Both work well here.Ĭornflour: Also known as cornstarch is one of the key ingredient used to bind the kofta mixture well. Paneer: For this recipe you can use store bought or homemade paneer. For the koftas to be crisp, firm and yet soft inside, cook potatoes just until done.
Overcooked potatoes often make very soft koftas. Here are some helpful tips from my experienceīoiling potatoes: Do not overcook the potatoes to the extent they turn soggy. So I make it a lot of times for special occasions.
#Heat islide pro
Please read the Ingredients & substitutes and Pro Tips sections below. The day you want to serve the malai kofta, just prepare the koftas and heat the gravy. It involves several preparation steps so it takes some time but is easy and not difficult.įor convenience, you may split the recipe and make the gravy the previous day or ahead. But with proper planning and preparing ahead it is easy to make. Many people feel making malai kofta at home is a very difficult task. Onions and cashews impart natural sweetness while tomatoes lend a tang and spices infuse the best aromas to the gravy. My recipe is much simpler and makes use of tomatoes too as it makes a super perfect and delicious gravy similar to the paneer butter masala. But in general a paste made with boiled onions, cashews and sometimes poppy seeds is used to make the white gravy. For a healthier option you may bake or air fry them.Įvery restaurant has a different formula to make their kofta gravy. This mixture is shaped to small balls and deep fried. The paneer kofta are made with mix of mashed/grated boiled potatoes, crumbled paneer, corn starch, spices and herbs. The gravy is super delicious, brimming with flavor and absolutely finger-licking good. The paneer koftas are crisp on the outside with a soft and mouth-melting light texture inside. This malai kofta is a delight for all your senses! It smells great, looks fantastic and tastes the best. The key difference between the 2 is the use of tomatoes and spices like red chilli powder and turmeric. The first being the Mughlai style that’s white in color and the other is the koftas in Orange gravy. There are 2 kinds of Malai kofta served in Indian restaurants. There are also many other vegetarian versions like lauki kofta (bottle gourd kofta), mixed vegetable kofta and raw banana koftas. In India, the vegetarian version known as Malai kofta is hugely popular in the restaurants. Koftas come in different sizes & shapes – balls, patties and even cylindrical. Originally, Kofta belongs to a family of meatballs from the Central Asian, South Asian, Middle Eastern and Balkan Cuisines. So Malai kofta literally translates to koftas dunked in a creamy sauce. The word Malai means cream in Hindi and Kofta are fried balls. Malai Kofta is a curried vegetarian dish consisting of crisp fried potato paneer koftas (fried balls) served with a creamy, smooth and rich sauce/ curry. For a special or festive meal, extend your menu to some halwa and raita.
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