Malai Kofta

Diwali is all about family, traditions, and a feast of delicious flavours and nothing makes the festive table more special than a bowl of rich, creamy Malai Kofta.

Ingredients:

Kofta:

  • 200 g paneer, grated
  • 1 medium potato, boiled, peeled and grated
  • 1 teaspoon ginger garlic paste
  • 1–2 green chillies, finely chopped
  • 2 tablespoons cornflour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri chilli paste
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon fresh coriander leaves, finely chopped
  • Vegetable oil, for deep-frying

Sauce:

  • 2 teaspoons vegetable oil
  • 1 teaspoon Kashmiri chilli paste
  • 1 packet Woolworths Butter Chicken Cook In Sauce
  • Cream, as needed

How To Make Malai Kofta

  1. Boil the potato until tender. Allow it to cool completely, then peel and grate. Grate the paneer and place it in a large bowl with the potato, ginger garlic paste, green chillies, cornflour, salt, garam masala, kasuri methi, Kashmiri chilli paste and fresh coriander. Mix well until the ingredients are combined.
  2. Refrigerate the mixture for at least 2 hours. Divide into equal portions and shape into smooth balls.
  3. Heat the oil in a deep pan. Once hot, carefully add the koftas and fry until golden brown. Remove with a slotted spoon and drain on paper towels.

Sauce:

  1. Heat the vegetable oil in a pan. Add the Kashmiri chilli paste and fry for 30 seconds. Pour in the Woolworths Butter Chicken Cook In Sauce and heat through. Add cream to taste and simmer gently for 1 minute.
  2. Add the fried koftas to the sauce just before serving, allowing them to warm through. Serve immediately.