Malai Kofta

Malai Kofta, a heavenly combination of soft, melt-in-your-mouth koftas and a rich, creamy gravy, is a true culinary masterpiece. This classic Indian dish is perfect for special occasions or a cozy family dinner. Today, we’re excited to share this delectable recipe with you, using the finest quality ingredients from Jyoti Foods.

Ingredients:

For the Koftas:

• 1 cup grated paneer
• 1/2 cup mashed potatoes
• 2 tablespoons cornflour
• 1 tablespoon refined flour
• 1 teaspoon JF garam masala
• 1/2 teaspoon JF red chili / laal mirch powder
• 1/4 teaspoon JF green cardamom / chhoti elaichi (crushed)
• A pinch of saffron strands, soaked in milk
• Salt to taste
• Oil for deep frying

• 2 tablespoons ghee
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 JF green cardamom / chhoti elaichi 
• 2 bay leaves
• 2 whole potatoes
• 2 medium sized onions whole
• 1 cinnamon stick
• 1 cup JF whole cashews / kaaju
• 2 cups milk
• 1-2 green chillies
• 1 tablespoon kasoori methi, crushed
• 1 teaspoon JF garam masala
• 1/2 teaspoon JF red chili / laal mirch powder
• Salt to taste
• Fresh cream for garnish

Instructions:

Preparing the Koftas:

• In a bowl, combine grated paneer, mashed potatoes, cornflour, refined flour, garam masala, red chili powder, cardamom powder, saffron milk, and salt. Mix well to form a dough.
• Shape the dough into small balls and refrigerate for 30 minutes.
• Heat oil in a deep pan and deep fry the koftas until golden brown. Drain on a paper towel.

Making the Gravy:

• Boil potatoes, onion, green chillies and cashews for 10 minutes then prepare a paste using them.
• Heat ghee in a pan. Add cardamom, bay leaf, and cinnamon stick. Let them splutter.
• Add chopped onion and sauté until golden brown. Add minced garlic and ginger, and cook for another minute.
• Add the prepared cashew puree and cook until the oil separates.
• Blend the cooked mixture to a smooth paste.
• Add milk, kasoori methi, garam masala, red chili powder, and salt. Cook until the gravy thickens and comes to a boil.
• Add the fried koftas to the gravy and simmer for 5-7 minutes.
• Garnish with fresh cream and serve hot with naan or rice.

Tips:

• For extra flavor, you can add a few drops of kewra water to the kofta mixture.
• To make the gravy richer, use full-fat milk and cream.
• For a healthier option, you can bake the koftas instead of deep frying.

Enjoy this creamy and flavorful Malai Kofta made with the finest ingredients from Jyoti Foods! Let us know how it turns out by sharing your culinary creations on our social media pages.