Malai Kofta Recipe – A Rich and Creamy Indian Curry

Malai Kofta is a rich and creamy North Indian curry made with soft, deep-fried vegetable or paneer balls (koftas) served in a luscious tomato-based gravy. This dish is perfect for special occasions and pairs beautifully with naan, roti, or rice.

Ingredients

For the Kofta:

• Paneer (grated) 200g

• Boiled potatoes (mashed): 2 medium

• Cornflour: 2 tbsp

• All-purpose flour (maida): 1 tbsp

• Green chilies (finely chopped): 1

• Ginger (grated): 1 tsp

• Salt: to taste

• Coriander leaves (finely chopped): 2 tbsp

• Cardamom powder: 1/2 tsp (optional)

• Raisins: 8-10 (optional)

• Cashews: 8-10 (optional)

• Oil or ghee: for deep frying

For the Gravy:

• Oil or ghee: 2 tbsp

• Onion (finely chopped): 1 large

• Tomatoes (chopped): 2 medium

• Ginger-garlic paste: 1 tbsp

• Green cardamom pods: 2

• Cloves: 2

• Cinnamon stick: 1-inch piece

• Red chili powder: 1 tsp

• Turmeric powder: 1/2 tsp

• Coriander powder: 1 tsp

• Garam masala: 1/2 tsp

• Cashew paste: 2 tbsp (soak cashews and grind into a smooth paste)

• Fresh cream: 1/4 cup

• Salt: to taste

• Water: 1 cup (adjust for gravy consistency)

• Fresh coriander leaves: for garnish

Step-by-Step Instructions

Step 1: Prepare the Kofta Mixture

1. Ingredients for Kofta:

   • 200g paneer (grated)

   • 2 boiled potatoes (mashed)

   • 2 tbsp cornflour

   • 1 tbsp all-purpose flour

   • 1 finely chopped green chili

   • 1 tsp grated ginger

   • Salt to taste

   • 2 tbsp chopped coriander leaves

   • 1/2 tsp cardamom powder (optional)

   • 8-10 raisins and cashews (optional for stuffing)

2. Process:

   1. In a large bowl, combine grated paneer, mashed potatoes, cornflour, all-purpose flour, chopped green chili, grated ginger, salt, and cardamom powder.

   2. Mix everything well until a smooth dough forms. If the mixture feels too soft, add a little more flour.

   3. Optional: Stuff some raisins and cashews inside the dough balls for extra richness.

   4. Shape the mixture into small, smooth balls (koftas).

   5. Tip: Make sure the koftas are smooth with no cracks to prevent them from breaking while frying.

Step 2: Fry the Koftas

1. Process

   1. Heat oil or ghee in a deep frying pan on medium heat.

   2. Gently slide the prepared koftas into the hot oil and fry them in batches until they are golden brown on all sides.

   3. Remove the fried koftas and place them on paper towels to drain excess oil.

   4. Tip: Fry the koftas on medium heat to ensure they cook through without burning.

Step 3: Prepare the Gravy

1. Ingredients for Gravy:

   • 2 tbsp oil or ghee

   • 1 large onion (finely chopped)

   • 2 medium tomatoes (chopped)

   • 1 tbsp ginger-garlic paste

   • 2 green cardamom pods

   • 2 cloves

   • 1-inch piece cinnamon stick

   • 1 tsp red chili powder

   • 1/2 tsp turmeric powder

   • 1 tsp coriander powder

   • 1/2 tsp garam masala

   • 2 tbsp cashew paste

   • 1/4 cup fresh cream

   • Salt to taste

   • 1 cup water (adjust for gravy consistency)

2. Process:

   1. Heat oil or ghee in a pan and add the whole spices: cardamom pods, cloves, and cinnamon stick. Let them splutter.

   2. Add chopped onions and sauté until golden brown.

   3. Add ginger-garlic paste and sauté for 1 minute until aromatic.

   4. Stir in chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala.

   5. Add cashew paste and cook for another 2-3 minutes.

   6. Add water to adjust the consistency of the gravy. Bring it to a boil and then simmer for 5 minutes.

   7. Stir in garam masala and fresh cream to make the gravy rich and creamy.

   8. Tip: For a smoother gravy, blend the cooked masala after adding water.

Step 4: Combine Koftas and Gravy

1. Process:

   1. Gently add the fried koftas into the gravy.

   2. Simmer for 5-7 minutes to allow the koftas to absorb the flavors of the gravy.

   3. Tip: Do not stir the koftas too much to avoid breaking them. Just gently coat them in the gravy.

Step 5: Garnish and Serve

1. Garnishing Ingredients:

   • Fresh coriander leaves (about 2 tbsp)

2. Process:

   1. Garnish the Malai Kofta with fresh coriander leaves.

   2. Serve hot with naan, roti, or steamed rice.

Cooking Tips & Tricks

1. For Soft Koftas:

   • Make sure the dough is soft but firm enough to hold shape. Don’t add too much flour to avoid tough koftas.

   • Fry the koftas on medium heat to ensure they cook evenly and are crispy on the outside without being raw inside.

2. For a Richer Gravy:

   • Use full-fat cream for a richer, creamier gravy. You can also add a bit of milk to the gravy for extra smoothness.

3. For More Flavor:

   • You can add a pinch of saffron to the gravy for a distinct, aromatic flavor.

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