on Jun 11, 2021, Updated Jun 23, 2021 If you are looking for more rich Indian recipes, then here are some of my favorites lined up for you – Kadai Paneer, Paneer Pasanda, Methi Matar Malai, Paneer Tikka Masala, Mushroom Masala, Paneer Butter Masala, Nargisi Kofta, Lauki Kofta Curry, and Palak Corn Curry.
About This Recipe
Malai Kofta is one of the most popular Indian vegetarian curries and whichever Indian restaurant you go to, you will find it on their menu. Malai in India refers to cream and kofta are deep-fried balls made of a variety of ingredients. So essentially malai kofta is deep-fried balls dunked in a rich and creamy gravy. Koftas to make malai kofta are mostly made using boiled potatoes and paneer (Indian cottage cheese) and these can be dunked in a variety of rich gravies. This rich and indulgent restaurant-style curry is not for your everyday meals. Make it for festivals or special occasions. I make it when I have guests at home and I want to make something impressive. The recipe is a little time-consuming but the result is just outstanding and well worth the effort. In today’s post, I am sharing a lot of tips and tricks to make the best malai kofta and 3 different types of gravies that you can dunk them in. So read along!
Ingredients
You will find all the ingredients to make malai kofta in your nearby Indian grocery store. The spices and non-perishables are also available online. For the kofta These melt-in-mouth koftas are made using boiled potatoes, paneer (Indian cottage cheese), poha (flattened rice), green chili peppers, fresh ginger, cilantro (coriander), garam masala spice mix, and cornstarch. Make sure the boiled potatoes are cooled well. They are starchy when still warm and the kofta can break while frying. You can boil the potatoes in a traditional Indian pressure cooker or cook them in an instant pot. Homemade paneer is best to make the kofta but you can definitely use store bought. Wash the paneer slab with water after taking it out from the package and grate it using the medium hole of a box grater. Poha is added to make them crispy from the outside and also helps to bind the ingredients. But you can choose to skip adding it and increase the quantity cornstarch by 1 tbsp. I like to stuff the balls with a mixture of crushed cashew nuts, grated dried coconut, and raisins. It makes them even more indulgent. You can choose to make them without the stuffing. Adjust the amount of green chili peppers according to your preference. Koftas need to be fried in oil until crispy and browned. Use any vegetable oil to fry them. For the white gravy For the white creamy and rich gravy of malai kofta, you will need butter, oil, whole spices (cloves, cinnamon, bay leaf, and green cardamoms), onion, garlic, fresh ginger, cashew nuts, khoya (reduced milk solids), green chili peppers, salt, sugar, plain yogurt, white pepper powder, heavy cream, and Kasuri methi. Khoya is reduced solid milk. You will find it in the refrigerator section of the Indian grocery store. If it’s not available, you can mix some dry milk powder with milk to make a dough and use it in place of khoya. The gravy of malai kofta is slightly sweet. I have added sugar but can replace it with honey. For the tomato gravy If you are making orange tomato gravy, you will need some additional ingredients like tomato puree, ketchup and Kashmiri red chili powder.
Pro Tips By Neha
While cooking the potatoes, make sure that you do not overcook them. If they turn soggy or too soft, the kofta will not turn crisp. Also, make sure to cool the potatoes completely before using them. I like to add a little poha along with cornstarch as it helps in binding and also gives the kofta a very crispy texture. You can choose to skip it and increase the quantity of cornstarch. I have stuffed the balls with a combination of nuts and dried coconut. The stuffing is totally optional though. Pass the gravy through a fine mesh strainer to make it silky smooth and creamy. The quantity of cornstarch is important to make perfect koftas. If it’s less they will break while frying and if it’s more, they will turn out hard and doughy. The oil for frying should be nicely hot before adding the kofta. If not, they will stick to the bottom of the skillet. Fry on medium-high heat. Always test fry one kofta to start with. If it fries perfectly, then add the remaining to the hot oil. If they are disintegrating while frying, add some more cornstarch to the mixture and then fry. Do not overcrowd the pan while frying them. Fry in batches if needed. Add in the kofta to the gravy only at the time of serving. This way they will not dissolve in the gravy. This recipe makes 7-8 koftas and 2 koftas are good per serving. You can easily double or triple this recipe if making it for a gathering.
How to Make Malai Kofta
Preparation for malai kofta Make the kofta To make the filling, mix together 1 teaspoon crushed cashew nuts, 1 teaspoon grated dried coconut, and 1 teaspoon chopped raisins in a small mixing bowl and set aside. Combine 6 oz (170 g) grated paneer, ¼ cup boiled, peeled, cooled and grated potatoes, 1 tablespoon poha (soaked in 2 tablespoon water for 10 mins), ¼ teaspoon grated ginger, ½ teaspoon finely chopped green chili pepper, 1 teaspoon finely chopped cilantro, salt to taste, ¼ teaspoon garam masala spice mix, and 1 tablespoon cornstarch in a medium mixing bowl. Mix the ingredients well using your fingers until they come together. Take a lime size portion of the paneer mixture and slightly flatten it in between your palms. Keep a teaspoon of filling that we made earlier in the center and bring the ends together to make a smooth ball. You can also shape them in pear shape (conical) as I did. Make all the kofta in the same manner. Roll the kofta in 2 tablespoon cornstarch and set aside. Rolling them in cornstarch will create a coating around them and there are fewer chances of them breaking down while frying. It also makes them crispier. Heat 3-4 cups of vegetable oil in a nonstick skillet and fry the kofta on medium-high heat till golden brown (8-10 minutes). Remove on a tissue lined plate using a slotted spoon and set aside. Make the white gravy Heat 3 cups of water in a medium saucepan over high heat. Add 1 cup chopped onion, ½ cup cashew nuts, 1 teaspoon chopped ginger, and 1 teaspoon chopped garlic in boiling water and cook for 4-5 minutes. Drain the water and add the cooked onion and cashews to a blender. Add ¼ cup cold water and blend until smooth. Set aside. Heat 2 tablespoon vegetable oil and 2 tablespoon butter (salted or unsalted) in a skillet over medium-high heat. When the oil is hot add 3-4 cloves, 1-inch piece of cinnamon, 2 whole green cardamoms, and 2 whole bay leaves and let them crackle for 4-5 seconds. Add the onion and cashew paste to the skillet and cook for 4-5 minutes on low heat. Cover the skillet if the paste is spluttering too much. Now add ¼ cup crumbled khoya and 2-3 green chili peppers (slit into half) and cook for another 2-3 minutes. Add salt to taste, 2 teaspoon sugar, ¼ cup yogurt whisked with flour, and cook for 2-3 minutes. Note – Whisking the yogurt with flour prevents it from curdling when heated. Add 1 teaspoon crushed Kasuri methi, ½ teaspoon white pepper powder, and 1 cup water and bring the curry to a boil. Cook for 2-3 minutes. Finally, add ¼ cup heavy cream and mix well. Add some milk if the gravy is too thick and adjust for salt. Bring to a simmer and remove the skillet from heat. Note – You can now pass the gravy through a fine-mesh strainer if you want it extra smooth and velvety. Add the kofta to the gravy just before serving and serve hot. Make the tomato gravy Heat 2 tablespoon butter and 2 tablespoon vegetable oil in a skillet over medium-high heat. When hot, add 3-4 cloves, 4-5 whole black peppercorns, 2 whole black cardamoms, and a 1-inch piece of cinnamon stick and fry for 20 seconds. Add 2 teaspoon ginger-garlic paste and fry for a minute. Now add 4 tablespoon tomato puree and 2 tablespoon tomato ketchup and fry for another minute. Add 2 tablespoon cashew nut paste, ½ teaspoon Kashmiri red chili powder, and 1 cup milk and cook for 2-3 minutes. Lastly, add 3 tablespoon heavy cream, 1 teaspoon honey, salt to taste, 2 teaspoon lime juice, and 2 teaspoon crushed Kasuri methi and cook for a minute. Adjust the consistency of the gravy by adding water and cook till the mixture comes to a boil. Add the koftas to the gravy and give it a boil. Garnish with cilantro and serve hot.
Serving Suggestions
Malai kofta goes well along with all the Indian bread and rice preparations, but just make sure that the bread or rice is simple and not too flavorful, as malai kofta itself has a rich and creamy gravy. You can serve it with bread such as roti, tawa paratha, lachha paratha, tandoori roti, naan, or even garlic naan. Malai kofta also tastes great with steamed rice, jeera rice or any other lightly spiced pulao. If you are looking to make a festive meal, then you can make Punjabi Yellow Dal Tadka, jeera rice, cucumber raita, naan, and kachumber salad along with it.
Storage Suggestions
Refrigerate the kofta and the gravy separately for up to 2 days. When ready to serve bring the gravy to a boil. If it has thickened, add a little milk or water to it. Add the cold koftas to the hot gravy and serve. They will become hot from the heat of the gravy. You can also microwave them for 30 seconds if you wish to. I will not suggest freezing the gravy as it has milk products in it and it might spoil when thawed but koftas can be easily frozen. Shape them and arrange them on a baking sheet. Freeze for 4-5 hours. Then gather in a zip lock bag and freeze for up to 3 months. When ready to use, thaw on the counter, fry, and add to the gravy.
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