Malai Kofta is one of the most popular dish in any Indian Restaurant. It is made by fried paneer balls in creamy gravy based sauce. All the restaurants have some variations for this dish. The name Malai Kofta is translated from Hindi to English as ‘fried dumplings in cream sauce’. Malai, translated as ‘cream’ or ‘creamy’ and ‘kofta’ being dumplings. We add crumbled paneer or grated paneer with mashed potato ,peas ,chopped cashews, raisins and a bit of spice and shaped this mixture into balls, which are lightly fried in oil.
Then add these kofta in a fragrantly spiced cashew-tomato-cream sauce. So this delicious recipe has two components- the fried balls and the creamy sauce.
Malai Kofta always remind me good old days when my mom used to sun-dry whoe spices, grind them in Sil-batta (precursor of Mixer/grinder) The slow grinding process enhances the aromatic feel all over the kitchen. perfected over decades to achieve that elusive, melt-in-your-mouth kofta texture and a perfectly balanced, velvety gravy, truly bringing the restaurant experience home.I am sure that if you follow these simple steps you will get a perfect restaurant style Malai Kofta at home. Win those rave reviews ! Oh .. and if you want some secret tips.. read on and check out Expert Tips section.
Ingredients
200gm/.450lb Paneer, Grated
250 grams of Peas, Boiled
1/3 cups of Corn Flour or corn starch
1 tsp Cumin/Jeera seed
1 tsp Cumin/Jeera powder
1 tsp Coriander/Dhaniya powder
1/2 tbsp of Salt, or as per your taste
1 tbsp. chopped cashews
1 tbsp. raisins
oil for frying
2 Cloves of Garlic
1 tbsp Fresh Ginger
1/2 Cups of Cashew
1/2 Cups Heavy Cream
1/2 Cups Tomato Purée
1 tbsp of Tomato Ketchup
1 tsp Turmeric/Haldi Powder
1 tsp Coriander/Dhaniya powder
1 tsp Kitchen King Masala
1 Bay Leaf
2-3 cinnamon sticks
1/4 Teaspoon, Chili Powder. Add more or less as per your taste.
1/2 tbsp of Salt, or as per your taste
Instructions
1. As potatoes are already boiled, mash the potatoes in a bowl and then add boiled and mashed peas to the same bowl.
3. Now, add cashews, raisins, salt, coriander powder, cumin seeds, and cumin powder to the ball mixture. Properly knead all of these ingredients together again.
4. Finally, add half of the cornflour to bind the balls, mix it all well and make egg-shaped balls out of the dough. You can choose to make the koftas in whatever shape you want, though.
7. Dip the kofta balls in that cornflour mix, and make sure they are completely submerged.
8. Get a Kadhai/Deep Frying Pan/ Wok and put oil in it. Deep fry the koftas in medium heat until they are brown. Put them aside when you're done with this step.
Instructions for making the Gravy:
2. Add cashews to the pan, and sauté it for another minute.
3. Turn off the heat under the pan. Please take out the sautéed mixture, and put it in a blender. Add 1/4 cup of water, and purée it.
4. After puréeing, turn on the heat to medium, and put the pan on it. In the pan, add 1 tbsp of oil, 1 bay leaf, and 2-3 cinnamon sticks and stir it.
5. After 1 minute, add the onion - cashew purée with 1/8 cup of water in the pan. Stir the mixture for 4-5 minutes.
6. Add turmeric, chili powder, coriander powder, cumin powder, and salt to the blend with another 1/8 cup of water. Mix all of the spices properly into the onion-cashew purée. Let it cook for 5 minutes on medium heat.
7. Mix all of the spices properly into the onion-cashew purée. Let it cook for 5 minutes on medium heat.
9. After stirring it for 5-6 minutes, you should see oil collecting on the sides of the pan. When that happens, add the heavy cream and 1/8 cup of water. Let it cook for 5 minutes.
10. When it is done cooking, turn off the flame.
Notes
Expert Tips: 1-Make sure the oil in the kadhai/wok/deep pan is hot enough to fry the kofta. Otherwise, the koftas can break or stick to the bottom of the pan when dropped into the oil. 2-To make it richer, add butter for gravy instead of oil; it will add flavor and richness. 3-Do not use excess corn flour or corn starch. Otherwise, the malai kofta will not get the right texture. 4-Do not add koftas /fried dumplings inside the gravy before time; otherwise, it will soak up all the gravy. 5-Dry Potatoes are Key: Boil potatoes until just tender, then drain them immediately. Allow them to cool completely and even air-dry a bit before mashing or grating. Any excess moisture will make the koftas soft and prone to breaking during frying. Some chefs even microwave them after boiling to draw out more moisture. 6-Well-Pressed Paneer: If using store-bought paneer, ensure it's well-drained and crumbly. If it's too moist, wrap it in a cheesecloth or paper towels and press out excess water, or even microwave briefly. Fine Grating/Crumbly Texture: Grate both the paneer and cooled potatoes finely. This ensures a smooth mixture for soft, melt-in-your-mouth koftas. Avoid using a food processor for potatoes, as it can make them gummy
Frequently Asked Questions (FAQs) about Malai Kofta
Here are answers to some common questions you might have while making or serving this delicious Malai Kofta:
Q1: Why are my Malai Koftas breaking apart during frying? A: This is a common issue! The most likely culprits are: * Excess Moisture: Ensure your mashed potatoes are very dry (even air-dried or microwaved briefly after boiling) and your paneer is thoroughly pressed to remove excess water. * Insufficient Binder: You might need a tiny bit more cornflour (cornstarch) or maida (all-purpose flour) to help bind the mixture. Add it gradually, testing a small kofta first. * Oil Temperature: If the oil isn’t hot enough, the koftas will absorb too much oil and break. If it’s too hot, they’ll brown too quickly on the outside before setting, leading to breakage when flipped. Aim for medium-hot oil (around 325-350°F / 160-175°C). * Overcrowding: Frying too many koftas at once drops the oil temperature. Fry in small batches.
Q2: How can I ensure my Malai Kofta gravy is perfectly smooth and lump-free? A: Achieving that silky-smooth restaurant-style gravy involves a few key steps: * Boil and Blend Thoroughly: Ensure the onion, ginger, garlic, and especially the cashews are boiled until very soft before blending. This makes them easier to break down. * Strain the Puree: For the ultimate smooth gravy, push your blended onion-cashew-tomato puree through a fine-mesh strainer (sieve) after blending. This removes any tiny fibrous bits that even powerful blenders might miss. This is a common restaurant secret! * Cook Down the Paste: After adding the puree back to the pan, cook it on medium-low heat, stirring frequently, until the oil starts to separate from the masala. This indicates the raw flavors are cooked out and the paste is fully emulsified.
Q3: Can I prepare Malai Kofta ahead of time? A: Absolutely! Malai Kofta is an excellent make-ahead dish, as the flavors often deepen overnight. * Koftas: You can prepare and fry the koftas a day in advance. Store them in an airtight container at room temperature once cooled, or in the refrigerator. * Gravy: The gravy can be prepared 2-3 days in advance and stored in an airtight container in the refrigerator. * Assembly: Always add the koftas to the hot gravy just before serving (about 5-10 minutes prior). This prevents them from becoming overly soggy and soaking up all the sauce. You can also plate the koftas and then ladle the hot gravy over them.
Q4: Can I freeze Malai Kofta? A: Yes, you can. * Gravy: The gravy freezes very well. Let it cool completely, then transfer to a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently. * Koftas: You can freeze the fried koftas separately. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Thaw before adding to hot gravy. It’s generally not recommended to freeze koftas in the gravy, as their texture can become very soft and crumbly upon thawing.
Q5: How can I make this Malai Kofta recipe healthier or lighter? A: While traditionally rich, you can make a few adjustments: * Less Oil for Koftas: Instead of deep-frying, you can try air-frying the koftas until golden (brushing with a little oil). The texture will be slightly different but still delicious. * Reduced Cream/Ghee: You can reduce the amount of heavy cream or use a lighter cream. For the gravy, you can also reduce the amount of oil/ghee used for tempering. * Dairy-Free/Vegan: Substitute heavy cream with a cashew paste (soaked and blended cashews) or a good quality plant-based cream. Replace paneer with a firm tofu that’s been pressed, or explore plant-based paneer alternatives for the koftas (though the texture will vary).
Q6: What are the best accompaniments for Malai Kofta? A: Malai Kofta pairs wonderfully with various Indian breads and rice dishes: * Breads: Warm Naan (plain, garlic, or butter), Tandoori Roti, Laccha Paratha, or simple homemade Chapati. * Rice: Fluffy Basmati Rice, Jeera Rice (cumin rice), or Saffron Rice. * Sides: A simple cucumber raita (yogurt dip), sliced red onions, a wedge of lemon, or your favorite Indian pickle can complement the richness of the curry.
