Crispy outside and heavenly smooth inside, a melt-in-your-mouth dish- Malai Kofta

Malai refers to cream, while Kofta refers to fried balls of various ingredients that are popular not only in Indian cuisine but also in Middle Eastern, Balkan, and Asian meals.

Malai Kofta is a delicious meal consisting of fried potato and paneer balls in a rich, creamy mild sauce made with sweet onions and tomatoes. This melt-in-your-mouth dish takes time and effort, but it's definitely worth it. It is one of the creamiest curry recipe from the north indian cuisine bucket and loaded with malai or cooking cream.

INGREDIENTS

for kofta:

• 3 potato / aloo (boiled & mashed)

• ¾ cup paneer / cottage cheese (grated)

• 1 chilli (finely chopped)

• 2 tbsp coriander (finely chopped)

• ¼ tsp cumin powder

• ½ tsp salt

• 2 tbsp raisins

• 2 tbsp cashew / kaju (chopped)

• 2 tbsp maida / plain flour

• oil (for frying)

for onion tomato puree:

• 2 tbsp oil

• 1 onion (sliced)

• 1 tsp ginger garlic paste

• 2 tomato (sliced)

• 2 tbsp cashew / kaju

for curry:

• 1 tbsp butter

• 2 tbsp oil

• 1 tsp cumin / jeera

• 2 pod cardamom

• 1 bay leaf

• 1 inch cinnamon

• 2 clove

• 1 tsp kashmiri red chilli powder

• ½ tsp turmeric

• ¾ tsp coriander powder

• ¼ tsp cumin powder

• 1 tsp salt

• ¼ cup cream / malai

• ½ cup water

• 1 tsp kasuri methi (crushed)

• ¼ tsp garam masala

Kofta Preparation

1. To begin, combine 3 potatoes and 3⁄4 cup paneer in a large mixing bowl.

2. 1 chilli, 2 tbsp coriander, 1/4 tsp cumin powder, and 1/2 tsp salt are also good additions.

3. To give the kofta a crispy bite, add 2 tbsp raisins and 2 tbsp cashews.

4. Mix thoroughly to ensure that all of the spices are well combined.

5. Add 2 tbsp maida, mixed thoroughly to produce a soft dough Maida assists in the absorption of moisture and the binding of the mixture.

6. Grease your hands with oil and make a little ball-sized kofta.

7. Deep fry in a medium hot oil.

8. Stir occasionally to ensure that the koftas are evenly cooked.

9. Fry the koftas until they are golden brown and crunchy.

10. Drain and set aside the koftas.

Curry preparation

1. To begin, heat 2 tbsp oil in a pan and saute 1 onion and 1 tsp ginger garlic paste.

2. Sauté until the onions turn a light golden colour.

3. Lastly, add 2 tomatoes and saute for a few minutes.

4. Add 2 tbsp cashews and continue to cook until the tomatoes are totally softened.

5. cool completely and transfer to a blender.

6. If necessary, add water to make a smooth paste.

7. Filter the mixture to remove the peel and seeds.

8. Filter until you get a silky smooth onion-tomato purée. Set aside for now.

9. in a large kadai heat 1 tbsp butter and 2 tbsp oil.

10. saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.

11. Add 1 tsp chilli powder, 1/2 tsp turmeric, 3/4 tsp coriander powder, and 1/4 tsp cumin powder to the pan while maintaining the flame low.

12. Sauté until the spices turn aromatic.

13. Mix in the prepared onion tomato puree and 1 teaspoon of salt.

14. Cook and cover, until the mixture thickens and the oil separates from the sides.

15. Now add 1/4 cup cream and continue to whisk on low heat until everything is fully mixed.

16. further, add ½ cup water and mix well adjusting consistency as required.

17. Bring the curry to a boil, then stir in 1 teaspoon kasuri methi and 1/4 teaspoon garam masala. Mix well.

18. Finally, pour the curry over the kofta and serve the malai kofta.