Malai Kofta Recipe (with Restaurant Style Malai Kofta Curry) – Paneer and nuts stuffed potato dumplings simmered in a velvety smooth brown and creamy blended gravy.
Malai kofta recipe is one of the best Punjabi curry recipes which is always included into restaurant menu. Malai Kofta is an Indian gravy with richness of fresh cream and royal kofta with full of nuts and paneer is the super balanced taste of all Indian spices.
Few Indian vegetarian curry recipes ( like Aloo Gobi Curry ) never get old. They always get you drool by just listening its name. You can find divergence in vegetarian curry across all states of India. Among all, panjabi curries are super flavorful and highly acceptable by all parts of India.
- Malai refers to fresh cream in very creamy tomato gravy and
- Kofta are deep fried balls made with paneer, nuts and some sweetness of sugar.
So, this malai kofta curry is the best combination of sweet and royal kofta with spicy and creamy gravy. Malai kofta is a kind of sweet compared to others curry recipes, as it has full fat cream, so you need to use hot spices like dry red chilies and more amount of peppercorns.
How to make Malai Kofta Recipe (with step by step photos) ?
I got this recipe from my friend, she wrote a very good cookbook in Gujarati, and I try to recreate this recipe from her book. And I literally bet on that, you never go to restaurant to have malai kofta if you are making this at home.
To make kofta, I have used potato and paneer and it is the authentic one, you can add more nuts and more butter to make it more ROYAL. And adding little garam masala give a great twist.
I have added corn flour into mixture to give a good binding, but you can avoid it. But its risk… Balls may separate, while you fry it. So for safety, I also did coating of corn flour outside also.
To make gravy, you need tomato puree, chopped onion and masala powder. To get best taste, you have to make your own masala powder. For this, take all spices listed below, and make powder and use them into gravy.
Then start the gravy with onions and chili-garlic-ginger paste. And then add masala and roast it into ghee. This will enhance the flavor of our gravy.
After adding tomato puree, let it cook completely, and then add fresh cream and more ingredients.
At the end, you satisfy with color, texture and taste of gravy, which perfectly complements the kofta.
Finally, at serving time, add kofta in curry, and garnish with fresh coriander… Add more cream if you like…
Avoid Mistakes At First Attempt of Making Malai Kofta Recipe
- Do not use frozen paneer for dumplings. If it is frozen, immerse paneer and use it.
- Adjust the hotness of gravy by adding red chili powder.
- Fresh cream will give you good result.
Malai Kofta Recipe with Restaurant Style Malai Kofta Curry
- 200 gm potatoes, boiled and mashed
- 100 gm paneer or (tofu)
- 10 cashews
- 1 tbsp raisins
- 1 tbsp sugar
- 1 tsp garam masala
- 1 tbsp butter
- 2 tbsp corn flour
- Salt to taste
- Oil for frying
- 200 gm tomatoes
- 150 gm onions, finely chopped
- 6 cloves garlic
- 1 inch ginger
- 1 tbsp green chili paste
- 1/ 2 cup fresh cream (malai)
- 3 tbsp ghee
- Salt to taste
- 1 tsp cumin
- 1 tsp coriander seeds
- 2 whole dry red chilies
- 1 large bay leaf
- 8 peppercorns
- 6 cloves
- 2 cardamoms
- 1 tbsp sesame seeds
- 4 cashews
- 1 tsp sugar
- Take boiled and mashed potato in mixing bowl, add grated paneer into it. Now add all other ingredients and mix them well. Add some corn flour for binding.
- Then make small balls out of mixture. Around 15 balls can be made from mixture.
- Now coat the balls with corn flour.
- Heat the oil on medium gas and fry all koftas until it would get dark brown color.
- To make gravy, first of all, take all dry spices and in mixture jar, blend and make powder form.
- Make a pure of tomatoes.
- In skillet, heat the 3 tbsp ghee, and add chopped onions, and cook for 2 minutes. Then add garlic, ginger and green chili paste.
- Cook for another 3 minutes, then add dry spices powder, and let it cook in ghee with onions. Cook it for 2 minutes.
- Then add tomato puree and cook till tomatoes cooks perfectly and all its water contents get evaporated.
- Now, add half cup fresh cream or malai, and red chili powder (optional), salt and 1 cup of water. Let it simmer for 2-3 minutes.
- Gravy is ready. Add kofta at only serving time.
- Garnish with fresh coriander leaves and serve with Indian roti or paratha.
2) The paratha and buttermilk is the best complement with this malai kofta dish.