Malai Kofta Curry Recipe

Malai Kofta Curry Recipe

Malai Kofta (Cottage Cheese Balls) is a delicious and rich creamy curry. Paneer and cream play the role of hero ingredients in this curry.

This might not be an everyday dish as its more rich but this is one of the popular dishes for any special occasions. Here I have tried to use less cream to make it little less rich.

The kofta or dumplings are made from mixture of paneer/ cottage cheese and potatoes (as binding agent). However potatoes alone may not bind the koftas and we need to add breadcrumbs/ cornflour to it.


Here I have added only bread crumbs. If you don’t have bread crumbs then just grind 3 bread slices to fine powder. In place of corn flour you can also use arrowroot powder for binding.

I have not added any of them except bread crumbs. And the binding was just so perfect and balls didn’t split to open while deep frying.

Paneer or cottage cheese is the main ingredient in these koftas. I have made paneer at home for this preparation.

From 1 litre milk you can make 15 – 18 koftas. However take full fat cream for better result. You can do the same or buy from market and grate it finely.

The richness and creamy structure comes from the cashew nuts we are using for the gravy. It enhances the taste and makes the gravy creamy and thick.

You can also add almonds along with cashew nuts. Malai kofta is slightly sweet in taste. To bring that taste add milk powder while making koftas.

I didn’t have milk powder and I have substituted that with 1 small tsp of condensed milk. And It was not that sweet, loved that taste. You can also use stuffing of some more paneer or dry fruits to make it stuufed kofta.

Malai Kofta

Read other kofta recipes on blog like Lauki Kofta. There are few more in development stage and I will update soon with aloo kofta, palak paneer kofta and many more yummy dishes for you.

Lets make this Malai Kofta Curry.

Malai Kofta

Malai Kofta Curry Recipe

Malai Kofta is a rich and creamy curry made from paneer / cottage cheese balls/ dumplings.
Course Main Dish, Paneer Special, Sabzi & Curry
Cuisine Indian
Keyword Indian Curry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 5 People
Author daintykitchen

Ingredients

For malai kofta (cheese balls)

  • 1 ltr Milk take full fat milk for better result
  • 2 tbsp Vinegar
  • 2 medium Boiled potatoes grate/mashed
  • 1/2 cup Bread crumbs
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Coriander leaves finely chopped
  • 1 Green Chilli finely chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala
  • 1 tsp Milk powder or condensed milk
  • 1/2 tsp Salt or as per taste
  • 1 cup Oil for deep frying/ pan frying

For making gravy

  • 4 - 5 tbsp Refined Oil
  • 1 tsp Cumin seeds
  • 3 - 4 Cloves
  • 6 - 8 Black pepper
  • 1/2 inch Cinnamon stick
  • 4 Green Cardamom
  • 1 Bay Leaf
  • 2 medium Onion
  • 2 medium Tomatoes
  • 5 large Garlic pods
  • 1/2 inch Ginger
  • 8 - 10 Cashew nuts (take more if want more rich and creamy)
  • 1 tsp Dried fenugreek leaves (Kasuri Methi) crushed to powder
  • 1/4 - 1/2 cup Cream
  • 2 tbsp Coriander Powder
  • 1 tbsp Kashmiri red chilli powder
  • 1/2 tsp Turmeric powder
  • 3/4 tsp Salt or as per taste
  • 1 Water or as per required consistency
  • 1/2 - 3/4 tsp Sugar

Instructions

Making paneer

  • Boil milk. Once it starts boiling, add 2 tbsp vinegar to it. wait of 1 minute till milk curdles. If required add 1 tbsp vinegar more.
  • Turn off gas and strain out paneer from the water with help of a strainer. Make sure it has small holes so that you will not loose any paneer. Or use muslin cloth for this step.
  • Malai Paneer
  • Squeeze out all excess water from paneer and make it dry.
    Malai Paneer
  • Keep it aside in a mixing bowl.

Making Kofta Balls

  • In the same mixing bowl add 2 medium boiled potatoes mashed fully or grated.
    Malai Kofta
  • Add all ingredients mention above in "making kofta" category.
    Malai Kofta Mixture
  • Mix them well and make a dough like mixture. You can add extra 1 tbsp corn flour to the mixture also.
  • Keep it in refrigerator for 30 minutes to set.
    Malai Kofta Mixture

Preparing Curry Gravy

  • Heat Oil in a pan. Add cumin seeds and other whole spices to it.
    malai kofta gravy whole spices
  • Then add ginger and garlic and saute for a minute.
    Malai Gofta gravy making
  • Add chopped onion and saute till translucent.
    Malai Kofta gravy making
  • Remove from heat and transfer to plate to cool.
    Malai Kofta gravy making
  • In the same pan heat 1 tbsp oil more. add cashew nuts and saute for a minute. Add chopped tomatoes and saute till these are soft and cooked.
  • Remove from heat and keep aside to cool.
    Malai Kofta Gravy Making
  • Transfer to a mixing jar.
    Malai Kofta Gravy Making
  • Add in coriander powder, red chilli powder, turmeric powder. add little water and grind to fine paste.
    Malai Kofta Gravy Making
  • Malai Kofta Gravy Making
  • Heat Pan and add 1 tbsp oil. Transfer the puree to pan. Saute till it leaves oil.
    Malai Kofta Gravy
  • Add 1/2 - 1 cup water. Mix well. Add fresh cream and crushed kasuri methi.
    Malai kofta gravy making
  • Let it simmer for some time. add chopped coriander leaves to it.

Frying Koftas

  • Take out the kofta mixture from refrigerator. Greese palms and take out lemon sized balls and roll to give proper shape. Make sure there is no crack on balls else it will split open in hot oil.
    Malai Kofta Making
  • Deep fry the koftas in hot oil. Don't over crown the pan as it will be difficult to turn the balls easily and they may rupture. Make it batch of 5 - 6 maximum.
    Malai Kofta
  • Fry till golden brown on medium high flame. Once done remove from heat and keep on tissue paper.
    Malai Kofta/ Paneer Balls

Serving Malai Kofta

  • Malai koftas are soft and if you add in hot gravy it will melt and mix in gravy. So while serving add the koftas to the gravy, add some extra cream or malai and serve hot with Naan or Paratha
    Malai Kofta

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