Creamy Malai Kofta in Rich Red Gravy - A Culinary Delight
Hello Friends! Welcome to Naiya’s Kitchen! Indulge your taste buds in a symphony of flavours with this exquisite Malai Kofta recipe. Malai Kofta, a popular North Indian dish, features melt-in-your-mouth koftas (dumplings) bathed in a luscious red gravy. Perfect for special occasions or when you crave a restaurant-style treat at home, this dish promises a culinary journey that's both rich and satisfying. Normally it is cooked in rich white gravy, but today we are going to prepare it in creamy red gravy to have a feel of dhaba style recipe. So don’t wait, put your apron on & start preparing this delicious dish. Enjoy Cooking!
Ingredients to make Malai Kofta in Red Gravy:
For Kofta:
2 cups boiled and mashed potatoes
1 cup grated paneer (Indian cottage cheese)
1/4 cup cashews, finely chopped
1/4 cup raisins
1/2 cup fresh cream (malai)
1/2 cup bread crumbs
1 tsp ginger-garlic paste
1/2 tsp garam masala (opt)
Salt to taste
Oil for frying
For Red Gravy:
2 large tomatoes, pureed
1 large onion, finely chopped
1/4 cup cashews, soaked in warm water
1/4 cup melon seeds (magaz), soaked in warm water
1/4 cup tomato puree
1/4 cup fresh cream
1 tsp ginger-garlic paste
1 tsp Kashmiri red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp kitchen king masala
¼ teaspoon kasuri methi
Salt to taste
1 tablespoon butter
1 tablespoon oil
For garnishing:
Freshly chopped coriander leaves
Fresh cream
Instructions to make Malai Kofta in Red Gravy:
For Kofta:
In a large mixing bowl, combine mashed potatoes, grated
paneer, chopped cashews, raisins, fresh cream, ginger-garlic paste, garam
masala and salt.
Mix the ingredients thoroughly to form a smooth and firm dough.
Shape the mixture into small, round koftas and roll them in bread crumbs for a
crispy texture.
Heat oil in a pan and deep fry the koftas until golden brown. Set aside on
paper towels to absorb excess oil.
For Red Gravy:
In a blender combine tomatoes, soaked cashews and melon
seeds. Blend until you get a smooth paste.
In a separate pan heat butter and oil. Sauté chopped onions until golden brown.
Add ginger-garlic paste and sauté until the raw aroma disappears.
Pour in the tomato-cashew-melon seed paste and cook until the mixture leaves
the sides of the pan.
Add red chili powder, coriander powder, turmeric powder, kasuri methi and salt.
Cook for an additional 5 minutes.
Stir in tomato puree and fresh cream, allowing the gravy to simmer for another
8-10 minutes.
Add kitchen king masala and adjust seasoning to taste.
To assemble:
Gently place the fried koftas into the red gravy,
allowing them to soak up the flavours.
Simmer for a few minutes until the koftas are heated through.
Garnish with fresh coriander leaves and fresh cream.
Serve this delectable Malai Kofta in Red Gravy with naan, roti or steamed rice
for a memorable dining experience. Your family and guests will savour every
bite of this rich and creamy delight!
