Pineapple Coconut Makhmali Kofta
Pineapple Coconut Makhmali Kofta — a festive favorite that brings together soft paneer-potato koftas filled with a sweet and spicy pineapple-coconut mix, resting in a creamy onion-tomato-cashew gravy, and finished with a sizzling South Indian–style coconut tadka that takes it all one notch higher. 💛
Ingredients
Kofta Filling:
- 1/3 cup fresh pineapple , finely chopped
- 1 tsp oil
- 1 tsp green chilies , finely chopped
- 1/2 tsp ginger , grated
- 2 tbsp grated coconut , fresh or frozen
- 1 tbsp cashews , finely chopped
- salt , to taste
- 1/4 tsp black pepper
Kofta Base:
- 1/2 cup paneer , grated
- 1/2 cup potatoes , boiled and grated
- 1½ - 2 tbsp all purpose flour , adjust for binding
- salt , to taste
- 1/4 tsp black pepper
- pinch garam masala
- cornstarch , for coating
- oil , for frying
Gravy Base:
- 1 1/2 tbsp Oil – 1½ tablespoons
- 1 Whole spices – 1 bay leaf ½ teaspoon cumin seeds, small stick cinnamon
- 3 medium onions , chopped
- 1 tbsp ginger-garlic-green chilies , finely chopped
- 4 medium tomatoes , chopped
- 8-10 cashews
- 2 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- salt , to taste
- 1/4 cup water , as needed
- 2 tbsp yogurt
Gravy:
- 1 tbsp butter
- 1/2 tsp kashmiri red chili powder , mixed with 1 tbsp water
- 1/2 tsp garam masala
- 1 tsp kasoori methi , crushed
- 1/2 tsp sugar
- 1/2 cup coconut milk
- salt , to taste
Tadka:
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp split white urad dal (split matpe beans)
- 6-7 curry leaves
- 1 tsp grated coconut , fresh or frozen
Instructions
Pineapple-Coconut Filling:
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Heat oil in a pan. Add green chili and ginger; sauté briefly. Add pineapple and cook till the moisture evaporates. Stir in coconut, cashews, salt, and pepper, cook another minute, then set aside to cool.
Kofta:
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Mash paneer till soft and smooth. Add potatoes, salt, pepper, and garam masala. Mix gently, adding all-purpose flour a little at a time until the mixture holds together but stays soft.
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Divide into small portions, flatten slightly, and fill with the pineapple-coconut mixture. Seal, roll into smooth balls, coat lightly with cornflour, and fry until golden brown. Keep aside.
Gravy Base:
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Heat oil, add whole spices, and let them sizzle. Add onions and sauté till light golden. Add the aromatics and cook till fragrant. Add tomatoes, cashews, and all the spices with salt.
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Pour in a splash of water, cover, and cook 5–6 minutes until everything softens.
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Cool the mixture completely, then blend with yogurt into a smooth, creamy paste.
Gravy:
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Melt butter in a pan and add the Kashmiri red chili mixture. Once it starts sizzling, pour in the blended gravy.
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Add salt, pepper, sugar, garam masala, and kasoori methi. Bring to a boil.
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Add coconut milk, simmer for one minute, and switch off the gas. The gravy should be creamy and glossy.
Tadka:
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Heat oil, add mustard seeds, and let them crackle. Add urad dal and sauté till golden. Add curry leaves and grated coconut; let them sizzle briefly, then remove from heat.
Assemble:
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Spoon hot gravy into a serving bowl. Place the fried koftas gently in the gravy.
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Drizzle the prepared tadka over the top and serve immediately. Pair this curry with jeera rice, soft naan, or flaky lachha parathas.