Malai Koftas
Malai Koftas
Try this meatball recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • Kofta & Filling:
  • 50 grams of raw Cashews
  • 50 grams of whole Almonds
  • 50 grams of raisins
  • ½ teaspoon of Cinnamon
  • ½ teaspoon of ground Cardamom
  • 250 grams of mashed Potato
  • 250 grams of Paneer, grated
  • 2 red Chillies, deseeded and finely chopped
  • 2 tablespoons of Coriander, finely chopped
  • 4 tablespoons of gram flour
  • Vegetable oil for frying
  • Sauce:
  • 3 Onions, sliced
  • 2 tablespoons of ghee
  • Pinch of garam masala
  • Pinch of saffron
  • 1 tablespoon of Chilli powder
  • 400 millilitres of single cream
  • Sugar to sweeten if necessary
  1. Garnish with fresh coriander and nibbed pistachios
  2. Firstly begin by heating the ghee in a large fry pan
  3. Add the onions and sauté whilst stirring regularly for around 15-20 minutes or until they become an even golden brown. Remove from heat and allow to cool
  4. To make the filling for the Kofta’s place the cashews, almonds and raisins onto your chopping board and roughly chop them
  5. Place them in a bowl and mix through the cinnamon and ground cardamom
  6. For the Kofta’s mix together the mashed potato, paneer, chilli’s, coriander
  7. Season and divide into 12 portions. Roll each portion into a ball
  8. Hold the ball in your palm and make an indent in the centre of each ball with your thumb, fill this with the fruit and nut mixture and then squeeze the kofta mixture over with the fingers to seal the filled area
  9. Roll the ball in gram flour and place onto a plate until ready to fry
  10. Heat a pan with vegetable oil to 180C
  11. To finish the sauce, blend the pre-cooked onions until you have a smooth paste
  12. Add this to a pan along with the remaining ingredients, bring to the boil and simmer gently for a few minutes or until the sauce thickens slightly
  13. When the oil is hot, place the Kofta’s gently in the oil and cook for around 3 minutes or until the balls are golden in colour
  14. Drain on absorbent paper to remove the excess oil
  15. To serve place a spoonful of sauce on the serving plate, top with 3 Kofta’s per serve and garnish with fresh coriander leaves and nibbled pistachios. Enjoy immediately!

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