Malai kofta recipe | How to make malai kofta curry | Paneer kofta

Malai kofta recipe – Potato paneer koftas served with a delicious creamy curry. Originally, the term kofta refers to meatballs. In India, the vegetarian version of koftas are quite popular. These are made either with Paneer & potato or with veggies like bottle gourd, mixed vegetables or raw banana. These are served with a rich, delicious and creamy gravy to which malai (cream) has been added.

What is malai kofta?

Malai means cream and kofta are fried balls. So malai kofta literally translates to koftas dunked in a creamy sauce. It is a popular Indian vegetarian dish in which potato paneer balls are served with a delicious, smooth, rich & creamy gravy.

It is served with butter naan, roti or with any flavored rice like jeera rice.

The gravy is super flavorful, well balanced with a natural sweetness that comes from onions and tang from tomatoes. Making malai kofta at home does take some time so I reserve it for weekend or special meals.

How is malai kofta made?

Firstly a smooth and creamy gravy is made with onions, tomatoes, cashews and spices. Next crispy paneer koftas are made with paneer, potatoes, spices, ginger and coriander leaves. These koftas are served with the creamy gravy.

Making creamy gravy: Every restaurant has their own way of making the gravy for koftas. Most restaurants make it with a paste made of boiled onions, cashews and sometimes poppy seeds. However I prefer to use tomatoes as it makes a super perfect and delicious gravy similar to the paneer butter masala.

Onions and tomatoes are sautéed first and then pureed with cashews & water. The gravy is then spiced and simmered well until flavorful, thick and creamy.

Making paneer kofta: In restaurants, koftas are always deep fried. However they can also be baked in the oven or fried in a paniyaram pan or air fryer.

To make the koftas, Firstly mash together paneer, boiled potato, salt, herbs & spice powders. Then to absorb the excess moisture sprinkle some cornstarch. Then bind the mixture together to a ball and then make small paneer koftas.

These are then deep fried until crisp. Then served with the creamy onion tomato based gravy.

Preparation

1. Heat a pan with 1 tablespoon oil. Then add

• 3 green cardamoms
• ½ inch cinnamon piece
• 3 cloves
• 1 cup cubed onions (2 medium). Saute all of them until the onions turn light golden.

2. Then add 1½ cups chopped tomatoes (about 3 medium) and 15 cashewnuts. Saute for 2 to 3 minutes.

3. Then pour ½ cup water and cook covered until all of them turn soft.

4. Once done all the onions and tomatoes will be mushy. Cool completely & transfer to a blender.

5. Blend it super smooth. Filter or strain the puree to a bowl. Keep this aside.

Making gravy

6. On a medium flame, heat 2 tablespoons oil or butter in a pan. Then add

• 1 bay leaf (optional)
• ½ inch cinnamon piece (optional)
• 2 green cardamoms. (optional)
  When they sizzle, add 1½ teaspoon ginger garlic paste and saute for 30 to 60 seconds. (until the raw smell goes away)

7. Turn down the flame to lowest and quickly stir in

• 1 teaspoon red chili powder
• 1 to 1¼ teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon salt
• ¾ teaspoon sugar
• Then immediately pour the tomato onion puree. Be careful and do not burn the spices. You can also do the other way like I did poured the puree first and then added the spice powders.

8. Mix everything well and saute for 3 to 4 mins. You don’t need to saute until the mixture leaves the pan. The raw smell of onions and tomatoes goes away since they are boiled first. Then used here.

Making gravy for kofta

9. Pour ¾ cup water and mix well. If the gravy looks too thick then pour another ¼ cup.

10. Cover and cook for about 10 to 14 minutes or until the gravy turns thick.

11. When the gravy is ready, it will be thicker and you will see little traces of oil on top.

12. Take 1 teaspoon kasuri methi to your palm and crush it in between both your palms. Add this and give a good mix. Taste test the gravy and add more salt if needed.

13. Lower the flame. Pour 3 to 4 tablespoons of cream and mix well. You can use whipping cream, heavy cream or cooking cream here. Malai gravy is ready. Set this aside to cool.

How to make kofta

14. Boil 4 medium (or 2 large potatoes) until just done but not mushy & soggy. I usually boil them in a steamer or pressure cooker for 2 whistles with little water. Cool them completely, peel the skin. Crumble or grate them. Ensure you don’t use mushy potatoes here.

15. To a mixing bowl add

• 1 heaped cup crumbled potatoes (or grated)
• 1 heaped cup crumbled paneer (or grated)
• 2½ tablespoons cornstarch (cornflour, do not add more)
• 1 teaspoon ginger paste
• ½ to ¾ teaspoon garam masala
• 1 to 2 green chili (chopped, skip for kids)
• 2 tablespoons coriander leaves (chopped)
• ½ teaspoon salt (adjust to taste)

16. Add 1 tablespoon chopped cashews and 1 tablespoon raisins. Taste test and add more salt if needed.

17. Mix the ingredients and divide the mixture to 8 parts. Make them to smooth balls. The mixture should not be sticky here.

18. Heat oil in a deep fry pan. Check if the oil is hot enough by dropping a small portion of the mixture in hot oil. The ball has to rise without browning a lot. If the oil is not hot enough, the balls will sink in the oil, may disperse and stick up to the kadai.

19. Once the oil is hot, regulate the flame to medium heat. Slide in 1 ball to check the temperature and binding. If all goes well then slide the rest of the kofta balls and fry till golden and crisp. Do not fry them in extremely hot oil.

20. Remove the paneer koftas to a steel colander. Cool them.

Assembling malai kofta

1. Transfer the cooled malai gravy to a deep dish.
2. Just before serving, place the koftas in the gravy otherwise they will not remain crispy. Ensure the koftas and the gravy both are cool and not hot. Otherwise the koftas will become soft in no time.
3. Garnish with 1 tablespoon cream and coriander leaves. Serve with butter naan, roti or jeera rice.

For more Paneer recipes, you can check
Paneer butter masala
Kadai paneer
Paneer lababdar
Paneer tikka masala
Palak paneer
Matar paneer

Tips to make best malai kofta

My kids’ love malai kofta. So I make it for most special occasions at home. After making them a lot of times, I thought of sharing these helpful tips as well.

Boiling potatoes: Do not overcook the potatoes to the extent they turn soggy. Overcooked potatoes often make very soft koftas. For the koftas to be crisp, firm and yet soft inside, cook potatoes just until done.

Paneer: For this recipe you can use store bought or homemade paneer. Both work well here.

Cornflour: Also known as cornstarch is one of the key ingredient used to bind the kofta mixture well. It also gives a firm texture. Without corn flour, the koftas will turn out very soft inside and get mushy very quickly after they are added to the gravy. So do not skip this.

Stuffing: The paneer kofta I have shown in this post is made without stuffing. I have just added some raisins & cashews to the mixture. You can also use the same to stuff inside the koftas. Basically I find no difference in the taste.

Cashews add a creamy texture to the malai gravy without the need of too much cream in the dish. Any changes to the given quantities may alter the taste of the malai kofta curry.

Cream: I have made this recipe several times with whipping cream, heavy cream & cooking cream. You may use any of them.

Smooth gravy: If you do not have a powerful blender, then filter (strain) the pureed onion tomatoes first and then add it to the pot for making gravy.

Substitutes:

• Cornstarch can be substituted with arrow root powder or roasted gram flour/ besan.
• Cashews can be substituted with blanched and soaked almonds or with poppy seeds.
• Paneer can be substituted with firm tofu.
• Cream can be substituted with cashew cream.
• You can substitute potatoes with raw banana, yam or sweet potato. But note the koftas will not taste the same.

Servings suggestions

Most times I go the easiest way and serve malai kofta with plain basmati rice cooked with some whole spices & a tbsp of ghee. However it can also be served with Jeera rice, ghee rice, pulao or plain Paratha or naan.

Since malai kofta is on the heavier side, plain basmati rice also goes very well.

If you plan for a simple Indian meal then malai kofta, basmati rice, carrot halwa & lassi go well together.

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