9/26/2017 Malai kofta recipe | How to make malai kofta curry recipe | Paneer kofta

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Malai kofta recipe | How to make malai kofta

curry | Paneer kofta
BY SWASTHI , ON SEPTEMBER 12, 2017, 1 COMMENT

Malai kofta recipe with video & step by step photos. Originally Koftas are meatballs dunked in delicious
gravy or served as kababs. In India the vegetarian version of koftas are quite popular and are made
either with Paneer & potato or with veggies like bottle gourd, mixed vegetables or raw banana. These
koftas are served with a rich, delicious and creamy gravy to which malai (cream) has been added.

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The recipe of malai kofta that is shared here is not mughalai malai kofta which is served in white gravy.
We at home do not prefer mughalai white gravy for any recipe, so whenever I make kofta recipe, I
follow the recipe shared here. This recipe takes some time to prepare but the end results are great and
worth the e ort.

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Most times I go the easiest way and serve malai kofta with plain basmati rice cooked with some dry
spices & a tbsp of ghee. However it can also be served with Jeera rice, ghee rice, pulao or plain
Paratha or naan. Since malai kofta is on the heavier side, plain basmati rice goes very well.

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To make the koftas, I have used paneer, potato and corn our as the main ingredients. Without corn
our, the koftas will turn out very soft inside and get mushy very quickly after they are added to the
gravy.

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Video of malai kofta recipe

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Malai kofta recipe | Paneer kofta curry recipe

Malai kofta recipe

Malai kofta recipe | How to make malai kofta recipe 5.0 from 1 reviews

Prep time Cook time Total time

20 mins 40 mins 1 hour

Malai kofta curry is a thick, creamy & delicious gravy with fried
koftas. It is served with rice, naan or plain paratha.

Author: Swasthi
Recipe type: Main
Cuisine: North Indian
Yield / Serves: 3 to 4

Ingredients (240 ml cup used)

For kofta
1 heaped cup paneer crumbled (about 150 grams)
1 heaped cup crumbled potato boiled (about 2 large)
2 tbsps corn flour (corn starch)
1 tsp ginger paste
Handful of coriander leaves chopped finely
Salt as needed
to tsp garam masala
1 tbsp cashews chopped (optional)
1 tbsp raisins (optional)
Oil for deep frying
For the gravy base
1 cup onions
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1 cup tomatoes
8 cashew nuts
1 inch cinnamon stick (I used real cinnamon so used a bit more)
4 cloves
4 green cardamoms / elaichi
other ingredients
2 tbsps oil
1 bay leaf
1 inch cinnamon stick
2 cardamoms / elaichi
1 tbsp ginger garlic paste
1 tsp red chili powder (use more or less as needed)
tsp garam masala
1 tsp coriander powder
Salt as needed
to tsp sugar
cup water (use more if needed)
tsp kasuri methi
2 to 3 tbsp cream (fresh cream or homemade malai, blend & use)

How to make the recipe

Making gravy or curry
1. Boil onions, tomatoes, cashews, cardamoms, cloves and cinnamon in a pot with half
cup water.
2. When the tomatoes become soft, turn off the stove and cool completely.
3. Blend this to a smooth puree.
4. Heat a pan with oil. Add bay leaf, cinnamon and cardamoms. Saute for a minute.
5. Add ginger garlic paste and saute on a low heat till the raw smell goes away. This
takes about 2 to 3 mins.
6. Pour the onion tomato puree. Mix it well and add chili powder, garam masala, salt and
sugar.
7. Saute for 3 to 4 mins.
8. Cook covered until the mixture thickens for about 3 to 5 mins.
9. Pour water to make a gravy. Cook covered until the gravy thickens and traces of oil
are seen on top.
10. Add kasuri methi and check for salt and spice.
11. Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.
Making kofta
1. Boil potatoes until just done and not mushy. Crumble them and add to a mixing bowl
along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped
coriander leaves.
2. Also add raisins and cashews. Or you can stuff them in the koftas.
3. Mix everything well and divide the dough to 8 equal parts. Roll them to balls. If you
prefer, you can also flatten each ball. Place the cashews and raisins in the center and
seal.
4. Deep fry in hot oil on a medium flame until crisp and golden.
Assembling malai kofta
1. Transfer gravy to a serving dish.
2. Place the koftas in the gravy and pour 1 tbsp of cream.
3. Garnish with coriander leaves if desired.

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How to make malai kofta with step by step photos

Making gravy for kofta
1. Heat a pot. Add onions, tomatoes, cashews, cardamoms, cinnamon and cloves along with half cup
water. Cover and boil this until tomatoes turn soft. Cool this completely.

2. Add it to a blender. Make a smooth puree.

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3. Heat a pan with oil and saute bay leaf, cinnamon stick and cardamoms for a minute. Add ginger garlic
paste and saute until the raw smell goes away.

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4. Pour the tomato onion puree. Add chili powder, garam masala, coriander powder, salt and sugar.

5. Mix everything well and saute for 3 to 4 mins.

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6. Cook covered for 3 to 5 mins.

7. Pour water and mix well.

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8. Cook covered until the gravy thickens and traces of oil are seen.

9. Add kasuri methi and check salt and spice.

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10. Lower the ame. Pour cream and mix well. Gravy is ready. Set this aside.

Making kofta
1. Boil potatoes until just done but not mushy. I usually boil them in a steamer or pressure cooker for 2
whistles with little water. Cool them completely and crumble.

2. To a mixing bowl, add crumbled potatoes, crumbled paneer, corn our, ginger, garam masala, green
chili, coriander leaves and salt.

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3. Add cashews and raisins. You can also stu them in the balls later.

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4. Mix the ingredients and divide the mixture to 8 parts. Make them to smooth balls. Also check if there
is enough salt and spice. You can add a bit more if needed.

5. Heat oil in a kadai or fry pan. Check if the oil is hot enough by dropping a small portion of the mixture
in hot oil. The ball has to rise. If the oil is not hot enough, the balls will sink in the oil and stick up to the
kadai.

6. Once the oil is hot, regulate the ame to medium heat. Drop the balls and fry till golden and crisp.

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7. Drain them on a kitchen tissue.

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Assembling malai kofta gravy

1. Transfer the gravy to a deep dish.
2. Just before serving place the koftas in the gravy otherwise they will not remain crispy.
3. Garnish with cream and with coriander leaves if desired.

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Shilpa says

AUGUST 30, 2017 AT 10:53 PM

Thanks for the recipe. I made it,turned out damn delicious

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