Malai Kofta
August 12th, 2008 filed under Gravy / Sauces, Paneer (Indian Cheese)
Malai kofta is a delicious and rich main dish for any special occasion.
Recipe serves 4 to 6.
Ingredients:
- 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
- Mix all the ingredients together for kofta,
- With oiled hands, divide the mixture into 14 to 16 equal parts.
- Make them in round balls.
- Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
- Heat the oil in a frying pan on medium high heat.
- 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.
- Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
- Turn them occasionally. Fry koftas until golden-brown all around.
Gravy:
- Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
- Mix cream and flour and keep aside.
- 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.
- Add the hing and cumin seeds.
- Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
- Tomato mixture will start leaving the oil and will reduce to about half in quantity.
- Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
- Add the garam masala, salt and cilantro. Let it cook for another minute.
- 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.
- Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.
Hi! aunty i m frm india i watch this video but there was no malai in ur recepie.
so how could u call it malai kofta.
Hi aunty could i replace the cream with the milk?
you can replace cream with milk. add a small piece of paneer with milk , blend to a smooth paste and add to your gravy….turns out v. rich.
i have a question where do i find cream(malai) in USA …all i find is heavy whipping cream or sour cream but not malai . and what to use if i dont find malai . i am in south carolina area have have access to variety of indian stores but they dont seem to carry malai. where will i find cream? is cream is very important for this reciepe. please reply for me.
Hi Vidya, Cream you will find in every grocery store same area they keep milk.
cream can also be found at walmart or any other american store known as table cream, popularly is of nestle brand. I use it a lot for the creamy gravies or best use a meduim piece of paneer while blending tomato puree…it tastes awesome and thickens the gravy fast, you dont even need to add cornstarch.
simple and good tasting recies thanx
Manjula ji what is cream and how do you make this?? Is it yoghurt??
Cream is milk fat. Depending on how much fat there is the cream it is sold at light cream, heavy cream, etc… It’s not practical to make it at home for most people. Cream and yogurt are NOT the same thing. Yogurt is milk that has been cultured.
Buy cream from the dairy section of your grocery store.
Hi Manjula Aunty,
I really like your recipes. I want to try this Malai kofta but would like to know what cream is that you use. Is it the malai that comes out of milk after you have boiled? Or ? please reply soon.
Thanks,
Krishna
thank you manjula for this great recepies, i love them so much, that i’m all way’s cooking indian, every day.
Dear Manjula Aunty,
Your website is a delight! I’ve tried a lot of your recipes, and they turned out great the first time around! But I DO have this question: HOWCOME YOU DONT USE ONIONS IN ANY OF YOUR RECIPES (even in Kadi Pakoras which is usually made with onions). Is there something we should know about onions, health-wise?
Thanks,
Siya
There is nothing wrong with onions. Some people in India choose to not eat onions and garlic for various reasons.
You, however, can add onions per your preference to these recipes. That’s what I do.
Wow, thanks, I did not know that.
Siya
dear manjula anty
Just one quick question my son has dairy allergy what can i used insted of panner and cream if there is any other substance that i can use that would be great so please tell me thanks
If your son has dairy allergy you can use tofu which is more healthy instead of paneer.
Hello Aunty
Iam an Indian and just came to SA, California a month ago…I started watching ur videos which has greatly enhanced my cooking..thank u…could u please tell me which brand paneer should i use and where can i get it in San Diego?….i would be very grateful…thanx again
all the indian grocery stores keep the paneer I like Nanak brand paneer