malai kofta recipe – punjabi style | malai kofta curry recipe

Punjabi Style Malai Kofta Recipe | How to Make Restaurant Style Malai Kofta at Home?

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

Malai Kofta Recipe (मलाई कोफ्ता रेसिपी) is one of the vegetarian Punjabi dishes best known for being elaborate and extremely pleasing for the taste buds. Koftas 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, that 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.

punjabi gravy recipes

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.

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

5.0 from 14 reviews
Punjabi Malai Kofta Recipe | Malai Kofta Recipe
 
Prep time
Cook time
Total time
 
Restaurant style malai kofta recipe - Melt-in-mouth farmer's cheese and boiled potato dumplings cooked in rich, creamy and mildly sweet gravy.
Author:
Recipe type: Main
Cuisine: Indian, North Indian
Serves: 4
Ingredients
For the Koftas/Dumplings:
  • Homemade crumbled paneer / farmer's cheese – 1 and ½ cups (recipe here)
  • Boiled potatoes - 2 medium, mashed
  • Cheese – ⅓ cup, grated
  • Green chilies – 3, finely chopped
  • Coriander leaves – 2 tbsp, finely chopped
  • Corn flour – 2 tbsp
  • 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 – ¾ tsp
  • Salt – to taste
  • Sugar – 1 and ½ tsp
  • Cashew paste – 1 cup
  • Cream – ¼ cup
  • Water – 2 cups + 1 cups
  • Kasoori methi – ¾ tsp, lightly roasted and crushed
  • Coriander leaves - 2 tbsp, finely chopped
  • Oil – 4 tbsp
Instructions
Making the Koftas
  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, take cheese, paneer, potato, salt, garam masala, green chilies, and coriander leaves. Mix everything to make smooth 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.
  8. Heat sufficient oil and gently place the koftas/dumplings in hot oil. Fry them till they are golden brown one side at a time. It takes just 2-3 minutes to fry the koftas on medium-high flame.
  9. Remove the koftas/dumplings onto a kitchen towel. Then transfer them onto a serving bowl.
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.
  3. Grind everything together using a little stock. 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 and 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. Pour the gravy over the koftas. Garnish with some more cream. Malai kofta curry is ready. Serve hot with rotis or naan. Enjoy!

Malai Kofta Recipe with Step by Step Pictures Below


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.

sauteing raisins and cashews for making malai kofta recipe


Step 2

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

making malai kofta recipe


Step 3

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

making malai kofta recipe punjabi style


Step 4

Add 2 tbsp cornstarch and mix well. The quantity might vary slightly depending on the moisture content on your potatoes and paneer.

making kofta for malai kofta recipe


Step 5

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

dividing mixture in small patty like portions to insert stuffing


Step 6

Stuff it with some raisins and cashews.

stuff with cashews and raisins


Step 7

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

pack the koftas in shape of dumplings


Step 8

Heat sufficient oil and gently place the koftas/dumplings in hot oil. Fry them till they are golden brown one side at a time. It takes just 2-3 minutes to fry the koftas on medium-high flame.

deep fry koftas


Step 9

Remove the koftas/dumplings onto a kitchen towel. Then transfer them onto a serving bowl.

fried koftas


Step 10

Now let’s prepare the malai kofta gravy.

ingredients for malai kofta restaurant style gravy


Step 11

These are the whole spices.

whole spices for malai kofta recipe


Step 12

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 tomatoes, onions, ginger and garlic


Step 13

When done, allow it to cool down. Do not dispose off the stock

boiled ginger, garlic onion and tomatoes in mixer pot


Step 14

Grind everything together using a little stock. Reserve the remaining stock.

ground paste of onion, tomatoes, ginger and garlic


Step 15

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


Step 16

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

adding paste of onion, ginger, garlic and tomatoes into oil and spices


Step 17

Add 1 & 1/2 tbsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 3/4 tsp garam masala and salt to taste. Mix well.

adding rest of the spices and salt


Step 18

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

add cashew paste and saute


Step 19

The mixture should look like this now.

mixture after adding and mixing cashew paste


Step 20

I had 1/2 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.

add remaining stock from boiling vegetables


Step 21

Check the salt. Add 3/4 tsp kasoori methi and 1 & 1/2 tsp sugar. Mix well.

add kasrroi methi and salt if required


Step 22

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

malai kofta banane ki vidhi


Step 23

Pour the gravy over the koftas. Garnish with some more cream. Malai kofta curry is ready. Serve hot with rotis or naan. Enjoy!

restaurant style malai kofta recipe is ready

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  • Dhanashree patil
    April 15, 2017 at 7:50 am

    whenever i go to a restaurant, and i ask for malai kofta, they tell me that they have only the white and sweet one and it disappoints me every time (almost all restaurants in maharashtra serve sweet malai koftas), i was looking for a spicy and red colored version of this dish when i came across your recipe! thank you for the recipe, it looks exactly like the one i had in my childhood on a dhaba when me and my family on a vacation!

    keep it up!

  • James T. Cooper
    June 24, 2017 at 6:15 pm

    Hello, Monica. This is James Cooper from the USA. I have been looking into Indian food recently. Landed on your website while looking for Indian recipes.. You have a lovely collection. What I like the most is the step-by-step illustration that makes it so easy for a novice like me to understand the cooking process. Let me tell you, I am here to stay! Malai Kofta is next on my list and I am going to try your recipe. Thanks a lot, dear.

    • Monica
      June 26, 2017 at 5:42 pm

      Hello, James. Thank you for visiting Flavouroma. I am really happy to know that you like Indian food and find the cuisine intriguing. It’s my aim to make cooking simpler for the novice visiting my site and it’s a pleasure to know its working. Do try the malai kofta and share your thoughts about the recipe. Looking forward to hearing from you.

  • Lalita Deshmukh
    July 9, 2017 at 4:17 pm

    lovely platter..delicious

    • Monica
      July 10, 2017 at 7:44 am

      Thanks Lalita.

  • S.Kirthi
    August 15, 2017 at 8:02 pm

    drooling! so rich n creamy.. koftas look so soft n melt in mouth

  • Sheetal Karia
    August 29, 2017 at 9:51 am

    ekdum badhiya recipe hai ye!,

  • Shravani
    September 12, 2017 at 5:22 am

    wow, THIS IS AUTHENTIC MALAI KOFTA…..

  • Tanuja sisodiya
    September 14, 2017 at 6:46 am

    Someone show this recipe to the restauranteurs who keep serving that sugary disaster. Your recipe is very nice dear, exactly what I was looking for.

  • Naazma Sayyed
    September 17, 2017 at 9:03 pm

    super recipe..mast

  • Samudra mehra
    September 24, 2017 at 12:37 pm

    Yummm………

  • Saee Joshi
    November 6, 2017 at 8:12 am

    Hi Monica,
    Just bumped into your blog a weeks ago and my love for cooking and feeding started to bud again.
    Tried this malai kofta recipe to the letter and the result was polished lunch plates and licked clean fingers.
    Needless to say, it will be repeated with a hope to get some good clicks to share here.

    Thank you for making things so easy and fool proof.

    Saee

    • Monica
      November 6, 2017 at 8:58 am

      Hello Saee. Welcome to Flavouroma.
      I am so glad that you tried the malai kofta recipe and loved it. 🙂
      Nothing makes me happier than my readers finding my work helpful.
      Thank you for all the appreciation. 🙂

  • lisa chesko
    November 23, 2017 at 11:40 pm

    Hello monica, I have heard a lot about this recipe from my friends, googled and stumbled upon your page, this looks awesome, whats that bread you have kept along with the malai kofta? BTW it looks awesome and i am planningto make it soon!

  • Lisa Chesko
    November 30, 2017 at 12:54 pm

    Hi Monica. I finally got to try this recipe for my friends and they were so impressed! It’s very mild as compared to the usual hot Indian curries and everyone enjoyed it..I made the naan of yours to go along! Indian food is heavenly. 😀 Perfect pictorial and explanation helps those a lot who are not familiar with the cuisine.. Kudos!

  • Ameena S
    January 22, 2018 at 12:54 pm

    Melt in mouth koftas..my fav..

  • poonam
    July 14, 2018 at 11:40 am

    Today I prepare ur dish..really superb mam liked it very much.

    • Monica
      July 20, 2018 at 11:41 am

      Thank you Poonam. 🙂