Malai kofta recipe – This
What is Malai Kofta?
Malai = Heavy cream
Kofta = meatballs
Traditionally kofta curry is made from meat. But here I am sharing vegetarian malai kofta curry.
So, here koftas are made from grated paneer (cottage cheese), potatoes, nuts,
These koftas are dipped into the heavy cream. Then they are added into smooth, rich Punjabi red gravy. This red gravy is made from onion, tomato, cashew nuts,
2 variations of malai kofta:
- Punjabi version: Today’s recipe is North Indian style where it has red gravy.
- Mughalai version: It has mild, slightly sweet, aromatic white gravy.
Malai kofta recipe is one of the popular paneer recipes. Other popular paneer recipes that you will find in every Indian restaurant’s menu
paneer butter masala
How to prepare malai kofta curry for party?
- Make gravy ahead of time (same day or a day before). If made a day or two before then store in airtight container in the refrigerator.
- Shape the koftas, arrange them on tray, cover,
andstore in the refrigerator. If made a week before then you can freeze them. On the day of serving, bring the kofta to room temperature and then deep fry.
- Before serving, re-heat the gravy, add malai dipped koftas, garnish with nuts and cilantro.
Ingredients for malai kofta recipe:
- Paneer (homemade or store-bought)
- Potato (boiled, peeled, mashed)
- Corn starch (aka corn flour)
- Cashews and Raisins
- Fresh produce (onion, tomato)
- Whole spices (bay leaf, cinnamon stick, cloves, green cardamom)
- Spice powders (Red chili powder, coriander powder, garam masala,
- Oil and butter
- Heavy whipped cream (fresh malai)
How to make malai kofta (Step by Step Photos):
1) First, make the gravy. Take onion, tomato, ginger, garlic, cashew nuts and water in a saucepan. Turn the heat on medium.
2) Let is simmer for 15 minutes.
3) Onions and tomatoes will get cooked and become soft. Let it cool down a little bit.
4) Then make a smooth puree out of it using a blender or grinder.
5) Heat the oil and butter in a pan on medium heat.
6) Once hot add bay leaf, cloves, cardamom, and cinnamon stick. Fry for 40 seconds, you will get a
7) Add prepared puree, sprinkle some salt and mix.
8) Let it cook till all the moisture is evaporated. and it starts to leave the sides of the pan. While cooking, it may splutter. You can partially cover the pan with a
9) Then add red chili powder and coriander powder.
10) Mix well and cook for a minute.
11) Then add water.
12) Mix well. Adjust the water quantity as per your liking gravy consistency. Let it simmer on low-medium for 5 minutes.
13) Then add crushed kasoori methi and garam masala.
14) Mix well. Turn off the stove. Gravy is ready. Keep it covered.
15) Now we will make kofta. Take grated paneer, boiled, mashed potatoes, corn flour, garam masala, cashews, raisins and salt in a bowl.
16) Mix well using hand. Knead into a dough.
17) Now divide the mixture into 12-13 equal portions. Make smooth balls out of it.
18) While you are shaping the balls. Heat the oil in a pan on medium heat for deep frying. Once the
19) Keep moving them so it gets even browning from all the sides.
20) Once browned from all the sides. Remove it using the slotted spatula.
21) Keep them on paper towel lined plate.
22) Now at the time of serving, reheat the gravy. Take heavy cream in a bowl.
23) Dip each kofta into the cream. NOTE: here in the USA, I get a thinner variety of cream only. But if you get thick fresh heavy cream, malai kind of consistency. Then use that, the
24) Add malai coated kofta into the gravy.
Note: Instead of dipping the kofta into cream, you can add cream directly into the gravy. And add fried kofta as such. But traditionally it is dipped into malai, hence called malai kofta.
25) Repeat the same with all the koftas.
26) Give it a gentle stir, so little cream gets into the gravy. It gives the marble effect.
27) If serving to guests or special occasions, Remove the gravy into a serving bowl.
28) Then add malai dipped kofta into the bowl and serve.
Add the kofta at the time of serving. Once koftas are added, it must be served immediately. Otherwise, kofta will get soggy.
What to serve with Malai Kofta?
- Serve with naan, garlic naan or paratha
- Also serve onion
lachha, salted lassi, and papad on the sideto complete the meal.
Malai kofta recipe (Restaurant style)
To boil and grind into puree:
- 1 large or 1 cup Onion roughly chopped
- ½ inch Ginger
- 2 cloves Garlic
- 3 medium or 2 cup Tomato roughly chopped
- 5-6 Cashew nuts
- ½ cup Water
For malai kofta recipe:
- 1 tablespoon Oil
- 1 tablespoon Butter
- 1 Bay leaf
- ¼ inch Cinnamon stick
- 2-3 Cloves
- 2 Green cardamoms
- Salt to taste
- 1 ½ teaspoons Red chili powder
- 1 teaspoon Coriander powder
- ½ to ¾ cup Water or as needed
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (Dried fenugreek leaves) lightly crushed between your palm
- ¼ cup Heavy whipping cream or fresh cream or malai
- 2 small or 1 cup Potatoes boiled, peeled and mashed
- 1 cup Paneer grated or crumbled
- 3 tablespoons Corn flour (corn starch)
- 1 tablespoon Cashew nuts chopped
- 1 tablespoon Raisins
- Oil for deep frying kofta
Making malai kofta curry recipe:
- Take onion, tomato, ginger, garlic, cashew nuts and water in a saucepan and turn the heat on medium.
- Let it simmer for 15 minutes till it is soft and cooked.
- Once cooled down, make a smooth puree using the blender.
- Heat the oil and butter in a pan on medium heat. Once hot add bay leaf, cloves, cardamom and cinnamon stick, fry for 40 seconds.
- Add prepared puree, sprinkle salt and mix. Let it cook till all the moisture is evaporated and it starts to leave the sides of the pan.
- Then mix in red chili powder and coriander powder and cook for a minute.
- Add water to make gravy and simmer for 5 minutes.
- Mix in crushed kasoori methi and garam masala.
- Turn off the stove. Keep it covered.
Making kofta recipe:
- Take all kofta ingredients except oil in a bowl, knead into a dough.
- Now divide the mixture into 12-13 equal portions and make smooth balls.
- Heat the oil in a pan on medium heat for deep frying.
- Once the oil is hot, add few koftas gently into the hot oil.
- Once browned from all the sides remove it using the slotted spatula and keep them on paper towel lined plate.
- Now at the time of serving, reheat the gravy.
- Take heavy cream in a bowl, dip each kofta into the cream and then add into the gravy.
- Give it a gentle stir, so little cream gets into the gravy then serve.