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    Malai Kofta Recipe

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    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 tikka,  Paneer tikka pulao. 

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    Malai Kofta Recipe

    Deep fired paneer stuffed dumplings served in a rich and creamy tomato cashew based gravy.
    Print
    4.75 from 8 votes
    Course Main Course
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 40 minutes
    Total Time 1 hour 10 minutes
    Servings 4 PEOPLE

    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

    Instructions

    MAKING KOFTAS

    • Assemble ingredients for boiled potatoes.
    • Mash potatoes.
    • In a big bowl combine all the ingredients and make a dough out of the potato mixture. Set it aside.
    • Assemble ingredients mentioned under stuffing.
    • Combine all the ingredients in a bowl and...
    • Mix it well.
    • Make a small ball out of the potato mixture and flatten it.
    • Place 2 teaspoon mixture in the center.
    • Bring all the sides together and shape it like a ball. Make sure all the ends are sealed.
    • Repeat the process with rest of the mixture.
    • Heat oil in a pan.
    • Fry koftas until brown in color.
    • Or you can choose to cook them in appe pan.
      Kofta Curry prepared with non fried Koftas

    MAKING GRAVY

    • Assemble ingredients for gravy.
    • 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.
    • Mix until well blended. Add all the spices and..
    • Mix. Cook for another 2 minutes until oil starts to separate.
    • Pour in enough water to make a thick gravy. Bring it to a boil.
    • Take it off the flame and carefully hand blend the gravy. Be very careful as it may splash.
    • Return it back to the flame, add kasoori methi, garam masala powder and adjust salt.
    • Mix it well and give it a final boil. Take it off the flame.
    • Just before serving, warm the gravy, add koftas, add some cream, chopped cilantro leaves and serve. Enjoy with warm rotis or steamed rice.
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    1. Roli says

      June 17, 2017 at 3:41 pm

      Hi Ruchi, I adore all ur recipies ..I have tried the spinach cabbage malai kofta recipie of urs numerous times and each time it’s mouth watering,, I am planning a party next week end and was wondering if I can make those koftas and freeze them and freeze the gravy separately .. and then mix those on the day of the party? Will that affect the quality by any chance?

      Reply

      • Ruchi says

        June 17, 2017 at 7:57 pm

        Hello Roli,
        Thanks for stopping by! I think you have me confused with someone else. I don’t have a spinach cabbage malai kofta recipe on the blog.
        Regarding the malai kofta recipe – yes, you can freeze the gravy and store koftas in refrigerator for 3-4 days. On the day of your party, thaw the gravy, bring it to a boil and add the koftas.

        Reply

      • Ruchi says

        September 8, 2016 at 9:02 pm

        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.

        Reply

    4. Ankita says

      April 1, 2016 at 6:52 am

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

      Reply

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