Malai Kofta recipe
Malai Kofta is one of the most ordered curries in the Indian sub-continent.
For Kofta dough
- 2 large boiled potatoes 500 grm
- 3 tablespoon cornflour/arrowroot powder/tapioca starch
- 1 tablespoon chilli powder/lal mirch
- ½ teaspoon salt
For kofta stuffing
- ¼ cup dry fruits raisins,cashews/peeled almonds,finely shopped
- ¼ cup desiccated coconut
- 1 pinch Salt as per taste
- Oil for frying
- 1 cup onion chopped
- 1 tablespoon ginger garlic,chillies
- 1-½ cup tomatoes chopped
- 4-5 cashews or peeled almonds
- 3 tablespoon oil for curry Adjust if reqd
- ½ teaspoon turmeric/haldi
- 1 tablespoon coriander powder/dhania powder
- 2 teaspoon red chilli powder/lal mirch or as per taste
- 1 tablespoon dried fenugreek leaves/kasuri methi optional
- Salt as per taste
- 2-3 tablespoon cream
For Koftas:(Traditional fry method)
Mash boiled potatoes,Add the spices,salt and cornflour.Mix well.
Roll it into equal sized small balls and add small stuffing of dry fruits in the middle.
Heat oil in a wok/kadai.Add the kofta balls one by one.
Add the kofta balls one by one.Fry them until golden brown,keep it aside
Arrange the balls in an air fryer tray.
You may also cook them in air-fryer at 190C for 10 mins, brush with oil again and cook for further 10 minutes or until golden brown.
Brush/spray with oil, cook at 190 degree C for 10 minutes.
Brush/spray with oil again, cook at 190 degree C for further 10 minutes or until golden brown.
Allow the kofta to cool a bit and toss them into the curry for few minutes before serving.
For the curry:
Heat oil in a pan. Add onions & ginger to it.
Cover and cook for 2 minutes until soft.
Add chopped tomatoes, cashews and salt. Cook till tomatoes soften, mixing with a spatula.
Blend the gravy with 1 cup water. Pass it through sieve.
Cook the gravy in a pan, along with spices and cream.
Add the koftas. Garnish with coriander.
Serve malai kofta with rice or roti or any flat bread.