Malai Kofta – an Indian Main Course Cuisine and its instant recipe with video!

December 25, 2017 Gahoi Mumbai Team 0 Comments Cuisine, Main Course, Malai Kofta, Malai Kofta Recipe

We are providing here recipe and video for Malai Kofta – an Indian Main Course Cuisine in which you will found step by step method to make tasty mouthwatering Malai Kofta.

Malai Kofta is an Indian-Punjabi dish in which deep fried potato-paneer balls and coated with malai and dipped in the tomato-onion gravy. The Malai Kofta is generally originated from the Mughlai Cuisine.

Nutritinal Value of Malai Kofta:

For one serving

Calories 250

Total Fat 21 g

Saturated 8 g

Polyunsaturated 0 g

Monounsaturated 0 g

Trans 8 g

Cholesterol 35 mg

Sodium 650 mg

Potassium 0 mg

Total Carbs 13 g

Dietary Fiber 1 g

Sugars 2 g

Protein 4 g

Vitamin A 20%

Vitamin C 15%

Calcium 6%

Iron 6%

Health Benefits of Malai Kofta:

Malai Kofta is high calorie main course cuisine. It consists calories and fats in good amount that’s why heart patients should avoid to take it in abundance.

Malai Kofta making recipe:

Recipe Cuisine: Indian Recipe, Punjabi Dish,
Recipe Category: Main Course, Indian Main Course Cuisine, Main Course Food
Prep Time: 30 minutes
Making time: 30 minutes
Serves: 6

Malai Kofta Making Ingredients:

For Making Malai Kofta:

100 grams grated Mawa or Khoya
100 gram grated or crumbled Paneer
1 big boiled and mashed Potato
2 tablespoon All Purpose Flour (Maida)
4 to 5 Black Pepper
½ teaspoon Garam Masala
1 tablespoon fresh Cream
5 to 6 chopped Cashew Nuts
10 to 12 Raisins (optional)
Salt to taste
Sufficient edible oil for frying

For Making Gravy:

Puree Items:
1 chopped Onion
2 chopped medium Tomato
5 to 6 grated Cashew Nuts
8 to 10 cloves of Garlic
1 inch piece of Ginger

Items for frying Puree:
6 Black Pepper
2 Cardamoms
2 Cloves
1 Bay Leaves
½ tsp Garam Masala
½ tsp Turmeric Powder
Red Chili Powder as per taste
1 tsp Coriander Powder
50 gram Mawa or Khoya
1 tablespoon Curd
½ tsp Sugar
2 tbsp edible oil
Water as per need
For Garnishing:
4 tbsp Tomato Sauce
1 tbsp fresh Cream
6 grated Cashew Nuts
2 tbsp Coriander Leaves

Method:

Making Gravy or curry:

1. Firstly, boil onion, chopped medium tomato, grated cashew nuts, cloves of garlic and ginger in a deep frying pan with water.

Cover the frying pan with a plate to boil properly.
When the ingredients become soft then turn off the gas
Now cool down the mixture
Now blend the mixture in grinder and make puree
Now heat a pan with 2 tbsp or sufficient oil
Now add Black Pepper, cardamoms, cloves and Bay Leaves one by one in heated oil
stir well and fry mixture for a minute
Now add grinded puree in the heated mixture
Now stir well and fry mixture for 5 minutes till get brownish colour
Now add ½ tsp Garam Masala in the mixture
Now add ½ tsp Turmeric Powder in the mixture
Now add Red chili powder as per taste
Now add 1 tsp coriander powder and mix well
Now add 50 gram grated Mawa or Khoya and mix well
After mixing, add little water and stir well
Now cook the mixture at low flame for 5 minutes
Now add 1 tablespoon curd and mix well
Now add 2 cups water or as per required gravy quantity
Now cook the mixture at low flame till get thicken gravy
Now add t½ tsp sugar in the thicken gravy
Now gravy is ready to use for Malai Kofta

Making Malai Kofta Balls:

1. Firstly, take grated Mawa or Khoya, grated or crumbled Paneer, boiled and mashed Potato, 4 to 5 Black Pepper and Garam Masala in a big bowl and mix well

Now add 1 tablespoon All Purpose Flour (Maida) and mix well
Now dough is ready to make equal sized balls
Now press each ball in center and place malai, 1 raisin and 1 cashew
Now close the ball properly and roll it
Now make all malai balls as directed
Now fry the all balls in a heated sufficient edible oil till get brownish in colour
Now put aside all fried malai kofta balls to use further

Making Malai Kofta: