The Mughlai cuisine is popular for its non-vegetarian dishes, but that is not all there is to it. Taking to Instagram on March 17, celebrity chef and MasterChef India judge Kunal Kapur shared his signature recipe for shahi malai kofta, which is essentially a paneer kota in Mughlai curry.
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Describing the dish, the chef wrote in the caption: “Shahi Malai Kofta is the kind of royal comfort food that turns any dinner into a special occasion. It pairs beautifully with naan or jeera rice, making it the perfect dinner recipe when you want something hearty and satisfying.”
The recipe takes an hour to prepare and serves four people. The detailed instructions are presented as follows.
Ingredients for shahi malai kofta
For malai kofta curry:
- Oil – 1 tbsp
- Butter – 2 tbsp
- Cinnamon – 1 stick (2”)
- Bay leaf (tej patta) – 1
- Cloves – 3
- Black cardamom (kali elaichi) – 1
- Green cardamom (elaichi) – 3
- Shahi jeera (cumin) – 1 tsp
- Onion, chopped – 1 cup
- Green chilli, chopped – 1
- Garlic, chopped – 1 tbsp
- Ginger, chopped – 1 tbsp
- Turmeric – ⅓ tsp
- Kashmiri red chilli powder – 1 tbsp
- Coriander powder – 1 tbsp
- Cumin powder – ½ tbsp
- Tomatoes, chopped – 2 cups
- Salt – to taste
- Cashews – a handful
- Water – 2½ cups
- Kasoori methi powder – ½ tsp
- Sugar – 1 tbsp
- Cream – ¼ cup
For kofta:
- Paneer – 1 cup
- Boiled and mashed potato – 1 cup
- Chopped coriander – 1 tbsp
- Chopped ginger – ½ tbsp
- Green chilli, chopped – 1
- Cornflour / cornstarch – 1½ tbsp
- Salt – to taste
- Chopped cashews – 2 tbsp
- Oil – for frying
Method of preparation
- Start by preparing the kofta mixture. In a bowl, combine paneer, mashed potatoes, chopped coriander, ginger, green chilli, cornflour, and salt. Mix well until it forms a soft dough.
- Take small portions, flatten them slightly, place a few chopped cashews in the centre, and roll into smooth balls.
- Heat oil in a pan and deep-fry the koftas on medium heat until golden brown. Remove and keep aside.
- To prepare the gravy, heat oil and butter in a pan.
- Add cinnamon, bay leaf, cloves, black cardamom, green cardamom, and shahi jeera and sauté until aromatic.
- Add chopped onions and cook until lightly golden.
- Stir in green chilli, garlic, and ginger and sauté for another minute.
- Add turmeric, Kashmiri chilli powder, coriander powder, and cumin powder. Mix well and add the chopped tomatoes along with salt.
- Cook until the tomatoes soften, and the oil begins to separate.
- Add the cashews and cook for another minute.
- Pour in the water and let the mixture simmer for five to seven minutes. Allow it to cool slightly, then blend it into a smooth gravy.
- Return the gravy to the pan, add kasoori methi, sugar, and cream, and simmer for a few minutes until rich and creamy.
- Finally, add the fried koftas just before serving so they stay soft and soak up the delicious gravy.
- Serve hot with naan, roti, or jeera rice.
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