Malai Kofta Recipe – Malai Kofta is one of THE most popular Vegetarian Indian Curry. Fried potato and cottage cheese balls served in a rich creamy tomato onion gravy. My mouth is watering just writing the description 🙂
Malai Kofta goes really well with Nan, Tandoori rotis, pulav or Jeera Rice. Sometimes, we make this with our regular Roti/ chapati and still we feel as if we are having a royal treat. Malai kofta is that kind of a dish.it is flavourful, rich, creamy and too delicious.
We make koftas with potato and cottage cheese. You can try cottage cheese only koftas for this or you can change their ratio and add more cottage cheese and less paneer for Kofta.
We like it as we have made 🙂 more potato-less cottage cheese in kofta. This makes koftas hard from outside so that they don’t lose their shape when added to the gravy. Still, they are soft creamy melt in your mouth from inside.
How to make Malai Kofta
preparation time: 10 minutes
cooking time: 10 minutes for frying koftas + 10-15 minutes for gravy
4 boiled potatoes
1/2 cup crumbled cottage cheese/paneer
1 tbsp cornflour
salt to taste
1/4 tsp red pepper powder/ Lal mirch powder
3 onions roughly chopped
3 tomatoes roughly chopped
2-3 cloves Garlic roughly chopped
1 green chili chopped
1 tsp ginger chopped
15 cashew nuts
1 tsp + 1 tsp ghee/oil
1/2 tsp red chili powder/ Lal mirch
1/4 tsp turmeric powder/ Haldi
salt to taste
1/4 tsp garam masala
1 tbsp dried fenugreek leaves/ kasoori methi
1 tbsp Cream
chopped coriander leaves
a few drops of cream
Lal mirch wala ghee ( red chili powder is added to hot ghee and drizzled over the dish). This is optional.
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Malai Kofta Recipe
Heat 1 tsp ghee in a kadhai. Saute onions, ginger, garlic, and green chilies for some time till onions turn translucent. Now add Cashews and roughly chopped tomatoes. Cook till tomatoes are cooked stirring frequently.
Switch off the flame and let the mixture cool down completely before blending.
In the meantime prepare your koftas. Grate boiled potatoes and paneer. Mix all the ingredients mentioned under for Kofta.
Give them desired shape. you can make round balls, oblong or flat like tikki. I got around 12 koftes. when oil is hot check by frying a small piece of dough. If it holds its shape then fine otherwise add some more cornflour to the dough and check again.
Deep fry on medium flame till dark golden brown.
Don’t overcrowd the kofte in oil because then they might crack and absorb oil. I fry 2 or 3 koftes at a time.
Grind the mixture into a smooth paste.
Heat 1 tsp ghee. When it’s hot add red chili powder, turmeric powder, and salt. Add ground gravy mixture and cook for 2-3 minutes. When it starts coming together it is ready.
Add crushed fenugreek leaves, garam masala, and cream. Mix it and cook for another 2 minutes. Check the consistency of gravy and add water as desired. Add kofte to the gravy. Taste the gravy and adjust salt and spices if required.
Garnish with chopped coriander leaves, a few drops of cream, and Lal mirch wala ghee 🙂
Serve hot with naan, roti, pulav and enjoy this Royal Dish 🙂
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