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malai kofta recipe
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Malai kofta recipe

Restaurant-style malai kofta - deep-fried potato paneer balls served in creamy onion tomato-based gravy
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course, side dish for chapati
Cuisine: Indian
Keyword: North indian recipe, paneer recipes,, recipes using paneer, side dish for roti
Servings: 3
Author: Jeyashri suresh

Ingredients

For the gravy

  • 1 bay leaf
  • 1 tsp cumin seeds
  • 2 cloves
  • 2 cardamom
  • 1 onion
  • 2 tomato
  • 4 garlic cloves
  • 1 small piece of ginger
  • 1 tbsp oil
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp kasoori methi
  • 1 and ½ cup water
  • ¼ cup fresh cream
  • 3 tbsp chopped cashew nuts
  • Salt as needed

For the Kofta – Makes 10 koftas

  • 2 cups grated boiled potato
  • 1 cup grated paneer
  • 1 tsp red chili powder
  • 2 tbsp broken cashew nuts
  • Salt as needed
  • 2 tbsp finely chopped coriander leaves
  • 2 tbsp corn flour or maida
  • Oil for deep frying

Instructions

Let’s make the koftas first.

  • In a wide bowl add the boiled and grated potato and add the scrambled paneer
  • Add the red chili powder, salt, 2 tbsp broken cashew nuts, red chili powder, chopped coriander leaves, and corn flour.
  • Mix everything well. Do not add any water.
  • It will come like dough.
  • Grease your hands with little oil and add make equal lemon-sized balls.
  • Deep fry in oil till golden brown.
  • Take out and drain the excess oil with a kitchen towel.

Let’s make the kofta gravy.

  • In a pan add 3 tsp oil add the bay leaf, cardamom, and cloves and add the chopped onion, ginger, and garlic cloves.
  • Saute this for 2-3 minutes till the onions become translucent.
  • Now add the chopped tomatoes.
  • Cook for 2 minutes.
  • Add ½ cup of water and cover the pan.
  • Let this cook for 2-3 minutes.
  • Once done, discard the bay leaf and allow this to cool.
  • Grind this into a fine paste.
  • In a pan add 1 tbsp of oil and red chili powder, coriander powder, cumin powder, and garam masala.
  • Saute this for a few seconds and add sieve the ground puree and add 1 cup of water.
  • Add salt.
  • Let this boil for 3-4 minutes.
  • Add the fresh cream to this.
  • Mix well and add crushed kasoori methi.
  • Switch off the flame.
  • Just before serving add the koftas.
  • Place the koftas in a bowl and pour the hot gravy on this.
  • You can drizzle little cream on the top.
  • Malai kofta is ready to serve.
  • Serve with naan, roti, or jeera rice.

Notes

Notes:
1. Alternatively you can make the koftas in the appe pan to avoid deep frying.
2. Instead of adding fresh cream you can mix 2 tbsp of scrambled paneer with 1/2 cup of full cream milk in a mixer, and use it. This gives an amazing taste and texture.
3. These malai koftas stayed in the gravy for 4 hours.
4. Malai kofta pairs well with roti, jeera rice, naan, and kulcha.