Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashew nuts. Find out How to Make Malai Kofta Curry at Home.
Table of Contents
Ingredients Required to Prepare Malai Kofta
- 200 grams Paneer
- 1 cup bread crumbs
- 1/2 tea spoon salt
- 1/4 tea spoon garam masala
- 10 – 15 raisins (kismish)
- 1 table spoon maida
- Oil for frying
Serves : 2, Cooking time : 40 mins
Ingredients Required to Prepare Gravy for Malai Kofta
- 2 table spoons oil
- 3 green cardamoms (choti elaichi)
- 1 green chilly
- 1/2 cup grated onion
- 1 tea spoon grated ginger
- 1 tea spoon grated garlic
- 1/2 tea spoon red chilly powder
- 1 tea spoon jeera powder
- 1 tea spoon coriander powder
- 1 tea spoon salt
- 5 medium tomatoes
- 2 pinch sugar
- 10 cashew nuts
- 1/2 cup milk
- 2 -3 table spoon cream
- 1/2 tea spoon garam masala
- Coriander leaves for garnish
- Green chillies for garnish
How to Make Malai Kofta
Koftas Preparation Process
Grate the paneer and add the bread crumbs, salt and garam masala to it. Mix well and knead soft dough of the mixture.
Divide this mixture into 4 equal parts. And then take a single ball and roll to make it into a flat roti on your palm. Place 2 -3 raisins in the centre and then roll it back into either a ball or elongated shape kofta.
Sprinkle 1 tblsp of maida on a plate and roll this kofta in it. Coat the kofta with the corn flour and keep aside.
Repeat the same process for all the remaining balls.
Heat oil in a kadai and fry the koftas with a light hand, when light golden brown take them out. Do not overcook otherwise the paneer will get hard.
Gravy Preparation for Malai Kofta
Blanch the tomatoes, peel the skin and puree them. Keep aside. Also soak the cashew nuts for 2 hrs and then grind it into fine paste.
Heat 2 tblsp oil in a kadai and add green cardamoms. Do open the cardamoms before you put in the oil. Then add 1 length wise slit green chilly. Now add grated onion.
Fry till light golden then add ginger and garlic. Fry for another minute.
Now add red chilly powder, coriander powder, jeera powder and salt. Put 1/4 cup of water so that the masala mixes well.
Add tomato puree and sugar. Let them simmer on medium flame for 8 – 10 minutes or till oil separates.
Now add the cashew nut paste little by little stirring all the while. Keep the flame low.
Add 1/4 to 1/2 cup water and simmer for a minute. Then add milk which is at room temperature. Mix well and cook for another minute.
Now add 2 -3 tblsp cream and garam masala. Mix well
To serve in a platter, place the koftas and then pour the gravy on top of it. Garnish with finely chopped green coriander and lengthwise slit green chillies.
Make swirls of cream.
Malai kofta is ready to be served.
Pro Tips
- You can use melon seeds instead of cashew nuts.
- Milk should be at room temperature otherwise the gravy might cuddle.
- You can even shallow fry the koftas instead of deep frying.
- You can use red food colour to get restaurant style colour.
