recipe for Malai Kofta comes from India and was commissioned
to compliment the earlier published article entitled Indian
Cooking . . . how did it become so popular?
Kofta originated in the Middle East or South Asian countries.
It is a mughlai cuisine and is inspired by Arab cooking styles.
There are different types of kofta which are cooked all over
the world. In simple terms, kofta is a ball of meat, vegetables,
fish or egg. It can be grilled, baked, fried or steamed.
It is served in many Indian and Pakistani restaurants. In
Pakistan, they generally use beef or chicken and in Bengal
(east India) fish and egg is used to make koftas. The famous
Nargisi kofta is made of hard boiled eggs.
Malai kofta is a vegetarian version of kofta, generally using
lauki or potato and paneer for making balls and is served
in a spicy curry. It is savoury and very rich, especially
eaten in north India.
Food historians say it is an example of the Mogul empires
kitchens richness. The main ingredients of malai kofta
are malai, paneer and dry fruits. It is served at weddings
and all important occasions. It is served with plain roti,
naan, fluffy puri or even with rice.
This dish is prepared in two steps - first prepare the kofta
and then the gravy.
Ingredients for Malai Kofta
Ingredients for the Kofta:
Potatoes (boiled and mashed)
Green chillies (chopped)
Khoya and thick cream or malai
Cashew nuts (chopped)
Raisins or sultanas
1 tsp coriander
Red chilli powder
Salt to taste
¼ tsp sugar
Oil for cooking and frying
Ingredients for gravy:
Ginger and garlic (crushed)
4 big tomatoes (blanched and pureed)
1 tsp red chilli powder
¼ tsp sugar
1 tbsp cashew nuts (soaked in warm water and ground into
How to make Malai Kofta
make the koftas, boil and mash the potatoes and add salt
to taste and keep aside.
all the other ingredients for the kofta in a bowl. Take
some of the mashed potato in your hand and flatten it. Place
some of the mixture in the centre of it roll the potato
into a ball and deep fry on medium heat. Place on a kitchen
towel to drain oil. Do the same for all of the potato and
if it falls apart add some corn flour to help bind it.
make the gravy, heat some oil in a pan and fry the onion
paste, ginger and garlic and poppy seeds until the oil separates.
the pureed tomatoes and the chilli powder, coriander, cumin,
turmeric, garam masala and sugar. Cook for a while then
add the cream (malai) and ground cashew nuts.
it thickens take off the heat, put curry in a serving dish
and add the koftas into it when you are ready to serve.
with fresh coriander.
kofta goes best with flat bread like roti, naan or jeera rice.
can also be eaten plain without gravy as a snack. No doubt
it is a high calorie diet but you can reduce calories by using
unsaturated fat in the recipe, after all cooking is all about
experiment, and that is how we create new recipes.
"Just a comment about the quantity of ingredients in this
series of recipes, I would say that most people add in different
amounts according to how they like it. Recipes are either
normally passed on or people learn by experimenting with different
amounts of spices until they get the taste they like, for
example, I know I put different amounts of thngs into curries
than my family and friends do, everyone does tend to work
out how much they like."
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