Koftas are originally fried meatballs but Indians have triumphed the cause of inventing vegetarian versions of almost all non-vegetarian dishes. Vegetarian variations of kofta are popularly made with paneer, potatoes, bottle gourd or raw banana. Koftas can be served as a starter or added to a gravy to turn it into a main course dish for lunch or dinner. There are many variations of the malai kofta recipe. The Mughlai malai kofta recipe is a white-gravy based dish whereas the malai kofta recipe shared here is of paneer koftas in an onion-tomato based gravy. Malai kofta can be had with plain Basmati rice, jeera rice, parathas, naan or even chapati.
Malai Kofta Recipe
We share with you the recipe for melt-in-the-mouth paneer koftas with an onion tomato-based gravy. Try this malai kofta recipe at home for a delicious main course option.
Ingredients for Malai Kofta Recipe
1 cup grated paneer or cottage cheese
1 cup chopped carrots, chopped French beans and green peas
5 chopped cashews
Cornflour for binding
Oil for frying
2 medium-sized onion, chopped
2 medium-sized tomatoes
1 tsp coriander or dhania powder
1 tsp red chilli powder
1 tsp garam masala
1 tsp turmeric powder
Salt, as per taste
Coriander leaves for garnish
Method for Malai Kofta Recipe
1) To make the kofta, mash grated paneer to make it smooth. Add steamed carrots, French beans and green peas. Add cashews and raisins. Add salt as per taste. Add cornflour for binding. Mix well.
2) Lightly oil your hands and make one-inch size balls out of the mixture.
3) Take a small ball and try frying it. If it breaks apart, the mixture needs more cornflour for binding. Fry all the kofta balls till they are light brown in colour. Keep aside.
4) For the gravy, heat oil in a pressure cooker. Add onions, cook till translucent. Add grated tomatoes and some water. Let it cook for 4 to 5 whistles.
5) Turn off the heat. Release pressure and open the cooker. Lightly blend with wooden hand churner.
6) Add coriander powder, red chilli powder, garam masala, turmeric powder and salt. Cook till the oil separates.
7) Add the koftas to the gravy 5 to 10 minutes before serving.
8) Garnish with coriander leaves.
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