MALAI KOFTA
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
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 ( POTATO AND CHEESE BALLS IN A TOMATO GRAVY)
From ndtvcooks.com. This is a lengthy recipe, but, the result is well worth the effort. Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking
Provided by Sana7149
Categories Asian
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Boil the potatoes till tender.
- Peel, mash and add salt to taste; keep aside.
- Mix all the other ingredients for the kofta into a paste.
- Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
- Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking.
- Seal the edges and shape into stuffed rounds.
- Deep fry each kofta till golden brown.
- Drain and keep aside.
- Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
- Add the pureed tomatoes and the seasoning powders.
- Add the sugar and the ground peanuts.
- The gravy will begin to thicken.
- You can also add some cream to thicken it some more.
- Mix in some water if necessary.
- When the gravy comes to a boil, add the koftas.
- Heat through and serve.
- The koftas should be put in just before eating the dish or else they will turn soggy.
Nutrition Facts : Calories 239, Fat 11.1, SaturatedFat 2.7, Cholesterol 9.4, Sodium 30.3, Carbohydrate 32.5, Fiber 5, Sugar 7.4, Protein 5.3
BAKED MALAI KOFTA
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
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 WITH SPICY GRAVY
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
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
MALAI KOFTA (STUFFED POTATO BALLS IN CREAM)
This sinfully good recipe is from the Foodcourt column by Anjali Vellody from the Weekend magazine for this week. She is a Food Writer with 15 years of experience and has written 3 cookbooks for 'Khaleej Times'. Coming to this recipe, did you know that the word 'kofta' originates from the Persian word "koofteh" meaning "pounded"? Although today we have several vegetarian versions of koftas, they were originally made of the meat of goat, lamb, buffalo or chicken. Basically, koftas are meatballs(grinning mischievously- hint for someone ultra-special to me!) served with special gravies. I truly hope you enjoy this lovely dish which is very common at parties/potlucks. The koftas can be served without the gravy as you would serve appetisers. Enjoy! ;-)
Provided by Charishma_Ramchanda
Categories Curries
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Mix all the ingredients for the Koftas together.
- Divide the mixture into equal portions.
- Shape into balls.
- Flatten each ball.
- Place 1/2 tsp.
- of chopped nuts and raisins in the center of each ball.
- Close the ball (you may use a little water to seal the ball with your fingertips).
- Prepare all koftas in this way.
- Heat oil in a wok and deep fry the koftas till golden brown on either side.
- Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
- Now for the gravy.
- For that, heat 1 tbsp.
- of oil in a pot.
- Add the ginger-garlic paste.
- Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
- Add onions and fry till golden in colour.
- Add 2 tbsps.
- of water.
- Mix well.
- Add chilli, turmeric and corriander powders.
- Add 1/2 cup of water.
- Cook for 5 minutes, stirring occasionally.
- Add salt to taste.
- Add 1-2 tbsps.
- of cream and cook for a minute.
- Remove from heat.
- Place koftas in a serving dish.
- Pour the gravy over them.
- Garnish with mango powder, cream, almond flakes and corriander leaves.
- Serve hot.
Nutrition Facts : Calories 409.1, Fat 27, SaturatedFat 4.8, Cholesterol 8.3, Sodium 71.4, Carbohydrate 39.7, Fiber 5.9, Sugar 9, Protein 5.9
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BEST-EVER MALAI KOFTA RECIPE - FOODESS
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5/5 (1)Total Time 1 hr 10 minsCategory DinnerCalories 533 per serving
- Meanwhile, heat ghee over medium-low heat and cook onions until very soft and deep golden brown, about 25 minutes (don't rush this step, it's important for the flavour). Add ginger and garlic, and cook 1-2 minutes, until fragrant. Stir in salt, cumin, coriander, cayenne, cinnamon and cardamom pods and cook a minute more. Add tomato puree, nut butter and water; cook until oil starts to bubble up and shimmer on top. Stir in cream and sugar; simmer, covered, about 10 minutes then turn off the heat and let stand while you finish making the koftas.
- Prepare oil for frying by heating 2 inches of oil in a large saucepan over medium-high heat. Meanwhile, grate or crumble the paneer into a large bowl (or just measure in the ricotta). Add remaining ingredients and stir very well to make sure the spices are evenly distributed. Form mixture into golfball-sized balls.
- Check to see that the oil has reached about 375ºF (see my tips above for how to check the oil's temperature without a thermometer). Carefully slide 5 or 6 koftas into the hot oil. Fry until deep golden brown, gently turning once using a slotted metal spoon (about 2 minutes total). Transfer koftas to paper towel-lined plate, and proceed with the next batch (for a total of about 4 batches).
MALAI KOFTA RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
4.8/5 (14)Total Time 40 minsCategory Main CourseCalories 325 per serving
- Crush the cashew nuts in a mortar and pestle, grate the dried coconut using the small hole of a box grater, and chop the raisins.2. Grate the paneer using the medium hole of a box grater. If using homemade paneer, crumble it with your fingers.3. Boil the potatoes and refrigerate them for a few hours. You can boil them in a pot, in a traditional pressure cooker, or instant pot.4. Chop onion, ginger, garlic, cilantro and green chilli peppers.5. Gather the remaining ingredients.
- To make the filling, mix together crushed cashew nuts, grated dried coconut and chopped raisins in a small mixing bowl and set aside.
- Heat 3 cups of water in a medium saucepan over high heat. Add chopped onion, cashew nuts, chopped ginger, and chopped garlic in boiling water and cook for 4-5 minutes.
- Heat butter and oil in a skillet over medium-high heat. When hot, add cloves, whole black peppercorns, whole black cardamoms, and cinnamon stick and fry for 20 seconds.
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