malai kofta

Malai Kofta Curry

Malai Kofta is a velvety smooth Mughlai gravy with soft, tender melt-in- your-mouth cottage cheese dumplings. It is an Indian vegetarian dish with rich taste of fresh cream and nuts. This is one of the few Indian vegetarian recipes that always get you drool by just listening to its name.

Malai kofta is mostly made on special occasions such as weddings and festivals. Paneer (Indian cottage cheese) is an essential component of this dish. It is a mild cheese made usually from whole milk, very similar to farmer’s cheese. Homemade paneer has a wonderful fresh taste and is also very easy to make at home. You can use store bought paneer also.

This recipe of Malai Kofta is so versatile – it can be served as an appetizer, as a snack or can be added to just about any type of curry.

Preparation Time: 30 min
Cooking Time: 1 hour
Total Time: 1 hr 30 mins
Serves: 8

Ingredients

For Koftas
1 ½ cup fresh paneer, grated
3 medium potatoes, boiled, peeled and mashed
1/2 teaspoon salt
1/4 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon Kashmiri red chili powder
2 tablespoon chopped coriander leaves
2 tablespoon cornflour
1 green chili, chopped (optional)
Oil for deep frying

For Curry

6 medium size tomatoes, diced
2 medium onions, sliced
2 green chilies
5 cups water
1 tablespoon melon seeds
15 almonds
15 cashew nuts
2 tablespoon canola oil
1 tablespoon ginger garlic paste
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon Kashmiri red chili powder
Salt to taste
1/2 teaspoon sugar
1 teaspoon garam masala
1/2 cup fresh cream
2 tablespoon chopped coriander leaves

Directions

Prepare the Gravy

malai koftaBoil sliced onions, tomatoes, green chilies, almonds, cashews and melon seeds in 5 cups of water for 15 minutes. let it cool for 20 – 30 minutes.

malai koftaDrain the vegetables and save the stock.  Puree the vegetables in a blender with half of the stock and strain through a sieve.

malai koftaHeat 2 tablespoon oil in a pan on medium heat and add ginger garlic paste to it. Sauté for 30 seconds.

malai koftaAdd the puree, salt, Kashmiri red chili powder, coriander powder, cumin powder and sugar. Stir to mix well and cook on medium heat for 10 minutes. Add the remaining stock, cover and cook on low heat for another 10-15 minutes or till the gravy is of the desired consistency.

malai koftaAdd 1/2 cup fresh cream and garam masala. Mix well, cook for a minute and turn off the flame.

Prepare the koftas

malai koftaMash paneer and potatoes together.

malai koftaAdd salt, cumin powder, coriander powder, chili powder, coriander leaves and cornflour. Mix and knead till it forms a soft and smooth dough.

malai koftaDivide it in equal portions and make small lemon sized balls.

malai koftaHeat oil in a deep pan and deep fry the kofta balls till golden brown.

malai koftaTo serve: Place the koftas in a serving dish and pour hot gravy over them, garnish with chopped coriander leaves and serve with naan/ chapati or basmati rice.

Malai Kofta Curry
 
Velvety smooth Mughlai gravy with soft, tender melt-in- your-mouth cottage cheese dumplings.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 8
Ingredients
For Koftas
  • 1 ½ cup fresh paneer, grated
  • 3 medium potatoes, boiled, peeled and mashed
  • ½ teaspoon salt
  • ¼ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon Kashmiri red chili powder
  • 2 tablespoon chopped coriander leaves
  • 2 tablespoon cornflour
  • 1 green chili, chopped (optional)
  • Oil for deep frying
For Curry
  • 6 medium size tomatoes, diced
  • 2 medium onions, sliced
  • 2 green chilies
  • 5 cups water
  • 1 tablespoon melon seeds
  • 15 almonds
  • 15 cashew nuts
  • 2 tablespoon canola oil
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ¼ teaspoon Kashmiri red chili powder
  • Salt to taste
  • ½ teaspoon sugar
  • 1 teaspoon garam masala
  • ½ cup fresh cream
  • 2 tablespoon chopped coriander leaves
Instructions
Prepare the Gravy
  1. Boil sliced onions, tomatoes, green chilies, almonds, cashews and melon seeds in 5 cups of water for 15 minutes. Set aside to cool for 20 – 30 minutes.
  2. Drain the vegetables and save the stock. Puree the vegetables in a blender with half the stock and strain through a sieve.
  3. Heat 2 tablespoon oil in a pan on medium heat and add ginger garlic paste to it. Sauté for 30 seconds.
  4. Add the puree, salt, Kashmiri red chili powder, coriander powder, cumin powder and sugar. Stir to mix well and cook on medium heat for 10 minutes. Add the remaining stock, cover and cook on low heat for another 10-15 minutes or till the gravy is of the desired consistency.
  5. Add ½ cup fresh cream and garam masala. Mix well, cook for a minute and turn off the flame.
Prepare the koftas
  1. Mash paneer and potatoes together.
  2. Add salt, cumin powder, coriander powder, chili powder, coriander leaves and cornflour. Mix and knead till it forms a soft and smooth dough.
  3. Divide it in equal portions and make small lemon sized balls.
  4. Heat oil in a deep pan and deep fry the kofta balls till golden brown.
  5. To serve: Place the koftas in a serving dish and pour hot gravy over them, garnish with chopped coriander leaves and serve with naan/ chapatti or basmati rice.

 

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