Malai Kofta is a popular vegetarian dish in Indian restaurants that is rich and creamy. It’s made with paneer, potatoes, spices, and soft, melt-in-your-mouth koftas (dumplings), and it’s served with a creamy, cashew-, tomato-, and cream-based gravy. It’s a delicious dish for special occasions or when you want to enjoy a royal meal at home in the style of a restaurant. This guide will walk you through the process of making this recipe, making sure you get perfect results every time.
Veg Kofta Ingredients
| For the Kofta | For the Gravy |
|---|---|
| 1 cup paneer (Indian cottage cheese), crumbled | 2 medium onions, finely chopped |
| 2 medium potatoes, boiled and mashed | 2 medium tomatoes, pureed |
| 2 tbsp cornflour or all-purpose flour (for binding) | 10-12 cashews, soaked in warm water for 15 minutes |
| 2 tbsp raisins (optional) | 1 tsp ginger-garlic paste |
| 2 tbsp chopped cashews (optional) | 1 green chili, slit (optional) |
| ½ tsp garam masala | ½ cup fresh cream |
| Salt to taste | 1 tsp cumin seeds |
| Oil for frying | 1 tsp turmeric powder |
| 1 tsp red chili powder | |
| 1 tsp garam masala | |
| ½ tsp coriander powder | |
| 2 tbsp butter or oil | |
| Salt to taste | |
| Fresh coriander for garnish |
Paneer Malai Kofta
Preparing the Koftas –
How to Make Kofta Dough – Paneer should first be crumbled into a large mixing bowl. Verify that there are no substantial lumps. The boiled and mashed potatoes, which also serve as a binder and give the koftas a soft texture, should be added.
Add Flour and Spices – The garam masala, salt, and cornflour (or all-purpose flour) should be added next. Your koftas won’t fall apart while being fried because the flour helps hold the ingredients together. Mix everything thoroughly until the dough is smooth. For an additional burst of flavor and texture, incorporate the chopped cashews or raisins into the mixture at this stage.
Construct the Koftas – Roll a small amount of the mixture into a smooth ball with your hands. Depending on your preference, you can make them small or medium. Dust your hands with a little flour to help shape the balls if the mixture is too sticky.
Cook the Kofta – In a deep pan, heat the oil over medium heat. Drop the koftas in gently once the oil is hot. Fry them until they are golden brown, turning them once or twice to ensure an even cooking process. This ought to take between 5 and 7 minutes. With a slotted spoon, take them out and set them on a piece of paper towel to drain the excess oil.
Preparing the Gravy –
Make paste from cashews – Make a smooth paste by blending the soaked cashews with a little water while the koftas are cooking. The gravy gains a creamy, rich texture as a result.
Prepare the Onions – Heat the butter or oil in a large pan over medium heat. The cumin seeds should be added and allowed to sizzle for a few seconds. After that, sauté the finely chopped onions until they become golden brown. The gravy’s flavor is enhanced by this crucial step.
Add Paste of Ginger-Garlic – Cook another minute, or until the raw smell goes away, before adding the ginger-garlic paste. You can also add a slit green chili at this point if you like a little heat.
Pureed tomatoes – Stir in the tomato puree before pouring it in. Cook, stirring occasionally, for seven to ten minutes until the oil separates from the mixture. The gravy has a smooth, rich base and the tomatoes are fully cooked as a result.
Spice up – Now, add the garam masala, turmeric, red chili, and coriander powders. Cook for an additional two minutes to let the spices absorb into the mixture and stir well.
Paste of cashews – Continue to stir the cashew paste into the pan to prevent lumps. After 3 to 4 minutes of cooking, the gravy will begin to thicken and become creamy.
Cream – Incorporate the fresh cream into the gravy by gently stirring it in. Another five minutes are needed for the gravy to simmer on low heat. To taste, add salt. You can thin the gravy out by adding a little milk or water if it seems too thick. If necessary, taste and adjust the seasoning.
Bringing it All Together –
Include the Koftas Place the fried koftas gently into the gravy just before serving. They could absorb too much gravy and become overly soft if you add them too soon. For the koftas to absorb some of the flavors, let them simmer in the gravy for just two to three minutes.
Garnish – For a beautiful finishing touch, garnish with freshly chopped coriander leaves and a drizzle of cream.
Tips for Perfect Malai Kofta
Koftas should not be overcooked – Don’t leave the koftas in the gravy for too long because they’re soft. The gravy can also be served separately and poured over the koftas just before eating.
The Koftas were fried – If you don’t want to use a deep-frying pan, you can bake the koftas for about 20 minutes at 180°C (350°F), flipping them halfway through.
Gravy’s Richness – You can use more cashews or add a little milk to the cream for a gravy that is even richer. The dish will taste better as a result of this.
Spice amounts – Depending on how much you like spice, you can change how much garam masala or chili powder is used. Reduce the spices and increase the amount of cream for a milder flavor.
Paneer Replacement – For a vegan version, you can substitute ricotta or even tofu for the paneer.
Malai Kofta Serving Suggestion
The best Indian breads to eat with Malai Kofta are naan, roti, and paratha. It can also be served with plain steamed rice or jeera rice, which is flavored with cumin. A light side salad or yogurt-based raita can help balance the dish’s rich and creamy flavor.
Indian Dish Malai Kofta
The classic Indian dish known as Malai Kofta has the right amount of creamy richness and mild spices. This dish can be replicated at home using these simple steps, despite the fact that it may initially appear complicated. Malai Kofta decadent flavors and melt-in-your-mouth texture will impress everyone, whether you’re making it for a family dinner or for guests. Make sure to share the love by serving your homemade koftas with some warm, buttery naan or rice to share with others.
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