Malai Kofta

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Malai Kofta is by far one of the most famous and tastiest North Indian delicacies comprising of succulent balls of paneer or cottage cheese dunked in a luscious and creamy sauce. Having said so, this widely popular dish is available in two versions: one in the nuts and tomato based gravy and the other one, with a white gravy that is sans off the tomatoes. While both the versions are equally delectable and popular, the one that I am going to share today is the former variant as my husband prefers it more over the latter one.


Malai Kofta

Needless to say, Malai Kofta is a dish that requires a fair amount of effort and patience, however, I am sharing with you the most easiest recipe that comes together in no time. Enjoy it with any Indian bread of your choice; it's simply gonna taste heavenly. So let's begin with the ingredients...


Ingredients (For Kofta)

  • Paneer (crumbled) - 1 cup
  • Boiled and mashed potatoes - 1/2 cup
  • Khoya (crumbled, optional) - 1 tbsp
  • Salt - as per taste
  • Black pepper powder - 1/2 tsp
  • Condensed milk - 1 tbsp
  • Cardamom powder - 1/2 tsp
  • Chopped nuts (cashews, raisins) - 10 to 12
  • Cornflour - 1/4 cup
  • Oil - for frying
Ingredients (For Gravy)
  • Onions (roughly chopped) - 2
  • Ginger (roughly chopped) - 2 inch
  • Garlic pods - 5 to 6
  • Tomatoes (roughly chopped) - 2
  • Green chilles (roughly chopped) - 3 to 4
  • Cashews - 10 to 12
  • Bay leaf - 1
  • Cloves - 2 to 3
  • Black pepper corns - 8 to 10
  • Salt - as per taste
  • Oil - 1 tbsp
  • Red chili powder - 1 to 2 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Sugar - 1/2 tbsp or as per taste
  • Milk - 1 cup
  • Fresh cream - 1 tbsp
  • Crushed kasoori methi - 1 tbsp
  • Garam masala powder - 1 tsp


Malai Kofta


Other Similar Recipes from the Blog - Restaurant Style Paneer Pasanda, Paneer Dhaniya Adraki Korma, Punjabi Homestyle Palak Paneer, Dhaba Style Amritsari Chholey, Magaz Malai Paneer


Malai Kofta


Method

  1. In a saucepan, add chopped onions, ginger, garlic, green chilies, cashews, tomatoes, bay leaf, black pepper corns, and cloves along with 2 cups of water. Bring to a boil. Let simmer until tomatoes and cashews turn soft.
  2. Take the saucepan off the heat and cool down to room temperature.
  3. Drain the water and transfer all the boiled veggies in a blender. Discard the bay leaf. Blend to a smooth puree.
  4. Strain the puree through a fine mesh and keep aside.
  5. In a wok, take some oil. As it gets heated, add the turmeric, coriander and red chili powder. Pour in the puree and cook on medium flame stirring it continuously until oil gets separated. 
  6. Next, add the milk and bring to a boil. You can adjust the thickness of the gravy according to your preference. 
  7. Season with salt, sugar, kasoori methi and garam masala powder. Keep the gravy aside until we make the koftas.
  8. In a mixing bowl, add paneer, Mash it using the back of your palm until it becomes completely smooth. This may take 5 to 7 minutes.
  9. Add in the khoya and again knead for 3 to 4 minutes.
  10. Next, mix in the potatoes, condensed milk, black pepper powder, salt, and cardamom powder. Knead into a cohesive mixture.
  11. Now pinch out lemon size balls from the mixture. Flatten each ball in your palm. Stuff the chopped nuts and raisins and pinch to close the edges. Shape into a smooth ball. Make sure it does not have any cracks. 
  12. Now roll every ball nicely in cornflour. Keep all the coated balls in fridge for 10 minutes.
  13. Meanwhile, heat the oil in a kadhai. Once the oil is hot, turn the heat to medium. Slide the balls in the oil one by one. Do not crowd the kadhai. Fry only 3 balls at a time. Do not directly touch the balls while frying, instead, swirl the oil around koftas which would result in their even coloring. 
  14. Once the koftas are golden from all sides, dish out on an absorbent paper.
  15. For the assembly of the dish, heat the gravy and slide in the koftas just before serving. Garnish with some fresh cream and enjoy with any Indian bread of your choice.


Malai Kofta


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