Malai Kofta Recipe
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 (dumplings)
Gravy (malai sauce)
Garnish & finishing
Method
Kofta (dumplings)
- 1
- 2
Prepare paneer
Crumble or grate the paneer finely. If the paneer is very moist, press it between paper towels to remove excess moisture. Combine the paneer with the cooled mashed potatoes in a large bowl.
- 3
Make kofta mixture
To the potato-paneer mixture add breadcrumbs (0.5 cups), cornflour (2 tbs), garam masala (1 tsp), red chili powder (1 tsp), ground cumin (0.5 tsp), salt (1.25 tsp) and chopped cilantro (2 tbs). Mix thoroughly until it binds; if too loose, add another 1-2 tbs breadcrumbs. Refrigerate the mixture for 10 minutes to firm up for easier shaping.
- 4
Shape koftas
Divide the mixture into 10–12 equal portions and roll each into a smooth ball (about golf-ball size). If desired, press a few raisins or a small nut into the center before rolling for a surprise center (optional).
- 5
Fry koftas
Heat oil (500 ml) in a deep frying pan or wok to 170–180°C (medium-high). Fry the koftas in batches until golden brown and evenly crisp on all sides, about 3–4 minutes per batch. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Keep warm; set aside.
Gravy (malai sauce)
- 6
- 7
Roast tomatoes and soften onion
In a wide skillet or saucepan heat 2 tbs vegetable oil and 2 tbs butter over medium heat. Add cumin seeds (1 tsp) and let them sizzle for 10–15 seconds. Add chopped onion and sauté until translucent and beginning to brown at the edges, about 6–8 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant. Add chopped tomatoes and cook, stirring occasionally, until tomatoes break down and oil begins to separate from the masala, about 10–12 minutes.
- 8
Spice the sauce
Stir in coriander powder (1 tsp), turmeric (0.5 tsp) and garam masala (1 tsp). Cook with the tomato-onion mixture for 1–2 minutes so the spices bloom. Add salt (1 tsp) and sugar (0.5 tsp) and mix.
- 9
Blend to a smooth cream
Transfer the cooked tomato-onion-spice mixture to a blender along with the soaked cashews and the remaining soaking water (about 120–130 ml). Blend until completely smooth and silky. If needed, add extra water by tablespoon to reach a pourable but thick consistency (aim for ~150–200 ml total liquid in blender).
- 10
Simmer and finish the gravy
Return the blended sauce to the pan and simmer on low for 5–7 minutes, stirring to prevent sticking. Taste and adjust salt or sugar. Crush kasuri methi (1 tsp) between your palms and stir it in. Lower the heat and stir in heavy cream (120 ml); heat gently without boiling to avoid curdling. If the gravy is too thick, add 1–2 tbs water to reach desired consistency.
Assembly & garnish
- 11
Combine koftas and gravy
Option 1 (recommended for serving at the table): Place the fried koftas into a serving dish and pour the hot gravy over them just before serving so they stay intact. Option 2 (if making ahead): Add the koftas to the pan of hot gravy and simmer on very low for 2 minutes to warm through, but avoid long soaking or they will become soggy.
- 12
Garnish and serve
Drizzle fresh cream (2 tbs) over the top, scatter chopped cilantro (2 tbs) and place slit green chilies (2 pcs) if using. Serve hot with steamed basmati rice, pulao, or naan/roti.
