malai kofta recipe with step by step photos. these are delicious melt in the mouth paneer koftas in a creamy, rich, mild and lightly sweet onion tomato based gravy. malai kofta is a popular as well as most sought after vegetarian indian dish in restaurants.
malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes, mix vegetables or paneer.
in this delicious restaurant style malai kofta gravy recipe, the koftas are made with paneer and potatoes. they are crisp as well as melt in the mouth. these tasty paneer koftas are dunked in a smooth, mildly sweet and lighted spiced curry. the combination of the kofta with the curry taste awesome. this is one of the best malai paneer kofta you can make at home. the recipe is for keeps.
other delicious kofta recipes which are often made in indian homes are:
there are many variations of the malai kofta gravy recipe. in this recipe the curry or gravy is made from ground cashew paste, onion paste and tomato puree. i have not used cream in this recipe. for the garnish you can use cream if you prefer.
the cashew paste, makes the curry creamy, so need to add cream. you can also use soaked almonds instead of cashews or both soaked almonds and cashews.
i have already shared only making the paneer kofta recipe as a snack just a few days back. in this snack version, i have added dry fruits and nuts. so you can either make stuffed dry fruit & nuts koftas for snacks or make them the way i have shown here without stuffing with dry fruits and nuts. in the recipe shown in this post, the koftas are not stuffed with dry fruits.
the gravy or curry can be kept white or colored red or brown by using spice powders and tomato puree. both ways the malai kofta tastes good. to make any paneer dish its always better to make paneer at home. if you have time then check this method to make paneer at stove top.
the recipe below will make 6 to 7 paneer koftas with a curry for 3 to 4 people. let me tell you that malai kofta is a heavy meal. so even 1 to 2 paneer koftas would be enough per serving.
restaurant style malai kofta recipe below:
malai kofta gravy recipe - potato and paneer koftas in a creamy, rich, mild and lightly sweet gravy.
- 100 grams paneer (cottage cheese) - grated
- 2 medium size potatoes (aloo) - boiled, peeled and grated
- ¼ teaspoon red chili powder (lal mirch powder)
- 1 to 2 tablespoons cornflour (corn starch)
- ⅛ teaspoon garam masala powder
- 1 tablespoon almond flour OR 1 tablespoon milk powder OR 1 tablespoon khoya (mawa or dried evaporated milk solids)
- salt as required
- oil for frying paneer koftas
- ½ cup onion paste OR about 2 medium to large onions, pureed
- 1 cup tomato puree OR about 2 large tomatoes pureed
- ¼ cup cashew paste OR 12 to 15 cashews soaked in warm water for 30 minutes and then blended to a smooth paste
- ¼ teaspoon turmeric powder (haldi)
- ¾ teaspoon red chili powder (lal mirch powder)
- 1 inch ginger (adrak) + 4 to 5 garlic cloves (lahsun) - made in to a fine paste in a mortar-pestle
- ¼ teaspoon garam masala
- 2 cups water
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- salt as required
- sugar as required (optional)
- oil for shallow or deep frying the koftas
- 1 tej patta (indian bay leaf)
- 1 inch cinnamon (dalchini)
- 1 or 2 black cardamom (badi elaichi)
- 2 to 3 green cardamom (hari elaichi or choti elaichi)
- 2 to 3 single strands of mace OR a light pinch of mace powder (jayitri)
- 2 to 3 cloves (laung)
- 1 tablespoon grated paneer (cottage cheese)
- 1 or 2 tablespoon cream
- a few chopped coriander leaves (dhania patta or cilantro leaves)
mix all the ingredients mentioned under "for making paneer kofta" ingredient list except oil in a bowl.
make medium sized balls and fry the paneer koftas in medium hot oil till golden.
keep the fried kofta aside.
- remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
- add all the whole spices and fry till the oil becomes fragrant.
- first add the onion paste and brown it.
- now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
- add the tomato puree and saute for 2-3 minutes.
- add the turmeric powder, red chili powder, garam masala powder and cashew paste.
- stir and saute till the oil starts to leave the sides of the masala paste. add water and stir.
- simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
- towards the end add crushed kasuri methi leaves and salt.
- you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
- add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
- garnish the malai kofta with some cream, grated paneer and coriander leaves.
- serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.
rough nutrition info per serving:
how to make restaurant style malai kofta recipe:
a) making paneer koftas:
1: take all the ingredients mentioned under “for making paneer kofta” except oil in a bowl. the ingredients needed are: 100 grams grated paneer, 2 medium size potatoes (boiled and grated), ¼ teaspoon red chili powder, 1 to 2 tablespoons cornflour (corn starch), ⅛ teaspoon garam masala powder, salt as required and 1 tablespoon almond flour. instead of almond flour you can also use 1 tablespoon milk powder OR 1 tablespoon khoya (mawa or dried evaporated milk solids).
2: mix really well. the paneer and potatoes would both get mashed up in the process of mixing. shape them into medium sized balls. you can stuff them with dry fruits as shown here. do note that before shaping and frying the entire batch, check a small tiny piece of the paneer kofta in hot oil (step 4 below). if it does not break, then you can easily fry the remaining koftas. if it breaks, then add some more binding agent like corn flour (corn starch). you can add 1 to 2 tablespoons of corn flour. mix and shape into koftas.
3: also prepare the cashew paste, onion paste and tomato puree. for preparing so many pastes and purees i always use magic bullet. its quick unlike a chutney grinder and very easy to clean.
4: heat oil for shallow or deep frying. i always shallow fry. add the paneer koftas in medium hot oil. fry them till golden on both sides.
5: fry all the paneer koftas this way and drain them on a paper napkins so that the extra oil is absorbed.
b) making malai kofta gravy:
6: remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil. add the whole spices and fry them till they release their aroma in the oil.
7: add the onion paste.
8. fry the onion paste till it gets browned. then add ginger-garlic paste or crushed ginger-garlic.
9. add the tomato puree and saute for 2-3 minutes,
10. now add the cashew paste. also add red chili powder and ¼ teaspoon garam masala powder.
11. stir and saute till the oil starts to leave the side of the masala paste. this will take approx 9 to 10 minutes on a low flame.
12. add water and stir. simmer till the gravy becomes thick and creamy. malai kofta gravy is usually smooth, creamy and slightly thick. you can keep it medium consistency also, the way i have done.
13. add crushed kasuri methi (dry fenugreek leaves) and salt as required. simmer for 1 to 2 minutes more.
14. lastly add the fried koftas. if serving malai kofta later, you can just prepare the gravy and add koftas while serving. these paneer koftas are really soft. so if you add them before and serve them later, they will break. since i was serving immediately, i added them to the gravy.