Indian Cuisine

Malai Kofta Recipe – Indian Special

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Malai Kofta Recipe – Indian Special

Malai Kofta is a classic North Indian vegetarian delight featuring soft paneer and vegetable balls (koftas) fried to golden perfection and simmered in a creamy, spiced tomato-based gravy. This indulgent dish combines aromatic spices, smooth cream, and optional nuts or raisins to create a flavorful, comforting main course. Traditionally served with naan, roti, or steamed rice, Malai Kofta is perfect for festive occasions, special dinners, or any time you crave authentic Indian flavors. Its rich gravy and tender koftas make it a favorite among vegetarians and food lovers alike.

  • Prep Time25 min
  • Cook Time30 min
  • Total Time55 min

For the Koftas:

  • 200g paneer, grated
  • 1 medium potato, boiled and mashed
  • 2 tbsp cornflour or all-purpose flour
  • 2 tbsp raisins and chopped cashews (optional)
  • Salt and pepper, to taste
  • Oil, for deep frying

For the Gravy:

  • 2 tbsp oil or ghee
  • 1 large onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 2 large tomatoes, pureed
  • 1/4 cup cashews or almonds (soaked and blended into a paste)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 cup cream or milk
  • Salt, to taste
  • Fresh coriander, chopped (for garnish)

Goan Fish Curry Instructions:

1

Prepare kofta mixture: combine paneer, mashed potato, cornflour, raisins, cashews, salt, and pepper.

2

Shape into small balls (2–3 cm diameter).

3

Heat oil in a pan and deep-fry koftas until golden brown; drain on paper towels.

4

For the gravy: heat oil or ghee in a pan, sauté cumin seeds, onion, garlic, and ginger until golden.

5

Add tomato puree, cashew/almond paste, turmeric, red chili powder, and salt; cook until oil separates.

6

Add cream or milk and simmer gently for 5–7 minutes until smooth and rich.

7

Add garam masala and stir to combine.

8

Place fried koftas into the gravy; simmer for 3–5 minutes.

9

Garnish with chopped fresh coriander and serve hot with naan, roti, or rice.

Recipe Notes :

Kofta Variations: Use mixed vegetables, dry fruits, or paneer-only balls for variety.

Gravy Consistency: Adjust cream or milk to make the sauce thicker or thinner.

Make Ahead: Koftas can be shaped in advance and fried just before serving.

Serving Suggestions: Best paired with butter naan, jeera rice, or steamed basmati rice.

Flavor Boost: Garnish with fresh coriander and a drizzle of cream for added richness.

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