This creamy, luscious malai kofta curry is one of the finest party foods, made restaurant-style. Yummy cottage cheese balls are cooked in rich, creamy, flavorful curry.
Malai Kofta (Cottage Cheese Balls) is a delicious, rich, and creamy curry. Paneer and cream are the hero ingredients in this curry. Paneer or cottage cheese balls are simmered in aromatic spices. Fresh cream gives the gravy a nice richness and smoothness.
This might not be an everyday dish as it's richer, but it is one of the popular dishes for any special occasion. You can use coconut cream or low-fat cream to make a healthier version of the malai kofta curry.
The kofta, or dumplings, are made from a mixture of paneer/ cottage cheese and potatoes (as a binding agent). However, potatoes alone may not bind the koftas, and we need to add cornflour to them.
Paneer or cottage cheese is the main ingredient in these koftas. I have made paneer at home for this preparation. Read how to make paneer at home.
How to Make Malai Kofta Curry
Ingredients You'll Need
Instructions
Making Kofta Balls
You can make your own paneer or buy store-bought. Grate the paneer block into a large mixing bowl. Grate the boiled potatoes into the same bowl.
Add cornstarch and spices to the bowl and mix everything well. Mix them well and form a dough-like mixture. Refrigerate it for 30 minutes to set.
Take the kofta mixture out of the refrigerator. Grease your palms, shape the balls into lemon-sized balls, and roll them to give them the proper shape. Ensure the balls are not cracked; otherwise, they will split open in hot oil.
Deep fry the koftas in hot oil. Don't overcrowd the pan, as it will be difficult to turn the balls easily, and they may rupture. Make a batch of 5 - 6, maximum (depending on the size of your pan or kadai)
Fry till golden brown on medium-high flame. Once done, remove from heat and keep on a kitchen towel.
Preparing Curry Gravy
Heat Oil in a pan. Add cumin seeds and other whole spices. Add ginger and garlic and saute for a minute. Next, add diced onion and saute until translucent. Add cashew nuts and chopped tomatoes, and saute for a minute. Add ยฝ cup water and cover with a lid. Simmer for 2 - 3 minutes on low medium flame.
Remove from heat and keep aside to cool. Transfer to a mixing jar. Add a bit of water and blend them to a smooth puree.
Heat a Pan and add 1 tbsp oil or ghee. Add coriander powder, red chili powder, and turmeric powder. Stir to mix. Transfer the puree to the pan, passing it through a sieve. Stir to mix everything well. Simmer for 5 - 6 minutes until masala is well cooked.
In the end, add fresh cream and crushed roasted kasuri methi. Mix well and turn off the heat. Add finely chopped cilantro leaves. Then, add the fried kofta to the gravy. Drizzle more cream, and the yummy, delectable malai kofta curry is ready to serve.
Note:- Malai koftas are soft; when added to the hot, boiling gravy, they will fall off and mix in the sauce. So, while serving, add the koftas to the gravy, add some extra cream or malai, and serve hot with Naan or Paratha.
Similar Recipes:
Malai Kofta Curry Recipe
Malai Kofta Curry Recipe
Equipment
- 1 Mixer Grinder Blender
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
- 2 tbsp Corn starch
- 1 tsp Ginger Garlic Paste
- 1 tsp Coriander leaves finely chopped
- 1 Green Chilli finely chopped
- 1 tsp Coriander Powder
- ยฝ tsp Red Chilli Powder
- ยผ tsp Garam Masala
- 1 tsp milk powder or condensed milk
- ยฝ 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
- ยฝ inch Cinnamon stick
- 4 Green Cardamom
- 1 Bay Leaf
- 1 tsp Cumin seeds
- 2 medium Onion
- 2 medium Tomatoes
- 5 large Garlic pods
- ยฝ inch Ginger
- 8 - 10 Cashew nuts can also add some almonds
- 1 tsp Dried fenugreek leaves (Kasuri Methi) crushed to powder
- ยผ - ยฝ cup Cream
- 2 tbsp Coriander Powder
- 1 tsp Kashmiri red chilli powder
- ยฝ tsp red chili powder
- ยฝ tsp Turmeric powder
- ยพ tsp Salt or as per taste
- 1 Water or as per required consistency
- ยฝ tsp Sugar to balance the flavor
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.
- Squeeze out all excess water from paneer and make it dry.
- Keep it aside in a mixing bowl.
- If using store-bought paneer, grate the block of paneer into a large mixing bowl.
Making Kofta Balls
- In the same mixing bowl, add 2 medium-sized, boiled potatoes mashed fully or grated.
- Add all ingredients mentioned above in the "making kofta" category.
- Mix them well and form a dough-like mixture.
- Keep it in the refrigerator for 30 minutes to set. Then, take it out and make smooth balls greasing your palms.
- Heat oil in a kadhai. Remove the kofta balls and drop them one by one into hot oil. Keep the flame on medium heat.
- Fry until they are evenly fried to golden. Remove once done and keep them aside on a kitchen towel or paper napkin.
Preparing Curry Gravy
- Heat Oil in a pan. Add cumin seeds and other whole spices. Saute until the whole spices are fragrant.
- Then add ginger and garlic and saute for a minute.
- Add chopped onion and saute till translucent.
- Add cashew nuts and tomatoes and saute for a minute.
- Add ยฝ cup of water and cover with a lid. Simmer for 2 - 3 minutes.
- Then remove from heat and keep aside to cool.
- Transfer the content of the pan into a mixing jar. Blend to a smooth paste or puree.
- Heat oil or ghee to a pan. Keep the flame low and add the ground spices to it. Stir to mix.
- Then Transfer the pureed masala paste to the pan. Saute till it leaves oil.
- Add ยผ - ยฝ cup water to the pan, if the paste seems too thick. Mix well and let it simmer on low flame for 4 - 6 minutes.
- Add fresh cream and crushed roasted kasuri methi. Give a gentle stir.
- Turn off the heat and add finely chopped cilantro leaves.
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.
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