Malai Kofta

A rich and creamy gravy is always apt for family function and special occasion meals, therefore we are always looking for something interesting and delicious, whenever we are organising a house party.

Malai Kofta, is one such gravy that tick marks all the requirements that are required for a delicious side dish for the festive meal.

Also, this curry is loved by everyone because of its rich and creamy textured gravy and crispy yet soft Koftas dipped into it.

It is also very popular in North India, and you will find it on the menu of almost all the North Indian restaurants.

But you do not have to wait to go to a restaurant to eat Malai Kofta, you can make Restaurant Style Malai Kofta at home too.

What is Malai Kofta?

Luscious and Creamy, Malai Kofta is a North Indian gravy dish that is simply irresistible.

It has an onion based smooth puree with heavy cream, khoya and cashew nuts.

In the end, crispy from outside and soft from inside Potato and Paneer Koftas are dunked in this delectable gravy.

Dry fruits are also added in the kofta, which adds a fantastic taste to this crispy yet soft koftas.

This gravy gets its texture from Cashew Nuts and Khoya.

Both these ingredients always gives a royal taste and texture to the gravy which makes it more appropriate for festive meals.

If you don’t want to add cashew paste, you can even add Almond paste to make this gravy.

This gravy needs its time and effort to get ready, therefore make sure you have enough time on your hands to make this curry.

Don’t forget to add Kasuri Methi at the end, it adds a fantastic aroma and flavour to it.

Ingredients

How can you make it Vegan?

To make vegan Malai Kofta, you can substitute Paneer with Tofu to make the koftas.

As tofu is bland you can add a little lemon juice in the mixture.

The base of the gravy is made from Onion, Garlic, Ginger, and Cashews.

To add that creaminess, you can add coconut milk instead of cream.

Storage Suggestions

If you are making Malai Kofta for a big occasion such as Diwali Party and has less time on your hand because of the festival, you can pre make the Koftas, so that you can save up time and make only the gravy on that day.

If you are using the Koftas in next 1 or 2 days, then you can store them in an air tight container in the fridge itself, but if you still have a week for the festive meal, then you can shape the kofta and freeze them in a covered tray.

The day you want to make the Malai Kofta, take them out of the freezer, bring them to room temperature and deep fry them in oil.

Serving Suggestions

Malai Kofta goes well along with all the Indian Breads and Rice preparations, but just make sure that the bread or rice is simple and not too flavourful, as Malai Kofta itself has a rich and creamy gravy.

If you are looking to make a festive meal, then you can make Dal Tadka, Jeera Rice, Cucumber Raita, Phulka/Tandoori Roti/Laccha Paratha/Naan and a sliced Onion Kachumber Salad along with Malai Kofta.

This makes for a great festive meal and you can add this meal with a traditional Indian Mithai. 

Pro Tips by Neha

I have used Cashew paste to make the base for the gravy. It gives the gravy a little hint of sweetness, which brings out the flavour of this gravy even more. You can also use Almond paste in this gravy to make it more rich and royal.

I have made a white gravy for the loftas, but you can also make a rich red gravy to dunk these.

Fry the Koftas, till it becomes crisp and golden brown.

When you add this crispy Koftas to the rich and creamy gravy, it gives a nice crunch and we are sure you will love every bite of it.

Don’t forget to add Paneer in your Koftas along with Potatoes and Poha, because it adds a nice tenderness to the Koftas.

Follow the recipe and don’t compromise on spices and other ingredients, because this recipe has its own charm and we are sure once you try it, you will make it again and again.

How to make it in a Tomato Gravy?

Ingredients

• 2 tbsp Butter
• 2 tbsp Oil
• 3 – 4 Cloves
• 4 – 5 Black peppercorns
• 2 Black cardamom
• 1 inch Cinnamon
• 2 tsp Ginger garlic paste
• 4 tbsp Tomato puree
• 1/2 tsp Chili powder
• 2 tbsp Cashew nut paste soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste
• 1 cup Milk
• 3 tbsp Fresh cream
• 1 tbsp Honey
• Salt to taste
• 2 tsp Lemon juice
• 2 tsp Kasuri methi

Instructions

• Heat butter and oil in a pan.
• Add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
• Add ginger garlic paste and fry for a minute.
• Now add tomato puree and fry for another minute.
• Add cashew nut paste, chilli powder and milk and cook for 2-3 minutes.
• Lastly, add fresh cream, honey, salt to taste, lemon juice and kasuri methi and cook for a minute.
• Adjust the consistency of the gravy by adding little water and cook till the mixture comes to a boil.
• Add the koftas in the gravy and give it a boil.
• Garnish with fresh coriander.
• Serve hot with Naan or Laccha paratha.
  

Step by Step Recipe

Mix cashew nuts, grated coconut and raisins in a bowl. Keep aside.

Mix all the remaining ingredients in another bowl.

Take small amount of the paneer mixture and make a little space in the center.

Fill some coconut mixture in the center and bring back the ends together and make a round or pear shaped kofta.

Make all the kofta in the same manner.

Roll the kofta in corn flour. Heat oil in a non stick pan and fry the koftas on medium heat till golden brown.

Remove the koftas on a tissue lined plate. Keep aside.