This Creamy malai kofta recipe is better than any restaurant! It is super Easy, lusciously creamy and has got the wonderful flavours with silky texture!
If you are craving for a perfect malai kofta recipe in less time this is the recipe you have been looking for!
I made this malai kofta twice in the last couple of weeks, to get the perfectly creamy sauce! Every time I make it turns out delicious!
The firsts time we all devoured with coconut milk rice and the taste was just amazing!! and second for the office dinner box. It was a super hit.
What is Malai kofta?
Malai kofta is a very popular dish in any Indian restaurant all over the world! Malai kofta is considered to a very special recipe because of the preparation and consistency of the recipe.
“Malai” means cream and “kofta” means vegetarian meatballs.
These soft and delicate koftas are deep fried and dunked in a rich, tomato cashew sauce makes it truly outstanding!
What is Malai kofta Recipe made of?
This malai kofta is made of Grated paneer/cottage cheese, cashew, onion, tomato, chilli powder, turmeric powder, fresh cream, Cornflour, green chillies, ghee, raisins.
Why this recipe works:
This malai kofta is so creamy! Rich in taste.
Kofta balls are so perfect in texture.
There is No potato in this kofta balls
How To Make Malai Kofta recipe with step by step pictures:
Tips to make Best Malai Kofta:
1. Paneer/cottage cheese: Grate the cottage cheese when they are in room temperature, if your cottage cheese has water content, squeeze to drain out the liquid.
2. Knead the cottage cheese: once the cornflour is mixed, knead the cottage cheese for good 5 to 8 mins to get a dough texture! This helps you to make smooth balls and the kofta balls will not break once it is deep-fried.
3.Smooth balls: Roll the kofta to a very smooth ball that helps you to avoid crack over the kofta.
4.Oil temperature: The oil temperature has to be low-medium to deep fry the kofta.
5. Freshly ground ginger garlic paste: If you want the real flavours of the curry to use homemade ginger garlic paste that has a deep aroma and enhances the flavour of the dish.
6. Cooking the tomato cashew sauce: While stirring the tomato cashew sauce, the creaminess in the cashews tends to split out and bubble a lot. Cover with the lid and cook.
7.Fresh cream: Use fresh cream for best results!
Variations:
1. Potato: Some may use boiled potatoes to make kofta for the binding agent, For this recipe, I haven’t used potatoes. Still, it turns to be the best kofta and my koftas are well and good.
If you intend to use potato, boil the potato, drain out the liquid thoroughly and mash them and add to the koftas.
For this recipe, you can use 1 potato.
2. Milk: For a richer creamy consistency, you can add 1/2 cup of milk.
3.Chopped Nuts: For kofta balls, you can add some chopped Almonds or cashews.
FAQ:
1. Can I make malai kofta recipe without onion?
Yes! Absolutely! Grind the only tomato for this recipe.
2. Why malai kofta/kofta recipe break?
There are a few reasons kofta recipe can break,
1. Water content in the grated paneer can lead to break the kofta while you deep fry.
2. Not enough kneading to make a smooth ball.
3. How do you serve kofta recipe?
Malai kofta is best served with Rice, Roti, naan, garlic naan.
4. How long can I store malai kofta?
Malai kofta tastes better when serving Fresh, you can refrigerate for a day!
Other RecipeYou would love to try:
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Malai Kofta
This Creamy malai kofta recipe is better than any restaurant! It is super Easy, lusciously creamy and has got the wonderful flavours with silky texture!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 3 1x
- Category: curries, gravy
- Method: stovetop
- Cuisine: Indian
Ingredients
To make Kofta:
- 1 cup grated Paneer/Cottage cheese
- 1 tablespoon cornflour
- 15 raisins
- 1teaspoon Green chillies (chopped)
- 1 teaspoon garam masala
- 2 tablespoon chopped coriander leaves.
- 1 teaspoon salt
- 1.5 cups vegetable oil ( to deep fry)
To make Malai Gravy:
- 1 tablespoon Oil
- 1 teaspoon ghee
- 1tablespoon ginger garlic paste
- 2 tablespoon fresh cream
- 1teaspoon Kasthuri methi/dried fenugreek leaves.
To grind:
- 2 Tomatoes
- 2 onion
- 3 tablespoon chilli powder
- 1teaspoon turmeric powder
- 1teaspoon garam masala
- 1/4 cup Cashews (soaked in water)
Instructions
To make kofta:
- Crumble the softened paneer/cottage cheese, then add cornflour, raisins, green chillies, garam masala, coriander leaves, and salt.
- Then keep kneading the paneer/cottage cheese for 3 mins till you get a soft dough. Make small and smooth lemon sized balls without any crack.
- Heat 1.5 cups of oil over medium heat, drop the kofta’s one by one and fry for 3 to 5 mins till they are golden in colour.
- Fry all the kofta and collect in the bowl.
- To make Malai Gravy:
- To a blender, add chopped tomatoes, onion, chilli powder, garam masala soaked cashews and grind to a fine puree.
- To a saucepan, add ghee and oil. Add ginger-garlic paste. Stir and cook for 1 minute till the raw smell of the ginger-garlic paste subsides.
- Pour in ground masala, salt stir and cook for 3 minutes.
- Then add 1/2 cup water. Cover with lid and cook for another 5 mins, till the raw smell disappears.
- Once the gravy is ready you can see a thin glaze of oil on sides of the pan.
- Pour in fresh cream, fried kofta balls and sprinkle some dried fenugreek leaves.
Notes
Tips to make Best Malai Kofta:
Paneer/cottage cheese: Grate the cottage cheese when they are in room temperature, if your cottage cheese has water content, squeeze to drain out the liquid.
Knead the cottage cheese: once the cornflour is mixed, knead the cottage cheese for good 5 to 8 mins to get a dough texture! This helps you to make smooth balls and the kofta balls will not break once it is deep-fried.
Smooth balls: Roll the kofta to a very smooth ball that helps you to avoid crack on the kofta.
Oil temperature: The oil temperature has to be low-medium to deep fry the kofta.
Freshly ground ginger garlic paste: If you want the real flavours of the curry to use homemade ginger garlic paste that has a deep aroma and enhances the flavour of the dish.
Cooking the tomato cashew sauce: While stirring the tomato cashew sauce, the creaminess in the cashews tends to split out and bubble a lot. Cover with the lid and cook.
Fresh cream: Use fresh cream for best results!
Keywords: malai kofta, malai kofta recipe, kofta recipe, paneer recipe
Very yummy and delicious recipe. Thanks for sharing detailed recipe of malai kofta.
Thank you Pooja.