My mother, a teacher by profession (now retired) is an incredibly talented cook. Being a working woman, she was always pressed for time, therefore almost all her recipes were quick and simple yet extremely flavorful. Since food in our home was a simple affair, we always looked forward to those rare outings when our parents would take us out for dinner. My mother was especially fond of eating out (still is). She would drape one of her gorgeous sarees, put on her red lipstick (only make up she ever wore) and we would excitedly venture out to a new restaurant every time.
I vividly remember the first time I ate Malai Kofta. We went out to a newly opened Mughlai Restaurant in our town and since we are a vegetarian family, we ordered their veg house specialties. That first moutful of the Malai Kofta was enough to tell me that this will be a love affair for life. Over the years I’ve eaten Malai Kofta at more restaurants than I can count.
Today I’m sharing with you my version of Malai Kofta. My recipe is simple and I’ve made some healthy swaps to make this indulgent recipe as guiltfree as possible without compromising on its rich flavor.
I served the Koftas with cheese stuffed mini Naan Bread which was perfect to soak up all the deliciousness.
Do tag me on Instagram @supaintsonplates #supaintsonplates if you make this recipe. I would love to hear from you.
- 2 Boiled Potato
- 1 Cup Paneer
- 2 tbsp Roasted Besan
- Salt to taste
- 2 tbsp Coriander chopped
- 2 Green Chillies chopped
- 1/4 tsp Black Pepper
- 2 tsp Ginger grated
- 1 tbsp Ghee
- 2 tbsp Whole Wheat Flour
- 1 large Onion chopped
- 2 Tomatoes chopped
- 1 tbsp Tomato Paste
- 1 tbsp Ginger Garlic Paste
- 8-10 Almonds blanched
- Kashmiri Mirch Powder to taste
- 1/2 tsp Coriander Powder
- 1 Cinnamon Stick
- 3-4 Cardamom Pods
- Salt to taste
- 1 Cup Full Fat Milk
- 2 tsp Ghee
- Mix Potatoes, Paneer, Coriander, Green Chillies, Ginger, Salt, Besan and Black Pepper.
- Knead into a smooth dough.
- Roll out into small balls and refrigerate for an hour.
- Coat the balls with flour, brush with Ghee and cook in the Airfryer for 10-12 minutes.If you don't have an air fryer, these can be made in an oven or Appe Pan too.
- Add Ghee to a pan, add Cinnamon Stick and Cardamom and sautee for a few seconds until the aroma releases
- And onions and sautee until translucent
- Add ginger garlic paste and cook till the rawness goes
- Now add the Tomatoes and the Tomato paste.
- Cover and cook for 5-6 minutes on a low flame
- Add Kashmiri Mirch, Coriander Powder and Garam Masala and cook on low flame for another couple minutes
- Leave this Masala to cool
- Remove the Cinnamon Stick and Cardamom from the Masala.
- Transfer the Masala along with Almonds, Salt and Milk to a blender. Grind to a very fine paste
- Transfer the paste to a sauce pan. Cover and cook for 4-5 minutes.
- Transfer the Koftas to a serving dish. Top with the Curry, some chopped Coriander and Yogurt.