Malai Kofta

Nutrition values are AI-estimated based on ingredients.

• 2 medium-sized red onions, roughly chopped
• 1-1.5 cups cashews or melon seeds
• A few pieces sliced ginger
• 2-3 green chilies
• A small handful dried fenugreek leaves (kasoori methi)
• 1-2 bay leaves
• 2-3 green cardamom pods
• 1 tablespoon coriander powder
• Water, enough to cover ingredients
• 1-2 tablespoons ghee
• Salt, to taste
• A pinch cardamom powder
• Cream, for garnish
• Fresh coriander, chopped, for garnish
• 1.5-2 cups grated paneer
• 0.5-1 cup grated mawa (khoya)
• 1-2 tablespoons cornstarch or maida
• A pinch ground black pepper
• A small handful golden raisins (kishmish)
• Oil, for deep frying

1. 1Chop red onions, then combine with cashews or melon seeds, sliced ginger, green chilies, dried fenugreek leaves, bay leaf, green cardamom, and coriander powder in a pressure cooker.
2. 2Add water to submerge the ingredients, seal the cooker, and cook on a low flame for approximately 20 minutes.
3. 3Grate paneer and mawa into a bowl, then add cornstarch or maida, salt, black pepper, and golden raisins.
4. 4Mix thoroughly and knead by hand to form a smooth, pliable dough, then roll into small, uniform balls.
5. 5Deep-fry the kofta balls in hot oil until they turn a rich golden brown color, then remove with a slotted spoon.
6. 6Once the pressure-cooked gravy base has cooled, remove the bay leaf, transfer the mixture to a blender, and process until it becomes a silky smooth paste.
7. 7Heat ghee in a separate pan, then pour in the blended smooth gravy paste.
8. 8Add salt, cardamom powder, more dried fenugreek leaves, and some water to the gravy, then stir and simmer until it thickens to the desired consistency.
9. 9Gently place the golden-fried koftas into the creamy gravy.
10. 10Garnish the finished Malai Kofta with swirls of fresh cream and a sprinkle of chopped fresh coriander.

These instructions are our analysis of the original video. Watch on YouTube →