Mains 4 servings

Malai Kofta

Vegetarian / plant-based where suitable

Base yield: 4 servings | Current target: 4 servings

AllergensCashews, Milk, Sulphites | May contain: Gluten, Peanuts, Soya, 4
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Contains nourishing fats
Kcal167 kcal per 100g/100ml | 527 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Cheese, Paneer – GB15 150 g 150 g 150 g
25 1cm cubes Potatoes, old, boiled in unsalted water, flesh only – GB15 320 g 320 g 320 g
2.5x Average Portion Flour, corn – GB15 50 g 50 g 50 g
2.5 tablespoon Laila Ginger Paste 1kg – BRANDB 10 g 10 g 10 g
0.01x Per pack Coriander, fresh, raw – GB15 7.6 g 7.6 g 7.6 g
2 tbsp Salt – GB15 1.5 g 1.5 g 1.5 g
3 average pinch of salt Garam masala – GB15 5 g 5 g 5 g
2.63 teaspoon Cashew nuts, kernel only, plain – GB15 9.4 g 9.4 g 9.4 g
5.21 whole Raisins – GB15 18 g 18 g 18 g
1x Average Portion Oil, vegetable, average – GB15 37.8 g 37.8 g 37.8 g
3 tablespoon Oil, vegetable, average – GB15 12.6 g 12.6 g 12.6 g
1 tablespoon Cabbage, average, raw – GB15 52 g 52 g 52 g
0.67 cup, cubed Tomatoes, standard, raw – GB15 180 g 180 g 180 g
1.5 cup, cubed Cashew nuts, kernel only, plain – GB15 27 g 27 g 27 g
15 whole Cardamom, ground – GB15 1.5 g 1.5 g 1.5 g
0.83 teaspoon Cinnamon Sticks, Ceylon – N 2 g 2 g 2 g
1x Per average stick Cloves, dried – N 0.1 g 0.1 g 0.1 g
0 cup Butter, salted – GB15 29.6 g 29.6 g 29.6 g
2 tablespoon Bay leaf, dried – GB15 0.1 g 0.1 g 0.1 g
0.14 average Coriander seeds, whole or ground – GB15 2 g 2 g 2 g
1 teaspoon Sugar, caster – IE09 6 g 6 g 6 g
1.2 teaspoon Cream, fresh, single – GB15 64 g 64 g 64 g
4 tablespoon Water, tap, drinking – N 250 g 250 g 250 g

Method

  1. Then add chopped cabbage and saute until they turn transparent or golden.
  2. Next add tomatoes & cashews. Saute for 2 to 3 mins. Pour half cup of water & boil all the ingredients until soft & mushy.
  3. Turn off the stove and cool completely. Add to a blender jar, and retain all the whole spices we used. Don't discard them. Blend this to a smooth puree. Strain the puree (filter) through a strainer to another bowl.
  4. Heat a pan with oil or butter. Add bay leaf, cinnamon and cardamoms (all spices are optional here). Saute for a minute.
  5. Add ginger hing paste and saute on low heat till the raw smell goes away. This takes about 2 to 3 mins.
  6. Quickly stir in chili powder, garam masala, coriander powder,salt and sugar. Mix it well.
  7. Saute for 3 to 4 mins for the raw smell of chili powder to go away.
  8. Pour ½ to ¾ cup water to make gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
  9. Add kasuri methi and taste test. If needed add more salt.
  10. Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside. To make malai kofta
  11. Boil potatoes just until fork tender and not mushy.
  12. Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
  13. Also add raisins and cashews. Or you can stuff them in the koftas.
  14. Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
  15. If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
  16. Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
  17. It has to rise without browning a lot. This is the right temperature.
  18. Test the dough: Wait for the oil to heat up. Pinch off 1 teaspoon of the kofta mixture and roll to a small ball. Slide it to the hot oil to ensure the mixture is right and does not disintegrate.
  19. If the ball does not disintegrate or disperse in oil, then go ahead with the next step. If the ball disintegrates, add more corn starch to fix it (refer notes).
  20. Slide the koftas one by one gently to the hot oil.

Chef Notes

Whole items may need practical kitchen rounding after scaling.

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