Malai Kofta Recipe

Malai Kofta Recipe

Have you ever been in a situation where you keep on postponing your grocery shopping to the last minute and in the end you are left with just basic ingredients to cook with. 🙁  That’ me, and maybe it was the rainy weather that kept me indoors for much of the week. Now all I have on hand is couple of potatoes, a chunk of homemade paneer, frozen peas and spices. At this time the only recipe that came to my mind is – Malai Kofta recipe. Created a yummy meal with all the ingredients that I had on hand. In the end, a simple meal doesn’t require tons of ingredients. 🙂

Also try No onion No garlic Malai Kofta Recipe.

RECIPE DETAIL – Recipe is divided in two parts – preparing koftas and making the gravy. Unlike lauki koftas, these koftas have an outer covering of potatoes and are stuffed with paneer- peas and cashew mixture. Fold and shape the koftas properly, making sure that everything is sealed in nice and tight. It should have no crack, otherwise koftas will open up during frying and mess up the oil. Prefer healthy version of koftas, use appe pan to cook your koftas – like I did in non fried lauki koftas.

Malai Kofta Recipe

Rest of the steps are pretty straightforward. Follow step by step guide below to prepare the gravy. Wait for the last minute to add koftas. Just before serving, warm up the gravy, toss in koftas, garnish with cashews, chopped coriander leaves and serve hot with tandoori roti or jeera rice.

Looking for other recipes – Lauki koftas, Dum aloo, Paneer tikka masala, Paneer pasanda, Kadai paneer, Paneer tikkaPaneer tikka pulao

Malai Kofta Recipe
Votes: 2
Rating: 5
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Deep fired paneer stuffed dumplings served in a rich and creamy tomato cashew based gravy.
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
40 MINUTES
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
40 MINUTES
Malai Kofta Recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Deep fired paneer stuffed dumplings served in a rich and creamy tomato cashew based gravy.
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
40 MINUTES
Servings Prep Time
4 PEOPLE 30 MINUTES
Cook Time
40 MINUTES
INGREDIENTS
FOR KOFTAS - OUTER COVERING - MAKES 8 - 10 KOFTAS
  • 3 big Boiled and mashed potatoes
  • 1 teaspoon Coriander powder (sukha dhaniya)
  • 1/2 teaspoon Red chili powder
  • 1/2 teaspoon Dried mint leaves
  • Salt to taste
  • 1.2 tablespoon Cornflour
  • Oil for Frying
FOR KOFTAS - STUFFING
  • 1 cup Crumbled Paneer
  • 1/4 cup Frozen Peas
  • 4 - 6 pieces of Kaju
  • 4 - 6 pieces of Yellow Raisins/Khismish
  • 1/2 teaspoon Red chili powder
  • 1 teaspoon Coriander powder (sukha dhaniya)
  • 1 tablespoon Chopped cilantro leaves
  • Salt to taste
FOR GRAVY
  • 2 small Onions, grinded to paste
  • 2 small Tomatoes, grinded to paste
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1 tablespoon Cashew Paste
  • 2 tablespoon Beaten Curd (yogurt)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1.5 teaspoon Coriander powder (sukha dhaniya)
  • 1/2 teaspoon Red chili powder
  • 2 teaspoon Garam Masala Powder
  • 2 teaspoon Kasoori methi/ dried fenugreek leaves
  • Salt to taste
  • 1 tablespoon Cream (optional)
  • 1-2 tablespoon Butter/oil
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
MAKING KOFTAS
  1. Assemble ingredients for boiled potatoes.
  2. Mash potatoes.
  3. In a big bowl combine all the ingredients and make a dough out of the potato mixture. Set it aside.
  4. Assemble ingredients mentioned under stuffing.
  5. Combine all the ingredients in a bowl and...
  6. Mix it well.
  7. Make a small ball out of the potato mixture and flatten it.
  8. Place 2 teaspoon mixture in the center.
  9. Bring all the sides together and shape it like a ball. Make sure all the ends are sealed.
  10. Repeat the process with rest of the mixture.
  11. Heat oil in a pan.
  12. Fry koftas until brown in color.
  13. Or you can choose to cook them in appe pan.
    Kofta Curry prepared with non fried Koftas
MAKING GRAVY
  1. Assemble ingredients for gravy.
  2. Heat oil in a pan, add cumin seeds. As they start to crackle, add onion paste along with ginger-garlic paste. Saute for 2-3 minutes until onion starts to turn light brown in color. Add tomato puree, cashew paste and curd.
  3. Mix until well blended. Add all the spices and..
  4. Mix. Cook for another 2 minutes until oil starts to separate.
  5. Pour in enough water to make a thick gravy. Bring it to a boil.
  6. Take it off the flame and carefully hand blend the gravy. Be very careful as it may splash.
  7. Return it back to the flame, add kasoori methi, garam masala powder and adjust salt.
  8. Mix it well and give it a final boil. Take it off the flame.
  9. Just before serving, warm the gravy, add koftas, add some cream, chopped cilantro leaves and serve. Enjoy with warm rotis or steamed rice.
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11 Responses

  1. Heidi says:

    HI, What is Kaju? and second is there something I can use instead of cashews? (my hubby is very allergic to cashews)

    • Ruchi says:

      Thanks for stopping by Heidi. Kaju is Cashews (will update that in the recipe).
      Chaar magaz paste (mixed melon seeds) is closet to cashew paste. If it is unavailable in your area than skip cashew paste and continue with the recipe.

  2. Ankita says:

    K…thanks ruchi ji. M waiting for ur malai kofta no onion no garlic recipie

  3. Ankita says:

    Please ruchi ji share without onion garlic malai kofta recipie and palak paneer recipie as soon as possible. …..

  4. Shetal says:

    I tried this recipe today and turned out great. Really very easy and delicious. Thanks for sharing.

  5. Abida says:

    This sounds so good, with the potato on the outside and paneer and peas filling! I have featured your delicious recipe on my weekly round up on my blog here http://www.theredlychee.com/the-weekly-round-up-10/

  6. Renu says:

    This receipe is just fantastic. .az I hv tried it in my own kitchen. .in my home every one is mad over it..

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