One of my favourite Indian dishes has always been Malai Kofta. The first time I tried the deep fried aloo paneer kofta in the rich, creamy tomato gravy I was a convert. There wasn’t another curry that came close to the flavour.
I may have been a little spoiled by my first Malai Kofta experience as that particular restaurant in Kings Cross is still my benchmark for this dish. When this restaurant made the kofta they stuffed them with sultanas and nuts. The filling added a sweet and crunchy surprise to the middle.
It has always been my mission to learn how to cook the perfect Malai Kofta. Whilst we were visiting India I knew I needed to learn the recipe first hand. I booked into two cooking classes, Gourmet Desire and Jaipur Cooking Classes.
I asked both chefs to teach me how to make the elusive dish.
It was a smart move because both chefs made the dish differently, and both recipes were delicious. However, neither was exactly the way I wanted my Malai Kofta to taste. The Malia Kofta I like is sweet and has a distinct green cardamom taste.
Once I returned to Australia I started cooking immediately. I used the two Malai Kofta recipes as the basis of my own variation. It didn’t take me too long to perfect the dish. I’ve tested my curry on friends and family and everyone loves it.
There are a few ingredients that can be a little tricky to find but they are necessary for an authentic tasting sauce. Happily, all the ingredients can be found online at India At Home.
This recipe is available exclusively in my book “An Indian ThermoKitchen.”
The cookbook includes 28 authentic recipes designed for the Thermomix. Each recipe is pictured in full colour. The book is available as an A4, printed hard copy and comes with a complimentary PDF so you can’t start cooking immediately.
Take a look at the tasty curry sauce.
- Curry Sauce
- *white melon seeds magaz- omit if not available
- Spiced Ghee
- brown onion
- fresh ginger
- green cardamom pods
- star anise
- tsp ground cumin
- tsp ground coriander
- tsp red Kashmiri chilli powder
- tsp turmeric
- tsp hing
- tomato puree
- Garam masala recipe page 5
- leaves fenugreek
- tsp salt