Malai Kofta Recipe | Restaurant Style Malai Kofta Recipe (2024)

Malai Kofta, one of the rich vegetarian gravy served in most of of the restaurants. Malai means cream and Kofta means fried balls. So, it’s the koftas in the creamy gravy. In this recipe, the Koftas are made using Paneer and Potato crumblings. Crumbled paneer is mixed with boiled and mashed potatoes along with green chili and other spices. Dumplings are made out of the paneer mixture which are then coated with corn flour and deep fried to get golden Koftas. Next, we need to prepare onion-tomato mixture. Cashews and fresh cream make the gravy more richer. Once the gravy is ready, we can start plating. Take a deep bowl, add the gravy. Add 3-4 fried paneer dumplings. Garnish with coriander leaves and fresh cream. This is an ultimate accompaniment with any Indian Flat breads!

Tips for making Malai Kofta:

• If you are using store bought paneer, immerse it in hot water for 10 mins and then crumble the paneer.
• Corn flour helps to bind the paneer-potato mixture and also give a crispy texture to the fried kofta. You can also use Rice flour if you don’t have Corn flour in stock
• Keep the flame in low and deep fry the kofta’s till they are golden brown.
• Butter, cream and cashews are the ingredients help to get rich and creamy gravy. So be generous to get nice restaurant style Malai Kofta.
• Add the kofta balls just before serving. Or else the dumplings may get disintegrated and mix with gravy.

You may also want to try:

• Restaurant Style Kadai Paneer
• Vegetable Kurma
• Saag Paneer
• Dum Paneer
• Reshmi Paneer

• Heat 2 tablespoon of butter. Add cashews and saute the cashews for a minute. Then add chopped onions and saute in butter till they becomes translucent.

• Add green chili, ginger and garlic clove and saute along with onions. When the onions turn translucent, add tomato puree, mix well, cover with the lid and cook the puree

• When the onion- tomato mixture is cooked and becomes thick and the oil oozes out of the mixture, switch off the flame and allow the mixture to cool off

• Once the onion-tomato mixture is cooled off, add the mixture to the mixer jar and grind it to a fine paste. Again heat 2 tablespoon of butter in a pan. Add cinnamon, cloves and cardamom and saute for a minute.

• Add the onion-tomato puree and mix well. Then, add red chili powder, coriander powder and cumin powder along with salt and stir well.

• Cover the pan with a lid and cook in low flame for 5-7 minutes. Finally add crushed kasoori methi and mix well.

• Finally add fresh cream and switch off the flame. The gravy for Malai Kofta is ready. Lets prepare the Kofta now…

Method for Making Kofta:

• Take a mixing bowl, add crumbled paneer. Add boiled and mashed potatoes and mix well.

• Add finely chopped green chili, cashews and mix well.Then, add coriander powder, cumin powder, garam masala, red chili powder and salt and mix well

• Finally add corn flour and mix well. The corn flour helps to bind the paneer-potato mixture

• Make small lemon sized balls out of the paneer-potato mixture. Heat oil in a pan. Take each paneer ball and dust it with flour and then gently drop in the oil. Dusting helps the paneer balls to fry without crumbling in the oil.

• Add 7-8 paneer balls and deep fry till they are crispy and golden brown. Take out the crispy koftas and place it in paper towel to drain excess oil. Repeat the step for frying rest of the kofta

• Finally take gravy in a serving bowl. Just before serving, add 3-4 kofta balls and serve hot.

• The delicious Malai Kofta is ready. Serve with roti or any Indian bread and enjoy the dish!

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