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Malai Kofta Recipe

Name: NEW AMAYA REAL INDIAN FOODs Malai Kofta Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups potatoes, starchy (russet or Yukon); 1 cups fresh paneer, crumbled; 2 tbs cornstarch; 1 tbs fine semolina (rava/sooji); 1 tsp green chilies, finely chopped; 2 tbs fresh cilantro (coriander), finely chopped; 0.5 tsp garam masala; 0.5 tsp ground cumin; 1 tsp salt; 0.25 tsp sugar; 0.5 cups oil for shallow frying; 0.25 cups dry roasted cashews, chopped; 2 tbs raisins; 0.25 cups crumbled paneer (for tiny center); 2 tbs unsalted butter or ghee; 1 tbs vegetable oil; 1 cups onion, medium, roughly chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1.5 cups tomatoes, ripe, chopped (or canned crushed); 0.25 cups cashews (soaked in hot water 15 min); 0.5 tsp green chili (optional); 1 tsp kashmiri red chili powder (for color); 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp turmeric; 0.5 tsp garam masala; 1 tsp salt; 0.5 tsp sugar or honey; 0.5 cups heavy cream (malai) or full-fat yogurt

Inspired by NEW AMAYA REAL INDIAN FOOD

Time1h

Serves4

Make Malai Kofta Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Kofta (potato & paneer balls)

2 cups potatoes, starchy (russet or Yukon)

1 cups fresh paneer, crumbled

2 tbs Cornstarch

1 tbs fine semolina (rava/sooji)

1 tsp green chilies, finely chopped

2 tbs fresh cilantro (coriander), finely chopped

1/2 tsp Garam masala

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/4 tsp sugar

1/2 cups oil for shallow frying

Stuffing (optional rich center)

1/4 cups dry roasted cashews, chopped

2 tbs raisins

1/4 cups crumbled paneer (for tiny center)

Gravy (creamy tomato-based)

2 tbs unsalted butter or ghee

1 tbs Tuscany sunflower oil

1 cups onion, medium, roughly chopped

1 tsp ginger paste

1 tsp garlic paste

1 1/2 cups tomatoes, ripe, chopped (or canned crushed)

1/4 cups cashews (soaked in hot water 15 min)

1/2 tsp green chili (optional)

1 tsp kashmiri red chili powder (for color)

1 tsp Ground coriander

1/2 tsp Ground cumin

1/4 tsp turmeric

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/2 tsp sugar or honey

1/2 cups heavy cream (malai) or full-fat yogurt

1/4 cups milk (to adjust consistency)

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 tbs fresh cilantro, chopped (for garnish)

Method

Kofta (potato & paneer balls)

Prepare potatoes and paneer

Boil or steam potatoes until tender (about 15–20 minutes). Drain, peel, and mash until smooth. Crumble fresh paneer and mix thoroughly into the warm mashed potatoes so the mixture is cohesive.

Make kofta mixture

To the potato–paneer mash add cornstarch, semolina, chopped green chilies, chopped cilantro, garam masala, ground cumin, salt, and sugar. Mix until you can form smooth, slightly firm balls. If the mix is too wet, add up to 1 more tablespoon semolina; if too dry, add a teaspoon of milk.

Prepare optional stuffing

If using stuffing, combine chopped roasted cashews, raisins, and a little crumbled paneer to form small moist centers. Shape about 10–12 small balls of this stuffing (about 1 teaspoon each).

Shape koftas

Divide the potato–paneer mixture into 10–12 equal portions. Flatten each portion in your palm, place a stuffing ball in the center (if using), and gently roll to seal and form smooth round balls about 1.5–2 inches in diameter. Ensure there are no cracks.

Fry koftas

Heat oil in a skillet over medium heat until shimmering. Shallow-fry the koftas in batches, turning gently, until lightly golden on all sides, about 3–4 minutes per batch. Remove and drain on paper towels. (Alternatively, bake at 200°C/400°F for 15–18 minutes turning once, brushed with oil.)

Gravy (creamy tomato-based)

Soak and blend cashews

Soak 1/4 cup cashews in 1/4 cup hot water for 10–15 minutes. Transfer to a blender with 2–3 tablespoons of the soaking water and 1/4 cup chopped tomatoes; blend to a smooth paste. Set aside.

Cook aromatics

Heat butter and 1 tablespoon oil in a saucepan over medium heat. Add roughly chopped onions and sauté, stirring occasionally, until soft and turning translucent and golden at edges, about 8–10 minutes. Add ginger and garlic pastes and cook 1 minute until fragrant.

Add tomatoes and spices

Add the remaining chopped tomatoes (if using fresh) and cook until they break down and oil starts to separate, about 6–8 minutes. Stir in kashmiri chili powder, ground coriander, ground cumin, turmeric, and salt. Cook 2–3 minutes to bloom the spices.

Combine cashew paste

Stir the cashew–tomato paste into the pan, add the soaked-cashew water if needed to loosen. Cook gently for 3–4 minutes, stirring, until the gravy thickens slightly and becomes smooth.

Simmer and finish

Lower the heat and stir in cream and milk, adjusting to desired richness and consistency. Add sugar to balance acidity, crushed kasuri methi, and garam masala. Simmer gently 3–4 minutes; taste and adjust salt or sugar. If the gravy is too thick, add up to 2–3 tablespoons more milk or water.

Finish with cilantro

Turn off heat and stir in chopped fresh cilantro.

Assembly & serving

Reheat the gravy if necessary over low heat. Gently place the fried koftas into the warm gravy just before serving so they absorb some sauce but do not break apart—serve immediately. Garnish with a drizzle of cream and a sprinkle of chopped cilantro. Serve hot with naan, paratha, or steamed basmati rice.