• Amita Garg

Malai kofta

Updated: May 26


Mouth melting, creamy and delicious north Indian vegetable curry made with paneer, potato and flavourful spices. Malai Kofta is one such dish that is present in all Nort Indian restaurant's menu. This curry is loved by every one of its rich and creamy texture.

In the restaurants, two types of Malai kofta curry are popular, Mughlai Malai kofta curry[in white gravy], second Punjabi style Malai kofta. Here I am sharing Punjabi style kofta curry in which koftas are served in tomato onion creamy red gravy. Malai Kofta is a very delicate recipe that needs a lot of patience and efforts but this recipe of malai kofta is very easy to make and the result is amazing. This time try restaurant-style Malai Kofta curry at home.


Author: Amita Garg

Author: Amita Garg

Prep: 15 mins

Cook: 30 mins

Serving for: 04

Ingredients

For Curry

  • Oil – 1 tbsp

  • Butter-1 tab Sp.

  • Whole Masala[ Cinnamon 1 stick, 1Bayleaf,2 green cardamoms,

  • Cumin seeds – 1 tsp

  • Onion chopped – 2 big size

  • Green chilly – 1

  • Garlic chopped – 6-7

  • Fenugreek(methi) powder – 1 tsp

  • Cream – 2 tab Sp.

  • Ginger chopped – 1-inch piece

  • Turmeric – 1/4 tsp

  • Kashmiri Chilly powder – 1 t Sp.

  • Coriander powder – 2 tsp

  • Cumin powder – 1 tsp

  • Tomato chopped – 4

  • Salt – to taste

  • Cashew Nuts – a handful

  • Water – 2 1/2 cups

  • Sugar – 1 tsp[ optional]


Kofta


  • Cottage cheese (paneer) – 1cup

  • Potato Boiled – 1 cup

  • Coriander chopped – 1 tbsp

  • Ginger chopped – 1 tsp

  • Green chilly – 1

  • Cornflour – 1 1/2 tbsp

  • Salt – to taste

  • Dry Nuts – 2 tbsp[ cashew nuts, raisins, chironji]

  • Oil – for frying

How to Make-

For Koftas-

  1. In a big bowl add Boiled potatoes, mashed Paneer, chopped coriander, ginger, chopped green chilly, cornflour, salt, and chopped cashew nuts, raisins, and chironji.

  2. Mix them well and shape them into round balls.

  3. Heat oil and deep fry till golden brown on medium-high flame. Keep aside.

For Curry-

  1. Heat oil and butter together. Add whole masala and cook for a few seconds.

  2. Add chopped onions and cook for 5 mins.

  3. Add green chilly, chopped garlic and ginger and cook for another few minutes.

  4. Add chopped tomatoes and cook 3-4 minutes.

  5. Add turmeric, chilly powder, coriander powder, and cumin powder.

  6. Now add salt & cashew nuts and cook for another 5- 7 mins.

  7. Add 2 1/2 cups of water and cover till tomatoes are soft. cool for 2 minutes.

  8. Blend it into a fine puree. Strain the puree

  9. Boil the puree, add kasoori methi powder, sugar & salt to taste.

  10. Add some water if required.

  11. Add cream, stir and remove from fire.

  12. Place the kofta in a bowl and pour the hot curry on top and serve.

  13. Serve with chapati, Roti or rice.

Tips-

  1. For a party, you can make the koftas one or 2-3 days before and store in airtight container and freeze them. on the day of serving bring the koftas on room temperature and deep fry.

  2. You can also make gravy in a day before and store in an airtight container and reheat before the serving, add koftas and garnish with coriander leaves and cream.

  3. For a healthier option, you can bake the koftas instead of frying.

  4. You can 1/4 cup milk instead of cream.


Step By Step Recipe of Malai kofta-

In a big bowl add Boiled potatoes, paneer, chopped coriander, ginger, chopped green chilly, cornflour, salt, and chopped cashew nuts, raisins, and chironji. Mix them well.

and shape them into round balls. Heat oil and deep fry till golden brown on medium-high flame. Keep aside. Heat oil and deep fry till golden brown on medium-high flame. Keep aside.

Heat oil and butter together. Add khada masala and cook for a few seconds. Add chopped onions and cook for 5 mins. Add green chilly, chopped garlic and ginger and cook for another few minutes. Add chopped tomatoes and cook 3-4 minutes.Add turmeric, chilly powder, coriander powder, and cumin powder.

Now add salt & cashew nuts and cook for another 5- 7 mins. Add 2 1/2 cups of water and cover till tomatoes are soft. cool for 2 minutes. Blend it into a fine puree. Strain the puree.

Boil the puree, add kasoori methi powder, sugar & salt to taste. Add some water if required. Add cream, stir and remove from fire. Place the kofta in a bowl and pour the hot curry on top and serve.




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