Malai Kofta With Spicy Gravy Recipes

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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

BAKED MALAI KOFTA



Baked Malai Kofta image

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

1 large potato (boiled)
8 ounces panir
1/3 cup frozen green pea
1 carrot (shredded)
5 sprigs cilantro (finely chopped)
1/4 cup cashews (roughly chopped) or 1/4 cup golden raisin (roughly chopped)
cooking spray
2 tablespoons oil
3 medium onions (food processed or chopped finely)
2 cups tomato puree
1 tablespoon ginger (minced) or 1 tablespoon garlic (minced)
salt, to taste
sugar, to taste
1 teaspoon garam masala
2 teaspoons coriander powder (divided)
1 teaspoon cumin powder (divided)
1/2 teaspoon chat masala
1/4 teaspoon turmeric powder
red chili powder, to taste
5 ounces evaporated milk (or cream)
milk, as needed

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.

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

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