Baked Malai Kofta Curry
Malai Kofta is a popular Indian vegetarian side dish made with kofta balls dunked in creamy tomato based gravy. Serve them with Naan bread or homemade flatbread!
INDIAN MALAI KOFTA RECIPE
This Baked Malai Kofta recipe is a healthy take on the popular Vegetarian curry.
Malai Kofta is a Mughlai Speciality dish made with Deep fried Potato Paneer Balls simmered in Spiced Onion Tomato Gravy. Whilst cooking for a larger numbers, I chose to bake the kofta’s rather than making in individual kuzhi paniyaram pans. Both the methods are really healthy as you may just brush very little oil for them.
Both my boys celebrate their birthday together and this is really very special for me overhear. I decided to prepare an elaborate meal by myself and wanted everything special . Baked Malai Kofta was my first attempt for the party and it did come out well.
Guests were really excited about enjoying a healthier Kofta amidst all the treatise delicacies that evening.
BAKED MALAI KOFTA RECIPE BELOW
- 150 g Cooked Potato finely grated
- 125 g Paneer finely grated
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 2 tbsp coriander leaves finely chopped
- 2 tbsp corn flour
- salt to taste
- 1 Slice Bread ground to make Bread crumbs
- Oil for brushing as needed
- 2 Medium sized onion 250g
- 1 green chilli
- 1 ” ginger
- 4 cloves garlic
- 15 Cashewnuts
- 1/2 Cup water
- 3 Large Vine Tomatoes or 1 can of chopped tomatoes 400g - pureed
- 2 tbsp Butter
- 1 tbsp Oil
- 2 Bay Leaf
- 1 ” Cinnamon Stick
- 5 Cardamom
- 3 Cloves
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 - 1 tsp garam masala
- 1 tsp Kasuri methi
- 3 tbsp Cream
- 2 tbsp Coriander leaves
- Place onion, ginger, garlic, green chilli, cashew nuts and water in a small sauce pan. Cover and cook in medium heat for roughly 10 -12 minutes until onions are soft.
- Allow the onion mixture to cool down and puree them smooth.
- In a deep pan, heat the oil and butter. Add bay leaf, cardamom, cloves, cinnamon stick and fry for 30 seconds.
- Add the onion puree, salt and allow the mixture to cook for a few minutes.
- Add the tomato puree, turmeric powder, red chilli powder, coriander powder and cook till the masala paste leaves the sides of the pan.
- At this stage add water as needed and allow the gravy to simmer when it begins to thicken.
- Stir in Kasuri methi, garam masala and turn off the flame.
- Taste for flavours and add more salt as required.
- Place all the ingredients in a mixing bowl and knead to a dough. Divide the dough into 12 small bowls.
- Preheat the oven to 200 C . Arrange all the koftas on the baking sheet Brush Oil all over them. Bake until they turn slightly brown. Keep checking and turning them in regular intervals.
- If you plan to make them in Kuzhi Paniyaram Pans, slide the kofta balls in to the cavity and brush them with very little oil. Pan fry them until they turn golden brown . Remember to flip on all sides to get even browning. Serving Malai Kofta
- Add the paneer kofta to the gravy at the time of serving. If you wish to serve the malai kofta later, add them just before that.
- Garnish the malai kofta with cream and coriander leaves.
- Serve malai kofta with kulcha.