Malai Kofta is a North Indian dish originated from the Mughlai cuisine. This dish is buttery rich, soft and sweet in taste. It goes well with naan or steamed rice.
Malai means heavy cream and Kofta refers to the paneer (cottage cheese) khoya balls. It’s a rich dish perfect for parties and special occasions. Malai Kofta is a quick and easy main dish that can be prepared in less than 30 minutes.
This dish is such a hit at all Indian restaurants. There is nothing better than trying out this lezat restaurant style malai kofta recipe. It's one of the best vegetarian punjabi recipes.
My Mother recently surprised us with this dish. It's already been made twice this week at our home. The moment I looked at this dish, I couldn't resist taking the picture for my blog and post it for you guys. I'm super duper excited to share the recipe with you all. I tried this recipe and it came perfect like restaurant style. It is mainly served for lunch and dinner with naan and steamed rice.
The stuffing of koftas are made from mashed khoya, grated paneer (cottage cheese), mashed potato and nuts. Then they are deep fried into hot oil. When the koftas are ready they are gently dipped into rich gravy. This gravy is made from onion, tomatoes and indian spices. It's butterly and bright yellow in color. Malai Kofta is mostly sweet in taste but i always try to tame it a bit.
It's one of the easy malai kofta recipe. The recipe is wonderfully rich, hope you guys love it. Please, let me know in the comments below!
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Malai Kofta Recipe
Serves : 4 People
Preparation time : 15 minutes
Total time : 30 minutes
Author :
Ingredients
For gravy
2 tablespoons, butter1/2 inch long, ginger, grated
4-5 cloves garlic, finely chopped
2 medium onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon, salt or as per taste
3/4 teaspoon, cumin powder
1/4 teaspoon, red chilli powder
1/4 teaspoon, turmeric powder
1/4 teaspoon, garam masala
3/4 teaspoon, coriander powder
1/2 teaspoon, sugar
2 green chillies, chopped
1/2 cup, water
1/2 cup, milk
1/4 cup, fresh cream
1/2 cup, khoya
For kofta
Oil for deep frying1 cup or 100 gram, grated cottage cheese
1/2 cup or 50 gram, mashed khoya
1 mashed potato
2 tablespoons, corn flour
1/2 teaspoon, salt
1/2 teaspoon, garam masala
1/2 cup, cashews and raisins, chopped
Method
1. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 3 minutes. Next add chopped tomatoes and cook for another 3-4 minutes or so.
2. Then add salt, cumin powder, red chilli powder, turmeric powder, garam masala, coriander powder, sugar and chopped green chilli. Mix everything well. Stir it nicely and cook them on low flame.
3. Add 1/2 cup of water, 1/2 cup of milk, 1/4 cup of fresh cream and 1/2 cup of khoya into the pan and stir occasionally, or for 6-7 minutes.
4. Next, to make kofta, we will take grated cottage cheese, mashed khoya, mashed potato, corn flour, salt, garam masala, chopped cashews, raisins in a bowl. Mix well and knead them into a dough and divide the mixture into the smooth balls.
5. While shaping the balls for koftas, heat the oil in a pan for deep-frying them. Once the oil is hot, dip koftas gently into the hot oil.
6. Once it’s browned from the one side, flip it over and do the same, and place it on the tissue paper.
7. Dip koftas into the gravy just 5-10 minutes before serving and enjoy!
Notes
* You can also stuff kofta with grated paneer, mashed potato and nuts and not add khoya into it but I recommend to add khoya in the koftas as it bring more creaminess and sweet texture in the recipe.