Malai Kofta Recipe Restaurant Style

❤️About This Malai Kofta Recipe

Malai = Heavy creamKofta = meatballs Traditionally kofta curry is made from meat. But here I am sharing vegetarian malai kofta curry. So, here koftas are made from grated paneer (cottage cheese), potatoes, nuts, and dried fruits. They are deep-fried into the oil.  But today we are taking a healthier route and making it a non-fry version of koftas. Here koftas are shallow fried in appe (paniyaram) pan without compromising the taste and texture. Then they are added into smooth, rich Punjabi red gravy. This red gravy is made from onion, tomato, cashew nuts, Indian spices and heavy cream. This restaurant style malai kofta is a rich dish. So it is made on special occasions or for special guests. 2 Variations of Malai Kofta:

🧾 Ingredient Notes

Here is the pic of the kofta ingredients. 

Paneer: It is available in the frozen section in Indian grocery stores. I prefer nanak, gopi brand. I have tried brar and swad brands are ok too. Occasionally I make homemade paneer, but for convenience, I mostly use store-bought. Potato: Here I have boiled potatoes in instant pot. Let it cool down to touch, then remove the skin and discard. Then it is mashed with a potato masher or fork. Alternately, you can grate the boiled potato using a grater.  Corn flour (Cornstarch): It is used as a binding agent so we can roll into smooth balls (kofta). Nuts & raisins: I have just used cashew nuts. Personally, we do not like raisins at home so I have skipped it.

And here is the pic of the malai kofta curry ingredients. All of them are easily available in any Indian grocery store. 

Oil and Butter: I have used a combination of both. Butter adds a nice rich flavor. Instead, you can use ghee (clarified butter) or simply use all oil. Cashew nuts: helps to make thick, nutty, rich gravy Whole spices (cloves, cinnamon, green cardamoms, bay leaf): These are added into the butter as a tempering. They add a nice aromatic flavor to the gravy. Red onions: Please use red onions (Yellow or white won’t add that nice flavor). Tomatoes: Always use ripe tomatoes. Unripe tomatoes make the gravy sour.   TIP: When it comes to the Indian gravy dishes, I highly recommend using Roma tomatoes. Stay away from the beefsteaks or wine-ripe tomatoes which make sour gravy.

👩‍🍳 How To Make Malai Kofta? (Stepwise Photos)

Make Kofta:

1. Take grated paneer, boiled, mashed potatoes, corn flour, garam masala, cashews and salt in a bowl.
2. Mix well using hand, it should come together like a dough.
3. Divide the mixture into 12 equal portions and make smooth, round balls. No-Fry Method:
4. Heat appe (paniyaram) pan on medium heat. Add around 1 teaspoon of oil to each section. Once hot place kofta.
5. Once they get golden brown from the bottom side then flip them and cook another side. If needed you can add few more drops of oil.
6. Similarly, fry the sides as well to get even browning from all the sides.
7. Once they get golden brown from all the sides then remove it on a plate and keep it aside. OR Deep-Fry Method:
8. While you are shaping the balls heat the oil in a kadai or pan on medium heat for deep frying. Once the oil is hot, add a few kofta gently into it.
9. Keep moving them occasionally so it gets even browning from all the sides. Once golden brown from all the sides remove them using a slotted spatula and keep them on a paper towel lined plate. Making Gravy:
10. Take onion, tomato, ginger, garlic, cashew nuts, and water in a pan, turn the heat on medium.
11. Let it simmer for 15 minutes or until onion tomatoes get soft. Let it cool down a bit.
12. Then take this mixture into the blender jar.
13. Blend into a smooth puree.
14. Heat oil and butter in a pan on medium heat. Let the butter melt.
15. Add whole spices (cloves, cardamoms, cinnamon, bay leaf) and saute for 1 minute or until you get a nice aroma of the spices.
16. Add the prepared puree.
17. Mix well and cook for 5-7 minutes or until it thickens slightly. While cooking gravy it may splutter, so partially cover the pan with a lid and cook. Do stir occasionally to make sure that it is not sticking to the bottom of the pan.
18. Add red chili powder and coriander powder.
19. Mix well and cook for a minute.
20. Add water and salt. Mix well and let the gravy simmer for 5 minutes.
21. Add garam masala and kasoori methi (crush between palms before adding). Mix well.
22. Add heavy cream and mix.
23. Add koftas into the gravy, turn off the stove and serve malai kofta immediately. If serving later then do not add kofta right now otherwise they get soft and may fall apart. So only add them at the time of serving.

💭 Expert Tips For BEST Malai Kofta

Do not over-boil the potato. Over cooked potato has more moisture and if that is used in making kofta then kofta turns out super soft and may fall apart while frying or after adding into the gravy. The amount of cornflour added in kofta decides the texture. If added less/no amount then koftas turn out super soft from inside and may get mushy or after added into the gravy. If added more amount than mentioned then koftas turn out too firm and dense.  Strain the prepared onion-tomato puree to get a smooth, velvety gravy texture. Here I have used a high-power Vitamix blender so I have skipped that step.

🍽 Serving Ideas

Serve malai kofta with garlic naan or lachha paratha. Also, serve laccha pyaz, salted lassi on the side to complete the meal. Malai kofta curry is heavy itself, so it can be served with plain basmati rice or jeera rice to make a lighter meal. Check Out Other Popular Paneer Recipes

Paneer tikka Paneer butter masala Palak paneer Kadai paneer Shahi paneer Tawa paneer Paneer lababdar

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