Malai Kofta is a classic North Indian dish, originating from the Mughlai cuisine. Malai means cream and kofta refers to the deep fried paneer and potato balls. Malai kofta is one of the popular dish in many of the Indian restaurants. The mildly spiced and slightly sweet gravy is fragrant with fresh spices and rich with cream, milk and cashews, thus this Mughlai specialty is apt for special occasions and parties. The best accompaniment for malai kofta is naan and kulcha, but you can also serve with roti, jeera rice and pulao.
South Vs North Challenge, started by Divya of You Too Can Cook, is a great event to learn traditional regional cuisines. Nupur of UK Rasoi has challenged the Southern team with this malai kofta recipe for this month's SNC. To get the authentic taste I would highly recommend using cream in this recipe, after all we don't make malai kofta too often and little indulgence once in a while is okay! Serve with sliced onions, lemon wedges and any Indian flatbread of your choice.
1. You can add cooked vegetables like carrot, beans, green peas to the kofta mixture.
2. Make sure cream and milk is at room temperature otherwise the gravy might curdle.
3. Add the kofta balls just before serving, otherwise they will turn very soggy.