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Malai Kofta


Description

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!


Ingredients

Scale

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:

  1. Crumble the softened paneer/cottage cheese, then add cornflour, raisins, green chillies, garam masala, coriander leaves, and salt.
  2. 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.
  3. 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.
  4. Fry all the kofta and collect in the bowl.
  5. To make Malai Gravy:
  6. To a blender, add chopped tomatoes, onion, chilli powder, garam masala soaked cashews and grind to a fine puree.
  7. 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.
  8. Pour in ground masala, salt stir and cook for 3 minutes.
  9. Then add 1/2 cup water. Cover with lid and cook for another 5 mins, till the raw smell disappears.
  10. Once the gravy is ready you can see a thin glaze of oil on sides of the pan.
  11. 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!

  • Category: curries, gravy
  • Method: stovetop
  • Cuisine: Indian

Keywords: malai kofta, malai kofta recipe, kofta recipe, paneer recipe