1.1kilo Roma tomatoesaround 10 count or 8 cups chopped
135gramsbroken cashewsunsalted and not roasted approx. 1 cup
1cupwater
After pressure cooking add
2tablespoonsoil
2teaspoonred chili powder
1teaspooncardamom powder
1tablespoonhoneyor more as you like
1.5tablespoonkasoori methicrushed between palms
¼cupHeavy Cream
Instructions
For making Koftas
I have pressure-cooked potatoes in my Instant Pot, 5 minutes, NPR.
In a wide bowl, mash completely cooled potatoes with a fork or use a manual grater.
Grate paneer as well and add in the bowl. Add in all the spices, cornstarch and mix well with your hands until you form a soft dough. Taste the masala and adjust seasoning if needed.
In the meantime, set up a pan with oil for deep frying. Switch on the flame to medium heat.
Make desirable equal size balls or long barrels. I like to make 1.5” diameter balls.
Just make one or two balls and fry on medium heat. This is to check if the balls remain intact or disintegrate. If the balls crack, you can add 1 tablespoon additional cornstarch and proceed. Dust each ball with cornstarch as shown in the video.
Now fry 5-6 balls at a time turning frequently and gently until golden brown all over.
Place the kofta balls on an absorbent paper napkin. Continue with this process until you have fried all the koftas. Let them cool completely before storing.
For Making curry sauce/gravy
I am using an Instant Pot, you can use a stovetop pressure cooker or cook covered in a big Kadai on the gas top.
Switch on the Instant Pot on Saute mode. Add in oil. Once warm, add in the cumin and sautee for few seconds.
Now goes in the green and red chilies, ginger garlic paste. Sautee for 20 seconds.
Add in the onions and sautee until translucent.
Add in the turmeric, coriander powder, bay leaves, cinnamon, and cloves.
Mix well and add in the salt.
Add in the chopped tomatoes. Now add in cashews followed by water.
Close the lid and cancel sautee mode. Press manual high pressure or porridge mode for 4 minutes.
Once the instant pot beeps, wait for 5 minutes and then do a quick release.
Always place a kitchen towel over the knob while performing a quick release to avoid splatters.
Once the silver pin drops down carefully open up the lid.
Discard the cinnamon stick and the bay leaves.
Now you can blend it immediately using the immersion blender or wait for the mixture to cool and then blend it in a blender pot.
If using an immersion blender, you will have to strain the mixture to get a silky smooth sauce.
Rinse the inner pot of Instant Pot and put it back to the sautee mode.
Now add in some oil and once warm add in the red chili powder and carefully pour in the prepared puree.
Stir constantly for a minute.
Now cover and cook for a minute because the mixture will tend to splatter.
The sauce will come to a simmer so add in crushed kasoori methi, honey, and cardamom powder.
Stir well and cook for an additional minute.
Stir in the cream. If the gravy seems too thick you can add a couple of tablespoons of water or milk.
Keep in mind that the sauce thickens even more after cooling down.
Give it a taste and adjust any seasoning accordingly. Keep the gravy separate from the koftas until it is time to eat.
Video
Notes
This recipe makes approx 50 Koftas and easily serves 15-20 people at a party.
The spice level for this recipe is 3 on 5. 5 being hot! Always adjust the spice to your taste.
Best way to store Malai KoftaNow that you have learned how to make the kofta and the gravy ahead of time, I will share important tips on storing them properly so that you can enjoy it even months late with the same taste.Most important tipNever add koftas to the gravy hours before you intend to eat. The balls will soak up all the gravy within minutes. I suggest adding them just before serving the curry. So you will bring the gravy to a simmer and just before eating add koftas to it and gently mix to coat. Let it cook for 30 seconds and then serve immediately.How to store the gravy?The gravy will stay fresh in the fridge for up to 3 days and in the freezer for 3 months.How to thaw the gravy?
I prefer keeping frozen gravy overnight from the freezer to the fridge.
You can thaw it in the microwave on defrost mode until it looks scoopable consistency. Then simply warm up the gravy in a pan.
Please note that the gravy after freezing will thicken considerably. You may have to add a little water to get it to the right consistency.
How to effectively freeze Malai Kofta balls?I have successfully frozen Malai Kofta to enjoy whenever cravings strike! Place kofta balls in an airtight freezer-safe container separate from the base gravy. Freezes well up to 3 months.How to thaw frozen koftas properly?
Simply thaw the fried kofta balls choosing the three ways given below-
In the Microwave by using defrost mode,
Place the container from the freezer to the fridge overnight and it will be good to go the second day.
Thaw at room temperature for 3 hours.
How to serve Malai Kofta at a big event or a party?Always keep koftas separate from the gravy. Keep the gravy warm at all times placing it in a foil tray. Just before the food service starts toss the kofta balls into the gravy and stir well to coat.Possible substitutes that work!
In the gravy part, skip cloves, peppercorn, cinnamon, bay leaves completely and add 1.5 teaspoon garam masala instead!
You can swap heavy cream with some milk or coconut cream.
You may skip green chilies and add extra red chili powder.
Sub honey with brown sugar, agave, or maple syrup.
Important tips to make the best Malai Kofta in town
For the kofta part
Let the potato cool completely before handling.
Never use a food processor to grate the potatoes, they will turn gummy and unappetizing.
Always fry one kofta to test if it holds up.
Fry koftas on medium heat, too low heat may break them. Fry 4-5 koftas at a time.
For the gravy part
Sautee the onions well. This leads to the fragrant gravy.
I have used a hand blender because I didn’t want to wait.
But if you have time, cool down the tomato-onion masala base and then blend them in a mixer or blender for smooth gravy. This way you can skip straining it.
Malai kofta has a delicate spice flavor, you can however increase the amount of red chili powder to suit your taste.