Malai Kofta

Malai Kofta Recipe - Vegetarian Dish from Punjab with Cream, Khoya, and Spices

Region / culture: Punjab | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Malai Kofta is a popular Indian dish made with creamy gravy and delicious dumplings. The koftas are typically made with a mixture of paneer, potatoes, and spices, which are then deep-fried to perfection. The creamy gravy is made with a blend of cream, cashew nuts, and aromatic spices. This dish is a favorite among vegetarians and is often served at special occasions and festivals.

History

Malai Kofta is believed to have originated in the Mughal era in India. The dish was created as a vegetarian alternative to the traditional meat-based koftas. Over the years, the recipe has evolved and been adapted to suit different regional tastes and preferences. Today, Malai Kofta is a popular dish in Indian restaurants around the world.

Ingredients

Gravy

125 g of cream
75 g of khoya or paneer
150 ml of milk
50 g of cashewnuts
3 tsp of white pepper powder
2.5 tsp of sugar
2 tsp of grated ginger
0.25 tsp of nutmeg powder
0.5 tsp of turmeric powder
1 tsp of crushed garlic
1 inch of cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp of ghee

Kofta

50 g of khoya
50 g of paneer
5 medium potatoes
20 g of cashewnuts
20 g of raisins
4 – 5 finely chopped green chillies
0.5 tsp of grated ginger
1 tsp of chopped coriander
0.5 tsp of cumin seeds
salt to taste

Garnish

1 tbsp of grated cheese or paneer
1 tbsp of chopped coriander

How to prepare

Koftas

Boil the potatoes, peel them, and mash them.
Combine all the ingredients except raisins and cashews.
Take a ping-pong ball sized portion of the dough and flatten it.
Put 2 – 3 cashews and raisins in the center and shape it into a ball.
Repeat the process for the remaining dough. Set aside.
Deep fry the koftas.

Variations

You can add vegetables like carrots, peas, or bell peppers to the kofta mixture for added nutrition.
For a vegan version, you can substitute paneer with tofu and cream with coconut milk.
You can also add a little garam masala or kasuri methi to the gravy for extra flavor.

Cooking Tips & Tricks

Make sure to fry the koftas on medium heat to ensure they cook evenly and don't burn.

- You can add a little cornflour to the kofta mixture to help bind the ingredients together.

- For a healthier version, you can bake the koftas instead of deep-frying them.

- To make the gravy extra creamy, you can add a little more cream or milk.

Serving Suggestions

Malai Kofta is best served hot with naan or rice. Garnish with grated paneer and chopped coriander for added flavor.

Cooking Techniques

To make the koftas extra crispy, you can coat them in breadcrumbs before frying.

- You can also bake the koftas in the oven for a healthier alternative to deep-frying.

Ingredient Substitutions

If you don't have khoya, you can substitute it with milk powder.

- You can use almonds or pistachios instead of cashew nuts in the gravy.

- Instead of paneer, you can use tofu or ricotta cheese in the koftas.

Make Ahead Tips

You can prepare the koftas in advance and store them in the refrigerator. Just fry them before serving to ensure they are crispy.

Presentation Ideas

Serve Malai Kofta in a decorative serving dish garnished with fresh coriander leaves and a drizzle of cream for an elegant presentation.

Pairing Recommendations

Malai Kofta pairs well with naan, roti, or steamed rice. You can also serve it with a side of raita or salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Malai Kofta in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Malai Kofta contains approximately 350 calories.

Carbohydrates

Each serving of Malai Kofta contains approximately 30 grams of carbohydrates.

Fats

Each serving of Malai Kofta contains approximately 20 grams of fats.

Proteins

Each serving of Malai Kofta contains approximately 10 grams of proteins.

Vitamins and minerals

Malai Kofta is a good source of calcium, vitamin A, and vitamin C.

Alergens

Malai Kofta contains dairy (cream, paneer), nuts (cashew nuts), and gluten (if using wheat flour for binding).

Summary

Malai Kofta is a rich and indulgent dish that is high in fats and carbohydrates. It is best enjoyed in moderation as part of a balanced diet.

Summary

Malai Kofta is a delicious and indulgent dish that is perfect for special occasions and gatherings. With its creamy gravy and flavorful koftas, it is sure to be a hit with your family and friends. Enjoy this classic Indian dish with naan or rice for a satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Malai Kofta. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a talented cook, with a vast knowledge of recipes passed down through generations.

One day, as I helped her in the kitchen, she pulled out an old, tattered recipe book and showed me the recipe for Malai Kofta. I had never heard of it before, but as she explained the ingredients and the process of making it, I could sense the richness and flavor of the dish.

The recipe called for a combination of paneer, potato, and a variety of spices to make the kofta balls, which were then simmered in a creamy tomato-based gravy. It sounded like a dish fit for royalty, and I couldn't wait to try making it myself.

My grandmother patiently guided me through the steps, teaching me how to shape the kofta balls and how to cook them just right. She shared stories of how she had learned the recipe from a dear friend who had traveled to India and brought back the authentic flavors of the dish.

As we cooked together, the kitchen filled with the aroma of spices and herbs, creating a warm and inviting atmosphere. I watched in awe as she effortlessly created a masterpiece out of simple ingredients, infusing each dish with love and care.

After hours of cooking and simmering, the Malai Kofta was finally ready. I took my first bite, savoring the creamy texture of the gravy and the delicate flavors of the kofta balls. It was a taste sensation unlike anything I had ever experienced, and I knew that this recipe would become a favorite in my own repertoire.

Over the years, I have made Malai Kofta for family gatherings, dinner parties, and special occasions. Each time I prepare it, I am reminded of my grandmother and the joy she brought to the kitchen with her culinary skills.

I have added my own twist to the recipe, incorporating new ingredients and techniques that I have learned along the way. But the essence of the dish remains the same – a labor of love that brings people together and creates lasting memories.

As I sit down to enjoy a plate of Malai Kofta with my own grandchildren, I can't help but feel grateful for the legacy of cooking that has been passed down to me. It is a gift that I cherish and one that I will continue to share with future generations.

And so, the tradition of Malai Kofta lives on, a testament to the power of food to connect us to our past and create moments of joy and togetherness. I am forever grateful for the recipe that sparked my sense of wonder and ignited my passion for cooking.