Malai Kofta Recipe: A Creamy, Rich Indian Delight

Malai Kofta is one of the most beloved vegetarian dishes in Indian cuisine, known for its rich, creamy texture and delicate balance of flavors. Often served on special occasions, this decadent dish features soft, spiced koftas (dumplings) made of paneer and potatoes, swimming in a luxurious gravy of tomatoes, cream, and aromatic spices. Whether you’re hosting a dinner party or simply craving some comfort food, Malai Kofta is sure to impress your taste buds. Let’s dive into how you can make this restaurant-style delicacy at home!

Ingredients
For the Koftas:
●    200 grams paneer (cottage cheese)
●    2 large boiled potatoes
●    2 tablespoons cornstarch (or all-purpose flour)
●    2 tablespoons raisins and cashews (chopped)
●    ½ teaspoon garam masala
●    Salt to taste
●    Oil for frying

For the Gravy:
●    2 medium onions, chopped
●    3 medium tomatoes, chopped
●    1 teaspoon ginger-garlic paste
●    ½ cup fresh cream
●    1 tablespoon butter or ghee
●    1 teaspoon cumin seeds
●    1 teaspoon turmeric powder
●    1 teaspoon red chili powder
●    1 teaspoon coriander powder
●    1 teaspoon garam masala
●    2 tablespoons cashew nuts (soaked and blended into a paste)
●    Salt to taste
●    Fresh coriander leaves (for garnish)

Instructions
Preparing the Koftas:
1.    Mash the paneer and potatoes: In a large bowl, mash the paneer and boiled potatoes together until smooth. Make sure there are no lumps.
2.    Add flavoring: Mix in cornstarch, garam masala, and salt. Knead until you have a dough-like consistency.
3.    Stuff the koftas: Take a small portion of the mixture, flatten it in your palm, and add a small amount of chopped raisins and cashews in the center. Shape into smooth round balls.
4.    Fry the koftas: Heat oil in a pan and deep-fry the koftas until they are golden brown. Remove and drain on paper towels.
Preparing the Gravy:
1.    Sauté onions and tomatoes: Heat butter in a pan, add cumin seeds, and sauté until they crackle. Add chopped onions and cook until golden brown. Then add ginger-garlic paste and sauté for another minute.
2.    Add spices and tomatoes: Add turmeric, red chili powder, coriander powder, and garam masala. Stir in the chopped tomatoes and cook until the mixture turns soft and pulpy.
3.    Blend the gravy: Once the tomato-onion mixture cools down slightly, blend it into a smooth paste.
4.    Prepare the sauce: Return the paste to the pan and add cashew paste. Let it cook for a couple of minutes. Then, stir in the fresh cream and adjust the consistency by adding water as needed. Let the gravy simmer for 5-7 minutes on low heat. Add salt to taste.

Final Touch:
1.    Add koftas to the gravy: Gently place the fried koftas into the warm gravy just before serving. Make sure not to add them too early, as they may become too soft.
2.    Garnish and serve: Garnish with fresh coriander leaves and a drizzle of cream. Serve hot with naan, roti, or basmati rice.
Tips for the Perfect Malai Kofta:
●    Use fresh paneer for the softest koftas. You can even make it at home for a more authentic taste.
●    Don’t overcrowd the pan while frying the koftas. Fry them in small batches for even cooking.
●    For a healthier alternative, you can air-fry or bake the koftas instead of deep-frying.

Conclusion
Malai Kofta is a delightful blend of creamy richness and mild spiciness, making it a perfect dish to enjoy for a special occasion or even a cozy dinner. The combination of soft, crispy koftas with a smooth, luscious gravy is sure to leave you and your guests asking for more. Serve it with your favorite Indian bread or rice, and get ready to indulge in a dish that's full of flavor and texture!