Malai Kofta Recipe
A true Mughlai delight - balls of freshly minced vegetables simmered in cardamom, saffron, garlic, cashews, almonds, and light cream sauce.
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Ingredients
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Kofta Balls
Malai Sauce
Method
Kofta Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the mashed potatoes, grated paneer, chopped spinach, chopped carrot, chopped cashews, chopped almonds, garam masala, salt, and all-purpose flour. Mix well until all the ingredients are thoroughly combined.
- 2
Form the Kofta Balls
Take a small portion of the mixture and shape it into a round ball, about the size of a golf ball. Repeat this process until all the mixture is used.
- 3
Fry the Kofta
Heat the oil in a deep frying pan over medium heat. Once hot, carefully add the kofta balls in batches, making sure not to overcrowd the pan. Fry until they are golden brown on all sides. Remove and drain on paper towels.
Malai Sauce Preparation
- 4
- 5
- 6
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 7
Incorporate Tomato Puree
Add the tomato puree to the pan and cook for about 5-7 minutes until the oil starts to separate.
- 8
Make the Sauce Creamy
Stir in the heavy cream, ground cardamom, saffron threads, sugar, and salt. Add water to adjust the consistency of the sauce, and let it simmer for another 5 minutes.
- 9
Combine Kofta with Sauce
Carefully add the fried kofta balls into the sauce. Gently coat them with the sauce and simmer for an additional 2-3 minutes.
