Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and koftas are paneer and vegetable dumplings in rich and creamy tomato gravy. It is a rich dish perfect for parties and special occasions.
Malai kofta is one of the most popular paneer recipe.The gravy or curry can be kept white or colored red or brown by using spice powders and tomato puree. both ways the malai kofta tastes good.
Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashewnuts. potato and paneer koftas in a creamy, rich, mild and lightly sweet gravy. It goes well with chapati, naan, jeera rice, all pulaos..
for the kofta:
- 1 cup gms paneer grated
- 2 medium size potatoes, boiled, peeled and grated
- ½ tsp red chili powder
- 1 tbsp cornflour
- ½ tsp garam masala
- 2 tsp khoya
- salt as required
- 1/2 cup Chopped Nuts (Cashews, Almond and some Raisins)
for the gravy/curry:
- 2/3 cup onion paste
- 1 cup tomato puree
- ¼ cup cashew paste
- 1 tsp red chili powder
- ½ tsp Garlic Paste
- ½ tsp Ginger chilli Paste
- ¼ tsp garam masala
- 2 cups water
- 1 tsp kasuri methi
- salt as required
whole spices/garam masala
- 1 bay leaf
- 1 small pc cinnamon
- 2-3 green cardamom
- 2-3 cloves/laung
a few chopped coriander leaves
Take a few drops of Ghee in a kadai and roast all nuts till light brown in color. Keep it aside.
mix all the ingredients mentioned under kofta ingredient list except nuts in a bowl.
Make a small Ball of Kofta , press lightly from center and fill some nuts into it and again make ball. make sure surface is smooth.
make medium sized balls and dust with some cornflour . Cook in paniyaram pan on slow gas till it turned light brown. Pour a drop or two of oil.keep aside.
Take 4 to 5 tsp Oil in a heavy bottom kadai. Add all the whole spices and fry till the oil becomes fragrant. First add the onion paste and brown it.
now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.add the tomato puree and saute for 2-3 minutes.
add the turmeric powder, red chili powder, garam masala powder and cashew paste.
stir and saute till the oil starts to leave the sides of the masala paste. add water and stir.
simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.
towards the end add crushed kasuri methi leaves and salt.
you can also add sugar if you want a light sweet taste in the curry. simmer for 1-2 minutes more.
add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
garnish the malai kofta with some coriander leaves. One can add grated paneer or extra cream but as we added cashewnut paste I don’t think such things are needed..
serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice. I served with Paratha.
Happy Cooking 🙂 🙂
Never add Salt immediately after adding cashewnut paste. It will cardle in gravy and may change the taste.