Ingredients for Malai Kofta Stuffed Potato Balls In Cream
- Potatoes
- Panir
- Cornflour
- 1/2 teaspoon cumin powder
- salt to taste
- About 2 cups vegetable oil (for frying) + 1 tablespoon (for gravy)
- 1/4 cup raisins
- Cashews
- 1 medium-sized finely chopped onion
- Fresh Ginger
- Garlic
- 1/4 teaspoon red chili powder (adjust to taste)
- Turmeric Powder
- Coriander Powder
- 2 tablespoons water + 1/2 cup water
- 2 tablespoons heavy cream + 1 tablespoon for garnish
- Sliced Almonds
- Fresh Coriander Leaves
- 1 tablespoon mango powder
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How to Make Malai Kofta Stuffed Potato Balls In Cream
- Prepare the Kofta Filling: In a large bowl, combine 2 cups mashed potatoes, 1/2 cup finely chopped nuts (almonds, cashews, or a mix), 1/4 cup raisins, 1/4 cup finely chopped cilantro, 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1/4 teaspoon red chili powder (adjust to taste), and salt to taste. Mix thoroughly.
- Shape the Kofta: Divide the potato mixture into 12 equal portions. Roll each portion into a smooth ball.
- Stuff the Kofta: Gently flatten each ball. Place 1/2 teaspoon of the chopped nut and raisin mixture in the center of each flattened ball. Seal the ball completely, ensuring no filling escapes.
- Deep Fry the Kofta: Heat about 2 cups of vegetable oil in a large wok or deep fryer to 350°F (175°C). Carefully add the koftas to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Prepare the Creamy Gravy: Heat 1 tablespoon of vegetable oil in a large pot or pan over medium heat. Add 2 tablespoons of ginger-garlic paste and saute for 4 minutes, or until fragrant and golden.
- Add Aromatics: Add 1 medium-sized finely chopped onion and saute until golden brown, about 5 minutes.
- Build the Gravy: Add 2 tablespoons of water, mix well, then stir in 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and 2 teaspoons coriander powder.
- Simmer and Season: Add 1/2 cup of water, bring to a simmer, and cook for 5 minutes, stirring occasionally. Season with salt to taste.
- Creamy Finish: Stir in 2 tablespoons of heavy cream and cook for another minute. Remove from heat.
- Assemble and Serve: Arrange the fried koftas in a serving dish. Pour the creamy gravy over the koftas. Garnish generously with 1 tablespoon mango powder, 1 tablespoon heavy cream, 1 tablespoon chopped almonds, and fresh cilantro leaves. Serve hot with naan or rice.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
23g
Carbs
13g
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Curries Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Lunch Main Dish Side Dishes Fruit Potatoes Vegetables Asian Indian Potluck Dinner Party Holiday Event Romantic Vegetarian Nuts Deep Fry Stove Top Dietary One Dish Meal Stir Fry Valentines Day Onions Taste Mood Savory To Go Equipment Number Of Servings Presentation Served Hot Technique 4 Hours Or Less
