Malai kofta is a popular as well as most sought after vegetarian Indian dish in restaurants. Malai means cream and Kofta are fried dumpling balls. Usually they are made up of mashed potatoes, mix vegetables or paneer. In this delicious restaurant style malai kofta recipe, the kofta are made with paneer and potatoes.
White gravy malai kofta
Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices or onions.
Malai Kofta is a north Indian speciality and one of the most requested recipes. It is also the most popular as well as most sought after vegetarian Indian dish in restaurants and vegan option to meatballs.
INGREDIENTS FOR KOFTAS [12 koftas ]
Paneer grated or mashed – 2 cup
Potatoes boiled and mashed – 1 cup
Salt to taste
Black pepper 1/4 tsp
Garam masala powder -1/2 tsp
Chaat masala pwdr – 1/2 tsp
Corn flour – 2 tbsp
Ginger + garlic + green chilli paste – 1 1/2 tsp
Finely chopped coriander leaves – 2 tbsp
Cashew nuts + Raisins chopped – 4 or 5 tbsp
Corn starch for coating
Oil for frying
white malai kofta recipe
METHOD
Take the paneer + mashed aloo in a plate and add salt , pepper, chaat masala pwdr ,garam masala pwdr ,ggg paste , coriander leaves and cornflour, mix well, add ginger and green chillies, mix and knead well.
Take a spoonful of mixture and make small roundels, press the centre with your thumb and flatten it little, place some chopped cashew nuts, raisins and pinch of cardamom powder.
Bring the ends together and roll into a ball again.
Lightly coat the balls with corn starch, rest them for 5 minutes before frying.
Heat oil for frying, fry these coated balls on medium flame until golden brown and Keep aside.
