Malai kofta


Malai kofta – This is restaurant style Punjabi dish. Potato and paneer balls are deep fried, coated with malai and then added into onion-tomato gravy. There are many different ways of making malai kofta. The one has white gravy is from the Mughlai cuisine. Today I am sharing the North Indian style malai kofta. It has typical Punjabi onion-tomato gravy. This North Indian malai kofta is originated from Mughlai cuisine. This restaurant style malai kofta gravy is smooth, creamy and rich. It is made from onion-tomato-cashews. It needs very basic and usual spices. Addition of cashews and malai makes it rich. Kofta are made from grated paneer and boiled, mashed potatoes. Dried fruits are added in kofta, it gives the little crunch in it. I have made small sized koftas. You can make bigger size if you want.


To boil and grind into puree:
Onion – 1 large or 1 cup roughly chopped
Ginger – ½ inch piece
Garlic – 2 cloves
Tomatoes – 3 medium or 2 cup roughly chopped
Cashew nuts – 5-6
Water – ½ cup
For gravy:
Oil – 1 tablespoon
Butter – 1 tablespoon
Bay leaf – 1
Cinnamon stick – ¼ inch piece
Cloves – 2-3
Green cardamom – 2
Salt – to taste
Red chili powder – 1 ½ teaspoons
Coriander powder – 1 teaspoon
Water – ½ to ¾ cup or as needed
Garam masala – ½ teaspoon
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon, lightly crushed between your palm
Heavy cream or malai – ¼ cup
For kofta:
Potato – 2 small or 1 cup boiled, peeled and mashed
Paneer – 1 cup, grated or crumbled
Corn flour or cornstarch – 3 tablespoons
Garam masala – ½ teaspoon
Cashews – 1 tablespoon, chopped
Raisins – 1 tablespoon
Salt – to taste
Oil – for deep frying kofta
How To Make Malai Kofta (Step By Step Recipe With Photos):

1) First make the gravy. Take onion, tomato, ginger, garlic, cashew nuts and water in a sauce pan. Turn the heat on medium.

2) Let is simmer for 15 minutes.

3) Onions and tomatoes will get cooked and becomes soft. Let it cool down a little bit.

4) Then make smooth puree out of it using blender or grinder.

5) Heat the oil and butter in a pan on medium heat.

6) Once hot add bay leaf, cloves, cardamom and cinnamon stick. Fry for 40 seconds, you will get nice aroma of spices.

7) Add prepared puree, sprinkle salt and mix.

8) Let it cook till all the moisture is evaporated. and it starts to leave the sides of the pan. While cooking, it may splutter. You can partially cover the pan with lid.

9) Then add red chili powder and coriander powder.

10) Mix well and cook for a minute.

11) Then add water.

12) Mix well. Adjust the water quantity as per your liking gravy consistency. Let it simmer on low-medium for 5 minutes.

13) Then add crushed kasoori methi and garam masala.

14) Mix well. Turn off the stove. Gravy is ready. Keep it covered.

15) Now we will make kofta. Take grated paneer, boiled, mashed potatoes, corn flour, garam masala, cashews, raisins and salt in a bowl.

16) Mix well using hand. Knead into a dough.

17) Now divide the mixture into 12-13 equal portions. Make smooth balls out of it.

18) While you are shaping the balls. Heat the oil in a pan on medium heat for deep frying. Once oil is hot, add few kofta gently into the hot oil.

19) Keep moving them so it gets even browning from all the sides.

20) Once browned from all the sides. Remove it using the slotted spatula.

21) Keep them on paper towel lined plate.

22) Now at the time of serving, reheat the gravy. Take heavy cream in a bowl.

23) Dip each kofta into the cream. 

24) Add malai coated kofta into the gravy.

25) Repeat the same with all the koftas.

26) Give it a gentle stir, so little cream gets into the gravy. It gives the marble effect.
27) If serving to guests or special occasions, Remove the gravy into a serving bowl.

28) Then add malai dipped kofta into the bowl and serve.