Moghul Malai Kofta in Rich Spicy Cream Sauce
Moghul Malai Kofta is a luxurious vegetarian dish hailing from the rich culinary tradition of Indian cuisine. These delicate, velvety koftas are crafted from a delightful mixture of mashed potatoes, green peas, and cheese, perfectly spiced to excite your palate. They are lovingly fried until golden brown and served in a sumptuous spicy cream sauce that envelops them in a blanket of flavor. This dish not only embodies the essence of Moghul cooking but also brings to the table a symphony of textures and aromas that make it an unforgettable addition to any meal. Whether served with naan, rice, or on its own, Malai Kofta promises a delightful culinary experience.
4
Servings
255
Calories
28
Ingredients
Ingredients
russet potatoes
2 large (boiled, peeled, and mashed)
green peas
1/2 cup (cooked)
cheese
1/4 cup (shredded)
hot green chili pepper
1 (chopped)
ground coriander
1/2 teaspoon ( )
cumin seeds
1 tablespoon ( )
salt
1/2 teaspoon ( )
cashew nuts
1/4 cup (chopped)
raisins
1 tablespoon ( )
chickpea flour or cornflour
3/4 cup ( )
water
1 cup (for batter)
oil
(for frying)
whole cashew nuts
8 ( )
cloves
2 (whole)
nutmeg
1 pinch ( )
cinnamon stick
1 inch ( )
garlic clove
1 (peeled)
unsalted butter
2 tablespoons ( )
grated onion
1 large ( )
turmeric
1 pinch ( )
paprika
2 teaspoons ( )
ground coriander
1/2 teaspoon ( )
cayenne pepper
1/2 teaspoon ( )
salt
1 tablespoon ( )
half-and-half
1 cup ( )
water
1 cup (for sauce)
heavy cream
1/2 cup ( )
cilantro
2 tablespoons (chopped)
Instructions
1
Prepare the Kofta: In a mixing bowl, combine the boiled and mashed potatoes, green peas, shredded cheese, chopped green chili, ground coriander, cumin seeds, salt, chopped cashew nuts, and raisins. Mix well until a homogeneous mixture forms.
2
Shape the mixture into 1-inch balls and set aside.
3
Create the batter by mixing chickpea flour or cornflour with water in another bowl. Season the batter with a pinch of salt if desired.
4
Heat oil in a deep fryer or a large heavy saucepan until it reaches 375°F (190°C).
5
Carefully dip each kofta into the batter to coat completely. Fry the coated koftas in batches, making sure not to overcrowd the pan, for about 4 minutes or until golden brown. Use a slotted spoon to transfer the koftas to a plate lined with paper towels and set aside.
6
Prepare the Sauce: In a blender, grind the whole cashew nuts, cloves, nutmeg, cinnamon stick, and garlic with a little water until a smooth paste forms. Set aside.
7
Heat unsalted butter in a large saucepan over medium-high heat. Add the grated onion and sauté until it becomes soft and translucent, around 5-7 minutes.
8
Stir in the prepared ground paste and cook for an additional 2 minutes, allowing the flavors to meld.
9
Add turmeric, paprika, ground coriander, cayenne pepper, and salt to the saucepan. Mix well.
10
Pour in the half-and-half and water, then reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.
11
Stir in the heavy cream and bring the sauce to a gentle boil. Remove from heat.
12
To serve, place the fried koftas on a heated serving platter and pour the rich cream sauce over them. Garnish with chopped cilantro and serve immediately with naan or rice.
Nutrition Information
11.25g
Fat
32.5g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moghul Malai Kofta?
Moghul Malai Kofta is a luxurious Indian vegetarian dish consisting of potato and cheese dumplings (koftas) served in a rich, spicy cream sauce.
Is Moghul Malai Kofta vegetarian?
Yes, this dish is completely vegetarian, using ingredients like potatoes, peas, cheese, and cream.
What are the primary ingredients in the koftas?
The koftas are made from boiled russet potatoes, green peas, shredded cheese, green chilies, cashews, and raisins.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What is the calorie count per serving?
Each serving contains approximately 255 calories.
What type of flour is used for the kofta batter?
You can use either chickpea flour or cornflour to create the batter for coating the koftas.
What is the recommended frying temperature for the koftas?
The oil should be heated to 375°F (190°C) before frying the koftas.
How long should the koftas be fried?
The koftas should be fried for about 4 minutes or until they reach a golden brown color.
What ingredients are in the ground sauce paste?
The paste is made by blending whole cashew nuts, cloves, nutmeg, a cinnamon stick, and garlic with a bit of water.
How long does the sauce need to simmer?
After adding the half-and-half and water, the sauce should simmer on low heat for about 15 minutes.
What kind of cheese should be used?
The recipe calls for 1/4 cup of shredded cheese, though specific varieties can be chosen based on preference.
Is the dish spicy?
The dish features a spicy cream sauce flavored with green chili, paprika, cayenne pepper, and ground coriander.
What should I serve with Malai Kofta?
It is best served with naan bread or rice.
How much fat is in one serving?
Each serving contains 11.25g of fat.
How much protein is in one serving?
There are 8.75g of protein per serving.
What is the total carbohydrate content?
The dish contains 32.5g of carbohydrates per serving.
What size should the kofta balls be?
The mixture should be shaped into 1-inch balls.
How do you prepare the onion for the sauce?
One large onion should be grated and then sautéed in butter until soft and translucent.
What are the garnish recommendations?
The dish should be garnished with 2 tablespoons of chopped cilantro.
Does the recipe contain nuts?
Yes, it contains both chopped cashew nuts in the koftas and whole cashews in the sauce paste.
What dairy products are used in the sauce?
The sauce uses unsalted butter, half-and-half, and heavy cream.
Can I use frozen peas?
Yes, as long as they are cooked and drained before being mixed into the kofta dough.
What is the role of raisins in the recipe?
Raisins are added to the kofta mixture to provide small bursts of sweetness that contrast with the spicy sauce.
What spices are in the kofta itself?
The koftas are seasoned with ground coriander, cumin seeds, and salt.
How much water is needed for the batter?
Approximately 1 cup of water is mixed with the flour to create the dipping batter.
How long does it take to sauté the onion?
It takes about 5 to 7 minutes over medium-high heat.
When should the heavy cream be added?
The heavy cream is stirred in after the sauce has simmered for 15 minutes, just before removing it from the heat.
What is the texture of the koftas?
They are described as delicate and velvety on the inside with a golden brown exterior.
How should the sauce be served?
The fried koftas should be placed on a platter first, and then the rich cream sauce should be poured over them.
What are the key tags for this recipe?
Key tags include Indian cuisine, vegetarian, Moghul dish, spicy cream sauce, and comfort food.