Malai Kofta Recipe (Restaurant Style)

Steps

Make the Malai Gravy

1. 1

   Heat ghee or oil in a pan and fry cardamoms along with the optional spices (cumin seeds, bay leaf, cinnamon, and cloves) for about a minute until fragrant.

2. 2

   Add sliced onions to the pan and saute for 6 to 8 minutes until they turn light golden.

   Start 8-minute timer
3. 3

   Stir in the ginger and garlic (or ginger garlic paste) and saute for 1 to 2 minutes.

   Start 2-minute timer
4. 4

   Add the chopped tomatoes, raw cashews, and salt. Saute or cover and cook until the tomatoes become mushy, about 8 minutes.

   Start 8-minute timer
5. 5

   Stir in the red chili powder, coriander powder, and garam masala. Saute on medium-high heat for 3 minutes until aromatic.

   Start 3-minute timer
6. 6

   Turn off the heat and allow the mixture to cool slightly. Discard the bay leaf.

7. 7

   Pour 1 cup of cold water into a blender, add the cooked onion-tomato mixture, and blend into a completely smooth puree.

8. 8

   Melt butter in a clean pan. If desired, stir in a pinch of red chili powder for a brighter color.

9. 9

   Strain the blended puree directly into the pan through a sieve to ensure a silky texture. Mix well and pour in another 1/2 cup of water (omit water if cashews were not used).

10. 10

    Bring the gravy to a gentle boil, then cover and simmer for 10 minutes until thick and creamy, stirring every 3 to 4 minutes.

    Start 10-minute timer
11. 11

    Taste and adjust salt or garam masala. Crush kasuri methi between your palms and add it to the gravy along with jaggery (or sugar) and cream. Cover and set aside to keep warm.

Make the Koftas

12. 12

    While the gravy is simmering, prepare the koftas. Boil the potato until fork-tender (about 8-10 minutes in a pressure cooker on a trivet). Cool completely and pat the paneer dry with kitchen paper.

    Start 8-minute timer
13. 13

    Finely grate the boiled potato and paneer separately into a mixing bowl.

14. 14

    Add the chopped cashews, raisins, ginger paste, green chilies, corn starch, salt, garam masala, and chopped coriander leaves to the bowl.

15. 15

    Mix the ingredients for 2 to 3 minutes to form a non-sticky, smooth dough. Divide the dough into 12 to 13 portions and roll them into smooth balls between your palms. Optionally, roll the balls in a teaspoon of flour/starch and dust off the excess.

    Start 3-minute timer
16. 16

    Heat oil in a deep pan or kadai for deep frying. Test the oil by dropping a small pinch of the mixture; it should sizzle and rise immediately without browning too fast.

Deep Frying

17. 17

    Test one kofta first: deep fry it to ensure it doesn't disintegrate. If it breaks, add a little more corn starch to the dough. Once tested, slide the remaining koftas gently into the hot oil.

18. 18

    Deep fry on a medium flame for 2 minutes without disturbing, then continue frying until crisp and golden. Remove to a steel colander or cooling rack.

    Start 2-minute timer
19. 19

    To assemble, allow the gravy to cool to a warm temperature and transfer to a serving dish. Place the slightly cooled koftas into the gravy.

Assemble

20. 20

    Garnish with a drizzle of heavy cream and fresh coriander leaves. Serve immediately with naan, roti, or basmati rice.