Shahi Malai Kofta

by Shaheen Ali

Usually Malai Kofta is all about Paneer koftas stuffed with dry fruits and cream. But i thought of adding a lil twist in the koftas specially. Had few peas, one cauliflower and some beans left in my fridge. So just added them in the koftas to make it more rich. Interesting..?

Print Recipe
SHAHI MALAI KOFTA
Course
main course
Cuisine mughlai

Prep Time
20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For the gravy:
Course main course
Cuisine mughlai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For the gravy:
Instructions
To make koftas :
  1. Grate the paneer and add the bread crumbs, the veggies and mashed potato,jeera powder, salt and garam masala to it. Mix well and knead a soft dough of the mixture.
  2. Divide this mixture into equal parts. And then take a single ball and make it into a flat roti on your palm. Place 2 -3 raisins in the centre and then roll it back into a ball shaped kofta.
  3. Dip the kofta in the milk and cornflour solution/ paste and keep aside.
  4. Repeat the same process for all the remaining balls.
  5. Heat oil in a kadai and fry the koftas with a light hand. when chocolaty brown take them out.
To Make the Gravy:
  1. Firstly blanch the tomatoes, peel the skin and puree them in a mixer grinder. Keep aside.
  2. Now soak the cashew nuts for 1 hour and then grind it into fine paste.
  3. Heat 2 tbsp oil in a kadai and add green cardamoms. Then add 1 length wise slit green chilly. Now add grated onion.
  4. Fry till light golden then add ginger and garlic. Fry for another minute.
  5. Now add red chilly powder, coriander powder, jeera powder, kitchen king powder and salt. Put 1/4 cup of water so that the masala mixes well.
  6. Add tomato puree and a pinch of sugar. Let them cook on medium flame for 8 - 10 mins or till oil separates from the sides of the masala.
  7. Now add the cashew nut paste slowly, stirring all the while. Keep the flame low.
  8. Add 1/4 to 1/2 cup water and simmer for a minute. Then add milk which is at room temperature.Mix well and cook for another minute.
  9. Now add 2 -3 tblsp cream and garam masala. Mix well
  10. To serve in a platter place the koftas and then pour the gravy on top of it. Garnish with finely chopped green coriander andsome cashew nuts, grated paneer n cream.
Recipe Notes

 Malai kofta is ready to be served. Serve hot with Butter Naan or Tandoori Roti.

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