Malai Kofta, a creamy, rich fried dumplings melt in the mouth are served with an onion tomato based gravy/curry. This recipe helps you to make restaurant style Malai Kofta at home easily.
Originally, the word Kofta refers to fried meatballs, but in India the vegetable version of koftas are quite popular made with vegetables, spices and then deep fried.
Literally, the term Malai refers to cream/buttery and Kofta, spiced dumplings (balls) made of potatoes and paneer (cheese).
This recipe is a very popular Indian vegetarian dish where fried dumplings (kofta) are made with paneer, potatoes or with veggies like bottle gourd, mixed vegetables or raw banana. These rich and creamy recipes probably are not made at home often, maybe once or twice a year for special occasions. You can have these koftas as a starter or evening snack also. If you are making it for lunch and dinner then add these koftas to a rich, delicious and creamy gravy/curry to which cream (malai) has been added. Serve it as for the main course.
The gravy is flavorful, well balanced with a natural sweetness comes from onions and tang from tomatoes.
There are many variations/ways of making malai kofta recipe, such as The Mughlai malai kofta served with a white-gravy/curry based recipe. The recipe which I am sharing made of paneer koftas, mixed veggies like carrot and beans served in an onion-tomato based gravy with less spices. Everyone has their own way of making the gravy for koftas. This recipe tastes best with plain Basmati rice, jeera rice, parathas, naan or even chapati.
Try this recipe at home and see how it turns out for a delicious main course option and tell us your comments below.
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Malai Kofta
- Total Time: 60
- Yield: 4 1x
- Diet: Vegetarian
Description
Malai Kofta, a very popular creamy, rich Indian vegetarian dish where fried dumplings koftas are served with an onion tomato based gravy/curry. This recipe helps you to make restaurant style Malai Kofta at home easily.
Ingredients
- 1 cup around 150 grams paneer or cottage cheese grated/crumbled
- 1 cup finely chopped carrots, chopped French beans and green peas
- 1 tablespoon finely chopped ginger
- 5 chopped cashews
- 5 raisins
- 2 tablespoons cornflour (cornstarch) for binding
- Salt to taste
- Oil to fry kofta balls
- 2 medium- sized onion chopped
- 2 medium-sized tomatoes
- 1 teaspoon coriander powder (dhaniya)
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- Salt to taste
- Coriander leaves for garnish
Instructions
For preparing the kofta
- Mash grated paneer to make it smooth.
- Add steamed carrots, french beans and green peas.
- Add cashews and raisins.
- Add salt as per taste.
- Add cornflour for binding. Mix well.
- Lightly oil your hands and make one-inch size balls out of the mixture.
- Take a small ball and try frying it. If it breaks apart, the mixture needs more cornflour for binding.
- Fry all the kofta balls till they are light brown in colour. Keep aside.
For the gravy
- Heat oil in a pressure cooker. Add onions, cook till translucent.
- Add grated tomatoes and some water. Let it cook for 4 to 5 whistles.
- Turn off the heat. Release pressure and open the cooker. Lightly blend with wooden hand churner.
- Add coriander powder, red chilli powder, garam masala, turmeric powder and salt. Cook till the oil separates.
- Add the koftas to the gravy 5 to 10 minutes before serving.
- Garnish with dropping cream and few sprigs of coriander leaves.
Notes
Add the gravy over kofta just before serving to prevent kofta from turning soggy.
Adding cashew and raisins and cream makes kofta rich and creamy.
This malai kofta recipe tastes best when made creamy and not spicy.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Cuisine: Punjabi
