malai kofta recipe | जो भी इसे खाये खुश हो जाये | malai kofta restaurant style | malai kofta

Super yummy and tasty: Malai Kofta!
I just love creamy and super great tasting gravy recipes and Malai koftas are one of those. Malai koftas are nothing but a vegetarian alternative to meat balls cooked in gravy. It’s the vegetarian way of serving the super tasty cuisine. Malai kofta is a popular North Indian delicacy served in great restaurants nowadays. Veg balls cooked in rich and creamy gravy is a match made in heaven. It basically originated from the Mughlai cuisine. It is a sumptuous meal that is commonly found in the Punjabi cuisines and north Indian restaurants as well. One can enjoy having it with great parathas and rotis. Well you must have often thought about cooking it at home well now you can. The Punjabi Malai kofta recipe is super easy to follow and make. Malai kofta recipes are super easy to try and here we have shared a step by step recipe to make the yummy Punjabi Malai Koftas.
Prep Time: 10mins
Cook Time: 15mins
Serves: 2people

Ingredients:
1. Milk: 1cup
2. Maida: 2tbs
3. Fresh cream: 100gms
4. Tomato: 4pc(Pureed)
5. Onion: 4pc(fine paste)
6. Refined oil: 4tbs
7. Turmeric powder: 1tbs
8. Salt: 1tbs
9. Kashmiri red chili powder: 1tbs
10. Coriander powder: 1tbs
11. Garam Masala: ½ tbs
12. Kasuri Methi: a little
13. Ginger-garlic paste: 1tbs
14. Green cardamom: 3pcs
15. Cinnamon stick: 1pc
16. Black Cardamom: 1pc
17. Cloves: 3-4pc
18. Black pepper: a little
19. Cumin seeds: 1tbs
20. Bay leaf: 2pc
21. Paneer: 200gms
22. White bread: 3pc
23. Oil for frying
24. Corn flour: a little for coating

Method:

Step 1: Making the Koftas

At first, trim the sides of the bread. In a bowl with a grater fine grate the paneer so that it’s easy to mash.

Now, pour a little milk atop the bread so its wet and lightly squeeze out the excess milk and put it in the bowl with grated paneer and gradually mash with light hands.

Now add ¼ tubes kashmiri red chili powder, ½ tbs salt and 1tbs maida and mix everything well. Add 1tbs more maida and mix well so it’s a nice binding consistency.

Step 2: Making the balls

Now take small portions of the mixture and make small round balls.

Step 3: Frying the balls

In a pan, heat sufficient oil to deep fry the balls. Lightly coat the balls in a layer of corn flour so they don’t break out while frying.

On medium flame fry the balls. Keep patience while frying as stirring every now and then is required but only with light hands. Fry till they are light brown and keep aside on a plate.

Step 4: Making the gravy

Now take a medium kadhai and pour refined oil and add the dry spices- Cloves, black pepper balls, Cumin seeds, green and black cardamom, bay leafs, cinnamon and stir fry a little for 1-2mins. Now add the onion paste and mix well and stir fry till golden brown.

Now, add ginger-garlic paste and fry for 1-2mins. Lower the gas flame and add the spices kasmiri red chili powder, turmeric, coriander powder, garam masala and mix well and cook for 1 mins. This gives the kofta super amazing and rich color.
Now, add the tomato puree and mix well. Put the flame on high note and add 1tbs of salt and mix. Fry till it starts to separate oil and cook for 1 more min. Put the fresh cream in and mix everything well. Lower the gas. Add around 1cup of milk and mix and cook well. Do add kasuri methi as it gives the kofta great taste. Add a little water to make the gravy a little light and cook for 2mins with covered lid.
Step 5: Putting the balls in the gravy

Place the balls in the gravy and with light hands stir well so the gravy coats the balls nicely. Garnish with fresh coriander.

Step 6: Serve up

Serve well in a bowl with a little cream dressing on top and enjoy with lazeez parathas or rotis and enjoy.

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