Malai Kofta Recipe By Chef undefined

Malai kofta is a popular dish in Indian cuisine that consists of deep-fried dumplings 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.

Table of content

• About malai kofta
• Ingredients
• Preparation for kofta
• How to make malai kofta 
• Pro tips
• Quick recap

About Malai Kofta

It is believed that the dish may have originated in the North Indian region, specifically in the Mughal kitchens. The Mughals were known for their love of rich and creamy dishes, and they likely developed this dish as a way to use paneer, a staple in their kitchens.
The dish's name 'Malai' meaning cream and 'Kofta' meaning dumplings, also points to its Mughal origins. The Mughals used cream and other rich ingredients extensively in their cooking, and it is possible that the dish was developed by the royal chefs in the Mughal kitchens.
The dish is typically made with a mixture of mashed potatoes, carrots, and paneer, which are combined with a blend of spices such as ginger, garlic, cumin, coriander and garam masala. These ingredients are then shaped into small balls or dumplings, and deep-fried until they are golden brown.
The koftas are then simmered in a rich and creamy tomato-based sauce, which is made from a blend 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 fully cooked.
Malai kofta is typically served with rice or Indian bread such as naan or roti. The dish is known for its rich and creamy texture and is a favourite among vegetarians and non-vegetarians alike.
This dish can be customized to suit different taste preferences, the kofta dough can be made with different vegetables like pumpkin, cauliflower, spinach and so on. The sauce can also be made with different ingredients like coconut milk, almonds, or cashews to give it a different flavour.
Some variations of malai kofta include adding other ingredients such as cashews, raisins or other vegetables. The dish can be made in different ways some people prefer a dry version of the kofta others prefer a gravy version also the level of spiciness can be adjusted to personal taste.

Ingredients For Malai Kofta Recipe

For Kofta

1. 1 Cup Grated Paneer
2. 1 Cup Boiled And Mashed Potatoes
3. 1/4 Cup Grated Mawa 
4. 1 Tbsp Chopped Coriander Leaves
5. 1 Tsp Chopped Ginger
6. 1-2 Chopped Green Chillies
7. 2 Tbsp Cornflour
8. Salt To Taste
9. Oil for frying

For Stuffing Kofta

1. 2 Tbsp Chopped Kaju 
2. 2 Tbsp chopped raisins
3. 1/4 Tsp Cardamom Powder

For Gravy

1. 2 Tbsp butter
2. 1 Tbsp Oil
3. 1 Bay leafs
4. 2-3 Cloves
5. 1 Inch Cinnamon Stick
6. 1 Tsp cumin
7. 2-3 Green Cardamoms
8. 2 chopped Onion 
9. 1 Inch Chopped Ginger
10. 6-7 Chopped Garlic Cloves 
11. 1/4 Tsp Turmeric Powder
12. 1 tbsp Kashmiri Red Chilli powder
13. 2 Tsp coriander Powder
14. 4 Chopped Tomatoes
15. Salt 
16. 12-14 cashews
17. Water as required

For Finale Cooking

1. 2 Tbsp butter
2. Salt to taste
3. 1 Tsp Kasuri Methi
4. 1 Tsp Honey 
5. 2 Tbsp Fresh Cream
6. Veg stock or water as required

For Garnish

1. Fresh Cream 
2. Coriander leaves

Preparation For The Kofta

1. Take a bowl add all the ingredients and mix well
2. Take another small bowl, add all the ingredients for stuffing and mix well.
3. Take a small portion of the potato mixture and make a cavity,
4. stuff in some mixture and shape it into small balls and Keep aside.
5. Heat oil in a deep bottom pan deep fry the kofta and keep aside.

How To Make Malai Kofta

1. Heat oil in a pan, add whole spices, cumin and saute.
2. Now add onion, ginger, garlic and saute for 1-2 minutes.
3. Add powdered spices and cook for a few minutes
4. Add tomatoes, cashews, and salt and mix well. Cook for 2-3 minutes.
5. Add water and cook it for 15-20 minutes.
6. Now grind the mixture into a fine puree. Strain the mixture and keep it aside.
7. In a pan add strained puree, vegetable stock or water,
8. Add butter and cook for 2-3 minutes.
9. Add kasuri methi, salt, and honey and mix well
10. Add fresh cream and mix well.
11. Pour the gravy over the kofta
12. Serve and garnish with fresh cream and coriander leaves

Pro Tips To Cook Malai Kofta

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 flavour and visual appeal.

Quick Recap Of Malai Kofta Recipe

Preparation For Kofta

1. In a bowl add all the ingredients and mix well
2. In a separate small bowl, add all the ingredients needed for stuffing and mix well.
3. Take a small portion of the potato mixture and make a cavity, stuff in some mixture and shape it either cylindrical or into balls. Keep aside.
4. Heat oil in a deep bottom pan deep fry the kofta and keep aside.

How To Make Malai Kofta

1. Heat oil in a pan, add whole spices, cumin and saute.
2. Now add onion, ginger, garlic and saute for 1-2 minutes.
3. Add powdered spices and cook for 1 minute.
4. Add tomatoes, cashews, and salt and mix well. Cook for 2-3 minutes.
5. Add water and cook it for 15-20 minutes.
6. Grind the mixture into a fine puree. Strain the mixture and keep it aside.
7. In a pan add strained puree, veg stock or water, butter and cook for 2-3 minutes.
8. Add kasuri methi, salt, and honey and mix well.
9. Add fresh cream and mix well.
10. Pour the gravy over the kofta and serve garnished with fresh cream and coriander leaves.