Malai Kofta Recipe

Malai Kofta Recipe

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Malai Kofta is a rich and creamy North Indian dish made with soft paneer and potato dumplings (koftas) simmered in a luscious, spiced tomato and cream gravy. Perfect for special occasions, it pairs beautifully with naan, roti, or jeera rice.

Ingredients

For the Koftas:

  • 200 grams paneer, grated
  • 2 medium potatoes, boiled and mashed
  • 2 tablespoons cornflour (or all-purpose flour)
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chili powder
  • 2 tablespoons raisins (optional, for stuffing)
  • 2 tablespoons cashews, chopped (optional, for stuffing)
  • Salt to taste
  • Oil for frying

For the Gravy:

  • 2 tablespoons oil or butter
  • 2 medium onions, finely chopped
  • 3 medium tomatoes, pureed
  • 2-3 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 10-12 cashews, soaked in warm water
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon kasuri methi (dried fenugreek leaves)
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

Step 1: Prepare the Koftas

  1. In a mixing bowl, combine grated paneer, mashed potatoes, cornflour, garam masala, red chili powder, and salt. Mix until smooth.
  2. Divide the mixture into small portions and roll each into a ball.
  3. (Optional) Stuff each kofta with a small amount of raisins and chopped cashews.
  4. Heat oil in a deep pan and fry the koftas on medium heat until golden brown. Remove and place on paper towels to drain excess oil.

Step 2: Make the Gravy

  1. Blend the soaked cashews into a smooth paste using a little water.
  2. Heat oil or butter in a pan. Add cumin seeds and let them sizzle.
  3. Add chopped onions and sauté until golden brown.
  4. Stir in minced garlic and ginger, cooking for 1-2 minutes.
  5. Add tomato puree and cook until the oil separates from the mixture.
  6. Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for another 2-3 minutes.
  7. Add the cashew paste and cook for 3-4 minutes, stirring frequently.
  8. Pour in 1 cup of water and bring the gravy to a simmer.
  9. Stir in heavy cream and kasuri methi. Adjust seasoning as needed.

Step 3: Assemble and Serve

  1. Just before serving, gently place the fried koftas into the gravy and cook for 2-3 minutes.
  2. Garnish with a drizzle of cream and chopped coriander leaves.
  3. Serve hot with naan, roti, or steamed rice.

Tips for Perfect Malai Kofta

  1. Smooth Koftas: Ensure the kofta mixture is well combined to prevent cracking during frying.
  2. Low Heat Frying: Fry the koftas on medium heat for even cooking and to avoid burning.
  3. Make Ahead: Prepare the koftas and gravy in advance. Combine them just before serving to keep the koftas from becoming too soft.
  4. Creamy Texture: Use fresh cream and cashew paste for a luxurious, smooth gravy.

Nutrition Facts (Per Serving)

  • Calories: 350 kcal
  • Protein: 10g
  • Carbohydrates: 20g
  • Fat: 25g
  • Fiber: 3g
  • Sugar: 6g

Malai Kofta is an indulgent dish that’s perfect for celebrating special occasions or treating yourself to a delicious, comforting meal!

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