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Malai Kofta
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Malai Kofta Recipe By Chef Team ZZ

Malai Kofta Recipe

Team ZZ

Team ZZ

Malai kofta is a popular dish in Indian cuisine that consists of deep-fried dumplings (also known as kofta) served in a ... Read More

Preparation Time

Preparation Time

10-15 Min

Cooking Time

Cooking Time

18-20 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

MEDIUM

Ingredients For Malai Kofta Recipe

  • For kofta

    • 1 cup grated paneer

    • 1 cup boiled and mashed potatoes

    • 1/4 cup grated mawa

    • 1 tbsp chopped coriander leaves

    • 1 tsp chopped ginger

    • 1-2 chopped green chillies

    • 2 tbsp cornflour

    • salt to taste

    • oil for frying

  • For stuffing kofta

    • 2 tbsp chopped kaju

    • 2 tbsp chopped raisins

    • 1/4 tsp cardamom powder

  • For gravy

    • 2 tbsp butter

    • 1 tbsp oil

    • 1 bay leaf

    • 2-3 cloves

    • 1 inch cinnamon stick

    • 1 tsp cumin

    • 2-3 green cardamoms

    • 2 chopped onion 

    • 1 inch chopped ginger

    • 6-7 chopped garlic cloves 

    • 1/4 tsp turmeric powder

    • 1 tbsp Kashmiri red chilli powder

    • 2 tsp coriander powder

    • 4 chopped tomatoes

    • salt 

    • 12-14 cashews

    • water as required

  • For finale cooking

    • 2 tbsp butter

    • salt to taste

    • 1 tsp kasuri methi

    • 1 tsp honey 

    • 2 tbsp fresh cream

    • veg stock or water as required 

  • For garnish

    • fresh cream 

    • coriander leaves

How to make Malai Kofta Recipe?

  1. Take a bowl and add chopped raisins, chopped cashew and cardamom powder. Mix well.
  2. Take another bowl, add paneer, mashed potatoes, grated mava, cornflour, chopped coriander leaves, salt and mix well.
  3. Take a small portion of the potato mixture and make a cavity,
  4. Stuff in some mixture.
  5. Shape it in small balls and keep aside.
  6. Heat oil in a deep bottom pan deep fry the kofta and keep aside.
  7. Heat oil in a pan, add butter, whole spices, cumin, cloves, green cardamoms and saute.
  8. Now add onion, ginger, garlic, green chilli and saute for 1-2 minutes. Add powder spices and cook for a minute.
  9. Add tomatoes, cashews, salt and mix well. Cook for 2-3 minutes.
  10. Add water and cook it for 15-20 minutes.
  11. Now grind the mixture into fine puree.
  12. Strain the mixture and keep aside.
  13. In a pan add strained puree, vegetable stock or water.
  14. Add kasuri methi, butter and cook for 2-3 minutes.
  15. Add fresh cream and mix well.
  16. Add, salt, honey and mix well.
  17. Pour the gravy over the kofta.
  18. Serve and garnish with fresh cream and coriander leaves.

View Step by Step Recipe

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Take a bowl and add chopped raisins, chopped cashew and cardamom powder. Mix well.

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Take another bowl, add paneer, mashed potatoes, grated mava, cornflour, chopped coriander leaves, salt and mix well.

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Take a small portion of the potato mixture and make a cavity,

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Stuff in some mixture.

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Shape it in small balls and keep aside.

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Heat oil in a deep bottom pan deep fry the kofta and keep aside.

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Heat oil in a pan, add butter, whole spices, cumin, cloves, green cardamoms and saute.

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Now add onion, ginger, garlic, green chilli and saute for 1-2 minutes. Add powder spices and cook for a minute.

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Add tomatoes, cashews, salt and mix well. Cook for 2-3 minutes.

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Add water and cook it for 15-20 minutes.

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Now grind the mixture into fine puree.

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Strain the mixture and keep aside.

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In a pan add strained puree, vegetable stock or water.

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Add kasuri methi, butter and cook for 2-3 minutes.

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Add fresh cream and mix well.

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Add, salt, honey and mix well.

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Pour the gravy over the kofta.

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Serve and garnish with fresh cream and coriander leaves.

Malai kofta is a popular dish in Indian cuisine that consists of deep-fried dumplings (also known as kofta) made from a mixture of mashed potatoes and paneer (Indian cottage cheese) that are served in a creamy tomato-based sauce. It’s a perfect option for vegetarians or anyone looking for a rich and satisfying meal. Malai Kofta is often served at special occasions such as weddings, festivals, and other celebrations, but it is also enjoyed as a comforting meal at home.

About Malai Kofta

The dish is believed to have originated in the northern Indian region, particularly in the kitchens of the Mughals. The Mughals were known for their preference for rich and creamy dishes, and it is likely that they developed this dish to use paneer, a staple in their kitchens.

The name "Malai" for cream and "Kofta" for dumplings also indicates the origin of the dish from the Mughal period. The Mughals used cream and other rich ingredients extensively in their cooking, and it is possible that the dish was developed by the royal cooks in the Mughal kitchens.

The dish usually consists of a mixture of mashed potatoes, carrots and paneer combined with a spice mixture of ginger, garlic, cumin, coriander and garam masala. These ingredients are then formed into small balls or dumplings and deep fried until golden brown.

The koftas are then cooked in a rich and creamy tomato sauce, which is a mixture of tomatoes, cream, cashew paste and a variety of spices. The sauce is simmered for a few minutes until it thickens and the koftas are cooked.

Malai Kofta is usually served with rice or Indian bread such as naan or roti. The dish is known for its rich and creamy texture and is appreciated by vegetarians and non-vegetarians alike.

The kofta dough can be prepared with different vegetables like pumpkin, cauliflower, spinach, etc. The sauce can also be prepared with different ingredients such as coconut milk, almonds or cashew nuts to give it a different flavor.

Some variations of Malai Kofta include the addition of other ingredients such as cashews, raisins or other vegetables. The dish can be prepared in different ways. Some people prefer a dry version of kofta, while others prefer a gravy version also the level of spiciness can be adjusted to personal taste.

Malai Kofta is a rich and indulgent dish that is high in calories, fat, and carbohydrates. One serving of Malai Kofta (200 grams) contains approximately 350 calories, 20 grams of fat, and 30 grams of carbohydrates. However, the dish also contains protein from the paneer, as well as several essential vitamins and minerals such as vitamin C, vitamin A, and iron.

Pro Tips

  1. Use good quality ingredients: The quality of the ingredients you use will greatly affect the taste of your dish, so be sure to use fresh and high-quality ingredients.
  2. Knead the dough properly: Knead the dough for the kofta balls well to ensure they hold their shape while cooking.
  3. Fry the kofta balls on medium-low heat: Frying the kofta balls on medium-low heat will ensure that they cook evenly and don't burn.
  4. Cook the gravy separately: Cook the gravy separately, in another pan and then add the kofta balls to it.
  5. Keep the gravy thick: Malai Kofta has a thick gravy, so make sure you cook it down until it reaches the desired consistency.
  6. Add cream at the end: Add cream at the end of the cooking process, just before serving.
  7. Garnish with coriander leaves or cashew nuts: Garnish the dish with chopped coriander leaves or cashew nuts for added flavor and visual appeal.