Malai Kofta

Malai Kofta is a classic and a famous dish from the North Indian cuisine. To prepare this we make potato and paneer (Indian cottage cheese) crisp balls, and add them to a thick creamy gravy prepared with onions, tomatoes, yogurt and spices. It can be relished with Laccha Paratha, Jeera rice, Kulcha or any bread of your choice.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 20 mins, Cooking –  30 mins, Total – 50 mins

Servings: 3-4

Ingredients:

For Kofta Balls:

  1. Boiled Potato – 2 medium (grated)
  2. Paneer (Indian Cottage Cheese) – 100 grams (grated)
  3. Ginger – 1/2 inch (grated)
  4. Green Chilli – 1 (finely chopped)
  5. Garam Masala Powder – 1/2 tsp
  6. Corn Flour – 2 tbsp
  7. Coriander Leaves – 1 tbsp
  8. Oil – for deep-frying the koftas
  9. Salt to taste.

For Gravy:

  1. Onion – 2 medium (cut in cubes)
  2. Tomato – 3 large (cut in cubes)
  3. Green Chilli – 2 (roughly chopped)
  4. Garlic – 2 cloves (roughly chopped)
  5. Ginger – 1 inch (roughly chopped)
  6. Cashew – 5
  7. Black Cardamom – 2
  8. Bay Leaf – 2
  9. Dahi (Curd or Plain Yogurt) – 1/2 cup (beaten)
  10. Red Chilli Powder – 1/2 tsp
  11. Turmeric Powder – 1/2 tsp
  12. Coriander Powder – 1.5 tsp
  13. Garam Masala Powder – 1/2 tsp
  14. Kasuri Methi – 2 tsp
  15. Cream – 3 tbsp
  16. Coriander Leaves – for garnishing
  17. Water – 3/4 to 1 cup
  18. Oil – 2 tbsp
  19. Salt to taste.

PS: 1 Cup = 250 ML

How to make Malai Kofta:

  1. How to make Koftas:
    1. Take a mixing bowl. Add potatoes, paneer, coriander leaves, green chilli, corn flour, ginger, garam masala powder and salt. Mix well and a smooth paste
    2. Make small to medium size balls or as desired. Keep aside for 5-10 mins
    3. Heat oil in a deep pan or a kadai. When oil is hot drop the kofta balls
    4. Deep fry till it’s golden brown. Drain it on a kitchen paper towel
    5. Similarly fry rest of the kofta balls. Keep aside
  2. How to make Gravy:
    1. Heat 1 tbsp oil in a pan or a kadai. Add black cardamom and bay leaves. Saute till aromatic
    2. Add onions, cashews, ginger, garlic and green chilli. Saute till onions are translucent
    3. Add tomatoes. Cook till tomatoes are soft. Turn off the flame and let it cool down
    4. Take a grinding jar. Add the cooked and cooled onion-tomato masala. Grind to make a smooth paste. Keep aside
    5. Heat 1 tbsp of oil in a pan or a kadai
    6. Add the paste, 3/4 cup water, red chilli powder, turmeric powder and coriander powder. Cover and cook for 4-5 mins
    7. Add yogurt and stir continuously for a minute. Stirring is important
    8. Add kasuri methi, garam masala powder and salt. Add more water if required. Cover and cook for 3-4 mins
    9. Add cream. Cook for a minute. Turn off the flame. Your gravy is ready
  3. Transfer the gravy to a serving bowl. Add kofta balls and garnish with coriander leaves
  4. Your Malai Kofta is ready. If you’re not serving it immediately do not add the koftas to the gravy, add them before serving as they’ll not remain crispy and will break.

14 Comments Add yours

  1. zahthinks says:

    Definitely going to try this recipe.

    Liked by 1 person

    1. Thank you!!! Do share how you liked it 🙂

      Liked by 1 person

  2. zahthinks says:

    Can paneer be replaced with anything else??

    Like

    1. Though paneer enhances the taste of kofta balls but you can skip it. Make kofta balls only with potatoes and rest of the ingredients. It will taste equally good as we have the creamy gravy along with it.

      Like

      1. zahthinks says:

        Thanks 😊

        Liked by 1 person

  3. mistimaan says:

    Looks yummy 🙂

    Liked by 1 person

  4. Ramyarecipes says:

    Whenever I go to restaurant, this is my first order.. I love malai Kofta 👍😊 nice share

    Liked by 1 person

    1. Haha… thank you!!! 😄🙂

      Liked by 1 person

  5. PS says:

    One of my fav. Indian dish.

    Liked by 1 person

    1. I couldn’t agree more. Thank you 🙂

      Like

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