This is the best way to make Malai Kofta (Image Source: AI-Generated)
Lifestyle Desk, New Delhi. The real magic of Malai Kofta lies in its koftas. Imagine, that mixture of paneer and boiled potatoes, inside which is hidden the 'royal surprise' of cashew nuts and raisins. When you make it, keep in mind that the koftas should be golden and crispy on the outside, but soft enough on the inside that they melt like butter in the mouth. Frying the koftas by lightly coating them in flour is the secret which prevents them from falling apart.
Koftas are the hero, but the 'life' of this dish is its gravy. When a paste of onion, tomato, ginger and lots of cashew nuts is roasted in butter, the aroma spreads throughout the house. The gravy of Shahi Malai Kofta is not spicy, but velvety and creamy. The fresh cream, Kasoori fenugreek and cardamom powder in it give it a rich and royal taste. Come, without any delay, know its easy recipe.
Ingredients to make Malai Kofta
Get ready for compliments
Often people make a mistake – they put the koftas in gravy and boil them. Don't do this at all. Since these koftas are very delicate, they may dissolve in the gravy. The right way is - just before you go to the dinner table, arrange the koftas in a beautiful dish and pour the hot, velvety gravy over them. Add some cream and green coriander on top. In appearance, it will look no less than a dish of a 5-star hotel.
This weekend, instead of ordering food from outside, become a chef in your own kitchen. Serve it with butter naan or jeera rice. Believe me, the guests will not only clean their plates but will also ask you for the recipe while leaving.
Also read- If you are bored of eating plain rice, then try Tasty Lemon Rice once; Will be ready in minutes
Also read- Palak Paneer Bhurji is a perfect combination of taste and health, note down the recipe.