Malai Kofta

Malai Kofta is a delicious Indian curry recipe. Rich, decadent, and extremely flavourful. Deep-fried Aloo and Paneer balls, dunked into a rich and creamy onion and tomato sauce. Top it with lots of fresh malai or cream and serve hot. While this recipe certainly takes time to make but the end product is lip-smacking delicious.

Since a lot of Vegetarian recipes are mainly Paneer-based, this recipe is a bit different. A perfect recipe for a Sunday Brunch or serve it to the guests. Serve it with Naan or Tandoori roti and make the most of your weekend.

Malai means cream and Kofta are deep-fried balls of Potato and Paneer, thus the name Malai Kofta. Although, there are different ways of making it I find this recipe really easy and delicious too. For instance, some make aloo balls with Paneer and dry fruits stuffing inside, but I love making Paneer and aloo balls mashed together with spices.

Why should one try this recipe?

• Different than the usual Paneer Recipes.
• Rich, decadant and full of flavours.
• Perfect for guests/Kitty parties.
• Koftas can be made before hand and then deep fried when the guests arrive.
• A perfect recipe for Sunday Brunch.

Steps of making Malai Kofta?

• Making the Paneer and Aloo Balls.
• Preparation of onion-tomato gravy.
• Serving it and the garnish.

Important tips:

• I prefer using Homemade Paneer. A detailed recipe is here.
• Make the gravy beforehand/ a night before and serve it. Saves time.
• Add the koftas just before serving, otherwise it becomes soggy.

Do tag me on Instagram @divyaszaika if you make this recipe. I would love to hear from you.

Product Recommendations:

• Non stick Kadhai – for deep frying.
• Kadhai – for making the gravy.
• Spices which I have used.
• Butter.
• Oil.

Interested in more such recipes, try these:

• Paneer Angara
• Achari Paneer.
• Mixed Veg Sabzi.
• Gatte Ki sabzi
• Paneer Lababdar.

For a step-by-step recipe, check this by VegRecipesOfIndia.

Print Recipe

Malai Kofta

Malai Kofta is a rich and flavourful Indian gravy recipe made of deep fried Paneer and Aloo balls which are then dunked into rich onion tomato gravy. Delicious, flavourful and a perfect recipe to try for a Sunday Brunch/ Guests. Serve it with naan or tandoori roti.

Cuisine

indian north indian

Keyword

Indian Vegetarian recipe

Prep Time

15 minutes

Cook Time

30-40 minutes

Servings

Koftas

Ingredients

For the Kofta Balls

• 2 medium boiled potatoes boiled, peeled and mashed/grated
• 1 cup paneer Mashed/Grated
• 1 tablespoon maida
• 2 number Green Chilies finely chopped
• 2 teaspoon Chopped coriander leaves finely chopped
• 1/2 teaspoon White pepper powder you can use black pepper too.
• Salt to taste
• all purpose flour/ Maida for coating
• Oil For frying

For the gravy

• 2-3 medium Onions Roughly chopped
• 2 medium Tomatoes Roughly chopped
• 4-5 number Garlic pods
• 10-12 number Cashews roughly chopped
• 2 number Dried whole red chilli
• 2 teaspoon Ghee
• 1/2 teaspoon Cumin seeds/ Jeera
• 1/2 teaspoon Red chili powder
• 1/2 teaspoon Kashmiri Lal mirch Powder
• 1/4 teaspoon Haldi Powder
• Salt to taste
• A pinch Dried Kasuri meethi Crushed
• fresh cream malai as required.

Cuisine indian north indian Keyword Indian Vegetarian recipe Prep Time 15 minutes Cook Time 30-40 minutes Servings Koftas Ingredients For the Kofta Balls 2 medium boiled potatoes boiled, peeled and mashed/grated 1 cup paneer Mashed/Grated 1 tablespoon maida 2 number Green Chilies finely chopped 2 teaspoon Chopped coriander leaves finely chopped 1/2 teaspoon White pepper powder you can use black pepper too. Salt to taste all purpose flour/ Maida for coating Oil For frying For the gravy 2-3 medium Onions Roughly chopped 2 medium Tomatoes Roughly chopped 4-5 number Garlic pods 10-12 number Cashews roughly chopped 2 number Dried whole red chilli 2 teaspoon Ghee 1/2 teaspoon Cumin seeds/ Jeera 1/2 teaspoon Red chili powder 1/2 teaspoon Kashmiri Lal mirch Powder 1/4 teaspoon Haldi Powder Salt to taste A pinch Dried Kasuri meethi Crushed fresh cream malai as required.

Instructions

For the Kofta

1. In a mixing bowl, take grated Paneer, aloo, green chilies, white pepper powder, maida, and salt. Mix everything together and make a soft dough.
2. Roll out small balls, lightly dust it with maida/roll it with maida and keep inside the refrigerator for an hour.
3. Heat oil in a kadhai and deep fry these balls till they become golden brown in color. Make sure to fry them on low flame.
4. ProTip: Always fry a small ball first just to see if it's frying properly. Otherwise more maida can be added so that it doesn't break.

For the gravy.

1. In a kadhai, heat oil. Add jeera and dried whole red chili.
2. To this add roughly chopped onions, garlic, green chili, and cashews. Sauté till onions become transparent.
3. Now add roughly chopped tomatoes and cook it till it becomes soft.
4. Add masalas. Haldi, lal mirch, garam masala, and Kashmiri Lal Mirch powder. Cook everything together till oil starts releasing.
5. Let this mixture cool down. Once cooled down, grind this mixture to make a smooth puree. Add a little water if required.
6. Sieve the mixture using a strainer or a chalni. The idea is to get a smooth and beautiful puree.
7. Heat kadhai once again and cook this mixture. Add a little water for consistency. Add salt to taste and taste the masalas.
8. Add the dried Kasuri methi. Cook the gravy. Adjust the taste and the consistency.
9. Just before serving, dunk the Kofta balls. Pour some gravy on the top. Drizzle fresh malai and serve hot.
10. Serve it with naan, tandoori roti or parathas.

Share this Recipe