Watch the video of Making Malai Kofta in Paniyaram Pan/Appe Pan
How to make Malai Kofta Gravy
Serves: 4
Ingredients needed
Ingredients needed to prepare koftas (deep fry method)
Yields -9-11 koftas (depending on size)
Potato -2 or 1/2 cup boiled and mashed
Mixed vegetables – 1/2 cup (carrot, beans,peas)
Paneer/ cottage cheese – 1/2 cup
Green chillies -1 finely chopped
Coriander powder -2 tsp
Cumin powder -1 tsp
Red chilli powder -3/4 tsp
Cashew nuts -1 tbsp (finely chopped)
Coriander leaves – 2 tbsp finely chopped
Cornflour – 3/4 tsp
Salt as needed
Cornflour for rolling the koftas
Oil for frying koftas
Ingredients needed for the sauce
Oil -2 tbsp
Onion -1 big
Ginger-garlic paste -1 tsp
Tomatoes -3
Turmeric powder -1/4 tsp
Cumin powder/jeera powder -1 tsp
Coriander powder – 2 tsp
Red chilli powder – 3/4 tsp
Salt as needed
Dairy Cream -1/4 cup
Cashewnut – 1 tbsp coarsely powdered
Garam masala powder – 1/2 tsp
For the seasoning
Oil – 1 tbsp
Butter – 1 tbsp
Shah jeera/Caraway Seeds -3/4 tsp
Preparation
Boil vegetables or pressure cook vegetables for 2 whistles. I kept beans, carrot and peas in a vessel without water, closed it with a lid and kept potatoes on top and pressure cooked for 2 whistles. In this method there is less moisture in the vegetables. (Don’t forget to add water in the pressure cooker).Whichever method you follow, put the vegetables in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking.
Grate paneer and keep it ready.
Method
In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.
Divide the mixture equally and make balls.
Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.
Now we will prepare the sauce-
Add ginger garlic paste and saute for a few more minutes.
Once it cools, blend it to a fine paste.
Now heat oil+butter in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.
Add 1 cup of water, cream, cashew nut powder and bring it to boil on low flame.
Sprinkle garam masala and finely chopped coriander leaves.
Serve hot with jeera pulao or chapati or naan.
Malai Kofta is a classic rich and creamy North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and koftas are deep fried paneer and vegetable dumplings.It is a rich dish perfect for parties and special occasions. It goes well with chapati, naan, jeera rice, ghee rice, all pulaos and parathas.
- 2 Potato boiled and mashed
- 1/2 cup Mixed vegetables (carrot, beans,peas)
- 1/2 cup Paneer/ cottage cheese grated
- 1 Green chillies finely chopped
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 3/4 tsp Red chilli powder (or as needed)
- 1 tbsp Cashew nuts (finely chopped or coarsely ground)
- 2 tbsp Coriander leaves finely chopped
- 3/4 tsp Cornflour
- Salt as needed
- Cornflour for rolling the koftas
- Oil for frying koftas
- 2 tbsp Oil
- 1 Onion big
- 1 tsp Ginger-garlic paste
- 3 Tomatoes
- 1/4 tsp Turmeric powder
- 1 tsp Cumin powder/jeera powder
- 2 tsp Coriander powder
- 3/4 tsp Red chilli powder or as needed
- Salt as needed
- 1/4 cup Dairy Cream
- 1 tbsp Cashew nut
- 1/2 tsp Garam masala powder
- 1 tbsp Oil
- 1 tbsp Butter
- 1 tsp Shah jeera/Caraway Seeds
-
Boil vegetables or pressure cook vegetables for 2 whistles. I kept beans, carrot and peas in a vessel without water, closed it with a lid and kept potatoes on top and pressure cooked for 2 whistles. In this method there is less moisture in the vegetables. (Don’t forget to add water in the pressure cooker).Whichever method you follow, put the vegetables in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking.
-
Grate paneer and keep it ready.
-
In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.
-
Divide the mixture equally and make balls.
-
Roll the balls in cornflour. This is done to absorb any moisture left.
-
Heat oil and fry the koftas in batches on medium heat until golden brown.
-
Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.
-
Heat 2 tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning.
-
Add ginger garlic paste and saute for a few more minutes.
-
Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool. Add salt required. (remember we already added salt to the onions)
-
Once it cools, blend it to a fine paste.
-
Now heat oil + butter in a kadai, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.
-
Add 1 cup of water, cream, cashew nut powder and bring it to boil on low flame.
-
Add the koftas gently and switch off the flame.(add koftas only at the time of serving)
-
Sprinkle garam masala and finely chopped coriander leaves.
Serve hot with jeera pulao or chapati or naan.
Note - In the video, koftas are prepared in paniyaram pan/ appe pan. You can follow that also.
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Malai kofta looks creamy and delicious…im sure it tasted great too….
Looks very good Paddu and fairly easy. I never tried make this at home. Feel like trying after seeing yours.
wonderful photos ! lovely recipe !
wow yummy recipe lookg great tomorrow i will try surely
lovely.. nice clicks.. 🙂
very yummy dear…
yummy dish…looks tempting…nice clicks too
so creamy and perfectly done..wonderful recipe of malai kofta!
Beautiful clicks,rich and yummy curry
Makes me drool..tempting
so inviting and lovely clicks……try toasting them in paniyara kal instead of frying da…it works well too
Very rich and flavourful dish..Who can resist to it.
very yummy…….
Awesome clicks.. Kofta & the curry looks very tempting 🙂
Very delicious
very tempting bowl and loved the creamy rich texture
Beautiful clicks and lovely presentation…curry looks delicious
It's such a celebratory dish, perfect for a Friday night or Sunday lunch! Definitely intend on trying it this week 😀 Thanks!!
Dear padhu, thanks for ur posts, i need parotta recipe,kindly post the same.
I tried n its awsome in taste..thnx 4 sharing….
Padhu, each and every post is awesome… The taste is so perfect… Lovely presentation.. 😀
super job u have done posting such wonderful dishes
Hi
Right now…I m trying your recipe for dinner todsy….tomorrow I will surely give you the feed back….I must say..the way u have shown pictures at every step is appreciating
rich n yummy curry dear……..
what is this ground paste????????
Ritika sharma -Did you not read the line before that. Kindly read the whole recipe carefully. Ground paste is that onion + tomato paste.
Recipe looks yummy n sounds easy..will try for my dinner evening next Saturday….
I found this receipe so easy to follow and it taste so good..Thanks for sharing it with us
i am planning to cater a party that is about 30 mins away. are the koftas able to hold up during transport?
Valeria Level – That is not a problem at all. The koftas will retain its shape.Take it separately, add it to the gravy at the time for serving and reheat the gravy.
Made it last week. Came out very nicely. Thank you for sharing the recipe.
Turned out OK…I had sour cream handy and added this. We have to be careful with tomato puree…can make the thing sour.
Do we require to add some malai or oil to koftas dough
Shveta – No need to add oil or malai to the koftas. I think I have explained it very clearly. Kindly read the paragraph after method.You have to add only grated paneer.
Its very easy to cook n tasty too thank you sir for this recipe
Today I tried this recipe its very easy to cook and tasty too Thank you so much
Nice and easy recipe.. sure I am going to try today..
Thanks.
i tried it and it blended fantastic in the true indian aromatic cuisine… it was too easy to explore wid ur easy to cook recipes… thanx
Hi Padhu! Your recipe looks yummy!! Planning to give it a try. Can I substitute yellow corn flour instead of white? Will it make and difference?
The texture of the yellow will be coarser. White cornmeal is finer than yellow cornmeal.I think you can substitute the yellow for the white but I have not tried it.
Nice, clear directions, thank you for the recipe! I plan on making them tonight!
Very nice and tasty ecipe…..its very easy to cook too. Surly i"ll try it very soon same like as your method..i hope it will make with a yummy taste. Thanks for sharing this..
can you teach us how to prepare donuts?
Hi padhu.. Wat do I do if cream is unavailable ??
Cream gives richness to the gravy. If you cannot get it, skip it.
Hi padhu…do u mean diary cream as fresh cream.
Yes, you get amul fresh cream
Thanks for sharing the recipe. First attempt turned out ultra delicious.
Very nice gravy…
Am a die hard fan of ur blog.. Really u r dng a grt job mam.. And I tried malai kofta for a dinner and it turned out really well..my hubby loved it a lot and he asked me to prepare it for lunch one day to share with his friends.. I remember that u have told kofta should b added to the gravy at d tym of serving but wat I thought is if I keep koftas separately then at lunch time they will combine with gravy but koftas will not take in d taste of d gravy so I just put d koftas in d gravy n packed.. But it dissolve in d gravy and ma hubby said it not tastes good like wat v had fa dinner. Then how can v pack for lunch mam?? Can u pls ?reply all in our family fond of this kofta recipes.. Ur reply will help me a lot
Thank you Madhu for liking my blog and recipes. If you pack koftas for lunch, it will definitely break. You should pour hot gravy on the koftas only 10-15 minutes before serving.
Very delicious nice recipie thanks
Can I add cream cheese spread which is made with fresh Milk and real cream ?because I don't have dairy cream
I am not sure. I don't think it will work out.
Excellent recipe. Thank you!
This was excellent, thank you! I pureed the kofta dough in a food processor and used extra paneer. The result was a very smooth dough and very soft and yummy! It also made perfectly round balls because the dough was so smooth. Followed the recipe very closely and it came out great, thanks so much!
I used your Malai Kofta recipe to make an Indian dish for the first time and it was so rewarding. All my friends absolutely loved it.
There are a lot of ingredients but I'm sure these will be used again in future recipes. I also like the way you set out your page, the photos gives me confidence in what I'm doing.
Thank you from Australia.
I am a big fan of your blog and prepare many recipes. Recipes alongwith step by step photos are very helpful and awesome. Today I prepared Malai Kofta and it was fantastic .My family people enjoyed it. Thank you.