Malai Kofta is a very popular North Indian vegetarian dish where kofta( balls) are made of potato and paneer which is deep fried and served in a creamy, onion tomato based curry.
Simply, malai is creamy/buttery and kofta is spiced balls ( made of potato and paneer in this dish). Cashews are used to make it creamy and finally fresh cream added on top increases the richness of the gravy.
Malai kofta is the favourite for most of us!! I just love these North Indian dishes. Cooking them and tasting at home gives immense pleasure!!
Normally, any dish prepared in restaurant-style at home requires many ingredients and steps to be followed. If you understand the steps in a proper way, it is very easy to make them at home❤
Kofta balls are deep fried first and the gravy is prepared separate. Just before serving, add gravy to the kofta balls. This helps to keep the balls crisp when tasting.
Malai kofta goes well with paratha, naan, garlic naan, roti or simply jeera rice. Basmati rice cooked and served along with malai kofta tastes better too.
I have explained all the steps in brief to make this mouth-watering Malai Kofta recipe at home . Please go through the explanations carefully 😊
A must try recipe ❤
1 cup= 200 ml.
To make kofta( balls):
Boiled potato- 2 ( grated to make 1 heaped cup)
Paneer- 200 gms. ( grated to make 1 heaped cup)
Corn flour- 2 and a half tbsp
Green chilli- 1 or 2 ( chopped finely to small)
Raisins- 2 tbsp
Cashews- 2 tbsp ( cut to small pieces)
Coriander leaves- 2 tbsp ( chopped)
Salt- as needed.
To make gravy:
Onion- 2 big ( finely chopped lengthwise, 2 cups)
Tomato- 3 big ( finely chopped, 1 and a half cup)
Cashewnut- 8 to 10
Ginger garlic paste- 1 tsp
Cumin seeds- 1 tsp
Chilli powder with coriander powder mix- 2 tsp( if using chilli powder and coriander powder separate use 1 tsp each)
Turmeric powder- 1/4th tsp
Garam masala- 1/2 tsp
Bay leaf- 1
Cinnamon stick- 1 inch
Cardamom pods- 2
Kasuri methi- 1 tsp
Fresh cream- 3 to 4 tbsp
Coriander leaves- little to garnish finally
Salt- as needed.
1 tbsp of butter along with little oil can be used in place of ghee.
Do not overcook potatoes. If it is soggy and mushy, then the balls won’t be crisp and stiff.