MALAI KOFTA
Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 20 kofta (4 cups gravy).
Number Of Ingredients 17
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.
Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
BAKED MALAI KOFTA
Healthier version of an Indian favorite. Found on showmethecurry.com. The website has a video showing you how it's made.
Provided by havent the slightest
Categories Curries
Time 1h10m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 21
Steps:
- - For the Gravy:.
- Heat Oil in a medium pan.
- Add Onions and salt - saute until moisture is evaporated.
- Add Ginger and Garlic and cook for 1-2 minutes.
- Add Pureed Tomatoes and cook until Oil separates from the mixture.
- Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
- Powder and Garam Masala - mix well.
- Add Evaporated Milk and stir.
- Add Milk to make the gravy to desired consistency.
- Add sugar to taste and check salt.
- Bring Gravy to a boil and switch off the stove.
- - For the Koftas:.
- In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
- Squeeze out all excess water from the above mixture.
- In a food processor with a chopper blade, process paneer.
- Add Boiled Potato and again process until a dough is formed.
- Remove dough from food processor and place into a bowl.
- Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well.
- Line a baking tray with foil and spray with Cooking Oil.
- Roll Koftas into small Golf Ball size balls and place on baking tray.
- Lightly spray Cooking Oil on all of the koftas.
- Place tray in the oven and Broil on High until koftas turn a golden brown.
- Flip koftas to the other side and broil once again until golden brown.
- Remove koftas from oven and allow them to cool slightly.
- Arrange koftas in a casserole dish and cover them with the gravy.
- Garnish with remaining cashews and raisins.
- Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
- Serve hot with Naan or Rice.
KHEEMA MALAI KOFTA
This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 22
Steps:
- Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
- Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
- To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g
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BAKED MALAI KOFTA CURRY | HOW TO MAKE MALAI KOFTA RECIPE
From sandhyahariharan.co.uk
4.5/5 (10)Category Main CourseCuisine North IndianTotal Time 40 mins
- Place onion, ginger, garlic, green chilli, cashew nuts and water in a small sauce pan. Cover and cook in medium heat for roughly 10 -12 minutes until onions are soft.
- Place all the ingredients in a mixing bowl and knead to a dough. Divide the dough into 12 small bowls.
- Add the paneer kofta to the gravy at the time of serving. If you wish to serve the malai kofta later, add them just before that.
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