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Malai Kofta

40 min

INGREDIENTS

Gravy

1 tbsp oil 15 ml

1 bay leaf

1-inch cinnamon stick

4 whole green cardamoms slightly crushed

3 cloves

1 tsp IWP Sabut jeera/cumin seed

6-7 large garlic cloves 22 grams, roughly chopped

1.5-inch ginger 16 grams, roughly chopped

1 green chili chopped

1 large yellow onion 190 grams, chopped

2 large tomatoes 390 grams, chopped

12 cashews whole and raw

2 cups water (16 oz)

2 tbsp butter

1 tsp oil 5 ml

1 tsp IWP Dhania Powder/coriander powder

1/4 tsp IWP Kashmiri red chili powder

1/2 tsp salt or to taste

1 tsp sugar

1/8 tsp IWP super garam masala

2 tsp IWP Kasoori methi/dried fenugreek leaves

3 tbsp heavy cream 45 ml

Pinch cardamom powder

Cilantro to garnish


Malai Kofta

1 cup mashed & boiled potatoes

1 cup grated Paneer

1 tbsp finely chopped ginger

1.5 tbsp chopped cilantro

1 green chili chopped

1 tbsp chopped cashews

1 tbsp chopped raisins golden raisins

1.5 tbsp cornstarch

1/2 tsp salt

1/4 tsp white pepper powder

1/4 tsp cardamom powder

Oil for frying

How to prepare

Gravy


Make the gravy/curry

Heat a pot/pan on medium heat. Once hot, add 1 tbsp oil and then add the bay leaf, cinnamon, green cardamom, cloves and IWP Sabut jeera.

Let the spices sizzle for few seconds and then add the chopped garlic, ginger, green chili and onion.

Saute for around 2 minutes, do not brown the onion.

Then add the tomatoes along with cashews and 2 cups of water and stir.

Cover the pot with a lid and cook for around 10 to 12 minutes until tomatoes soften.

Let it cool down down a bit (around 15 minutes, if you blend it while it's hot it might blow off from the blender), then discard the bay leaf and transfer mixture to a blender.

Blend to a smooth paste. Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.

Put the same pan on medium heat again. Once hot, add 2 tbsp unsalted butter and 1 tsp oil. Let the butter melt.

Add in the pureed gravy and cook for 2 minutes. Then add the IWP Dhania powder/coriander powder, IWP Kashmiri red chili powder, salt, sugar and IWP super garam masala.

Let the curry cook for 2 to 3 minutes.

Add IWP kasoori methi and then cream. Cook for additional 2 to 3 minutes on medium-low heat. Sprinkle some cardamom powder on top. The gravy is now done. Set aside and make kofta.


For kofta:

Boil the potatoes using a pressure cooker, 8-9 whistles on a stove-top pressure cooker.

Once the potatoes are boiled, let them cool a bit then peel and mash them.

To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt, white pepper powder and 1/4 tsp cardamom powder.

Mix everything together with your hands to form a dough. Start making kofta's from the dough. Take some part of the dough and roll between your palms to make it round.

Similarly makes all the koftas.

Heat enough oil to fry in a Kadai on medium-high heat.

Drop koftas in hot oil and fry until golden brown from both sides.


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