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Malai Kofta

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Malai kofta is a delicious and rich main dish for any special occasion.

Recipe serves 4 to 6

Malai KoftaIngredients:

Kofta

  • 1 cup boiled mash potatoes
  • 1 cup mash paneer
  • 2 tablespoon minced cilantro (hara dhania)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/4 teaspoon salt
  • 1 small finally chopped green chili

For Batter

  • 2 tablespoon all purpose flour (maida, plain flour)
  • 4 tablespoon water

      Also needed

  • Oil to fry

Gravy

  • 2 tablespoon oil
  • Generous pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger (adrak)
  • 1 green chili
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon all purpose flour (maida, plain flour)
  • 1/4 cup cream
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon garam masala
  • 2 tablespoon minced cilantro (hara dhania)

Method

Kofta

  1. Mix all the ingredients together for kofta,
  2. With oiled hands, divide the mixture into 14 to 16 equal parts.
  3. Make them in round balls.
  4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
  5. Heat the oil in a frying pan on medium high heat.
  6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
  7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
  8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy

  1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
  2. Mix cream and flour and keep aside.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  4. Add the hing and cumin seeds.
  5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
  6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
  7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
  8. Add the garam masala, salt and cilantro. Let it cook for another minute.
  9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
  10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

167 thoughts on “Malai Kofta

  1. THAN A MILLION MANJULAJI,

    TUSSI GRRRRR8 HO,

    ALL RECIPES OF YOUR S R ROCKING !!!!!

    I KEEP ON CONSTANTLY SURPRISING MY FAMILY MEMBERS WITH TASTY DISHES.

  2. Hi Manjula Ji,

    Your recipes are great and easy to follow. I have tried several recipes of yours and they all have tasted great.

    Thanks for cooking lessons that you provide online.

    Yangkyi

  3. Auntie when I was trying to fry koftas , lot of them started leaking so all the white stuff actually came out(as if you would squeeze soemthing )out from the koftas .And kofta were lookinmg lIKE golguppas , totally hollow from inside .Why did that happen? \i tried lowering the heat bit nothing worked

  4. Hello Madam,

    All your recipes look great and am yet to try this one by one.

    I see none of your recipes contain Garlic & Onion. usually in restuarant style gravies it would be added. should it be added or can be avoided?

  5. I have just been introduced to some Indian food and am now absolutely addicted! Our local Indian market has a small deli in the back where I had malai kofta. I can’t wait to try this recipe! Thank you so much for sharing your cooking knowledge!

  6. Hello aunty i tried this and it was mummy but kofta’s 1st lot was was fried properly but 2nd lot it was a mess kofta broke in the kadai plzzzz help wht went wrong….

  7. Thank you for this recipe as I was searching a recipe without garlic and onion please can you give more recipes like this.

  8. Hello,
    thnxa lot 4 the creat this site..realy very helpful me …but try to put one of our best snack named is Khandvi, Khaman..i am waitng for them..n becuse of u i can taste my guju recipes here , finland..thnks so much..

  9. hi,
    thnx a lot 4 the recipes , am a huge fan of u mam!!

    i had a doubt, u said that “Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.”
    so we cant store them in the fridge once cooked?
    will the kofta’s break?

    1. I found these absolutely gorgeous. Way better than the restaurant meal which inspired me to chase this recipe down.

      To stop them breaking I put them in the fridge for 30 minutes before dipping and frying in ghee.

      Made paneer with supermarket milk with a good dollop of cream as I was worried about the crap that may have been in the milk. I try to use proper milk to give a good paneer.

      Thank you for a lovely recipe that is so acheivable

  10. Hello Manjula,

    I have tried several of your recipes and they are delicious! I am wondering what brand of deep, round bottom saucepans you use, they are just perfect for frying in oil. I would appreciate any information. Thank you very much for sharing your cooking talents!

    Eric

  11. Thank you, aunty Manjula! I gathered the ingredients, I followed your video and when the first batch of koftas broke I was not afraid to turn the heat to the highest setting and they were fine. The details are great: oiled hands, slightly watery batter, boiled water if the gravy turns out too thick (which it did, since my blender didn’t work and I had to use tomato paste instead of fresh tomatoes). This is an excellent recipe!

  12. hello aunty,
    i have seen several receipes, wonderful and easy to follow, to do i am going try this malaikoftha and let u know the result very soon thanks for sharing

  13. Kathy…
    Generally used are the small serano peppers but there is an even smaller one that’s sold in Indian grocery stores that’s not a serano but more of what you described. Just asked my Indian MIL!

  14. Hi, I grow many types of hot peppers but was just wondering what type is used in traditional Indian cooking. Usually I just use a Kung pao or a Thai hot pepper that is not red yet….I wasn’t sure what kind was “right”. I Love your website! I can’t stop watching these recipes. Yumyum. This is next on my “to make” list form sure. I eat Malai Kofta every year on my Birthday at a local restaurant.

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