Best Malai Kofta Recipe to make in your kitchen. Kofta traditionally has been a Non-Vegetarian dish. But as time has evolved Vegetarian versions of this dish has been invented. Malai Kofta is one such dish which has evolved with time. There are however several recipes that exist to make the delicious Malai Kofta. It is a dish which has predominantly been made only in the northern parts of India. It is a dish that you can see in lavish Veg Buffets may it be weddings or any other occasion. Today we have curated a version of the Malai Kofta that we have personally tested and found it to be WOW!
Ingredients to make Best Malai Kofta Recipe
- 70 gm Paneer
- 1/2 teaspoon poppy seeds
- 1/4 cup cashews
- 1/2 teaspoon crushed to paste garlic
- 1/2 teaspoon red chilli powder
- 1 green cardamom
- 1/2 tablespoon mustard oil
- 1 teaspoon all-purpose flour
- 1/2 teaspoon garam masala powder
- 2 medium chopped tomato
- 2 tablespoon melon seeds
- 1/2 teaspoon crushed to paste ginger
- 1/4 teaspoon powdered green cardamom
- 2 pinches salt
- 1/8 cup yoghurt (curd)
- 1 tablespoon fresh cream
- 1 bunch chopped coriander leaves
Procedure to make the Vegetarian Delight
To make this delicious Malai kofta recipe, pressure cook the tomatoes with cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil. It will be cooked in 1 whistle. Once done, allow the mixture to cool and grind it in a blender. Then add yogurt and mix it well. Keep it aside. Meanwhile, take a bowl and mash the paneer it using your hands. Add in green cardamom powder, salt, flour and mix well. It should be of a little thicker consistency. Then take small portions from the mixture and shape them into koftas.
Also Read: Chole Amritsari made at your own Kitchen
Then take a pan and add oil in it. To make this recipe even more delicious replace regular refined oil with some ghee. This will make this traditional recipe aromatic and rich in taste. Heat it over moderate flame. Once the oil is sufficiently hot, carefully place the koftas in the oil and deep fry them. Once slightly golden in hue, transfer them on tissue papers to drain the excess oil.
Next, strain the mixture and transfer it in a pan. Heat it on high flame and bring the mixture to a boil. Add in the garam masala along with the cream. Then, in a serving bowl add the deep-fried koftas, pour the gravy. Garnish with some more cream before serving. In the end, garnish it with some fresh coriander leaves and serve hot with roti or chapati.
