Koftas are the balls that can be made from paneer, potatoes, gourd, and other vegetables as well. They are usually prepared while making the dishes like Mughal Malai Kofta and regular Malai Kofta. Malai Kofta is a rich blend of a few selected spices and cream. Meat koftas are also quite popular in many countries but in India, the vegetarian koftas are more renowned than the non-vegetarian ones.
While making Malai Kofta, one has to ensure that extra red chili powder or chopped green chilies are not added since Malai Kofta is a fine mixture of only aromatic spices and cream. Some people refrain from using the chili powder or chopped chilies completely and that is the best way to make Malai Koftas.
The creamy and saucy koftas taste delicious and prove to be a splendid main course recipe for any special occasion or festival. The tanginess from tomatoes and the slightly sweet taste imparted by the onions give a balanced and rich taste to this recipe. You can have it roti, paratha or naan and also with plain or jeera rice. However, Malai Kofta complements plain rice more since it already contains flavors of spices and herbs.
The recipe shared here is a simple one but you can also add cashew nuts and raisins to make this recipe more royal. However, make sure to add a little less curd or cream while adding cashews as cashews themselves make the gravy creamy. You can present this dish by garnishing it with fresh coriander leaves. Also, remember to add the koftas in the gravy at the last minute since adding them before will take out the crunchiness and crispiness from your koftas.
Malai Koftas are high in protein and consist of numerous other vitamins and minerals that are innately found in the herbs, spices, and veggies which are used in the recipe. Therefore, you not only get to taste a royal delicacy but also receive numerous nutritional benefits by eating these cream dipped koftas!
For the Koftas:
- 8 nos Potatoes boiled
- 200 g Paneer
- 200 g Khoya dried
- as per taste Salt
- 15 to 20 nos Sultanas
- 1 no Onion finely chopped and fried brown
- 4 nos Green Chillies
- 350 to 400 g Besan Flour
- as required Oil
For the Gravy:
- 5 to 6 nos Onions finely chopped
- 1 cup Oil
- 2 inch Cinnamon
- 5 to 6 nos Cardamoms
- 4 to 5 nos Cloves
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Coriander Powder
- 50 g Poppy Seeds ground
- 4 nos Tomatoes chopped
- 2 cups Curd
- 1 to 2 bunch Coriander Leaves
- 1 to 2 tsp Cream
- handful Coriander Leaves chopped
- Peel and mash the potatoes.
- Add paneer, khoya, salt, sultanas, onions and chillies.
- Mix well.
- Shape into small balls.
- Mix the gram flour with little water to make a batter.
- Dip the balls in the batter.
- Heat oil in a pan.
- Deep fry the balls on medium heat till cooked.
- Remove and keep aside.
- To make the gravy, heat oil in a pan.
- Add the onions and fry till brown.
- Add cinnamon, cardamom and cloves.
- Fry for 30 seconds.
- Add the rest of the ingredients and cook over low flame.
- To serve, pour the gravy over the koftas or drop them into the gravy.
- Garnish with cream and coriander leaves.
- Serve hot.