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Mughlai Malai Kofta Recipe

Mughlai Malai Kofta RecipeMughlai Malai Kofta ingredients

  • 1 1/2 lb. potatoes
  • 2 heaped tbsp each of crumbled paneer,
  • khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
  • 4-5 cashewnuts chopped
  • 1 tbsp raisins
  • 2-3 finely chopped green chillies
  • 1/4 tsp sugar
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red-chilli powder
  • 1/2 tsp cardammom powder
  • Salt To Taste
  • 3 tbsp cooking oil/ghee(clarified butter)
  • Oil for frying the koftas
  • For the gravy:
  • 2 medium onions,chopped
  • 3 flakes garlic,crushed
  • 1 inch ginger,crushed
  • 3 large tomatoes,pureed
  • 1 tsp red-chilli powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp dhania(corainder) powder
  • 1/2 tsp cumin powder
  • 2 tsp powdered poppy seeds
  • 1/2 tsp sugar
  • 1 tbsp ground peanuts/cashewnuts

How to make Mughlai Malai Koftha

  • 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.
  • 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 seperate.
  • Add the pureed tomatoes and the masala powders.
  • Add the sugar and the ground peanuts.
  • The gravy will begin to thicken.
  • You can also add some malai 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 malai kofta.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.