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.
Servings Prep Time
10-12Koftas 15minutes
Cook Time
30-40minutes
Servings Prep Time
10-12Koftas 15minutes
Cook Time
30-40minutes
Ingredients
For the Kofta Balls
For the gravy
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.