Malai Kofta In Spicy Cream Sauce Recipes

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MALAI KOFTA IN SPICY CREAM SAUCE



Malai Kofta in Spicy Cream Sauce image

Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish.

Provided by Thymestudio

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 28

2 large russet potatoes, boiled, peeled, mashed
1/2 cup green peas
1/4 cup cheese, shredded
1 hot green chili pepper, chopped
1/2 teaspoon ground coriander
1 tablespoon cumin seed
1/2 teaspoon salt
1/4 cup cashew nuts, chopped
1 tablespoon raisins
3/4 cup chickpea flour or 3/4 cup cornflour, see note
1 cup water
oil (for frying)
8 cashew nuts, whole
2 cloves
1 pinch nutmeg
1 inch cinnamon stick
1 garlic clove, peeled
2 tablespoons unsalted butter
1 large onion, grated
1 pinch turmeric
2 teaspoons paprika
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 cup half-and-half
1 cup water
1/2 cup heavy cream
2 tablespoons cilantro, chopped

Steps:

  • THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
  • Form mixture into 1-inch balls.
  • Make a batter with the flour and water. Season with pinch of salt, if desired.
  • Heat oil to 375 degrees F in a deep fryer or large heavy saucepan.
  • Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over koftas)
  • THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
  • Heat butter in a large saucepan over medium-high heat.
  • Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
  • Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
  • Stir in cream. Bring to a boil, then remove from heat. Pour over koftas.
  • Garnish with cilantro and serve immediately.
  • Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.

Nutrition Facts : Calories 567.6, Fat 31.5, SaturatedFat 17, Cholesterol 82.9, Sodium 2227.7, Carbohydrate 60.1, Fiber 8.8, Sugar 8.7, Protein 15

MALAI KOFTA



Malai Kofta image

These vegetarian kofta (balls) are made up of mashed potatoes that are stuffed with a rich paneer-nut-dried fruit filling, then fried and served in a velvety cashew and malai (heavy cream) sauce. Wildly popular with both adults and children, it's definitely something you make for a special occasion or a special person. A North Indian dish with roots in Mughlai cuisine, malai kofta is served in Punjabi restaurants all over the world. It goes wonderfully with naan or long-grain basmati rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 26

2 Yukon gold potatoes (about 10 ounces), boiled, drained and mashed
1/2 cup fresh cilantro leaves and tender stems, chopped
1 small Thai green chile or 1/2 serrano pepper, seeded and chopped
Kosher salt and freshly ground black pepper
3 ounces paneer, cubed (See Cook's Note)
3 tablespoons mixed nuts, such as pistachios, cashews, pine nuts and/or almonds
2 tablespoons dried fruit, such as raisins, currants, barberries and/or cranberries
1/2 cup besan (fine chickpea flour)
Vegetable oil, for frying
3/4 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder (see Cook's Note)
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
2 tablespoons extra-virgin olive oil or vegetable oil
1 tablespoon unsalted butter
1/2 teaspoon cumin seeds
1 large onion, coarsely chopped
1 1/2 teaspoons grated garlic
1 1/2 teaspoons grated ginger
Kosher salt
1/4 cup raw cashews, soaked in hot water for at least 30 minutes
3/4 cup canned whole peeled tomatoes, such as San Marzanos, crushed by hand
1/4 cup heavy cream
1/4 teaspoon kasoori methi (dried fenugreek leaves), gently crushed by hand, optional (see Cook's Note)
1/4 teaspoon garam masala
Fresh cilantro leaves, for serving

Steps:

  • For the kofta: Combine the mashed potatoes, cilantro, chiles, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside.
  • Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse until the fruit is coarsely chopped and the nuts are broken into small pieces. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl.
  • Form the mashed potato mixture into 8 equal balls. (A kitchen scale isn't necessary, but is helpful.) Form the paneer mixture into 8 equal balls. They don't have to be perfectly shaped, but it is much easier to stuff the potato balls when the paneer mixture has been squished into little balls.
  • Hold a potato ball in the palm of your hand. Make an indentation with your thumb. Place a paneer ball into the concave hollow and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a nice round shape. Repeat with the remaining potato and paneer balls. If the potato mixture is sticking to your hands and preventing you from rolling a smooth ball, dampen the palms of your hands with a little room-temperature water and continue rolling.
  • Place the besan in a shallow bowl. Gently roll the stuffed balls in the besan. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce. (It is easier to fry the balls when they have rested and are cold.)
  • For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside.
  • Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes. (Do not brown them, as that will affect the color of the sauce.)
  • Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often, until the raw smell goes away, about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes.
  • Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool.
  • Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, remove the balls to the prepared rack. Repeat with the remaining balls.
  • Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and kasoori methi if using and heat over medium heat until simmering. It should have the consistency of a smooth carrot soup; Add more water, if needed, and adjust the salt to taste.
  • Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.
  • For serving: Garnish with the garam masala and cilantro leaves.

NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)



North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta) image

46

Categories     Vegetables     Cheese     Indian     Potatoes     Hot and Spicy     Raisins

Time 1h

Yield 4

Number Of Ingredients 50

russet potatoes
green peas
cheddar cheese
coriander
cumin seeds
salt
cashew nuts
raisins, seedless
chickpea (garbanzo) flour
water
cashew nuts
cloves
nutmeg
garlic cloves
butter, unsalted
onions
turmeric
paprika
coriander
cayenne pepper
salt
light cream (half&half)
water
heavy whipping cream
cilantro
russet potatoes
green peas
cheddar cheese
coriander
cumin seeds
salt
cashew nuts
raisins, seedless
chickpea (garbanzo) flour
water
cashew nuts
cloves
nutmeg
garlic cloves
butter, unsalted
onions
turmeric
paprika
coriander
cayenne pepper
salt
light cream (half&half)
water
heavy whipping cream
cilantro

Steps:

  • Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375℉ (190℃) F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and sauté until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately.

Nutrition Facts :

MALAI KOFTA



Malai Kofta image

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

2 large potatoes, peeled and cubed
8 ounces paneer, crumbled, or 1 cup 4% cottage cheese
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 tablespoons raisins
2 tablespoons salted cashews
3 large tomatoes, chopped
1/2 cup plain yogurt
1/2 cup water
1/4 cup chopped cashews
1 tablespoon ginger garlic paste
2 teaspoons red chili powder, divided
1 tablespoon ghee or canola oil
2 teaspoons garam masala
2 tablespoons sugar
2 tablespoons dried fenugreek leaves
2 to 4 tablespoons heavy whipping cream, optional

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.

MALAI KOFTA WITH SPICY GRAVY



Malai kofta with spicy gravy image

This North Indian dish is often served at Diwali and makes the perfect dinner party dish.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Yield Serves 4

Number Of Ingredients 23

800g potato , peeled
5 tbsp plain flour
2 eggs , beaten
100g fine breadcrumbs
oil for frying
2 heaped tbsp grated paneer cheese
5 cashew nuts, chopped
1 tbsp raisins
2-3 green chillies , finely chopped
¼ tsp sugar
1 tsp each ground coriander , cumin and chilli powder
½ tsp cardamom powder
3 tbsp vegetable oil or ghee
2 medium onions , chopped
3 garlic cloves , crushed
large piece ginger , grated
2 tsp poppy seeds , crushed to a powder
1 tbsp peanut or cashew nuts
3 tbsp vegetable oil
3 large tomatoes , puréed
1 tsp chilli powder
½ tsp each garam masala , ground coriander, cumin and sugar
flaked almond and single cream, to serve

Steps:

  • Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
  • Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
  • For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
  • When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.

Nutrition Facts : Calories 774 calories, Fat 45 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.18 milligram of sodium

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The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Form mixture into 1-inch …
From astray.com


MALAI KOFTA - TRADITIONAL INDIAN VEGETARIAN RECIPE | 196 FLAVORS
2020-10-17 Heat the oil and ghee in a Dutch oven. Add the bay leaf, cinnamon and cardamom pods and sauté while stirring them, for 1 minute. Add the ginger and garlic paste and sauté over low heat for 3 minutes, stirring regularly. Quickly stir in the chilli powder, garam masala, coriander powder, salt and sugar.
From 196flavors.com


NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)
To serve, bring cream sauce to a boil and pour over kebabs.) The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and …
From quench.me


MALAI KOFTA IN SPICY CREAM SAUCE RECIPE - FOOD.COM
Apr 22, 2019 - Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish.
From pinterest.nz


MALAI KOFTA RECIPE | SPICENSWEET
2021-06-02 Kofta curry recipes are very common in Indian cuisine in which koftas are made of different kinds like lauki/bottle gourd or us potatoes. The curry is often tomato and onion base with added spices. Malai kofta being a special and lavish recipe as the curry is cooked with cream. Along with the cream another ingredients which gives a creamy and ...
From spicensweet.com


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