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Malai Kofta Recipe | How To Make Malai Kofta Curry | Paneer Kofta Recipe
Malai Kofta Recipe: one of the more popular paneer recipes in Indian restaurants around the world, this creamy Punjabi dish is wonderful for special occasions. Delicately spiced paneer and potato koftas stuffed with dry fruit, fried, and then simmered in a tomato, onion, and cashew nut gravy enriched with cream! Heavenly!
While this malai kofta curry recipe is not commonly found in Punjabi homes except on special occasions and tends to be more of a restaurant style recipe, it is perfect for parties and entertaining. It is loved by everybody who tries it, and will be a great addition to your paneer recipes repertoire.
Malai Kofta can be served with rice as an accompaniment – plain basmati rice or jeera pulao – or fresh parathas or naan – this malai kofta curry recipe works well with all these options.
Malai Kofta Recipe: Learn how to make this restaurant style Malai Kofta recipe with a step by step video tutorial. Here, you will find a detailed list of all ingredients needed to cook delicious Paneer Kofta Curry along with preparation method.
Within our vegetarian recipes category, the other popular paneer recipes are Paneer Tikka, Paneer Biryani, and Paneer Frankie. While if you are looking for non-vegetarian koftas, then we have a delicious Chicken Kofta Biryani recipe for you.
Take a look at our Top Paneer Recipes Blog or see all our Paneer Recipes right here!
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RECIPE
INGREDIENTS
Kofta:
210 grams potatoes, boiled and mashed to make about 1 cup
150 grams paneer, grated to make about 1 cup
1⁄4 teaspoon garam masala powder
1⁄4 teaspoon red chilli powder, mild
salt, to taste
1 tablespoon raisins (kishmish)
1 tablespoon cashew nut, finely chopped
2 1⁄2 tablespoons cornflour
vegetable oil, for frying
1 tablespoon vegetable oil
1 tablespoon butter
200 grams onions, minced or pureed in a blender
2 teaspoons ginger paste
2 teaspoons garlic paste
1⁄2 teaspoon green chilli paste, (deseed chillies before grinding)
1 cup fresh tomato puree
2 tablespoons cashew nut paste
1 teaspoon garam masala powder
salt, to taste
1 teaspoon sugar
3 tablespoons cream
COOKING METHOD
- Place mashed potato in a bowl; add grated paneer and knead to mix well. Toss in garam masala powder, red chilli powder, salt, kismish (raisins), cashew nuts, and cornflour; knead with your hand or use a spatula to mix till well combined.
- Wet your hands, tear off a walnut-sized chunk of potato-paneer mixture, and using your palms, roll into a smooth, round kofta ball; set aside. Repeat for remaining mixture.
- Place a heavy kadhai or wok on medium heat and pour oil till about ¾-inch deep in the kadhai. Once oil is hot but not smoking, carefully place koftas in the kadhai. It is better to work in batches to avoid crowding the pan and allowing the oil temperature to fall and cool. Fry till golden brown all over, about 1 minute. Remove and set on kitchen paper to drain. Repeat for remaining koftas.
- Place a heavy kadhai on medium heat; pour in oil and add butter. Once the butter melts and foam subsides a little bit, tip in pureed onions and cook for 5 to 6 minutes. Add ginger paste, garlic paste, and green chilli paste; stir and sauté for about 7 minutes. Pour in tomato puree, followed by cashew nut paste; cook, stirring, for another 7 minutes.
- Add garam masala, salt, and sugar to the kadhai and stir for a couple of minutes. Pour in ¾ cup water and give it a good stir. Allow to simmer for 1 to 2 minutes. Place koftas in the kadhai and gently stir till just well coated, being careful not to break the koftas; add thick cream. Remove from heat.
- Transfer to a serving bowl; serve immediately with sliced onion rings, green chillies, and fresh hot rotis.
Cook's Note: Add koftas just before you're ready to serve.
Serves 4 as part of a larger meal
- Place mashed potato in a bowl; add grated paneer and knead to mix well. Toss in garam masala powder, red chilli powder, salt, kismish (raisins), cashew nuts, and cornflour; knead with your hand or use a spatula to mix till well combined.
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