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.
Ingredients
- 1 cup paneer (Indian cottage cheese), grated
- 1 cup boiled and mashed potatoes
- 2 tablespoons corn flour or all-purpose flour
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying
- 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 teaspoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons tablespoons oil or ghee
- Fresh coriander leaves, chopped (for garnishing)
For the Malai Koftas:
For the Gravy:
Instructions
- 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.
- Divide the mixture into small portions and shape them into round or oval koftas.
- 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.
- In a blender, combine soaked cashews and puree until smooth. Set aside.
- In a separate pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
- 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.
- Add the tomato puree and cook until the oil starts to separate from the masala.
- Pour in the cashew paste and mix well. Cook for a few minutes.
- Reduce the heat and add fresh cream and garam masala. Stir until the gravy is creamy and well combined.
- Adjust the consistency of the gravy by adding water if needed. Simmer for a few more minutes.
- 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.
- Garnish with chopped fresh coriander leaves.
- Serve Afghani Malai Kofta hot with naan, roti, or steamed rice.
For the Malai Koftas:
For the Gravy:
To Assemble:
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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