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Malai Kofta - En-tete

Authentic Indian Malai Kofta

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Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Course: Main course
Cuisine: Indian
Servings: 4
Author: Marc Winer

Ingredients

For the koftas

Kofta dough

  • 150 g paneer
  • 50 g mawa
  • 2 tablespoons cornstarch
  • 0,25 teaspoon black pepper ground
  • 0,25 teaspoon cumin ground
  • 0,25 teaspoon red chili powder
  • 0,25 teaspoon garam masala
  • salt to taste

Kofta filling

  • 2 tablespoons cashews and raisins finely chopped

Coating and frying

  • 2 tablespoons cornstarch for coating
  • neutral oil as needed, for frying

For the curry

Onion-cashew base

  • 2 large onions roughly chopped
  • 10 cashews
  • 1 piece cinnamon
  • 6 black peppercorns
  • 2 cloves
  • 4 green cardamom pods
  • 1 piece dried red chili
  • fresh coriander stems as desired
  • water a little, for cooking
  • butter a little, for sautéing

Final sauce

  • 4 teaspoons butter
  • 2 bay leaves
  • 1 tablespoon ginger-garlic paste
  • 120 ml homemade malai or fresh yogurt
  • 240 ml milk to adjust the consistency of the sauce
  • 4 tablespoons cream
  • salt to taste
  • 0,25 teaspoon garam masala

Tadka and garnish

  • butter a little, for the tadka
  • 0,25 teaspoon Kashmiri red chili powder
  • whipped cream a little, for garnish

For serving

  • naan, tandoori bread, or cumin rice

Procédé

Kofta dough

  • Place the mawa and paneer in a large bowl, then mash and knead until smooth and pliable.
    150 g paneer, 50 g mawa
    Malai Kofta - Écraser puis pétrir jusqu’à obtenir une texture souple et homogène.
  • Add the cornstarch, cumin, black pepper, red chili powder, garam masala, and salt. Mix well, cover, and set aside.
    2 tablespoons cornstarch, 0,25 teaspoon black pepper, 0,25 teaspoon cumin, 0,25 teaspoon red chili powder, 0,25 teaspoon garam masala, salt
    Malai Kofta - Ajouter la fécule de maïs, le cumin, le poivre noir, le piment rouge, le garam masala et le sel.

Curry base

  • Heat a little butter in a deep pan. Add the onions and stir. Add a splash of water, then add the cinnamon, cloves, cardamom pods, cashews, dried red chili, and coriander stems.
    2 large onions, 10 cashews, 1 piece cinnamon, 2 cloves, 4 green cardamom pods, 1 piece dried red chili, fresh coriander stems, water, butter
    Malai Kofta - Ajouter un peu d’eau, puis incorporer la cannelle, les clous de girofle, les gousses de cardamome, les noix de cajou, le piment rouge sec et les tiges de coriandre.
  • Cover and cook until the onions and cashews are tender. Let cool, then blend into a smooth paste.
    Malai Kofta - Laisser refroidir, puis mixer jusqu’à obtenir une pâte lisse.

Shaping the koftas

  • Divide the dough into equal portions. Place a little of the chopped cashew-and-raisin filling in the center of each portion, seal well, then shape into round or oval koftas.
    2 tablespoons cashews and raisins
    Malai Kofta - Placer un peu de noix de cajou et de raisins secs hachés au centre de chaque portion.
  • Coat each kofta evenly with cornstarch.
    2 tablespoons cornstarch
    Malai Kofta - Enrober chaque kofta de fécule de maïs.

Frying the koftas

  • Heat the oil in a deep pan. Fry the koftas over medium heat, turning gently, until golden. Remove and set aside.
    neutral oil
    Malai Kofta - Les frire à feu moyen en les retournant délicatement, jusqu’à ce qu’ils soient dorés.

Sauce

  • Heat the butter in a deep pan. Add the bay leaves and sauté briefly, then add the ginger-garlic paste and sauté for a few seconds.
    4 teaspoons butter, 2 bay leaves, 1 tablespoon ginger-garlic paste
    Malai Kofta - Ajouter les feuilles de laurier, puis faire revenir légèrement.
  • Add the prepared onion-cashew paste and cook, stirring, until the fat begins to separate.
    Malai Kofta - Ajouter la pâte d’oignons et de noix de cajou préparée.
  • Add the malai (or yogurt) and mix well. Pour in the milk a little at a time, stirring regularly. Add the salt, garam masala, and cream, then turn off the heat.
    120 ml homemade malai, 240 ml milk, 4 tablespoons cream, salt, 0,25 teaspoon garam masala
    Malai Kofta - Verser le lait petit à petit en remuant régulièrement, afin d’éviter que la sauce accroche au fond.

Assembly

  • Arrange the koftas in a serving dish and pour the hot curry over them, making sure they are well coated.
  • Heat a little butter with the Kashmiri red chili powder to make a quick tadka, then pour it over the curry. Garnish with a little whipped cream.
    butter, 0,25 teaspoon Kashmiri red chili powder, whipped cream
    Malai Kofta - Faire chauffer un peu de beurre avec le piment rouge pour préparer un petit tadka.
  • Serve hot with naan, tandoori bread, or cumin rice.
    naan, tandoori bread, or cumin rice

Notes

  • To keep the koftas from breaking while frying, be sure to knead the dough well and coat them evenly with cornstarch.
  • If the sauce is too thick, add a little hot milk; if it is too thin, let it simmer for a few minutes longer.
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