Malai Kofta

30 Minutes

With its rich and creamy gravy and delectable paneer-stuffed dumplings, this dish is a true celebration of flavors. Malai Kofta is a popular North Indian dish that features deep-fried dumplings made from paneer (Indian cottage cheese) and mashed potatoes. These soft and melt-in-your-mouth koftas are served in a luscious and aromatic gravy made from a blend of cashews, tomatoes, and aromatic spices. The combination of textures and flavors in Malai Kofta is a true delight for the senses.

To make the koftas, combine grated paneer, mashed potatoes, chopped nuts, and aromatic spices. Shape the mixture into small balls and deep-fry until golden brown. The paneer imparts a delicate richness to the koftas, while the potatoes help bind the ingredients together. These delectable dumplings are the stars of the dish.

The creamy gravy that envelops the koftas is the soul of Malai Kofta. Begin by blending together cashews, tomatoes, onions, and aromatic spices. Sauté this mixture in ghee until it thickens and releases its aroma. Finish off with a touch of cream and a hint of sweetness from sugar or honey. The result is a velvety smooth and flavorful gravy that beautifully complements the koftas.

To serve, gently place the fried koftas in a serving dish and pour the creamy gravy over them. Garnish with fresh coriander leaves and a sprinkle of roasted nuts. Malai Kofta pairs wonderfully with naan bread or fragrant basmati rice. The combination of the soft koftas and the indulgent gravy creates a truly memorable dining experience.

Tips & Substitutions:

• To make it vegan, replace paneer with tofu and use plant-based cream.
• For a healthier twist, you can air fry the koftas instead of deep-frying them.
• Add a handful of crushed fenugreek leaves to the gravy for an added dimension of taste.

Malai Kofta is a beloved Indian dish that showcases the richness and diversity of flavors in Indian cuisine. With its creamy gravy and succulent koftas, it is sure to impress both vegetarians and non-vegetarians alike. So, gather your ingredients, unleash your creativity, and indulge in the magic of Malai Kofta.

Malai Kofta

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• Author: Sweta Patel
• Total Time: 30

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SO HAPPY with the out come of this recipe! I order this everything we go to a Indian restaurant and never bothered to make it at home because I knew it wouldn’t be the same, but boy was I wrong! (First time I was happy to be wrong in life haha)

Also thank god for MOMS!! I called my mom to see what I was doing wrong because so many of my attempts on frying the kofta’s were a EPIC FAIL, it would start falling apart while I was frying them and the whole dish would be ruined! Out of everything I was worried about making the gravy was probably the easiest step in the recipe. Let the blender do all the work people, this whole recipe comes together so beautifully and I promise you this will be just like restaurant style but even BETTER!

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Ingredients

Scale

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Koftas

• 2 med potatoes – 2 cups boiled,skinned and grated
• 1 cup paneer grated
• 3 tbsp rice flour or corn starch
• ½ tsp red chili powder
• salt to taste

Gravy

• 1 tbsp ghee
• 1 large onion roughly chopped
• 3 large tomatoes roughly chopped
• 3 garlic cloves roughly chopped
• 1 green chili roughly chopped
• 1 tsp ginger grated
• ½ cup cashews
• 1 tbsp ghee
• ¼ tsp tumeric
• 2 tsp garam masala
• 1 tsp red chili powder
• ¼ cup heavy cream or yogurt, sour cream
• ½ tbsp dried fenugreek leaves/ kasoori methi

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Instructions

1. In a large pot heat up the ghee and saute onions, ginger, garlic, and green chili until onions are translucent. Add the cashews and tomatoes. Cook this mixture until tomatoes are wilted down. Once tomatoes are wilted and mixture is cooked, turn off stove and set mixture aside.
2. While the mixture cools down, lets make the koftas. In a large bowl add your grated paneer and potatoes, rice flour, salt and red chili powder. Mix everything together and start forming them into round balls or small oval balls, I like to flatten them out a little bit
3. Heat up a frying pot and add the koftas in, fry them into small batches and not over crowding the pot. Take them out of the oil when they are golden brown, set aside.
4. Next were going to grind the gravy mixture we made before. Add everything in a blender everything until you have a smooth paste. Heat 1 tbsp ghee, add red chili powder, turmeric powder, and salt. Next add the blended gravy mixture and cook for 2-3 minutes.
5. Add crushed fenugreek leaves, garam masala, and cream of choice. Mix everything and cook for another 3 minutes. Check the consistency of gravy and add water as needed/desired. Next add the kofta to the gravy, garnish with chopped cilantro, and serve. Enjoy!

Notes

• Adjust the spices to your liking.
• Make sure your blender can handle hot liquids or wait until mixture is cooled down to blend.
• Make sure both your boiled potato and paneer are at room temp and grated. I used my large cheese grater.

• Prep Time: 10
• Cook Time: 20
• Category: dinner, entree

Keywords: indian food, malai kofta