Malai kofta recipe

Malai kofta recipe – Potato paneer koftas served with a delicious creamy curry. Originally, the term kofta refers to meatballs. the vegetarian version of koftas are quite popular. These are made either with Paneer & potato or with veggies like bottle gourd, mixed vegetables or raw banana. These are served with a rich, delicious and creamy gravy to which malai (cream) has been added.

What is malai kofta?

Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce. It is a popular Indian vegetarian dish in which potato paneer balls are served with a delicious, smooth, rich & creamy gravy.

It is served with butter naan, roti or with any flavored rice like jeera rice. The gravy is super flavorful, well balanced with a natural sweetness that comes from onions and tang from tomatoes. Making malai kofta at home does take some time so I reserve it for weekend or special meals.

How is malai kofta made?

Firstly a smooth and creamy gravy is made with onions, tomatoes, cashews and spices. Next crispy paneer koftas are made with paneer, potatoes, spices, ginger and coriander leaves. These koftas are served with the creamy gravy.

Making creamy gravy: Every restaurant has their own way of making the gravy for koftas. Most restaurants make it with a paste made of boiled onions, cashews and sometimes poppy seeds. However I prefer to use tomatoes as it makes a super perfect and delicious gravy similar to the paneer butter masala.

Onions and tomatoes are sautéed first and then pureed with cashews & water. The gravy is then spiced and simmered well until flavorful, thick and creamy. Making paneer kofta: In restaurants, koftas are always deep fried. However they can also be baked in the oven or fried in a paniyaram pan or air fryer. To make the koftas, Firstly mash together paneer, boiled potato, salt, herbs & spice powders. Then to absorb the excess moisture sprinkle some cornstarch. Then bind the mixture together to a ball and then make small paneer koftas.
These are then deep fried until crisp. Then served with the creamy onion tomato based gravy.

INGREDIENTS

for kofta:

• 1 cup panner / cottage cheese(grated)
• 1 cup potato (boiled & mashed)
• ¼ cup besan / gram flour
• ½ tsp kashmiri red chilli powder / lal mirch powder
• 5 cashew / kaju (chopped)
• ¼ tsp turmeric / haldi
• ½ tsp garam masala
• 3 tbsp corn flour (to roll)
• ¼ tsp salt
• oil for deep frying

for curry:

• 3 tsp oil
• 1 bay leaf / tej patta
• 1 inch cinnamon
• 2 pods cardamom / elachi
• 1 tsp jeera / cumin
• 1 onion (finely chopped)
• 2 cup tomato pulp
• 1 tsp ginger garlic paste
• ¼ tsp turmeric / haldi
• 1 tsp kashmiri red chilli powder / lal mirch powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• 1 tsp salt
• 1 cup water
• ¼ cup curd
• ¼ cup cashew paste
• 1 tsp kasuri methi / dry fenugreek leaves
• ¼ tsp garam masala

INSTRUCTIONS

• firstly, mix all the ingredients to make small round kofta.
• roll them in corn flour for extra crisp out covering.
• deep fry in hot oil or bake in preheated oven at 180 degree celsius for 20 minutes.
• stir occasionally, and fry on medium flame.
• fry till the kofta turn golden and crisp.
• drain off the paneer koftas and and in tomato onion based curry.
• cover and simmer for 8 minutes or till the kofta absorbs curry.
• additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. stir well.
• finally, serve paneer kofta curry with jeera rice , roti or naan.