Best 5 Kheema Malai Kofta Recipes
"Kheema Malai Kofta" is a rich and creamy dish that combines minced meat, spices, and cheese in a delicious way. This dish is quite popular in India and Pakistan and is often served with rice, naan, or paratha. The unique flavor of this dish comes from the combination of Keema, which is minced meat, usually lamb or chicken, and Malai, which is cream. The koftas are made with the minced meat, spices, and herbs, and then coated in a creamy sauce made with malai, tomatoes, and onions."
Here are our top 5 tried and tested recipes!
KHEEMA MALAI KOFTA
This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 22
Steps:
- Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
- Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
- To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g
MALAI KOFTA
Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 20 kofta (4 cups gravy).
Number Of Ingredients 17
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.
Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
KHEEMA MALAI KOFTA
This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.
Provided by SUSMITA
Categories Indian Recipes
Time 1h
Yield 6
Number Of Ingredients 22
Steps:
- Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
- Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
- To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g
KHEEMA MALAI KOFTA
This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.
Provided by SUSMITA
Categories Indian Recipes
Time 1h
Yield 6
Number Of Ingredients 22
Steps:
- Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
- Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
- To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g
KHEEMA MALAI KOFTA
This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.
Provided by SUSMITA
Categories Indian Recipes
Time 1h
Yield 6
Number Of Ingredients 22
Steps:
- Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
- Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
- To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g
Tips:
- Use fresh ingredients. Fresh vegetables, herbs, and spices will give your kheema malai kofta the best flavor.
- Don't overcook the koftas. They should be cooked through but still tender. Overcooking will make them tough.
- Make sure the gravy is thick and creamy. The gravy is what makes this dish so delicious. If it's too thin, it will be watery and flavorless.
- Serve kheema malai kofta with rice or naan. This dish is traditionally served with rice or naan, but it can also be served with other breads or even potatoes.
- Garnish with fresh cilantro or mint. This will add a pop of color and freshness to the dish.
Conclusion:
Kheema malai kofta is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It's easy to make and can be tailored to your own taste. With a little planning and effort, you can create a kheema malai kofta that will impress your family and friends.
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