Thinking what is Malai Kofta? I bet you must have eaten it somewhere or the other. Firstly, Maila Kofta happens to be a tempting main course, vegetarian curry. Moreover, it is luscious, rich and creamy, just perfect for those authentic Indian food cravings. Therefore, here’s how to make creamy, Punjabi restaurant style Malai Kofta Recipe step by Step at home.
Malai Kofta Recipe | Malai Kofta Curry | Recipe for Malai Kofta
North Indian food is very versatile and rich. Most of all, the dals, curries of this cuisine are simply irresistible. Malai Kofta quintessentially is made following the same tradition. It is a smooth puree accompaniment. Firstly, made by frying mashed potato balls, paneer till golden brown. Consequently, these are dunked in a heavy cream, tomato onion gravy.
How to make the best Paneer malai Kofta?
- In order to make the gravy of Malai Kofta more royal, a paste of cashew nuts is added to it. I literally love the flavour cashew nuts grant to the gravy. So, I always add cashew nuts to the gravy. However, some of my friends prefer to not use them or they some other dry fruits. You could surely take note of your preferences and make this dish as per your liking.
- Make sure to add paneer while making the kofta balls because that way it would have nice tenderness. And, add cornflour to them so that they get a crisp coat outside after frying.
- Also, before frying the kofta, ensure that the oil is hot.
- Furthermore, while making the gravy do not compromise on the spices like cumin seeds, coriander powder, garam masala.
Although Malai Kofta in White Gravy can also be made like its Vegan variation and Without Onion and Garlic, yet, I love this authentic recipe more than anything else. Hence, try making Malai Kofta for family functions, festivals and serve it with piping hot Laccha Parathas! So, here’s it easy recipe:
Malai Kofta / Indian Cottage Cheese Dumplings in a Creamy Gravy
Ingredients
- For Kofta:
- Paneer - 300 g
- Boiled potato - 1 medium size
- Ginger - 1/2 tsp grated
- Green chili - 1 tsp finely chopped
- Coriander - 1 tbsp finely chopped
- Salt to taste
- Garam masala powder - 1/2 tsp
- Cornflour - 2 tbsp
- Cashewnuts - 1 tbsp finely chopped
- Grated dry coconut - 1 tbsp
- Raisins - 1 tbsp chopped
- Oil for frying
- For curry:
- Butter - 2 tbsp
- Oil - 2 tbsp
- Cloves - 3-4
- Black peppercorns - 4-5
- Black cardamom - 2
- Cinnamon - 1 inch stick
- Ginger garlic paste - 2 tsp
- Tomato puree - 4 tbsp
- Chili powder - 1/2 tsp
- Cashew nut paste - 2 tbsp soak a few cashew nuts in water for 15 minutes and grind in a blender to make a paste
- Milk - 1 cup
- Fresh cream - 3 tbsp
- Honey - 1 tbsp
- Salt to taste
- Lemon juice - 2 tsp
- Kasuri methi - 2 tsp
Instructions
- For Kofta:
- 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 kofta.
- Make all the koftas in the same manner.
- 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.
- For Gravy:
- Heat butter and oil in a pan.
First, add cloves, black peppercorns, black cardamom and cinnamon and fry for 20 seconds.
Then, add ginger garlic paste and fry for a minute.
Later, add tomato puree and fry for another minute.
Next, add cashew nut paste, chili 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.
Anu Shoj
yummy and inviting!
jeyashri suresh
You played with the colors. Lovely kofta and pics too. Fantastic
Ramya Venkateswaran
wow yummy kofta and wow clicks
Amrita
Great recipe. Tried it today and it was a big hit. Thanks a ton 🙂
msnehamathur
Thnx a lot for trying Amrita 🙂
razhande
This yummy dish was a big hit with the kids. I also added 1/2 tsp of garam masala. Thanks for posting the recipe.
msnehamathur
Thnx much for trying Razhande.
Sophie
To be frank, I am sick and tired of following online Indian recipes to try and replicate my restaurant favourites and they fall short dramatically. I am SO thankful I pinned & tried your recipe – not only was it successful and much easier than it looked, it tasted EXACTLY like the Indian I know and love. This is a five star recipe, and I can not wait to try out some more of yours! Thank you so much!
msnehamathur
Thnx much Sophie. Do try other recipes to and leave your feedback.
raj
how many servings does this make? i want to make this for four people
msnehamathur
It will be good for 4-5 people Raj.
sandhya
Loved your presentation …. I tried the recipe its was fantastic…..
Thanks for posting!
msnehamathur
Thnx a lot Sandhya
h oliver
Do i have to add the Raisins? are they normally in it. im trying to remember when i was in India the second time and had them. and i dont rememeber any raisin :O
msnehamathur
The addition of dry fruits is a personal choice. I love them but you can omit adding raisins if you don’t like the taste.
Richa Choudhary
This recipe looks so yum!! i am excited to try it and publish at my blog too 🙂
Thanks for inspiring!!!
Kimberley
A great recipe! Easy to make & delicious. I won’t be ordering this at the restaurant anymore!
msnehamathur
Thnx
Cee
Tried these and loved them. For a family of 5 i doubled the recipe and it was just enough. No extras. Just the right amount of spice. I tried frying in a pan with no luck it had to be deep fried. Mashing the potato first helped with consistency and dusting the kofta balls in corn flour helped them to stay togethet. We substituted prunes for raisins. Otherwise followed the recipe. Thanks for posting these. Glad i found them.
Neha Mathur
Thnx for trying 🙂
Hadas
I made these the other week and they turned out so good despite the fact that when I tried to fry them, they disintegrated! I ended up pulling them out before they were browned and they were not nice little balls like you have but still good! Do you have any advice on the frying process of the balls?? Thanks so much!
Neha Mathur
Hi Hadas. I am so sorry the recipe didn’t worked out for you.I hope you added cornflour which is very important for binding the kofta together. I will myself retry the recipe and post a step by step tutorial very soon.
Garg
Can you make the koftas few days in advance?
Neha Mathur
You can make them 3-4 days in advance and refrigerate.
Abigael
Awesome. Better then our local restaurant. I will double the recipe and sauce next time though! Thank you for sharing!
Neha Mathur
Thnx a lot for trying.