Delicious Rajma Malai Kofta Recipe for a Flavorful Dinner
Try This Unique Rajma Malai Kofta Recipe
If your dinner routine has become monotonous with the usual lentils, potatoes, or paneer dishes, today is an excellent opportunity to explore something new and exciting. Who doesn’t enjoy the spicy and flavorful meals typically found in restaurants or roadside eateries? Imagine being able to recreate those delightful tastes right in your own kitchen! Today, we present a special recipe: Rajma Malai Kofta.
You might have tried Malai Kofta before, but these koftas made from kidney beans bring a unique and delightful twist. These soft and tender rajma koftas, when submerged in a rich, creamy gravy enriched with cashews, are simply irresistible. This dish is ideal for a weekend dinner or to impress your guests. Let’s dive into the simple preparation method.
Ingredients for Rajma Malai Kofta
For the koftas:
1 cup boiled kidney beans (soaked overnight and cooked well)
2 boiled potatoes (for binding)
1 finely chopped onion and 2 green chilies
Fresh coriander leaves, finely chopped
½ teaspoon garam masala, ½ teaspoon red chili powder, and salt to taste
Oil for frying
For the dhaba-style gravy:
Paste of 2 large onions and 3 tomatoes
1 teaspoon ginger-garlic paste
Paste of 8–10 cashews (for richness)
½ cup fresh cream (malai)
1 teaspoon each of coriander powder, turmeric powder, and Kashmiri red chili powder
1 teaspoon dried fenugreek leaves (kasuri methi)
2 tablespoons oil or butter
Method for preparing Rajma Malai Kofta
Begin by mashing the boiled kidney beans in a large bowl, ensuring there’s no excess water. Next, incorporate the boiled potatoes, finely chopped onion, green chilies, fresh coriander, and all the dry spices, mixing everything thoroughly. Shape the mixture into small, round or oval koftas. Heat oil in a pan and deep-fry these koftas until they achieve a golden brown and crispy texture. Remove them from the oil and place them on a plate.
For the gravy, heat some butter or oil in another pan. Add a pinch of cumin seeds along with the ginger-garlic paste and sauté. Then, add the onion paste and cook until it turns golden brown. Follow this with the tomato paste, turmeric powder, coriander powder, and Kashmiri red chili powder; sauté until the oil separates from the spices.
Once the masala is well-cooked, mix in the cashew paste and cook for an additional 2 minutes. Reduce the heat and add fresh cream (or malai), stirring continuously to avoid curdling. Pour in half a cup of water, add salt to taste, and bring the gravy to a boil.
As the gravy thickens, add kasuri methi (dried fenugreek leaves) and some fresh coriander, then turn off the heat. Avoid adding the koftas to the boiling gravy to prevent them from breaking. When ready to serve, place the koftas in a serving bowl and pour the hot, creamy gravy over them.
Your dhaba-style Rajma Malai Kofta is now ready! Serve it hot with butter naan, lachha paratha, or jeera rice. Anyone who tries this dish will surely be left wanting more and will definitely ask for the recipe!
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