Malai Kofta
Malai Kofta is the ultimate comfort food with a touch of elegance.
Imagine soft, melt-in-your-mouth dumplings made from paneer and potatoes, fried to golden perfection, and served in a luxurious, creamy tomato-cashew gravy infused with aromatic spices.
Whether you’re hosting a dinner party or treating yourself to something special, this dish promises a restaurant-quality experience right in your kitchen.
Serve it with naan, jeera rice, or even roti to soak up every last drop of that rich, velvety sauce.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Prepare the Kofta Mixture
Start by grating fresh paneer into a large mixing bowl. Add the mashed, boiled potatoes and knead them together until smooth. Sprinkle in the breadcrumbs, garam masala, salt, and a pinch of red chili powder. To bind the mixture, mix in cornflour. Knead everything into a soft, non-sticky dough that holds its shape when rolled.
Shape and Stuff the Koftas
Divide the dough into equal portions, about the size of a golf ball. Flatten each portion in your palm, creating a small disc. Place a raisin or cashew in the center for a burst of sweetness, and gently roll it back into a smooth ball. Repeat for all portions, ensuring the stuffing is fully enclosed.
Fry the Koftas
Heat oil in a deep, heavy-bottomed pan over medium heat. Once the oil is hot, carefully drop a few koftas into the pan, ensuring they don’t overcrowd. Fry them until they turn a beautiful golden brown, turning occasionally for even cooking. Remove with a slotted spoon and drain on a plate lined with paper towels.
Make the Gravy Base
In a large skillet, heat oil over medium heat. Add finely chopped onions and sauté until they turn golden and fragrant. Stir in ginger-garlic paste and cook for a minute. Add chopped tomatoes and cashews, and sprinkle in cumin, turmeric, and coriander powders. Cook until the tomatoes soften completely and release their juices, about 10 minutes. Blend the mixture into a smooth, velvety paste.
Simmer the Gravy
Pour the blended paste back into the skillet. Stir in cream and water, adjusting the consistency to your liking. Let the gravy simmer over low heat until it thickens and turns a rich orange color, about 10 minutes. Taste and adjust seasoning with salt or a pinch of sugar.
Assemble and Serve
Gently add the fried koftas to the simmering gravy, ensuring they are fully coated. Let them soak in the flavors for a few minutes before removing from heat. Garnish with a swirl of cream, fresh cilantro leaves, and a pinch of garam masala. Serve hot with naan, jeera rice, or paratha for a complete meal.
Pro Tips
- Keep it smooth: Make sure the kofta dough is smooth and free from lumps to prevent cracking while frying.
- Oil temperature matters: Fry koftas in medium-hot oil. If the oil is too hot, they’ll burn; if it’s too cool, they’ll absorb oil.
- Gravy thickness: Adjust the consistency of the gravy by adding water in small increments while simmering.
- Prep ahead: You can make the koftas and gravy a day in advance. Just combine them when reheating before serving.
Storage
- Refrigerator: Store the gravy and koftas separately in airtight containers for up to 3 days.
- Freezer: Freeze only the gravy for up to a month. Thaw and reheat before serving.
- Reheating tip: Always add koftas to the gravy after reheating to maintain their crisp texture.
Malai Kofta: Creamy, Indulgent Indian Delight
Description
Malai Kofta is a luxurious Indian dish where soft paneer and potato dumplings are fried to golden perfection and served in a creamy, tomato-based gravy infused with fragrant spices.
This dish is perfect for dinner parties, special occasions, or whenever you want to treat yourself to a restaurant-quality meal at home.
Ingredients
For the Koftas:
For the Gravy:
Instructions
Prepare the Mixture :
In a large mixing bowl, combine grated paneer and mashed potatoes. Mix until smooth and free of lumps. Add breadcrumbs, cornflour, garam masala, red chili powder, and salt. Knead the mixture gently into a soft, pliable dough.
Shape and Stuff :
Divide the dough into equal portions (around golf ball size). Flatten each portion in your palm, place a raisin or cashew in the center, and roll it back into a ball, ensuring the filling is fully enclosed.
Fry the Koftas :
Heat oil in a deep pan over medium heat. Once the oil is hot (test by dropping a small piece of dough—it should sizzle immediately), fry the koftas in batches until golden brown and crisp. Remove with a slotted spoon and place on paper towels to drain excess oil.
Sauté the Base :
Heat oil in a wide skillet over medium heat. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
Cook the Tomatoes and Cashews :
Add the chopped tomatoes, cashews, cumin powder, coriander powder, turmeric, and red chili powder. Cook the mixture until the tomatoes break down completely and the oil begins to separate, about 10 minutes.
Blend into a Paste :
Allow the mixture to cool slightly, then transfer it to a blender. Blend into a smooth, creamy paste.
Simmer the Gravy :
Return the paste to the skillet and add cream and water, stirring to combine. Bring to a simmer over low heat and cook for 8-10 minutes until the gravy thickens and develops a rich orange color. Taste and adjust seasoning with salt or a pinch of sugar.
Combine and Serve :
Just before serving, gently add the fried koftas into the simmering gravy, ensuring they are fully coated. Allow the koftas to soak in the gravy for a minute or two.
Garnish and Enjoy :
Garnish with a swirl of cream, a sprinkle of garam masala, and fresh cilantro. Serve hot with naan, jeera rice, or paratha.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Always serve the koftas immediately after adding to the gravy to keep them from becoming soggy.
- Adjust the spice level by adding more or less red chili powder based on your preference.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
