Malai Kofta Big Batch (Print Version)
# Ingredients:
→ Kofta
01 -
750 grams potatoes (about 10 medium white potatoes)
02 -
400 grams paneer, grated (about 4 cups packed)
03 -
1 teaspoon ginger powder or fresh ginger, grated
04 -
1 teaspoon garlic powder or fresh garlic, grated
05 -
1 teaspoon red chili powder
06 -
1 teaspoon kasoori methi (dried fenugreek leaves), crushed
07 -
1 teaspoon cumin powder
08 -
¼ cup cornstarch or arrowroot flour
09 -
Salt to taste
→ Curry Sauce Base
10 -
1 teaspoon cumin seeds
11 -
2 dried Kashmiri red chilies
12 -
2 green chilies (optional)
13 -
1.5 tablespoons fresh ginger, grated
14 -
2 tablespoons fresh garlic, grated
15 -
300 grams white onion (about 3 cups)
16 -
Salt to taste
17 -
1 cinnamon stick
18 -
2 bay leaves
19 -
4 cloves
20 -
3-4 black peppercorns
21 -
2 teaspoons coriander powder
22 -
½ teaspoon turmeric powder
23 -
1.1 kg Roma tomatoes (about 10 tomatoes or 8 cups chopped)
24 -
135 grams raw unsalted cashews (about 1 cup)
25 -
1 cup water
→ Final Sauce Seasoning
26 -
2 tablespoons oil
27 -
2 teaspoons red chili powder
28 -
1 teaspoon cardamom powder
29 -
1 tablespoon honey (or more to taste)
30 -
1.5 tablespoons kasoori methi, crushed between palms
31 -
¼ cup heavy cream
# Instructions:
01 -
Pressure cook potatoes until tender (5 minutes in Instant Pot with natural pressure release). Allow to cool completely, then mash them with a fork or grate using a manual grater in a wide bowl.
02 -
Add grated paneer to the mashed potatoes. Mix in all the kofta spices, cornstarch, and salt. Knead with your hands until you form a soft, uniform dough. Taste and adjust seasoning if needed.
03 -
Heat oil for deep frying over medium heat. Form one or two test kofta balls about 1.5 inches in diameter and fry them to check if they remain intact. If they crack, add an additional tablespoon of cornstarch to the mixture.
04 -
Shape the mixture into equal-sized balls or cylindrical barrels. Dust each with cornstarch before frying. Fry 5-6 koftas at a time, turning gently until golden brown all over. Drain on absorbent paper and let cool completely.
05 -
In a pressure cooker or Instant Pot on sauté mode, heat oil and add cumin seeds. Sauté for a few seconds until fragrant. Add green and red chilies, grated ginger, and garlic, sautéing for 20 seconds.
06 -
Add onions and sauté until translucent. Stir in turmeric, coriander powder, bay leaves, cinnamon, cloves, and salt. Add chopped tomatoes, cashews, and water.
07 -
Close the pressure cooker lid. If using Instant Pot, cancel sauté mode and cook on manual high pressure (or porridge mode) for 4 minutes. After cooking, wait 5 minutes before performing a quick release (cover valve with kitchen towel to prevent splatter).
08 -
Open the lid carefully once pressure is released. Remove and discard cinnamon stick and bay leaves. Blend the mixture using an immersion blender or transfer to a standing blender once cooled. If using immersion blender, strain the mixture afterward for a silky smooth sauce.
09 -
Return the clean pot to heat (sauté mode if using Instant Pot). Add oil and when hot, add red chili powder, then immediately pour in the strained puree, stirring constantly for a minute. Cover and cook briefly as mixture may splatter.
10 -
Once the sauce simmers, stir in crushed kasoori methi, honey, and cardamom powder. Cook for an additional minute, then stir in cream. If the gravy is too thick, add a few tablespoons of water or milk to adjust consistency, remembering it will thicken further upon cooling.
11 -
Taste and adjust seasoning if needed. Keep the gravy separate from the koftas until serving time to prevent them from becoming soggy.
# Notes:
01 -
Store koftas and sauce separately for best results. Only combine when ready to serve.
02 -
The curry sauce thickens after cooling, so adjust consistency accordingly.
03 -
For a richer flavor, soak the cashews in warm water for 30 minutes before blending.