Malai Kofta is a popular North Indian dish that consists of fried vegetable balls made with mashed potatoes, paneer, and spices served in a rich and creamy tomato-based gravy. The dish is a perfect combination of flavors and textures, making it a favorite among vegetarians and non-vegetarians alike. In this blog, we will explore the history and origin of Malai Kofta, followed by a detailed recipe, calorie count, and some useful tips and tricks to make the perfect Malai Kofta.
Malai Kofta History & Origin:
Malai Kofta is a dish that originated in the Mughal era and has since become a staple in North Indian cuisine. The word ‘malai’ in Hindi means cream, while ‘kofta’ refers to fried dumplings. The dish was initially prepared for the Mughal emperors, and over time, it became popular across North India. Today, Malai Kofta is a popular vegetarian alternative to meatballs and is a staple at weddings, parties, and restaurants across the country.
Malai Kofta Recipe:
- 2 boiled potatoes
- 1 cup crumbled paneer
- 1/4 cup grated carrots
- 1/4 cup green peas
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 2-3 green chilies, chopped
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Oil for frying (Recommended to use healthy cold pressed oils)
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp turmeric powder (use Lakadong Turmeric Powder)
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for cooking
- In a mixing bowl, mash the boiled potatoes and add the crumbled paneer, grated carrots, green peas, chopped onion, chopped cilantro, green chilies, cumin powder, coriander powder, and salt. Mix well to form a dough-like consistency.
- Divide the mixture into equal-sized balls and flatten them slightly.
- Heat oil in a deep frying pan and fry the koftas until golden brown. Keep them aside.
- In another pan, heat oil and add cumin and coriander seeds. Once they splutter, add the tomato puree and cook for 2-3 minutes.
- Add the turmeric powder, red chili powder, and garam masala powder and cook for another 2-3 minutes.
- Add the heavy cream and milk to the mixture and cook for 5-7 minutes on low heat.
- Add salt to taste and mix well.
- Add the fried koftas to the gravy and cook for another 2-3 minutes.
- Garnish with chopped cilantro and serve hot with naan or rice.
Malai Kofta Calories:
One serving of Malai Kofta (4 pieces) contains approximately 500 calories, making it a calorie-dense dish. However, it is also rich in protein, fiber, and essential vitamins and minerals. To reduce the calorie count, you can opt for baking or air-frying the koftas instead of deep-frying them.
Tips & Tricks:
Here are some additional tips and tricks to help you make the perfect Malai Kofta:
- Make sure the boiled potatoes are mashed well and there are no lumps. Lumps can cause the koftas to break apart while frying.
- Do not overcook the vegetables as they can become mushy and affect the texture of the koftas.
- Add breadcrumbs to the kofta mixture if it’s too soft to form balls. This will help the koftas hold their shape while frying.
- Fry the koftas in hot oil to ensure they are evenly cooked and crispy on the outside.
- To make the gravy creamier, you can add cashew paste or almond paste to it.
- Adjust the spice levels according to your taste preferences.
- For a healthier version, you can bake or air-fry the koftas instead of deep-frying them.
- You can also make the koftas in advance and freeze them for later use.
- Always serve Malai Kofta hot, garnished with fresh cilantro leaves and accompanied by naan or rice.
By following these tips and tricks, you can make a delicious and flavorful Malai Kofta that will leave your guests wanting more.