A delightful twist on the classic malai kofta! Hard-boiled eggs are encased in a spiced potato and paneer coating, fried to a golden brown, and then simmered in a rich, creamy tomato and cashew gravy. Perfect for a special meal.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 2 koftas(2 koftas with gravy per serving)
664cal
23gprotein
37gcarbs
Ingredients
8 piece Egg (hard-boiled and peeled)
300 g Potato (about 2 medium, boiled, peeled, and mashed)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Egg Malai Kofta, Butter Naan and Onion Salad
Melt-in-mouth Egg Malai Kofta with buttery naan. A creamy, soul-satisfying comfort food experience!
This mughlai dish is perfect for dinner. With 1149.18 calories and 33.690000000000005g of protein per serving, it's a nutritious choice for your meal plan.
48gfat
Salt
(or to taste)
2 cup Oil (for deep frying)
2 tbsp Vegetable Oil (for gravy)
1 tbsp Butter
1 tsp Cumin Seeds
1 piece Bay Leaf
1 inch Cinnamon Stick
2 piece Green Cardamom
2 piece Clove
2 piece Onion (medium, finely chopped)
1 cup Tomato Puree (from about 3 medium tomatoes)
15 piece Cashew Nuts (soaked in warm water for 15 minutes)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color)
1.5 tsp Coriander Powder
1 tbsp Kasuri Methi (crushed)
0.25 cup Fresh Cream
0.5 tsp Sugar (to balance flavors)
1.5 cup Water
Instructions
1
Prepare the Kofta Mixture
In a large mixing bowl, combine the mashed potatoes, grated paneer, and cornflour. Ensure the mashed potatoes are dry and not watery.
Add 1 tsp ginger-garlic paste, chopped green chili, 2 tbsp chopped coriander leaves, 0.5 tsp garam masala, 0.5 tsp red chili powder, and 0.5 tsp salt.
Mix everything thoroughly to form a smooth, non-sticky dough. If the mixture is too sticky, add another teaspoon of cornflour.
2
Shape the Koftas
Divide the potato-paneer mixture into 8 equal portions.
Take one portion and flatten it on your palm. Place one peeled hard-boiled egg in the center.
Carefully and gently wrap the mixture around the egg, ensuring it is fully covered. Roll it between your palms to form a smooth, crack-free oval shape.
Repeat for the remaining eggs and set the shaped koftas aside.
3
Fry the Koftas
Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
Gently slide 3-4 koftas into the hot oil, being careful not to overcrowd the pan.
Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp on all sides.
Using a slotted spoon, remove the fried koftas and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining koftas.
4
Prepare the Gravy Base
Drain the soaked cashews and transfer them to a blender.
Add 3-4 tablespoons of water and blend until you have a very smooth, creamy paste. Scrape down the sides to ensure no bits are left. Set aside.
5
Sauté Aromatics for Gravy
In a separate large pan, heat 2 tbsp of vegetable oil and 1 tbsp of butter over medium heat.
Once hot, add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the remaining 3 tsp (1 tbsp) of ginger-garlic paste and sauté for another minute until the raw smell disappears.
6
Cook the Masala
Pour in the tomato puree. Cook for 6-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder, along with the remaining 1 tsp of salt. Mix well and cook for 1 minute.
Stir in the prepared cashew paste. Cook for another 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
7
Simmer and Finish the Gravy
Pour in 1.5 cups of water and stir well to combine everything. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
Uncover and stir in the crushed kasuri methi, remaining 0.75 tsp garam masala, and sugar. Mix well.
Finally, turn off the heat and stir in the fresh cream until well incorporated. Do not boil after adding cream.
8
Assemble and Serve
To serve, arrange the fried koftas in a serving bowl or on a platter.
Pour the hot, prepared gravy generously over the koftas.
Garnish with the remaining 1 tbsp of chopped coriander leaves.
Serve immediately with naan, roti, or jeera rice to enjoy the koftas while they are still crisp.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
Add the chopped coriander leaves and optional green chili.
Toss gently with your hands or two forks until the rings are evenly coated with the spices.
5
Serve Immediately
Serve the Laccha Pyaz immediately to enjoy its maximum crispness and fresh flavor.
It is an excellent accompaniment to grilled meats, kebabs, dal makhani, and rich curries.