Malai Kofta is a vegetarian dish made by adding vegetable/potato dumpling (kofta) in creamy tomato curry. Malai Kofta is a very popular dish in India.
This is one of the main
Malai Kofta is prepared in two parts: First involves dumpling preparation & cooking, and the second part is making of amazing flavored creamy curry. You can either make dumplings in advance and later add to the curry. Or make both (dumplings & curry) at the same time.
I also sometimes use Ikea Vegetable Balls to ease the process. These are the small vegetable dumplings and goes perfectly in the creamy curry. I use them when I need to make something fast and yet special.
WHAT IS DUMPLING MADE OF?
Vegetable Dumplings (or koftas) are round/oval-shaped balls made from potato, vegetable & paneer filling along with some aromatic spices. These are deep-fried and then added to the gravy. Basically, these Koftas are fried to give a crispy texture to the outer layer and are soft from inside. So when dipped in curry, they taste great.
HOW TO MAKE DUMPLING
The Kofta (dumpling) is the most important part of the Malai Kofta dish. Making these dumplings is easy, the main challenge lies in frying.
You can make dumplings in any of the two ways. First, by mixing potato, vegetables, and paneer together with some spices; and later making Koftas from the mixture. Or you can mix potato and vegetables together with some spices, and add the filling of paneer with nuts as an inner layer.
For Frying: The best taste comes by deep-frying Koftas in the fryer, skillet, or frying pan. Or you can also use Appam Pan/Aebleskiver Pan to make Koftas.
TIPS TO REMEMBER
- Potatoes: Once boiled, mash them when they cool down. Then grate them using a grater, so that the mashed potatoes are free of any lumps. The texture needs to be smooth to get an even flavor.
- Vegetables: You can add any vegetables while making these dumplings. I usually add carrots, peas, and french beans (grated/ mashed). You can also add grated cauliflower, cabbage, etc.
- Filling: I usually add paneer & nuts as the inner filling inside the outer layer of potato & mashed vegetable mixture.
- Binding: Before frying the Koftas, it's best to add a good binding agent to the potatoes. The best way is to add Corn Flour, or Rice Flour, or Bread Crumbs. They help in binding the mixture and while frying, Koftas don't break.
- Frying: Koftas can break easily. It's best to add oil for frying when oil is hot. First, test it by adding a little piece of potato mixture in oil. If after dropping in oil it floats to the top - then it means oil is ready. If it doesn't come up right away, then oil needs to be hotter.
- Serving: Koftas are crispy but when mixed in curry, it makes them softer. I recommend adding them just before serving, otherwise, koftas will break.
STEP-BY-STEP INSTRUCTIONS FOR MAKING MALAI KOFTA
STEP 1 - MAKE POTATO & PANEER DUMPLINGS: First make dumplings from potato and paneer mixture. You can shape them in any shape or size. You can also add inner filling in the dumplings.
STEP 2 - FRY THE DUMPLINGS: Once dumplings are formed, then next step is to fry the dumplings. Place prepared dumplings in the hot oil and fry until all the sides are golden brown in color.
STEP 4 - MAKE CURRY: Next step is to make a curry using Indian onion-tomato Masala (tadka) and add cream and cashew paste to make the curry creamier.
STEP 5 - ADD DUMPLINGS IN CURRY: Once curry is prepared and just before serving add these dumplings or koftas in the curry.
STEP 6 - ADJUST & SERVE: Finally adjust the seasoning and garnish with fennel seeds powder and chopped cashews.
MALAI KOFTA
Equipment
Ingredients
Making Koftas (or Dumplings):
- 1 Russet Potato boiled
- ¼ Cup Mixed Vegetables mashed
- 2 tablespoon Paneer crumbled
- 1 teaspoon Mixed Nuts chopped (optional)
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Mango/Amchur Powder
- ¼ teaspoon Anaardana Seeds
- Red Chili Powder
- Salt
- Oil for frying
For Curry:
- 2 tablespoon Oil
- 1 tablespoon Butter/ Ghee
- 1 Onion chopped
- 2 Tomatoes chopped
- 4 Green Cardamoms
- 2 cloves
- 1 tablespoon Ginger- Garlic Paste
- Red Chili Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Mango/Amchur Powder
- ¼ teaspoon Roasted Cumin Powder
- 1 teaspoon Coriander Powder
- 1 Cup Water or as required
- ¼ Cup Cream/ Coconut Milk
- 2 tablespoon Cashew Paste
- 1 teaspoon Kasuri Methi
- 1 tablespoon Cashews chopped (optional)
- 1 teaspoon Fennel Seeds powder
- Salt
Instructions
Making Koftas (or Dumplings):
- Grate mashed potatoes in a bowl, crumbled paneer, and add boiled vegetables to it. Then add all the spices to it and mix.
- In a separate bowl, mix crumbled 1-2 tablespoon of cheese with nuts and set aside.
- Now take a small ball sized potato mixture in your palm and flatten it. At the center of it, add cheese mixture and wrap all the sides together and shape it like a ball. Repeat the process for all the mixture.
- Now add oil in the Frying Pan/ Appam Pan When the oil is hot, add the prepared dumpling, fry them from all sides till they turn golden & are crispy in texture.(Tip: First test oil by adding a little piece of potato mixture in oil. If after dropping in oil it quickly floats to the top, it means oil is ready. If it doesn't come up right away, then oil needs to be hotter).
HOW TO MAKE MALAI KOFTA CURRY:
- Cashew Paste: Soak ¼ Cup of Cashews in water for 30 minutes. And then grind it with water (as required) into smooth paste.
Instant Pot:
- Using Saute in an Instant Pot, add oil & butter. Once hot, add chopped onions to it and fry for 2-3 minutes.
- When onions change color, add tomatoes, green cardamoms, cloves with ¼ Cup Water, and close lid after de-glazing the pot.
- With vent in the sealing position, pressure cook for 8 minutes. When timer beeps, NPR (No Pressure Release). That is, let pressure release naturally for 8 minutes and then Quick Release.
- When valve goes down, open the lid. Grind onion & tomato smoothly in a grinder or using immersion blender.
- Press saute and add Ginger- Garlic Paste and let it cook for 1 minute. Then add all the spices and again cook for 2 minutes.
- Add remaining water (or as required) to the pot. Once it comes to a boil, add Kasuri Methi and let it cook for 1 minute.
- Lastly, add cream & cashew paste to the recipe. Now add fried Koftas in the pot and cancel saute. Let it sit for 1-2 minutes.
- Before serving, sprinkle fennel seeds and chopped cashews over it and enjoy.
Stove-Top:
- Add oil/ butter in the skillet at medium-high. Once hot, add chopped onions to it and fry for 2-3 minutes.
- When onions change color, add tomatoes, green cardamoms, cloves, and cook for 4-5 minutes until tomatoes turn mushy. Once the mixture cools down grind them smoothly.
- At medium heat, cook the onion-tomato mixture for another 4-5 minutes until oil starts to separate from the sides. Add Ginger- Garlic Paste and let it cook for 1 minute. Then add all the spices and again cook for 2 minutes.
- Add 1 cup of water in the onion-tomato masala. Once it comes to a boil, add Kasuri Methi and let it cook for 1 minute.
- Lastly, add cream & cashew paste to the recipe. Now add fried Koftas in the pot and cancel saute. Let it sit for 1-2 minutes.
- Before serving, sprinkle fennel seeds and chopped cashews over it and enjoy.
Notes
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