Shahi Malai Kofta

Few Indian curries that never goes out of fashion and always makes you salivate by just hearing its name.One such curry is 'Malai Kofta 'a hugely popular classic North Indian dish originated from the Mughlai cuisine.Mughlai cuisine is known for its use of rich ingredients including nuts cream,butter,milk.Malai kofta is typically made of 'Malai ' which refers to cream and koftas are fried dumplings made up of mashed potato veggies with the filling of Malai and dry fruits in the centre,they all for a perfectly melting creamy sweetish gravy that will take you to the next level.....The nuts hidden inside the fried Koftas gives a perfect crunch and texture.
The delicate Koftas simply melt in mouth and gives a marvellous taste when combined with creamy makhani gravy......It's simply amazing because it's loaded with flavors and Makhani gravy is something to die for.Anything cooked in makhani gravy becomes rich and delicious.I won't say it's difficult...it's easy but yes it takes time,That's because you have to first make the veggie balls then fry them,Then you have to make the gravy.This Malai kofta tastes like its straight out of a restaurant.This is one of the dish which my whole family enjoy without any complains.This is my signature dish and My preparation is simple quick,easy with the richness of cream and cashew nuts which I relish with Naan or Tandoori Roti.So treat your tummy with an absolute melt in mouth Malai  Koftas dunked in a rich gravy.Enjoy!!


Ingredients: 

  1. Potatoes-2 large size
  2. Bread crumbs-1/2 cup
  3. Corn flour-2ts
  4. Raisins & cashew nuts-handful 
  5. Malai-1/2cup
  6. Onion-1 large 
  7. tomato-1medium size 
  8. Chopped ginger and green chilli-1 ts

Procedure:

  • For Koftas: Take boiled ,peeled and mashed potatoes in a bowl.Add bread crumbs,salt and mix well .
  • Make round balls from the mixture .Take one ball and flatten it by pressing it between palms and fill the stuffing (mix malai with raisin & cashew nuts and salt &black pepper).
  • Wrap filling from all sides and make round ball and roll them in corn flour.Heat oil in a kadai and deep fry the ball untill golden brown and crispy.
  • Takeout and transfer to absorbent paper in a plate.Repeat the process.

  • For Gravy: Heat oil in a pan,Add cinnamon sticks,cloves,cardamom,cumin seeds and sauté for a while.Add ginger and green chillies and sauté for a minutes.Add onion purée and sauté till turns translucent.Add tomatoes purée and cook for 3-4 minutes.
  • Add all the spices ( coriander powder,red chilli powder,turmeric powder,salt and Garam masala) and malai or heavy cream and cook till oil visible in the gravy.
  • Add cashew nuts purée(Soak cashew nuts in milk and make a purée) and cook for 2-3 minutes.Switchoff the flame.Pour this gravy on koftas before serving.

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