malai kofta recipe – punjabi style | malai kofta curry recipe

malai kofta curry recipe

malai kofta recipe with step by step pictures | how to make restaurant style malai kofta

Malai Kofta Recipe (मलाई कोफ्ता रेसिपी) is one of the vegetarian Punjabi dishes best known for being elaborate and extremely pleasing to the taste buds. Kofta are dumplings that are made from homemade scrambled paneer or farmer’s cheese and boiled potatoes lightly seasoned with basic Indian masalas. As if that weren’t enough, we go ahead and stuff the dumplings with sautéed cashews and raisins. Sounds royal, doesn’t it? That is why it is a befitting recipe for dinner parties. It’s an absolute crowd pleaser.

ways to make malai kofta recipe

The Malai Kofta recipe can be made two ways. Malai kofta in white gravy is just mildly sweet. On the other hand, malai kofta in red gravy is mildly spiced with delicate notes of sweet. For those who like the contrasting combination of spicy and sweet should try making this recipe of malai kofta recipe in red gravy.

This red malai kofta gravy is made from onions, ripe red tomatoes, ginger, garlic and of course, cashews. The cream is added to give it a final touch. I recommend using curdled cream that forms on top of the milk instead of using packaged homogenized cream. Homemade cream is tastier and richer.

making cashew paste for the malai kofta recipe

Cashew paste thickens the consistency of malai kofta recipe or any other Punjabi dish that calls for it. You just need to boil cashews in enough water for about 12 minutes. Let them cool down and grind to a smooth paste using the water that you boiled them in. Add more water if you need to. The paste should be thick.

Looking for more restaurant style recipes? Check these out – Matar Paneer Recipe, Rajma Curry, Mushroom Masala, and Paneer Bhurji  Gravy.

malai kofta curry recipe step by step

Now that you got a gist about the malai kofta ingredients, let move on to the recipe with step by step photos.

how to make malai kofta recipe in red gravy

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punjabi malai kofta recipe | restaurant style malai kofta curry recipe
 
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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.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
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
Instructions
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!
Notes
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

 

malai kofta recipe with step by step pictures below


making the kofta for the malai kofta curry

Step 1

Let’s start with the making the koftas first. Heat 1 tbsp oil in a skillet and sauté 1/4 cup cashew nuts till they turn light golden. Add 50 grains of raisins and sauté them till they puff up.

frying the cashews and raisins to stuff in the malai kofta


Step 2

Remove the cashews and raisins into a bowl and set aside.

fried cashews and raisins. stuffing for malai kofta


Step 3

In a bowl, take 1/4 cup cheese, 1 and 1/2 cup scrambled paneer, 2 medium-sized mashed boiled potatoes, salt to taste,1/2 tsp garam masala, 3 finely chopped green chilies, and 2 tbsp finely chopped coriander leaves. Mix everything gently to make smooth dough.

malai kofta ingredients


Step 4

Add 3 tbsp cornstarch (or as needed) and mix well. The quantity might vary slightly depending on the moisture content on your potatoes and paneer.

mixing ingredients for malai kofta


Step 5

Divide the mixture into 13-14 parts. Take a part and flatten it into a small circle.

shaping the paner kofta


Step 6

Stuff it with some raisins and cashews.

stuffing the kofta


Step 7

Pack the kofta/dumpling and shape it into an oval. Make sure there are no cracks.

shaping the malai kofta


Step 8

The koftas are ready to be fried. You can shape them round as well.

making balls for malai kofta


Step 9

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.

frying kofta in oil to make malai kofta curry


Step 10

Remove the koftas/dumplings in a serving bowl. Keep aside.

fried kofta paneer and potato


making the gravy for the malai kofta recipe

Step 11

These are the ingredients for the malai kofta gravy.

ingredients for malai kofta gravy


Step 12

The whole spices and ground spices, salt and sugar.

whole spices and ground spices for malai kofta


Step 13

Boil 2 medium tomatoes, 2 medium onions, 1 & ½ inch piece of ginger and 15 medium-sized garlic cloves with 2 cups of water. Cover the pot and let it simmer for 20 minutes.

boiling onions and tomatoes with ginger and garlic to make gravy base


Step 14

When done, allow it to cool down. Strain everything and reserve the stock. Transfer the strained content into the mixie jar.

grinding onion, tomatoes, ginger, garlic to make base for gravy


Step 15

Grind everything together to a smooth paste.

paste for malai kofta gravy


Step 16

Heat 4 tbsp oil in a skillet. Add 1/3 tsp caraway seeds/shahi jeera, 1 green cardamom and 1 star anise and fry them for 4-5 seconds.

frying spices in oil for making malai kofta curry


Step 17

Add the ground paste and sauté it for 7-8 minutes till oil begins to separate.

pouring onion tomato puree for kofta curry


Step 18

Add 1 & 1/2 tbsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1 tsp Everest garam masala and salt to taste. Mix well.

adding spices to the malai kofta curry


Step 19

Add 1 cup cashew paste and sauté for 2-3 minutes.

adding cashew paste to make kofta curry thick


Step 20

The mixture should look like this now.

saute sauce to make malai kofta


Step 21

I had 1/2 cup 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.

pouring water to adjust the consistency of the malai kofta gravy


Step 22

Check the salt. Add 1 tsp kasoori methi and 1/2 tbsp sugar. Mix well.

adding sugar and kasoori methi to the kofta curry


Step 23

Switch off the heat and add 1/4 cup cream and 2 tbsp finely chopped coriander leaves. Mix. Malai Kofta gravy is ready.

kofta curry thickens


Step 25

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!

malai kofta restaurant style red gravy

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7 Comments

  • Reply
    renu sabarwal
    March 8, 2019 at 5:32 pm

    very beautiful pictures. looking forward to try it on weekend. plz share naan recipe also. thanks

  • Reply
    nichole
    March 14, 2019 at 9:33 am

    i could devour all of that! looks divinely deliious

  • Reply
    sumann
    March 15, 2019 at 7:52 am

    this looks so indulgent. wish i could eat it from the picture. just too yummy!

  • Reply
    bharati
    March 16, 2019 at 11:35 am

    very nice recipe and b’ful presentation. can i reduce the amount of cashew paste? asking coz i am a bit calorie conscious but still want to make it for lunch this sunday coz this looks orresistable. thanks in advance.

    • Reply
      Monica
      March 17, 2019 at 4:42 am

      Thank you Bharati. Yes you may add less cashew paste. The gravy will be slightly less rich but still delicious. To reduce the calories, you may shallow fry the kofta in the appe pan. I hope this helps. Thanks.

  • Reply
    sanjay
    March 18, 2019 at 7:21 pm

    elaborate recipe but very delicoous.. well done

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