Name: Malai Kofta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: Paneer/Indian cottage cheese – 100 gms (grated); Potatoes – 2 (boiled, peeled and mashed); Chili powder – ½ tsp; Corn flour – 1 tbsp plus 2 tbsp for dusting the koftas; Garam masala – ¼ tsp (optional); Milk powder – 1 tbsp; Salt – to taste; Oil –for deep frying; Onion – 2 (chopped); Ginger – ½ inch piece (chopped); Garlic – ¾ cloves; Tomato puree – 2 cups; Cashew paste – ¼ cup; Turmeric powder – ½ tsp; Red chili powder – 1 tsp; Garam masala – ½ tsp; Fresh cream – ½ cup (or 1 cup of full fat milk); Kasuri methi / dry fenugreek leaves – 1 tsp; Bay leaf – 1; Cinnamon – 1 inch piece; Cardamom – 3; Nutmeg powder – a pinch; Cloves – 3; Oil/butter – 2 tbsp plus 1 tbsp; For garnish –; Cilantro – few chopped; Grated paneer – 2 tbsp

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Malai Kofta is one of the dishes that we order almost every time we are at the Indian restaurants. It is my family’s favorite because of it rich and creamy texture and flavorful koftas. I have a kofta recipe already in the blog, but this recipe was something that was suggested to us by Nupur of UK Rasoi as a part of the South North challenge for the month of February.

I somehow could not make the recipe then, but had it bookmarked since it was very interesting. So now for this week BM, I chose the gourmet gravy theme and this is the recipe that I chose first to make.

My kids loved the Malai Kofta and it disappeared as soon as it was served. This recipe more or less uses the same ingredients as my other recipe, but the procedure is slightly different. I served the Malai Kofta with some plain rice and parathas.

Since Malai Kofta is a favorite side dish for all us, I make different variations of it. Once of my favorite has to be this Cabbage and Paneer Kofta recipe. I love cabbage and it is one of the most versatile vegetable that have used. This kofta has a nice crunch from the cabbage and creaminess from the paneer.

Kofta Noor Jahani is one other version of kofta that I make. I love the kofta in that recipe as it has raisins and dry fruits stuffed inside it. My boys are crazy about the raisin part and hence I most of the time use that recipe for the kofta and use this recipe to make the gravy.

How to make the Kofta in the air fryer -

Ever since I bought the air fryer, I have been using it much more than I thought I will be using it. I tried to make the koftas in the air fryer today and it came out marvelous. This saves so much hands on time when cooking. I followed the exact method to make the kofta and then placed it in the lightly sprayed preheated air fryer basket. I cooked it at 375 f and it took about 13 to 15 minutes for the koftas to be evenly fried. The texture was marvelous and I don't think I will ever do it any other way now.

Preparation time – 15 minutes
Cooking time – 45 minutes
Difficulty level – easy

Ingredients to make Malai Kofta – Serves 4

For the Malai kofta –

Paneer/Indian cottage cheese – 100 gms (grated)
Potatoes – 2 (boiled, peeled and mashed)
Chili powder – ½ tsp
Corn flour – 1 tablespoon plus 2 tablespoon for dusting the koftas
Garam masala – ¼ teaspoon (optional)
Milk powder – 1 tbsp
Salt – to taste
Oil –for deep frying

For the gravy –

Onion – 2 (chopped)
Ginger – ½ inch piece (chopped)
Garlic – ¾ cloves
Tomato puree – 2 cups
Cashew paste – ¼ cup
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Garam masala – ½ tsp
Fresh cream – ½ cup (or 1 cup of full fat milk)
Kasuri methi / dry fenugreek leaves – 1 tsp
Bay leaf – 1
Cinnamon – 1 inch piece
Cardamom – 3
Nutmeg powder – a pinch
Cloves – 3
Oil/butter – 2 tablespoon plus 1 tbsp

For garnish –

Cilantro – few chopped
Grated paneer – 2 tbsp

Procedure to make Malai Kofta –

To make the Malai Kofta –

Combine the grated paneer, mashed potatoes and 1 tablespoon corn flour along with all the other ingredients (except the oil) to form soft dough.

Make about 12 equal size balls from them and keep them aside.
In a wide plate, add the 2 tablespoon of corn flour and keep it ready. Roll the formed kofta balls in the corn flour and then keep it aside.
Heat oil in kadai/pan to deep fry the koftas. Fry the koftas to golden brown color and drain them on a paper towel lined bowl. Keep it warm until ready to serve.

To make the gravy –

Soak about ⅓ cup of cashews in warm water for about 15 minutes and then grind it into a paste and keep it aside. This will be the cashew paste for the gravy.
Blanch about 4 tomatoes and peel the skin. Puree the tomatoes and this will be puree to be used in the recipe.
In a wide pan, heat 1 tablespoon of oil or butter and add the whole spices (Bay leaf, cinnamon, cardamom, cloves and nutmeg powder). Fry for a minute until they are aromatic.
Now add the chopped onions, ginger and garlic and sauté until the onions turn golden brown. Let this mixture cool and then grind it in a blender to make a paste.

In the same pan, add 2 tablespoon of oil/butter and then add the ground paste. Fry the paste for couple of minutes and then add the tomato puree. Cook the mixture for about 5 minutes and then add the turmeric powder, red chili powder and the garam masala and mix well.
Cover the pan and cook it for about 8-10 minutes. Then remove the lid and cook further for 5 minutes, until the oil starts to ooze out from the gravy.
Now add the cashew paste and about a cup of water and bring it to boil. Let this simmer for 10 minutes until the gravy thickens to the required consistency.

Add the fresh cream or milk and cook in low flame for about 5 minutes to prevent the cream/milk from curdling.

Add the kasure methi and mix well.
Just before serving, heat the gravy gently. Place the koftas on the serving dish and then add the gravy over it. Garnish with grated paneer and cilantro. Serve immediately.
It will be a good idea to add just enough koftas to the gravy that you are serving right away. Do not add more than needed as they will become soft and mushy.