Air-Fried Malai Kofta: A Quick, Crispy Delight

Malai kofta is a popular Indian vegetarian dish consisting of fried balls, usually made from mashed potatoes and paneer (Indian cottage cheese), served in a rich and creamy sauce. The name translates to 'creamy dumplings' in English. This dish is usually served with naan and is mild in spiciness with a hint of sweetness.

Traditionally, the kofta balls are deep-fried, but they can also be cooked in an air fryer for a healthier option. This method may take slightly longer but still produces delicious results.

Making the kofta balls

The kofta balls are the fried dumplings that go into the creamy sauce. The main ingredients are boiled potatoes and paneer (Indian cottage cheese). You can also use tofu to make a vegan version.

Ingredients

• Boiled potatoes
• Paneer or tofu
• Cardamom powder
• Salt
• Raisins
• Cashews

Method

First, grate the paneer and boiled potatoes and add them to a large mixing bowl. Next, add the cardamom powder and salt to taste. Mix the ingredients until well combined.

Take about 2 tablespoons of the mixture and place it in your palm. Press the mixture into a flat shape and add a few raisins and cashews to the centre. Gently roll the mixture into a ball, making sure it is small enough (around 2 bites) so that it cooks evenly and thoroughly.

Air Frying the Kofta Balls

Preheat the air fryer to 360-375°F. Place the kofta balls in the air fryer basket, preferably lined with parchment paper. Spray or brush the kofta balls with oil. Air fry for about 8 minutes, then flip and cook for another 8 minutes, or until golden brown.

Deep Frying the Kofta Balls

Alternatively, you can deep fry the kofta balls. Heat oil in a pan and gently place the kofta balls in the hot oil. Fry until golden brown and then place on a paper towel to absorb any excess oil.

Air frying the kofta balls

To make the kofta balls, mix the grated paneer and boiled potatoes with cardamom powder and salt to taste. Then, take about 2 tablespoons of the mixture and press it into your palm. Add a few raisins and cashews to the centre and roll the mixture into a ball. The balls should be about two bites in size to ensure they cook evenly and thoroughly.

If you are using an air fryer, preheat it to between 360 °F and 390 °F. Place the kofta balls in the air fryer basket, preferably on a layer of parchment paper. Spray the balls with oil and cook for about 15 to 20 minutes, flipping them halfway through. The kofta balls are done when they are golden brown on the outside.

Making the curry

The curry is what makes malai kofta so delicious. It's a rich and creamy sauce that is usually served with the fried kofta balls. Here's a step-by-step guide on how to make the curry in an air fryer:

Start by gathering your ingredients. You will need:

• Tomatoes
• Onion
• Ginger-garlic paste
• Cashews
• Salt
• Red chilli powder
• Yogurt
• Water
• Ghee or oil
• Cumin seeds
• Coriander powder
• Turmeric
• Red chilli powder
• Garam masala
• Kasuri methi (dried fenugreek leaves)
• Cream (optional)

Now, let's get cooking!

First, add the tomatoes, onion, ginger-garlic paste, cashews, salt, red chilli powder, yogurt and water to your air fryer. Close the lid and pressure cook on high for 6 minutes.

Once the timer goes off, carefully release the pressure and open the lid. Let the mixture cool down for a couple of minutes before blending it into a smooth paste.

Next, heat some ghee or oil in a separate pan. Add the cumin seeds and let them sizzle. Then, add the blended paste and stir it well.

Now it's time to add the spices! Put in the coriander powder, turmeric, red chilli powder, and garam masala. Cook the spices for about a minute, then continue cooking the masala for 5-8 minutes until you see oil leaving the sides and the colour darkens.

At this point, you can add some water to adjust the consistency of the curry. Also, add salt and sugar to taste. Let the curry simmer for a few more minutes.

Finally, if you want to make your curry extra creamy, add some crushed kasuri methi (dried fenugreek leaves) and cream (if using). Give it a good stir, and your malai kofta curry is ready!

Pour the delicious curry over the kofta balls and enjoy your homemade restaurant-style malai kofta. This dish is best served with naan, rice, or other Indian bread.

Deep-frying the kofta balls

Preparing the Kofta Balls

First, prepare the kofta balls by mixing the grated paneer (Indian cottage cheese) and boiled potatoes with cardamom powder and salt to taste. You can also add in some raisins and cashews for extra flavour and texture. Shape the mixture into small balls, about two bites in size, so they cook evenly.

Deep-Frying Instructions

To deep-fry the kofta balls, heat oil in a pan or a large pot to a medium-high temperature. You want to ensure the oil is hot enough before adding the kofta balls. Carefully place the kofta balls into the hot oil and fry them until they are golden brown on all sides. This should take around 10-15 minutes. It is important to be cautious when deep-frying, as it involves a large amount of hot oil.

Absorbing Excess Oil

Once the kofta balls are golden brown, remove them from the oil and place them on a paper towel or a kitchen towel. This will help absorb any excess oil.

Serving Suggestions

Malai kofta is typically served with a creamy sauce or gravy and can be paired with naan, rice, or other Indian breads such as paratha, puri, or roti. It is best to add the gravy just before serving to prevent the kofta balls from becoming soggy. Enjoy your delicious, deep-fried malai kofta!

Storing and reheating the malai kofta

Storing and reheating malai kofta is a straightforward process, but there are a few things to keep in mind to ensure the dish retains its texture and flavour. Here are some detailed instructions on storing and reheating malai kofta:

Storing Malai Kofta:

It is best to store the koftas and the gravy separately. This will prevent the koftas from becoming too soft if they sit in the gravy for an extended period. Place the koftas and gravy in separate airtight containers and store them in the refrigerator. The koftas will stay fresh for up to 2 days, while the gravy can be stored for up to 5 days. If making the dish ahead of time, the gravy can be frozen for up to 2 months.

Reheating Malai Kofta:

When you are ready to serve the malai kofta, take the gravy out of the refrigerator and reheat it in a pan on the stovetop. If the gravy has become too thick, add a small amount of hot water to thin it out. Reheat the koftas separately to ensure they retain their crispness. You can reheat them in an air fryer for 2 to 3 minutes at 350 degrees Fahrenheit or place them in the microwave for about 1 minute. Once the gravy is simmering, add the koftas and let them heat through for a few minutes. Garnish with fresh cilantro and serve hot.

Tips for Storing and Reheating:

• If you plan to store the malai kofta for a more extended period, freezing is an option. Cool the koftas and gravy, then place them in separate freezer-safe containers or bags. When ready to serve, defrost them in the refrigerator overnight and reheat as mentioned above.
• To add a creamy touch to the reheated malai kofta, consider adding a drizzle of cream or a sprinkle of grated paneer on top of the dish just before serving.
• If you prefer your malai kofta with a stronger spice kick, you can add some green chillies or red chilli flakes to the gravy while reheating.

Frequently asked questions