Malai Kofta Curry

Potato paneer koftas served with a delicious creamy curry. Originally, the term kofta refers to meatballs. In India, the vegetarian version of koftas are quite popular. These are made either with paneer & potato or with veggies like bottle gourd, mixed vegetables or raw banana. These are served with a rich, delicious and creamy gravy to which malai (cream) has been added.

Cooking time: 40minutes


Calories: 442kcal


  • 1 heaped cup paneer crumbled (about 150 grams)
  • 1 heaped cup potato boiled & crumbled (about 2 large)
  • tablespoons corn flour (corn starch)
  • 1 teaspoon ginger paste
  • 2 tablespoons coriander leaves chopped finely
  • salt as needed
  • ½ to ¾ teaspoon GARAM MASALA
  • 1 tablespoons cashews chopped(optional)
  • 1 tablespoons raisins (optional)
  • Oil for deep frying

To saute & puree

  • 1 tablespoon oil
  • 1 cup onions cubed
  • cup tomatoes cubed
  • 15 cashew nuts
  • 3 green cardamoms
  • ½ inch cinnamon stick (optional)
  • 3 cloves (optional)

other ingredients

  • 2 tablespoons oil (or 2 tbsp butter)
  • 1 bay leaf (optional)
  • ½ inch cinnamon stick (optional)
  • 2 cardamoms (optional)
  • 1 teaspoon red chili powder (adjust to taste)
  • ¾ to 1¼ teaspoon GARAM MASALA (adjust to taste)
  • 1 teaspoon coriander powder(ground coriander seeds)
  • 1 teaspoon salt (adjust to taste)
  • ½ to ¾ teaspoon sugar
  • ½ cup water (¼ cup more if needed)
  • 1 teaspoon kasuri methi(fenugreek leaves)
  • 3 to 4 tablespoons cream

How To Prepare

  1. Heat 1 tbsp oil in a pan. When the oil turns hot, add cardamoms, cloves & cinnamon.
  2. Then add onions and saute until they turn transparent or golden.
  3. Next add tomatoes & cashews. Saute for 2 to 3 mins. Pour half cup water & boil all the ingredients until soft & mushy.
  4. Turn off the stove and cool completely. Blend this to a smooth puree. Strain the puree (filter) through a strainer to another bowl.

Making curry

  1. Heat a pan with oil or butter. Add bay leaf, cinnamon and cardamoms (all spices are optional here). Saute for a minute.
  2. Add ginger garlic paste and saute on a low heat till the raw smell goes away. This takes about 2 to 3 mins.
  3. Quickly stir in chili powder, garam masala, coriander powder,salt and sugar. Pour the onion tomato puree. Mix it well.
  4. Saute for 3 to 4 mins for the raw smell of chili powder to go away.
  5. Pour ½ to ¾ cup water to make a gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
  6. Add kasuri methi and taste test. If needed add more salt.
  7. Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside.

How to make malai kofta

  1. To make malai kofta, boil potatoes until just done and not mushy.
  2. Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
  3. Also add raisins and cashews. Or you can stuff them in the koftas.
  4. Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
  5. If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
  6. Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
  7. It has to rise without browning a lot. This is the right temperature.
  8. Wait for the oil to heat up and then slide 1 kofta ball to ensure they don’t disintegrate.
  9. If the ball does not disintegrate or disperse in oil, then go ahead.
  10. Slide the koftas one by one gently to the hot oil.
  11. Deep fry on a medium flame until crisp and golden. Remove them to a steel colander or plate.

Assembling malai kofta

  1. Cool the gravy completelt and transfer it to a serving dish.
  2. Cool the malai koftas slightly. Place them in the gravy and pour 1 tbsp of cream. (avoid adding hot koftas to hot gravy)
  3. Garnish malai kofta with coriander leaves & serve with BUTTER NAAN or JEERA RICE.

Malai Kofta Curry

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Malai Kofta Curry