Tbsp Crushed Kasuri Methi
- 2 Tbsp fresh cream
- salt To taste
Ingredients
For Koftas :
For Red Gravy :
|
|
- In a large mixing bowl add all ingredients mentioned under "Kofta" (except oil). Mix everything nicely to make a soft dough. Pinch a lemon size portion from the dough and shape it round or elliptical to make koftas. Shape & keep aside.
- Heat 2 tbsp butter in a wok and add cumin seeds and let them splutter.
- Now add chopped onions and saute until soft and translucent. Now add ginger garlic paste and fry till raw smell goes off.
- Add blanched & skinned almonds along with chopped tomatoes. Cook until tomatoes turn soft and mushy.
- Turn off the gas and let the mix cool completely. Now transfer it into a grinder jar and grind to make a fine paste.
- Collect the paste and pass it through sieve. Gently press the paste using back of laddle. Collect the puree and discard the residue .
- Heat 2 tbsp butter in a non stick pan/wok. Add bay leaf, cinnamon stick and saute for 2-3 seconds.
- Add turmeric powder, red chili powder anf coriander powder into the butter and fry for few seconds.
- Transfer the puree in wok and cook for 5-6 mins. Now add some water as per required gravy and adjust salt as per taste. Close lid and cook for another 5-8 mins.
- Add some crushed Kasuri Methi, Garam masala powder and 2 tbsp Fresh Cream. Give a quick stir and turn off the heat.
- Line all the koftas in a serving bowl. Gently pour in the curry on top of the koftas. Sprinkle some crushed Kasuri Methi on top and garnish with some fresh cream. Serve hot.
- Never drop the koftas in gravy while cooking, as they are delicate and might break into the curry.
- While making the red puree, you can use Cashews, Melon Seeds or Almonds.
- While using Almonds make sure to blanch them and remove skin before use.
- Always seive the puree to get fine and creamy texture.
If you liked this delicious Malai Kofta recipe then try making at home and share your feedback with me in comments below.
Until then, stay safe, be your own guest and stay home.
Love : Shaheen
