Malai Kofta Recipe | Paneer Kofta curry | Kofta Malai recipe | at home
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About Malai kofta Recipe
Malai Kofta Recipe is a delicious Indian curry that is commonly found in restaurants across India today. Considered one of the most popular vegetarian curries, Kofta Malai Recipe is recognized for its comfort food appeal in North India. It is often enjoyed with butter naan or paratha and paired with fragrant basmati rice. There are two types of gravies that accompany Paneer kofta curry: one is a white-colored gravy, and the other is an orange-colored gravy. Both gravies enhance the taste of the Paneer kofta.
The Koftas themselves are balls made from a mixture of boiled potatoes and paneer (Indian cottage cheese), flavored with various spices. The gravy is rich and flavorful, made with tomatoes and onions, and seasoned with a variety of spices. Today I will learn you to make this recipe in simple way than other.
Malai Kofta gets its name from “Malai,” which means cream, and “Kofta,” which refers to the assorted balls made from a mixture of vegetables and paneer. This dish is extremely popular in Indo-Asian cuisine and Malai kofta recipe is known for its soft and succulent texture. Adding a touch of cream to the gravy further enriches its taste, making Malai Kofta recipe a delightful and indulgent treat.
More Delicious Paneer Recipe By Kapur’s kitchen
Chef Tips for Sponge Malai Kofta Recipe
- Use any vegetables : To make Malai Kofta Recipe, you can use any vegetables that are typically used in making Manchurian balls, and then prepare koftas using them.
- Top of Panner Kofta Recipe: If you add a little honey on top of Paneeri Kofta, it enhances the taste quite well.
- Formed in a well-organized manner : When preparing koftas, it is necessary to apply oil on your hands so that the mixture, which is the gravy we are making, does not stick to your hands. This ensures that the koftas are formed in a well-organized manner.
- The koftas are fried slowly : While frying the koftas, it’s important to keep the flame of the gas stove very low so that the koftas are fried slowly and evenly. If the flame is too high, they will quickly turn red. Therefore, it is essential to keep the gas flame low to ensure a gradual and proper frying process.
Malai Kofta Recipe Ingredients
| 1/5 cup cabbage |
| 1/5 cup French beans |
| 1/2 cup cauliflower |
| 1/5 cup carrot |
| 3 inch ginger |
| 10 garlic cloves |
| 8 to 10 cashews |
| 4 boiled potatoes |
| 100 gm paneer |
| 4 tsp corn flour |
| 2 big onions |
| 1/2 tsp turmeric powder |
| 2 tsp red chili powder |
| 1 tsp coriander powder |
| 1 tsp cumin seed |
| 1 tsp garam masala powder |
| 2 to 3 cream |
| 1 inch black cardamom |
| 1 inch cinnamon stick |
| cooking oil |
| 1 bay leave |
| salt to taste |
Nutrition in Malai Kofta Recipe
- Calories: 470kcal
- Sodium: 330mg
- Iron: 6.4mg
- Fat: 17g
- Carbohydrates: 70g
- Protein: 13g
- Cholesterol: 0mg
- Fiber: 14mg
- Vitamin D: 0IU
- Potassium: 1720mg
- Calcium: 210mg
- Sugar: 22g
Malai Kofta Recipe Step by Step With Photos
Step 1 :
To make Malai Kofta Recipe, first, take finely grated carrots and peas.
Step 2 :
Afterwards, you can finely chop all of these or you can easily dice them into uniform pieces with the help of a cutter.
Step 3 :
Afterwards, take the boiled potatoes and either mash them with a masher or prepare a mash using your hands.
Step 4 :
Then, in the mashed potatoes, add paneer and also finely chop the vegetables that we have chopped for the sabzi (vegetable dish).
Step 5 :
Afterwards, we will add a little garam masala, a bit of red chili powder, sweetness to taste (2-3 teaspoons of sugar), 2-3 tablespoons of corn flour, and ginger-garlic paste. Mix everything well. It makes Malai kofta recipe delightful.
Step 6 :
Then, we will apply a little oil on our hands and shape the mixture into round balls. Apply oil on hands while making the balls so that the mixture does not stick to the hands.
Step 7 :
Then, once all the balls are ready, heat oil in a pan and deep fry all the balls in the oil. Fry them on low to medium heat until they turn a golden brown color for malai kofta recipe.
Step 8 :
Once all the balls are fried, it means heating oil in a separate pan. When the oil is hot, add finely chopped ginger, a few cashews, and finely chopped green chilies. Sauté them until the ginger becomes golden brown and the mixture attains a brown color.
STEP 9 :
When it attains a brown color, it means adding finely chopped tomatoes and a little sugar on top. This will make the tomatoes soften quickly.
STEP 10 :
When the tomatoes and mixture cool down a bit, it means cooling them slightly, and then using a mixer grinder, prepare the gravy. No water needs to be added to it.
STEP 11 :
Afterwards, in another pan, add oil and heat it. Once the oil is hot, add a small piece of cinnamon, a whole piece of clove, and the whole cumin seeds. Then, reduce the flame and add a little turmeric and red chili powder. Keep the flame low so that the turmeric and red chili powder don’t burn.
STEP 12 :
Then, add the prepared gravy to the hot oil and let it simmer for about two minutes. After that, add coriander-cumin powder and garam masala powder to it, mixing everything well.
STEP 13 :
After that, let it simmer for another two minutes. This means adding a little water to the gravy to adjust the consistency, so you can add a small amount of water as needed.
STEP 14 :
Cover it and let it simmer for two to three minutes. Afterwards, turn off the heat, and on top of it, add a little cream and about a teaspoon of honey.
STEP 15 :
Afterward, transfer it to a bowl, and on top of the koftas that have been prepared, pour the gravy. Then, add a little cream from the top.
STEP 16 :
So, ready is the restaurant-style delicious and tasty Malai Kofta recipe (Paneer kofta recipe).
