A rich and creamy North Indian dish made with deep-fried dumplings (koftas) and a flavorful tomato-onion gravy.
Ingredients
Gravy
- 1tbspoil
- 3piecegreen cardamoms
- 1/2incinnamon
- 3clovecloves
- 1cupcubed onions
- 1 1/2cupchopped tomatoes
- 15piececashews
- 1/2cupwater
- 2tbspoil or butter
- 1piecebay leaf
- 1 1/2tspginger garlic paste
- 1tspred chili powder
- 1 1/4tspgaram masala
- 1tspcoriander powder
- 1tspsalt
- 3/4tspsugar
- 1tspkasuri methi
Kofta
- 1cupcrumbled potatoes
- 1cupcrumbled paneer
- 2 1/2tbspcornstarch
- 1tspginger paste
- 3/4tspgaram masala
- 2piecegreen chili
- 2tbspchopped coriander leaves
- 1/2tspsalt
- 1tbspchopped cashews
- 1tbspoil for frying
Nutrition (per serving)
Calories
327.5kcal (16.38%)
Protein
9.0g (18%)
Carbs
26.3g (9.55%)
Sugars
2.0g (4%)
Healthy Fat
18.8g
Unhealthy Fat
3.8g
% Daily Value based on a 2000 calorie diet
How to make Malai Kofta
Making the Gravy
Heat a pan with oil. Add green cardamoms, cinnamon, cloves, and cubed onions. Sauté until the onions turn light golden.
Add chopped tomatoes and cashews. Sauté for 2 to 3 minutes.
Pour in water and cook covered until everything is soft.
Cool completely and transfer to a blender. Blend until smooth.
In a pan, heat oil or butter. Add a bay leaf.
When it sizzles, add ginger garlic paste and sauté for 30 to 60 seconds.
Turn down the flame and quickly stir in red chili powder, garam masala, coriander powder, salt, and sugar.
Pour in the tomato-onion puree carefully. Mix everything well and sauté for 3 to 4 minutes.
Pour in water and mix well. Add kasuri methi and give a good mix.
Making the Kofta
In a bowl, combine crumbled potatoes, crumbled paneer, cornstarch, ginger paste, garam masala, chopped green chili, chopped coriander leaves, salt, and chopped cashews.
Mix the ingredients and form smooth balls.
Heat oil in a deep frying pan and fry the koftas until golden and crisp.
Assembling Malai Kofta
Transfer the cooled malai gravy to a deep dish.
Just before serving, place the koftas in the gravy to keep them crispy.
Nutrition (per serving)
Nutrition (per serving)
Calories
327.5kcal (16.38%)
Protein
9.0g (18%)
Carbs
26.3g (9.55%)
Sugars
2.0g (4%)
Healthy Fat
18.8g
Unhealthy Fat
3.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the koftas are fried just before serving to maintain their crispiness.
Adjust the spice levels according to your preference.
FAQS
How can I make Malai Kofta vegan or dairy-free?
To make Malai Kofta vegan, you can substitute paneer with tofu or a vegan cheese alternative. For the creamy gravy, replace dairy cream with coconut cream or cashew cream. Ensure that the other ingredients, like the oil used for frying, are also plant-based.
What are some good side dishes to serve with Malai Kofta?
Malai Kofta pairs wonderfully with naan, roti, or steamed basmati rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.
How should I store leftover Malai Kofta?
Store leftover Malai Kofta in an airtight container in the refrigerator for up to 3 days. To maintain the koftas' crispiness, store them separately from the gravy and reheat them in an oven or air fryer before serving.
Can I use different vegetables in the kofta mixture for Malai Kofta?
Absolutely! You can substitute crumbled potatoes and paneer with other vegetables like grated carrots, zucchini, or even cooked lentils. Just ensure that the mixture holds together well by adjusting the cornstarch as needed.
What is the cooking process for making Malai Kofta from scratch?
To make Malai Kofta, start by preparing the tomato-onion gravy by sautéing spices and blending them into a smooth puree. For the koftas, mix crumbled potatoes, paneer, and spices, then form them into balls and deep fry until golden. Finally, combine the koftas with the gravy just before serving to keep them crispy.
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Nishanjali
(@foodieaddaa)
Nishanjali 😍😍😍 🧿 Vegetarian Recipe Creator Nishanjali 😍😍😍 🧿 Vegetarian Recipe Creator...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia