punjabi malai kofta recipe | restaurant style malai kofta curry recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Restaurant style malai kofta recipe - Melt-in-mouth paneer and potato kofta (dumplings) deep-fried and then simmered in rich, creamy and mildly sweet gravy.
For the Kofta / Dumplings:
  • Crumbled paneer – 1 and ½ cups (preferably homemade, recipe here)
  • Boiled potatoes - 2 medium, mashed
  • Cheese – ¼ cup, grated
  • Green chilies – 3, finely chopped
  • Coriander leaves – 2 tbsp, finely chopped
  • Corn flour – 3 tbsp or as needed
  • Everest Garam Masala – ½ tsp
  • Salt – to taste
  • Cashews – ¼ cup, broken into small bits
  • Raisins – 50 grains
  • Oil – as needed for deep frying
For the Gravy:
  • Onions – 2 medium, roughly sliced
  • Tomatoes – 2 medium, quartered
  • Ginger – 1 and ½ inch piece, roughly chopped
  • Garlic – 15 medium-sized cloves
  • Star anise – 1
  • Green cardamom - 1
  • Shahi jeera/Caraway seeds – ⅓ tsp
  • Kashmiri red chili – 1 and ½ tbsp
  • Turmeric – ¼ tsp
  • Everest Garam Masala – 1 tsp
  • Salt – to taste
  • Sugar – ½ tbsp
  • Cashew paste – 1 cup
  • Cream – ¼ cup
  • Water – 2 cups + 1 cups
  • Kasoori methi – 1 tsp, lightly roasted and crushed
  • Coriander leaves - 2 tbsp, finely chopped
  • Oil – 4 tbsp
Making the Kofta
  1. Heat 1 tbsp oil in a skillet and sauté the cashew till they turn light golden. Add raisins and sauté them till they puff up.
  2. Remove the cashews and raisins into a bowl and set aside.
  3. In a bowl, combine cheese, paneer, potato, salt, garam masala, green chilies, and coriander leaves. Mix everything to make dough.
  4. Add cornstarch and mix well. The quantity might vary slightly depending on the moisture content on your potatoes and paneer/farmer's cheese.
  5. Divide the mixture into 13-14 parts. Take a part and flatten it into a small circle.
  6. Stuff it with some raisins and cashews.
  7. Pack the kofta/dumpling and shape it into an oval. Make sure there are no cracks. You can make round kofta if you like.
  8. Heat sufficient oil and gently place the koftas/dumplings in hot oil. Fry them till they are golden brown. It takes just 2-3 minutes to fry the koftas on medium flame.
  9. Remove the koftas/dumplings onto a kitchen towel. Set aside.
Making Malai Kofta Gravy
  1. Boil tomato, onion, ginger and garlic with 2 cups of water. Cover the pot and let it simmer for 20 minutes.
  2. When done, allow it to cool down. Strain everything and reserve the stock. Transfer the strained content into the mixie jar.
  3. Grind everything together to a smooth paste. Reserve the remaining stock.
  4. Heat 4 tbsp oil in a skillet. Add the caraway seeds/shahi jeera, green cardamom and star anise and fry them for 4-5 seconds.
  5. Add the ground paste of onions and tomatoes. Sauté it for 7-8 minutes till oil begins to separate.
  6. Add the Kashmiri red chili, turmeric powder, garam masala and salt. Mix well.
  7. Add the cashew paste and sauté for 2-3 minutes.
  8. I had ½ of stock. So I added it along with 1 cup water. Bring it to a boil and let it simmer for another 3-4 minutes.
  9. Check the salt. Add kasoori methi and sugar. Mix well.
  10. Switch off the heat and add cream and coriander leaves. Mix. Malai Kofta gravy is ready.
  11. Dish out the gravy in a serving bowl. Place koftas in the gravy. You may pour more gravy over the koftas. Garnish with some more cream. Malai kofta curry is ready. Serve hot with rotis or naan. Enjoy!
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 442 kcal Fat: 27.6 g Carbohydrates: 34 g Sugar: 7.3 g Sodium: 102 mg Fiber: 4.2 g Protein: 8.2 g Cholesterol: 22 mg
Recipe by Flavouroma.com at https://flavouroma.com/punjabi-style-malai-kofta-recipe/