Makhmali Malai Kofta
Makhmali Malai Kofta — with a satisfying pistachio cranberry filling, velvety tomato gravy, and drizzled with a floral saffron honey, this is the most stunning malai kofta!
Ingredients
Gravy Base:
- 2 tsp oil
- 1/2 tsp cumin seeds
- 2 green cardamoms
- 2 cloves
- 1/2 inch cinnamon sticks
- 1 small mace (javitri)
- 1 bay leaves
- 4 shallots (onions) , roughly diced
- 5 vine tomatoes , roughly diced
- 1 inch ginger , chopped
- 4 cloves garlic , chopped
- 2 Thai green chilies , slit, as per your spice level
- 15 pcs cashews
- 2 tbsp tomato paste
- 1/4 cup water
- 10 one inch stems cilantro with tender stems
- 6 leaves fresh mint
- 1 1/2 tbsp mawa or full fat whole milk powder
Gravy:
- 1 tbsp oil
- 2 tbsp butter
- 1 tsp red chili powder
- 1 tsp kashmiri red chili powder
- 1/4 cup water
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp kasoori methi , crushed
- salt , to taste
- 1/2 tsp garam masala
- 3 tbsp cream
- 1 tbsp honey , mixed with 10 strands of saffron
Kofta Base:
- 2 medium potatoes , boiled and grated
- 1/2 cup paneer , grated
- 2 pcs bread , grinded to make fresh breadcrumbs
- 2 tsp cornstarch
- 1/2 tsp salt
- pinch black pepper
Kofta Filling:
- 2 tbsp pistachio , coarsely crushed
- 2 tbsp dried cranberries , finely chopped
- 1 tbsp cilantro , finely chopped
- 1 tsp ginger - green chilies , finely minced
- 1 tbsp kofta base , for binding the masala
- 1/4 tsp salt
- 1/4 tsp red chili powder
- 1/4 tsp mango powder (amchur)
- pinch garam masala
Garnish:
- chili oil
- cream
- pistachio , slivered
- saffron honey , honey mixed with few strands of saffron
- microgreens
Instructions
Gravy:
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For the gravy base, heat oil and add in your whole spices, shallots, tomatoes, ginger, garlic, green chilies, cashews, and tomato paste. Sauté on medium heat for 5 minutes.
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Then, add in the water and let simmer covered for 5 minutes until softened. Don't overcook otherwise the tomatoes will lose their sourness and the gravy will turn flat. Take off the heat and let cool for 10 minutes until room temperature.
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Transfer to a blender and add in your cilantro, mint and mawa or full fat whole milk powder. Blend until smooth. If you don't have mawa or whole milk powder then skip it and simply add 1 tbsp extra cream later.
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In a heavy-bottomed saucepan, heat butter and oil. Add in red chili powder, kashmiri red chili powder, and water on a low flame. Let it come to a boil.
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Then, strain your pureed gravy base with a strainer and add it in.
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Add in your coriander powder, turmeric powder, and kasoori methi. Let simmer covered on medium heat for 6-7 minutes.
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Now, add in garam masala and salt. Stir gently and then fold in your cream.
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Switch off the gas and drizzle saffron honey. Your gravy is ready.
Kofta:
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In a bowl, mix all the kofta base ingredients into a smooth dough. Cover and leave for 10 minutes while we make the filling.
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To make the kofta filling, mix all the ingredients together until they are well combined.
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Now, divide the dough into equal parts (I made 12) and shape them into ballsI used an ice-cream scooper for this so the koftas were of equal size. Grease your hands with oil and flatten the dough with your hands. Then add your kofta filling into the center. Seal the dough around the filling and and roll them into small round balls with the help of your palms.
First make only 1 small kofta and fry it in oil on medium heat to make sure that they are not splitting. If the kofta starts splitting then add 1 tsp cornstarch more in the kofta dough.
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Then make the rest of the kofta balls and fry them in oil on medium heat until they are golden brown and crispy.
Serving:
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When you are ready to serve, cut your koftas in half and warm them for 5 mins in an oven or air fryer.
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Then pour hot kofta gravy in your serving bowl. Place kofta pieces in them, and garnish with some chii oil, cream, slivered pistachios and microgreens. Drizzle some saffron honey and your Makhmali Malai Kofta is ready. Enjoy!