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Malai Kofta is the crown jewel of North Indian cuisine, featuring pillowy, melt-in-the-mouth paneer dumplings nestled in a velvet-smooth, golden gravy. This restaurant-style treat is surprisingly easy to make at home, using a rich Makhani-style base made from slow-simmered tomatoes, cashews, and aromatic spices. This 'Mother Sauce' is so versatile that you can batch-cook and freeze half to use later for a quick Paneer Butter Masala or Veg Makhanwala. Whether it’s a festive celebration or a cozy family dinner,...
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Mix: In a large bowl, knead the grated paneer and potatoes with cornflour, coriander powder, cumin powder, Kashmiri chilli powder, salt, and green chilli to make a smooth dough.
Stuff: Divide the mixture into 12 equal portions. Flatten a ball in your palm, place a few cashew pieces in the centre, and gather the edges to seal.
Shape: Roll between your palms until perfectly smooth and crack-free to prevent bursting in oil.
Fry: Heat oil to medium. Fry the koftas in batches until they are a rich, uniform golden brown. Drain on paper towels.
Sauté: Heat oil or ghee in a pan. Sizzle the cumin seeds, then add onions. Sauté until translucent without browning them.
Add ginger-garlic paste, cashews, and whole red chillies. Cook for 2 minutes.
Add the tomatoes, bay leaf, cinnamon, green cardamom, and water. Cover and simmer on low-medium heat for 15-20 minutes until the tomatoes are completely mushy and the cashews are soft.
Puree: Remove the bay leaf and cinnamon. Once cooled slightly, blend the mixture into a fine paste.
Sieve: For a silky texture, strain the sauce through a fine-mesh strainer into a bowl, using a spoon to push it through. Discard the remaining bits.
Heat the ghee in the pan. Add a bay leaf and cumin seeds; let it sizzle.
Simmer: Pour the strained gravy back into the pan and simmer for 5 minutes.
Stir in the cream, sugar, salt, garam masala, and crushed kasuri methi. Simmer for another 1-2 minutes. Adjust the seasoning as needed. The gravy should be thick enough to coat a spoon. If it's too thick, add a splash of warm milk or water.
Place the warm koftas in a serving dish and pour the hot gravy over them just before serving.
Garnish with chopped coriander leaves and serve hot with garlic naan, lachha paratha, or jeera rice.
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Make Ahead: Prepare the koftas and gravy a day early and store them separately. When ready to serve, reheat the gravy on the stove and crisp the koftas in an oven or air-fryer for 3 minutes.
Binding Tip: If the kofta mixture is too sticky, add a tablespoon of breadcrumbs to absorb excess moisture and ensure the koftas hold their shape.
The "Makhani" Twist: For extra richness, add a small knob of cold butter right at the end when adding the cream.
Can I make the koftas ahead of time?
Yes, you can prepare the koftas a day early and store them separately. Reheat them in an oven or air-fryer for 3 minutes before serving.
What can I serve Malai Kofta with?
Malai Kofta pairs beautifully with garlic naan, lachha paratha, or jeera rice for a complete meal.
How can I make the gravy smoother?
To achieve a silky texture, strain the blended gravy through a fine-mesh strainer and discard the remaining bits.
What if my kofta mixture is too sticky?
If the mixture is too sticky, add a tablespoon of breadcrumbs to absorb excess moisture and ensure the koftas hold their shape.
Can I freeze the gravy for later use?
Yes, the Makhani-style gravy can be batch-cooked and frozen. Use it later for dishes like Paneer Butter Masala or Veg Makhanwala.
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