Malai Kofta (Restaurant Style)
Before cooking
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Steps as written in the recipe card.
24 stepsTiming varies by step
Ingredient prep checklist
- Bay Leaves: 1 small bay leaf ((optional))
- Cinnamon Piece: ½ inch cinnamon piece ((optional))
- Cloves: 2 cloves ((optional))
- Cumin Seeds: ¾ teaspoon cumin seeds ( or shahi jeera (optional))
- Onion: 1½ cups onions ((170 g, 1 large onion sliced) )
- Ginger: 1 inch ginger (peeled & sliced 10 g or 1 tbsp (22 g) ginger garlic paste)
- Red Tomatoes: 2¼ cups red ripe tomatoes (( sliced or chopped, 350 g) )
- Garam Masala: ¾ to 1 teaspoon garam masala ( (adjust to taste))
- Coriander Leaves: 1 tablespoon coriander leaves (chopped to garnish - optional)
- Boiled Potato: 100 grams boiled potato ( (1 medium old potato, ½ cup fine grated, read notes))
- Paneer: 200 grams grated paneer ( (1½ cups dry gratings))
- Cashews: 1 tablespoon cashews ((fine chopped 8, optional))
- Raisins: 1 tablespoon raisins ((fine chopped, 8 to 10, optional))
- Ginger: 1 teaspoon grated ginger ( or ginger garlic paste)
- Sea Salt: ½ teaspoon sea salt ( (adjust to taste))
- Garam Masala: ½ to ¾ teaspoon garam masala ((adjust to taste, or use ¼ teaspoon cardamom powder))
- Coriander Leaves: 1 tablespoon coriander leaves (fine chopped)
Heat a pan with 1½ tablespoons ghee or oil. Add 2 to 3 green cardamoms + optional spices like 1 small bay leaf, ½ inch cinnamon piece, 2 cloves + ¾ teaspoon cumin seeds or shahi jeera When they begin to sizzle add 1½ cups sliced onions (about 170 g from 1 large red or yellow onion)
References
This step uses
- 2 to 3 green cardamoms
- 1½ tablespoon oil ( or ghee (45 ml))
- 2 cups oil to deep fry
- 1½ cups onions ((170 g, 1 large onion sliced) )
- ¾ teaspoon cumin seeds ( or shahi jeera (optional))
- 2 cloves ((optional))
- ½ inch cinnamon piece ((optional))
- 1 small bay leaf ((optional))
Full ingredient reference
- 1½ tablespoon oil ( or ghee (45 ml))
- 2 to 3 green cardamoms
- 1 small bay leaf ((optional))
- ½ inch cinnamon piece ((optional))
- 2 cloves ((optional))
- ¾ teaspoon cumin seeds ( or shahi jeera (optional))
- 1½ cups onions ((170 g, 1 large onion sliced) )
- 1 inch ginger (peeled & sliced 10 g or 1 tbsp (22 g) ginger garlic paste)
- 5 to 6 large garlic cloves ((12 g) )
- 2¼ cups red ripe tomatoes (( sliced or chopped, 350 g) )
- 18 raw cashew nuts ((36 grams, sub with ¼ cup heavy/fresh cream) )
- ¾ teaspoon sea salt ( (more to adjust))
- ¾ teaspoon Kashmiri red chili powder ( (+ more to adjust the color))
- ¾ to 1 teaspoon garam masala ( (adjust to taste))
- 1 teaspoon coriander powder ( (ground coriander seeds))
- 1 cup water ((+ ½ more to simmer, omit if not using cashews))
- 2 tablespoons unsalted butter ((30 grams) )
- 1 tablespoon jaggery powder ( or 1 tsp sugar)
- 1½ teaspoon kasuri methi ( (dried fenugreek leaves))
- ¼ cup heavy/fresh cream ( (double if not using cashews + 1 tbsp to garnish))
- 1 tablespoon coriander leaves (chopped to garnish - optional)
- 100 grams boiled potato ( (1 medium old potato, ½ cup fine grated, read notes))
- 200 grams grated paneer ( (1½ cups dry gratings))
- 1 tablespoon cashews ((fine chopped 8, optional))
- 1 tablespoon raisins ((fine chopped, 8 to 10, optional))
- 1 teaspoon grated ginger ( or ginger garlic paste)
- 1 to 2 green chilies (deseed & chop (or sub with ½ teaspoon ground black pepper))
- 2½ tablespoons corn starch ( (25 grams, 1 tbsp more only if needed, read notes))
- ½ teaspoon sea salt ( (adjust to taste))
- ½ to ¾ teaspoon garam masala ((adjust to taste, or use ¼ teaspoon cardamom powder))
- 1 tablespoon coriander leaves (fine chopped)
- 2 cups oil to deep fry