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Malai Kofta
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5 from 1 vote

Malai Kofta

Malai Kofta is one of the dishes that we order almost every time we are at Indian restaurants. It is my family’s favorite because of its rich and creamy texture and flavorful koftas.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Indian
Diet: Vegetarian
Servings: 6 servings
Calories: 373kcal

Equipment

  • Air fryer If not using deep pan for frying
  • Stove
  • Wide Plate
  • Deep pan If not Using Ari Fryer

Ingredients

For the Malai kofta –

  • 100 gms Paneer/Indian cottage cheese grated
  • 2 Potatoes boiled, peeled and mashed
  • ½ teaspoon Chili powder
  • 3 tablespoon Corn flour 1 tablespoon plus 2 tablespoon for dusting the koftas
  • ¼ teaspoon Garam masala optional
  • 1 tbps Milk powder
  • Salt to taste
  • Oil for deep frying

For the gravy –

  • 2 Onion chopped
  • ½ inch Ginger chopped
  • ¾ cloves Garlic
  • 2 cup Tomato puree
  • ¼ cup Cashew paste
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • ½ cup Fresh cream or 1 cup of full fat milk
  • 1 teaspoon Kasuri methi / dry fenugreek leaves
  • 1 Bay leaf
  • 1 inch Cinnamon
  • 3 Cardamom
  • Nutmeg powder a pinch
  • 3 Cloves

For Garnish

  • Cilantro few chopped
  • 2 tablespoon Grated paneer

Instructions

To make the Malai Kofta –

  • Combine the grated paneer, mashed potatoes and 1 tablespoon corn flour along with all the other ingredients (except the oil) to form soft dough.
  • Make about 12 equal size balls from them and keep them aside.
  • In a wide plate, add the 2 tablespoon of corn flour and keep it ready. Roll the formed kofta balls in the corn flour and then keep it aside.
  • Heat oil in kadai/pan to deep fry the koftas. Fry the koftas to golden brown color and drain them on a paper towel lined bowl. Keep it warm until ready to serve.

To make the gravy –

  • Soak about ⅓ cup of cashews in warm water for about 15 minutes and then grind it into a paste and keep it aside. This will be the cashew paste for the gravy.
  • Blanch about 4 tomatoes and peel the skin. Puree the tomatoes and this will be puree to be used in the recipe.
  • In a wide pan, heat 1 tablespoon of oil or butter and add the whole spices (Bay leaf, cinnamon, cardamom, cloves and nutmeg powder). Fry for a minute until they are aromatic.
  • Now add the chopped onions, ginger and garlic and sauté until the onions turn golden brown. Let this mixture cool and then grind it in a blender to make a paste.
  • In the same pan, add 2 tablespoon of oil/butter and then add the ground paste. Fry the paste for couple of minutes and then add the tomato puree. Cook the mixture for about 5 minutes and then add the turmeric powder, red chili powder and the garam masala and mix well.
  • Cover the pan and cook it for about 8-10 minutes. Then remove the lid and cook further for 5 minutes, until the oil starts to ooze out from the gravy.
  • Now add the cashew paste and about a cup of water and bring it to boil. Let this simmer for 10 minutes until the gravy thickens to the required consistency.
  • Add the fresh cream or milk and cook in low flame for about 5 minutes to prevent the cream/milk from curdling.
  • Add the kasure methi and mix well.
  • Just before serving, heat the gravy gently. Place the koftas on the serving dish and then add the gravy over it. Garnish with grated paneer and cilantro. Serve immediately.
  • It will be a good idea to add just enough koftas to the gravy that you are serving right away. Do not add more than needed as they will become soft and mushy.

Nutrition

Calories: 373kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 60mg | Potassium: 854mg | Fiber: 5g | Sugar: 8g | Vitamin A: 912IU | Vitamin C: 27mg | Calcium: 183mg | Iron: 3mg