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malai kofta recipe | malai kofta curry | restaurant style malai kofta |

malai kofta recipe | malai kofta curry | restaurant style malai kofta | with 35 amazing images.



Malai Kofta is a super popular Punjabi curry. Deep fried koftas ( made from paneer, potatoes and carrots) are cooked in a rich malai kofta gravy. We show you how to make the koftas for malai kofta and the gravy formalai kofta in detailed step by step photos.

The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep-frying them.

My favourite two Punjabi dishes to order at restaurants is restaurant style malai kofta and palak paneer. Both are rich and creamy Punjabi sabzis.

Notes to make the perfect malai kofta recipemalai kofta recipe. 1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands. 2. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size. 3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside. 4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides. 5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off.

Also do try other variants of koftas like Nawabi Kesar Koftas , Palak Makai Kofta and Doodhi Kofta Curry.

Enjoy how to make malai kofta recipe | malai kofta curry | restaurant style malai kofta | with detailed step by step photos and video below.

Malai Kofta

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Malai Kofta recipe - How to make Malai Kofta

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients


For The Koftas Of Malai Kofta
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled , peeled and mashed potatoes
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
3 tbsp cornflour
salt to taste
oil for deep-frying

For The Gravy For Malai Kofta
2 cups fresh tomato pulp
1 cup roughly chopped onions
2 tbsp cashew nuts (kaju)
2 tbsp butter
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
salt to taste
2 tbsp fresh cream

For The Malai Kofta Garnish
1 tbsp fresh cream

Method
For the koftas of malai kofta
    For the koftas of malai kofta
  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape.
  3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame, till they turn golden brown in colour from all the sides.
  4. Drain on an absorbent paper and keep aside.

For the gravy for malai kofta
    For the gravy for malai kofta
  1. Combine the onions and cashewnuts in a mixer and blend till smooth. Keep aside.
  2. Heat the butter in a deep non-stick pan, add the onion-cashewnut paste, garlic paste, ginger paste and green chilli paste and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Switch off the flame and add the fresh cream and mix well.

How to proceed to make malai kofta
    How to proceed to make malai kofta
  1. Just before serving, arrange the koftas in a serving dish and pour the hot gravy over them.
  2. Serve the malai koftas immediately garnished with fresh cream.
Nutrient values (Abbrv) per serving
Energy362 cal
Protein7.7 g
Carbohydrates28.7 g
Fiber5.6 g
Fat24.4 g
Cholesterol15 mg
Sodium124.4 mg
Click here to view calories for Malai Kofta
Malai Kofta Video by Tarla Dalal
Malai Kofta recipe with step by step photos

For the koftas of the Malai Kofta
    For the koftas of the Malai Kofta
  1. In a deep bowl, add the paneer, make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands.
  2. Add the potatoes to the bowl. We have boiled them in a pressure cooker, peeled and then mashed it well.
  3. Add the carrot and capsicum.The carrots are grated and the capsicum is finely chopped.
  4. Add the tomato ketchup, you can use chilli sauce also if you wish to.
  5. Add the chilli powder and turmeric powder.
  6. Add the ginger and garlic. Both these will give an amazing taste to the Malai Koftas.
  7. Add the coriander for an herby taste.
  8. Add the cornflour, this is used to give a binding to the koftas so they do not break while deep-frying.
  9. Add the salt.
  10. Mix very well.
  11. Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size.
  12. Shape each portion into a 3" long cylindrical shape by rolling it between the palms of your hands.
  13. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly undercooked from the inside.
  14. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides.
  15. Drain on an absorbent paper and keep aside.

For the gravy of Malai Kofta
    For the gravy of Malai Kofta
  1. In a mixer, add the onions.
  2. Add the cashew nuts. This is used to give thickness to the gravy.
  3. Blend till smooth. There will not be any need to add any water.
  4. In a deep non-stick pan, heat the butter. Butter always gives a very nice flavour compared to oil so always use butter.
  5. Add the onion-cashewnut paste.
  6. Add the garlic paste. You can also use chopped garlic if you wish to.
  7. Add the ginger paste. You can also use chopped ginger if you wish to.
  8. Add the green chilli paste. You can use store bought paste or you cabn Learn how to make Green chilli Paste at home which stays fresh for upto 2 months.
  9. Mix well and cook on a medium flame for 2 minutes, while stirring continously to avoid the pastes form sticking to the pan or burning.
  10. Add the tomato pulp, make this recipe fresh at home using this recipe for fresh tomato pulp.
  11. Add the sugar.
  12. Add the garam masala. You can use store bought masala but we always prefer to use masala made using our Homemade Punjabi garam masala recipe
  13. Add the chilli powder for spice.
  14. Add the salt and ½ cup of water.
  15. Mix well.
  16. Cook on a medium flame for 4 to 5 minutes, stirring occassionally. Be careful while making the gravy as it might splutter as it thickens.
  17. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off.
  18. Mix well and keep aside.

How to serve the Malai Kofta
    How to serve the Malai Kofta
  1. Just before serving the Malai Kofta, arrange the koftas in a serving dish.
  2. Pour the hot gravy over the Malai Koftas.
  3. Serve Malai Kofta immediately garnished with fresh cream.
  4. Serve the Malai Koftas with Plain Paratha and Jeera Rice.

Tips for malai kofta
    Tips for malai kofta
  1. Make sure the paneer is fresh and not stale as that will give a bad taste and also crumble it well with your hands.
  2.  Divide the mixture into 8 equal portions. It is always better to divide the mixture beforehand so that the koftas are of equal size.
  3. In a deep non-stick kadhai, heat the oil till its hot but not red hot and put a few koftas in it slowly. If the oil is too hot, the koftas will burn from outside but will still be slightly under cooked from the inside.
  4. Deep-fry the koftas on a medium flame till they turn golden brown in colour from all the sides.
  5. Cook the malai kofta gravy on a medium flame for 4 to 5 minutes, stirring occasionally. Be careful while making the gravy as it might splutter as it thickens. 
  6. Switch off the flame and add the fresh cream. This will give a nice creaminess to the Malai Kofta. If you add the cream while flame is on, there is a chance that it might curdle. Hence it is better to add it after turning the flame off. 

Reviews

Malai Kofta
 on 31 Dec 21 09:03 PM
5

Tarla Dalal
04 Jan 22 09:44 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Malai Kofta
 on 09 Jun 21 05:39 PM
5

Tarla Dalal
10 Jun 21 08:21 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Malai Kofta
 on 09 Oct 20 06:44 AM
5

i want to know the recipe for malai kofta.it is ur recipe only,but not this one.can u share the other malai kofta recipe where the koftas r round like ball.i used to make it from ur book.but i have misplaced the book.would really like the other recipe too
Tarla Dalal
09 Oct 20 09:04 AM
   Dear Shobha, may be it''s one of the below recipes. https://www.tarladalal.com/Malai-Kofta-Curry-Creamy-Kofta-Curry-255r https://www.tarladalal.com/Malai-Koftas-in-Makhani-Gravy-4086r
Malai Kofta
 on 09 Oct 20 06:40 AM
5

Malai Kofta
 on 25 Sep 20 11:22 PM
5

I saw one of your receipe of kofta mam where I noticed you used saffron milk..sme nargis kofta types..pls if u can send link..
Tarla Dalal
26 Sep 20 09:21 AM
   Hi Rashmi, You can try the recipe of Nawabi Kesar Kofta. https://www.tarladalal.com/Nawabi-Kesar-Koftas-38459r
Malai Kofta
 on 15 Jul 20 08:42 AM
5

Tarla Dalal
19 Jul 20 03:40 PM
   Dipti, thanks for the feedback !!! keep reviewing recipes you loved.
Malai Kofta
 on 03 Jul 20 11:46 PM
5

How to make restaurant style white coloured malai kofta
Tarla Dalal
07 Jul 20 08:57 AM
   WE have a paneer sabzi in white gravy. https://www.tarladalal.com/Paneer-Kalimirch-Punjabi-Sabzi-22801r
Malai Kofta
 on 07 Jun 20 09:57 PM
5

I tried it today Must say it was just awesome My family members hv demanded to be made after two days again It came out very perfect
Tarla Dalal
10 Jun 20 03:20 PM
   Hi, Thank to know you have liked the recipe...do try more and more recipes and let us know how you enjoyed them...happy cooking !!
Malai Kofta
 on 26 Oct 19 09:07 AM
5

Tarla Dalal
26 Oct 19 11:52 AM
   Thanks Nayana , we are delighted you loved the malai kofta recipe. Your review will help hundreds of users to try the recipe. Happy cooking and hope to hear from you again.
Malai Kofta
 on 03 Jan 19 05:26 PM
5

ive tried its great
Tarla Dalal
04 Jan 19 09:24 AM
   We are delighted you loved the Malai Kofta recipe and it came out perfectly. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking!
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