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Afghani Malai Kofta Recipe

Afghani Malai Kofta Recipe

Afghani Malai Kofta is a rich and flavorful dish originating from Afghan cuisine. It features tender vegetable or paneer (Indian cottage cheese) balls cooked in a creamy and aromatic tomato-based gravy. The creamy texture and delicate blend of spices make it a truly indulgent and satisfying dish.

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 350-400 calories per serving
Best Season: Suitable throughout the year
Ingredients
    For the Malai Koftas:
  • 1 cup paneer (Indian cottage cheese), grated
  • 1 cup boiled and mashed potatoes
  • 2 tbsp corn flour or all-purpose flour
  • 1/2 tsp garam masala
  • Salt to taste
  • Oil for frying
    • For the Gravy:
  • 1 large onion, finely chopped
  • 2 large tomatoes, pureed
  • 1/4 cup cashews, soaked in warm water
  • 1/4 cup fresh cream or heavy cream
  • 1/2 tsp ginger-garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 2 tbsp tablespoons oil or ghee
  • Fresh coriander leaves, chopped (for garnishing)
Instructions
    For the Malai Koftas:
  1. 1
    In a mixing bowl, combine grated paneer, mashed potatoes, corn flour or all-purpose flour, garam masala, and salt. Mix well to form a smooth dough.
  2. 2
    Divide the mixture into small portions and shape them into round or oval koftas.
  3. 3
    Heat oil in a deep pan or kadai for frying. Once the oil is hot, gently slide in the koftas and fry until golden brown and crispy. Remove and place on a paper towel to drain excess oil. Set aside.
    4. For the Gravy:
  4. 4
    In a blender, combine soaked cashews and puree until smooth. Set aside.
  5. 5
    In a separate pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
  6. 6
    Add ginger-garlic paste and sauté for another minute until fragrant. Stir in cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Cook for a couple of minutes.
  7. 7
    Add the tomato puree and cook until the oil starts to separate from the masala.
  8. 8
    Pour in the cashew paste and mix well. Cook for a few minutes.
  9. 9
    Reduce the heat and add fresh cream and garam masala. Stir until the gravy is creamy and well combined.
  10. 10
    Adjust the consistency of the gravy by adding water if needed. Simmer for a few more minutes.
    11. To Assemble:
  11. 11
    Just before serving, gently add the fried malai koftas to the gravy. Let them simmer for a minute or two, allowing the koftas to soak in the flavors.
  12. 12
    Garnish with chopped fresh coriander leaves.
  13. 13
    Serve Afghani Malai Kofta hot with naan, roti, or steamed rice.
Note
  • You can use a combination of vegetables like potatoes, carrots, peas, and beans to make the koftas.
  • Soak the cashews used for the gravy in warm water before blending to achieve a smooth and creamy consistency.
  • Adjust the spice level according to your taste preferences.
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Read it online: https://tastespread.com/recipe/afghani-malai-kofta-recipe/