Malai Kofta recipe
The Malai Kofta Recipe brings the essence of Indian cuisine to your kitchen, blending creamy, rich flavors in an easy-to-make dish. This recipe features soft, melt-in-your-mouth koftas (dumplings) made from paneer and potatoes, all nestled in a luxurious tomato and cream gravy spiced to perfection. A popular pick at Indian restaurants, this recipe allows you to recreate the beloved Malai Kofta right at home. Whether it’s a family dinner or a special occasion, this dish balances aromatic spices with creamy goodness, making it an impressive addition to any meal.
Equipment
- Mixing bowl
- Frying pan
- Blender or immersion blender
- Saucepan
Ingredients
For Kofta:
- 1 cup paneer, grated
- 1 large potato, boiled and mashed
- 1 tablespoon cornflour
- Salt, to taste
- Oil for frying
For Gravy:
- 2 tomatoes, pureed
- 1 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 cup heavy cream
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1 tablespoon kasuri methi (dried fenugreek leaves)
Instructions
- Make Koftas:In a bowl, combine paneer, mashed potato, cornflour, and salt.Shape the mixture into small balls (koftas) and set aside.Heat oil in a pan over medium heat, fry the koftas until golden brown, then drain on paper towels.
- Prepare the Gravy:Heat a tablespoon of oil in a saucepan, add cumin seeds, and let them sizzle.Add the onions and sauté until golden brown, then add ginger-garlic paste.Add turmeric, garam masala, and chili powder, then mix well.Stir in the tomato puree, cook until the oil separates, then add cream and kasuri methi.Adjust salt and let the gravy simmer for 5 minutes.
- Serve:Place the fried koftas in a serving dish, pour the gravy over them, and garnish with extra cream if desired.
Notes
For a lighter version, you can air-fry the koftas or bake them instead of deep frying.
