Makhmali Kofte

Mukhmali Kofta, or melt-in-your-mouth butter meatballs, are a delectable delicacy immersed in a rich and creamy Indian stew. This dish is a sheer pleasure to savor and is particularly popular in North India. It’s known for its luscious taste and the generous use of malai, or cooked cream, which gives it a rich and velvety texture. Mukhmali Kofta is a dish that’s meant to be savored and enjoyed, and it pairs wonderfully with naans, channa masala, or halwa rice as a side dish. In this recipe, we will guide you through the process of creating this mouthwatering delight.

Cooking Time: 2 hours

Serving Size: 3 

INGREDIENTS:

For the Koftas:

• 400g Indian Cottage Cheese (Paneer), sliced
• 2 big baked and mashed potatoes
• 2 chopped Green Chilies
• ¼ teaspoon white pepper powder
• 2 broad tablespoons of cornflour
• 4 tablespoons of oil for frying
• Salt, to taste

For the Gravy:

• ¼ cup oil
• 2 moderate-sized sliced onions
• 1 tablespoon ginger
• Half a garlic plant, sliced
• 20 cashews, soaked for 10 minutes
• 1 cup tomato puree
• 1 dark cardamom
• 3 green cardamom pods
• 1 bay leaf
• A pinch of cinnamon
• Half teaspoon chili powder
• 2 teaspoons milk
• 1 teaspoon Kasuri methi
• Salt, to taste

INSTRUCTIONS:

Prepare Koftas:

1. In a mixing bowl, combine the sliced paneer, baked and mashed potatoes, chopped green chilies, white pepper powder, cornflour, and salt. Mix well.
2. Form this mixture into balls to create the koftas.
3. Heat oil in a deep pan and fry the koftas until they are golden brown on both sides. Set them aside.

Prepare Gravy:

1. Reserve half of the sliced onions.
2. In the same hot oil, fry the reserved onions until they turn nicely brown. Remove them and set aside.
3. In a food processor, blend the remaining onions, ginger, garlic, and soaked cashews into a fine paste.

Prepare the Spice Base:

1. Heat a shallow pan with oil and add the dark cardamom, green cardamom pods, garlic, bay leaf, and cinnamon.
2. As the spices start to release their aroma, add the onion paste. Cook on high heat for 3 minutes.

Add Fried Onions:

1. Add the fried browned onions to the pan and stir-fry for 5 minutes.

Create the Tomato Gravy:

1. Add tomato puree, red Kashmiri chili powder, and salt to the pan.
2. Pour in a glass of water and simmer on moderate heat for 20 minutes.

Add Cream and Kasuri Methi:

1. Once the gravy has cooled down slightly, gently stir in the cream and Kasuri methi.

Combine Koftas and Gravy:

1. In a deep and wide bowl, pour the prepared gravy.
2. One by one, gently lower the koftas into the gravy, being careful not to stack them on top of each other.

Garnish and Serve:

1. Finish by drizzling a little cream on top.
2. Serve the Mukhmali Kofta hot and savor the exquisite flavors of this creamy North Indian delicacy.

TIPS:

• Use Fresh Ingredients: Opt for fresh Indian cottage cheese (paneer) and ripe tomatoes for the best flavor and texture.
• Adjust Spice Level: Customize the spiciness of the gravy by altering the quantity of red Kashmiri chili according to your preference.
• Creamy Texture: To achieve a truly creamy and rich gravy, don’t skip on the cream and malai.
• Kasuri Methi: Kasuri methi (dried fenugreek leaves) adds a unique flavor to the dish. Crush it between your palms before adding it to the gravy to release its aroma.
• Handling Koftas: Be gentle while placing the koftas in the gravy to prevent them from breaking.

Indulge in the luxurious and delightful experience of Mukhmali Kofta, a true culinary gem from North India that’s sure to satisfy your taste buds. Enjoy it as a main course with Indian bread or rice for a truly memorable meal.