Malai Kofta

Malai Kofta is a classic and 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, Whole Wheat Naan or any bread of your choice.

If you prefer a little sweet gravies then add 1 tbsp honey to this recipe.

Also try: Dal Makhani, Shahi Dum Aloo, Paneer Sweet Corn Bhurji, Aloo Gajar Matar or Aloo Gobhi.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 30 mins, Cooking –  30 mins, Total – 1 hour.

Servings: 4

Ingredients:

For Kofta Balls: (makes around 12 kofta balls)

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

For Gravy:

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

PS: 1 Cup = 250 ML

How to make Malai Kofta:

  1. How to make Koftas:
    • Take a mixing bowl and add potatoes, paneer, coriander leaves, green chilli, corn flour, ginger, garam masala powder & salt. Mix well and make a smooth mixture, you can add some more corn flour if the mixture is too sticky or balls are breaking while shaping them
    • Make small to medium size balls from the mixture, keep aside for 10-15 mins
    • Heat oil in a deep kadai, drop the balls when the oil is hot. Deep-fry until golden brown, drain on a kitchen paper towel. Similarly do the rest and keep aside the kofta balls
  2. How to make Gravy:
    • Heat 1 tbsp oil in a pan or a kadai. Add black cardamom and bay leaves, saute until aromatic
    • Add onion, ginger, garlic and green chili. Saute until tender
    • Add tomatoes and cashews, cook until soft. Turn off the flame and let it cool down
    • Transfer it to a blending jar and blend to make a smooth paste. Strain it through a strainer by pressing it nicely to get the maximum gravy out of it, keep aside
    • Heat 2 tbsp of oil in a pan or a kadai. Add the paste, kashmiri red chili powder, turmeric powder and coriander powder. Mix and cook for about 5 mins
    • Add yogurt and stir continuously for a min, stirring is important
    • Add water, dried fenugreek leaves, garam masala powder and salt. Mix and bring it to a boil, cook covered for 3-4 mins
    • Add cream and mix, cook for a min. Your gravy is ready
  3. Transfer the gravy to a serving bowl. Add the kofta balls and garnish with some coriander leaves
  4. Your Malai Kofta is ready. Add kofta balls to the gravy before serving else they might break.

15 comments

    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

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