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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 richer but this is one of the popular dishes for any special occasion. Here I have tried to use less cream to make it a little less rich.
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 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 a fine powder. In place of cornflour, 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. Read how to make paneer at home.
From 1 liter milk you can make 15 – 18 koftas. However, take full-fat milk for better results. You can do the same or buy from the market and grate it finely.
The richness and creamy structure come 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 to 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 the stuffing of some more paneer or dry fruits to make it stuffed kofta.
Recipe Card For Malai Kofta Curry
Malai Kofta Curry Recipe
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
- 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.
Making Kofta Balls
- In the same mixing bowl add 2 medium boiled potatoes mashed fully or grated.
- Add all ingredients mention above in "making kofta" category.
- 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.
Preparing Curry Gravy
- Heat Oil in a pan. Add cumin seeds and other whole spices to it.
- Then add ginger and garlic and saute for a minute.
- Add chopped onion and saute till translucent.
- Remove from heat and transfer to plate to cool.
- 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.
- Transfer to a mixing jar.
- Add in coriander powder, red chilli powder, turmeric powder. add little water and grind to fine paste.
- Heat Pan and add 1 tbsp oil. Transfer the puree to pan. Saute till it leaves oil.
- Add 1/2 - 1 cup water. Mix well. Add fresh cream and crushed kasuri methi.
- Let it simmer for some time. add chopped coriander leaves to it.
- 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.
- 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.
- Fry till golden brown on medium high flame. Once done remove from heat and keep on tissue paper.
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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