Malai Kofta Recipe | Authentic Punjabi Malai Kofta Curry at Home | Cookd
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Learn to make #MalaiKofta, a popular Indian vegetarian gravy made of perfect round balls of potato and paneer soaked in a rich and creamy sauce. Malai kofta goes well with hot Rotis and Phulkas. Make this restaurant-style #PunjabiMalaiKofta recipe at home and share your experience.
Malai Kofta Recipe:
Kofta:
Potato - 2 nos
Water - 3 Cups
Paneer - 200 grams (convert to cups)
Corn Flour - 4 tbsp
Cashews - 25 nos
Raisins - 25 nos
Garam Masala - ½ tsp
Salt - ¼ tsp
Oil - As Needed
Gravy:
Ghee - 2 tbsp + 1 tbsp
Bay Leaf - 2 nos
Cardamom - 4 nos
Black Peppercorns - ¼ tsp
Cumin Seeds - 1 tsp
Onion (thinly sliced) - 2 nos
Tomato - 2 nos
Cashews - ½ Cup (convert to nos)
Coriander Powder - 1 tbsp
Kashmiri Red Chilli Powder - 1 tbsp + 1 tsp
Turmeric Powder - ½ tsp
Ginger - 1 inch
Garlic - 4 cloves
Water - 1 ½ Cup + ½ Cup
Salt - 1 tsp
Fresh Cream - ¼ Cup
Kasuri Methi - 1 tsp
Cooking Instructions:
1. Pressure cook the potatoes with 3 cups of water for 8 whistles.
2. In a mixing bowl, mash the boiled potatoes, grate the paneer. Add the chopped cashews, raisins and mix well.
3. Add cornflour, salt, garam masala powder and knead it into a dough.
4. Divide the dough into equal portions and make smooth balls out of it.
5. In a deep frying pan, heat oil. Deep fry the kofta balls on medium heat until it is golden brown on all sides. Keep moving the balls within the pan for it to cook evenly.
6. To make the Gravy, Heat a Kadai, add 2 tbsp of ghee, add Bay leaf, cardamon, cumin seeds and black peppercorns. Allow the spices to splutter.
7. Add the thinly sliced onions and cook until the onions are translucent.
8. Add the coriander powder, red chilli powder and turmeric powder.
9. Add the chopped ginger and garlic to the Kadai. Saute for a minute.
10. Add the chopped tomatoes and continue to cook for a min. Add Salt.
11. Add 1 ½ cup of water and continue to simmer for a minute.
12. Add the cashew nuts and cook for 5 minutes.
13. Now remove the bay leaves from the Kadai, and then transfer the contents of the Kadai into a mixer grinder and grind it into a smooth puree.
14. Heat 1 tbsp of ghee in a Kadai, add 1 tsp of Kashmiri Red Chilli Powder, mix well and add the ground puree.
15. Add ½ cup of water and bring it to a boil and simmer for 2 mins.
16. Add the fresh cream, Kasuri methi mix well and remove from the heat.
17. While serving, add the kofta balls to the gravy, garnish with fresh cream and serve hot with Naan/Kulcha.
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