Best Malai Kofta Recipe (Restaurent Style)
Malai Kofta Recipe- Paneer-Potato based deep fried dumpling(Kofta) served with rich & creamy(Malai) onion-tomato-cashew based gravy. Malai Kofta is one the popular North Indian recipe, originated from Mughlai Cuisine. The kofta prepared in this recipe are crunchy outside and soft and creamy inside stuffed with chopped dry fruits enhancing its richness and taste. Finish off with a swirl of fresh cream, the Malai Kofta Recipe is ready to serve. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence.
Step by Step Instructions with Photos
To make Kofta's outer layer
- Boil, peel & grate potatoes. Grate paneer. Keep aside.
- In a mixing bowl add grated potato, paneer, corn flour, cardamom powder, red chili powder, garam masala and salt.
- Mix gently. Don’t over knead, potato may get sticky. Add more corn flour if required. If it turns sticky, refrigerate it for 20 minutes and use.
Make Kofta’s stuffing
- For the stuffing chop all ingredients from table 2.
- In a bowl mix add in chopped ingredients with grated paneer. Season with salt and mix well.
Make Kofta
- Divide the potato-paneer mixture into eight equal parts. Roughly divide the stuffing into 8 equal part for even stuffing.
- Now on your greased palm flat each potion and stuff with dry fruits mixture.
- Roll gently between your palm and give a round shape.
- Refrigerate the stuffed koftas for 20 minutes before frying.
- After 20 minutes, deep fry Koftas till golden. Drain on kitchen paper towel and keep aside.
Make Gravy
- Roughly chop onion, tomato, ginger and garlic.
- Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
- When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute. Add chopped tomato and cashews with ½ cup of water.
- Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
- Once cooled, blend the mixture into smooth puree.
- Pass it through sieve. Heat 2 Tbsp. of oil in deep pan and add pureed mixture. Cook on a medium flame for 2-3 minutes while stirring occasionally.
- Next add in red chili powder, garam masala, salt and yogurt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
- Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes. Finally add in cream, mix everything well and stir the curry for 1-2 minutes
Serve Malai Kofta
- Arrange the Koftas in a serving bowl with gravy on side or pour over. Garnish with cream and fresh coriander leaves.
- And serve hot with Indian bread, Naan, Chapatti or steamed Rice.
Recipe Card
Malai Kofta Recipe- Paneer-Potato based deep fried dumpling(Kofta) served with rich & creamy(Malai) onion-tomato-cashew based gravy. Malai Kofta is one the popular North Indian recipe, originated from Mughlai Cuisine. The kofta prepared in this recipe are crunchy outside and soft and creamy inside stuffed with chopped dry fruits enhancing its richness and taste. Serve hot with chapattis, paranthas or steamed rice and enjoy this mouth melting excellence.
- 1½ cup Potato (boiled and mashed)
- ½ cup Paneer/cottage cheese (grated)
- 3 Tbsp. Corn flour
- ¼ Tsp. Cardamom powder
- ¼ Tsp. Red chili powder
- ¼ Tsp. Garam masala
- Salt (to taste)
- 2 Tbsp. Paneer/cottage cheese
- 2 Tbsp. Cashews (roughly chopped)
- 2 Tbsp. Raisins (roughly chopped)
- 2-3 pc Green chili (finely chopped)
- 2 Tbsp. Coriander leaves (finely chopped)
- 1 pinch Salt
- 1 Tsp.+ 2 Tbsp. Oil
- 1 Tsp. Cumin seeds/jeera
- 2-3 pc Cloves
- 2-3 pc Cardamom green
- 1 inch Cinnamon stick
- 1 pc Bay leaf
- 1 cup/1 large Onion (roughly chopped)
- 1 inch Ginger
- 3-4 pc Garlic gloves
- 1 cup/3 medium Tomato (roughly chopped)
- ¼ cup Cashew nuts
- ½ Tsp. Red chili powder
- 1 Tsp. Garam masala
- Salt (to taste)
- ½ cup Yogurt
- 1 Tsp. Kasuri methi/Dry fenugreek leaves
- ¼- ½ cup Heavy cream
- Fresh coriander leaves (for garnishing)
Boil, peel & grate potatoes. Grate paneer. Keep aside.
In a mixing bowl add grated potato, paneer, corn flour, cardamom powder, red chili powder, garam masala and salt.
Mix gently. Don’t over knead, potato may get sticky. Add more corn flour if required. If it turns sticky, refrigerate it for 20 minutes and use.
For the stuffing chop all ingredients from table 2.
In a bowl mix add in chopped ingredients with grated paneer. Season with salt and mix well.
Divide the potato-paneer mixture into eight equal parts. Roughly divide the stuffing into 8 equal part for even stuffing.
Now on your greased palm flat each potion and stuff with dry fruits mixture.
Roll gently between your palm and give a round shape.
Refrigerate the stuffed koftas for 20 minutes before frying.
After 20 minutes, deep fry Koftas till golden. Drain on kitchen paper towel and keep aside.
Roughly chop onion, tomato, ginger and garlic.
Heat 1 Tbsp. oil in a pan. And add in cumin seeds, cloves, cardamoms, cinnamon stick and bay leaf.
When cumin sizzles add in chopped onion, ginger, garlic and cook for 1 minute. Add chopped tomato and cashews with ½ cup of water.
Cover and cook for 10-15 minutes. Cook till tomatoes are soft, stirring occasionally. Switch of the flame and keep aside to cool completely.
Once cooled, blend the mixture into smooth puree.
Pass it through sieve. Heat 2 Tbsp. of oil in deep pan and add pureed mixture. Cook on a medium flame for 2-3 minutes while stirring occasionally.
Next add in red chili powder, garam masala, salt and yogurt. Mix well and cook on medium flame for 8-10 minutes or till the oil begins to separate. Stir occasionally.
Add kasuri methi crushing between your palm and cook gravy for more 2-3 minutes. Finally add in cream, mix everything well and stir the curry for 1-2 minutes
Arrange the Koftas in a serving bowl with gravy on side or pour over. Garnish with cream and fresh coriander leaves.
And serve hot with Indian bread, Naan, Chapatti or steamed Rice.
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