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!
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.
- 2 Tomatoes
- 2 onion
- 3 tablespoon chilli powder
- 1teaspoon turmeric powder
- 1teaspoon garam masala
- 1/4 cup Cashews (soaked in water)
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.
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!
- Category: curries, gravy
- Method: stovetop
- Cuisine: Indian
Keywords: malai kofta, malai kofta recipe, kofta recipe, paneer recipe