Malai Kofta or paneer Kofta
Malai kofta recipe with video Malai kofta is a popular Indian vegetarian dish made of potato & paneer balls dunked in smooth, rich & creamy gravy. Malai translates to cream and kofta to fried balls. So malai kofta literally translates to koftas dunked in creamy sauce or gravy, There are various versions of making this dish. The recipe of malai kofta that is shared here is not mughalai malai kofta which is served in white gravy. We at home do not prefer mughalai white gravy for any recipe, just a personal choice. So whenever I make kofta recipe, I follow the one shared here. This recipe takes some time to prepare but the end results are great and worth the effort.
How to make paneer kofta?
To make the koftas, Firstly mash together paneer, boiled potato, salt, herbs & spice powders. Then to absorb the excess moisture sprinkle some corn flour. Then bind the mixture together to a ball and then make small paneer koftas. These are then deep fried and then added to the creamy onion tomato based gravy.
How to make Malai kofta recipe
- Heat 1 tbsp oil in a pan. Add cardamoms, cloves, cinnamon, cashews and onions.
- Saute until onions turn transparent or golden.
- Next, add tomatoes & saute until they turn soft and mushy. or You can also pour half cup water & boil all the ingredients until soft.
- Turn off the stove and cool completely. Blend this to a smooth puree.
How to Make malai kofta gravy
- Heat a pan with oil. Add bay leaf, cinnamon and cardamoms. Saute for a minute.
- Add ginger garlic paste and saute on low heat till the raw smell goes away. This takes about 2 to 3 mins.
- Pour the onion-tomato puree. Mix it well and add chilli powder, garam masala, salt and sugar.
- Saute for 3 to 4 mins for the raw smell of chilli powder to go away.
- Cook covered until the mixture thickens for about 3 to 5 mins.
- Pour water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
- Add kasuri methi and check for salt and spice.
- Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.
How to make malai kofta
- Boil potatoes until just done and not mushy.
- Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
- Also, add raisins and cashews. Or you can stuff them in the koftas.
- Mix everything well and divide the dough into 8 equal parts. Roll them to balls.
- If you prefer, you can also flatten each ball. Place the cashews and raisins in the centre and seal.
- Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
- It has to rise without browning. This is the right temperature.
- Slide the koftas one by one gently to the hot oil. Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.
Ingredients For malai kofta
- 1 heaped cup paneer crumbled (about 150 grams)
- 1 heaped cup potato boiled & crumbled (about 2 large)
- 2½ tablespoons corn flour (corn starch)
- 1 teaspoon ginger paste
- 2 tablespoons coriander leaves chopped finely
- Salt as needed
- ½ to ¾ teaspoon garam masala
- 1 tablespoons cashews chopped (optional)
- 1 tablespoons raisins (optional)
- Oil for deep frying
ingredients for Malai Kofta gravy
- 1 cup onions cubed (substitute with tomatoes)
- 1 ½ cup tomatoes cubed
- 15 cashew nuts
- 1-inch cinnamon stick or dalchini (I used real cinnamon so used a bit more)
- 4 cloves
- 6 green cardamoms or elaichi
- 2 tablespoons oil
- 1 bay leaf
- 1-inch cinnamon stick or dalchini
- 2 cardamoms or elaichi
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chilli powder (use as needed)
- ¾ to 1¼ teaspoon garam masala
- 1 teaspoon coriander powder
- Salt as needed
- ½ to ¾ teaspoon sugar
- ½ cup water (use more if needed)
- ½ to ¾ teaspoon Kasuri methi or fenugreek leaves
- 3 to 4 tablespoons cream