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Malai Kofta Recipe Easy Steps for Perfect Creamy Veggie Bliss

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A rich and creamy Indian dish featuring soft vegetable and paneer koftas in a luscious gravy, perfect for special occasions or comforting meals.

Ingredients

Scale
  • 250g (about 9 oz) paneer (Indian cottage cheese), crumbled
  • 2 medium-sized boiled potatoes, mashed
  • 1 cup mixed vegetables (carrots, beans, peas), finely chopped
  • 1 small green chili, finely chopped (optional)
  • 1 teaspoon ginger paste
  • 1 teaspoon garam masala
  • Salt, to taste
  • 2 tablespoons cornstarch or all-purpose flour
  • Oil for frying (vegetable or sunflower oil)
  • 1 large onion, finely chopped
  • 3 medium tomatoes, pureed
  • 10–12 cashew nuts, soaked and ground to a paste
  • 1 tablespoon ginger-garlic paste
  • 2 green cardamom pods
  • 2 cloves
  • 1 small cinnamon stick
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ¼ cup (60 ml) heavy cream or fresh cream (use coconut cream for dairy-free)
  • 1 tablespoon butter
  • 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
  • Fresh coriander leaves, chopped, for garnish

Instructions

  1. In a large bowl, combine crumbled paneer, mashed boiled potatoes, finely chopped mixed vegetables, green chili, ginger paste, garam masala, salt, and cornstarch. Mix thoroughly until smooth and moldable. Add more cornstarch if too wet.
  2. With damp hands, shape the mixture into small round balls about 1.5 inches (4 cm) in diameter. Set aside on a plate.
  3. Heat oil in a deep frying pan over medium heat. Fry koftas in batches until golden brown and crisp on all sides, about 4–5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
  4. In another pan, heat butter over medium heat. Add green cardamom pods, cloves, and cinnamon stick; sauté until fragrant, about 1 minute.
  5. Add finely chopped onions and cook until translucent and slightly golden, about 5 minutes.
  6. Stir in ginger-garlic paste and cook for 2 minutes until raw smell disappears. Add red chili powder, turmeric powder, and coriander powder; cook for another minute.
  7. Add tomato puree and cashew paste. Cook on medium-low heat, stirring occasionally, until oil separates and gravy thickens, about 8–10 minutes.
  8. Add salt, crushed kasuri methi, and cream. Stir gently and simmer for 3–4 minutes. Adjust seasoning as needed.
  9. Just before serving, gently add fried koftas into the gravy. Let them soak for 1–2 minutes without cooking longer to avoid sogginess.
  10. Garnish with chopped fresh coriander leaves and serve immediately with naan, roti, or steamed basmati rice.

Notes

Maintain medium oil temperature when frying to avoid soggy or burnt koftas. Add koftas to gravy just before serving to keep them from becoming mushy. For a smoother gravy, strain tomato and cashew paste before cooking. Use fresh paneer for best texture. Baking koftas at 400°F (200°C) for 20 minutes is a healthier alternative.

Nutrition

Keywords: Malai Kofta, Indian recipe, creamy kofta, vegetarian, paneer recipe, Indian gravy, comfort food

Find it online: https://tempotaste.com/malai-kofta-recipe-easy-steps-for-perfect-creamy-veggie-bliss/