Indian Malai Kofta Recipe

A beloved jewel of Indian cuisine, Malai Kofta transforms simple ingredients into a luxurious culinary experience. These delicate, golden-fried spheres blend creamy paneer cheese and soft potatoes into sumptuous kofta, creating a dish that embodies the rich, complex flavors of traditional Indian cooking.

Yield: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients for Malai Kofta

For the Kofta (Fried Balls):

• Potatoes, boiled, peeled, and mashed – 3
• Cooking Oil
• Paneer, crumbled – 1.5 cup
• Corn starch – 5
• Raisins – 1 tbsp
• Cashews, chopped – 2 tbsp
• Water – ⅔ cup
• Red onion, chopped – 2
• Garlic – 3 cloves
• Ginger – 2 tbsp
• Roma tomatoes, chopped – 5
• Cashews – 10

For the Curry Sauce:

• Oil – 2 tbsp
• Butter – 3 tbsp
• Bay leaf – 1
• Cinnamon stick -1
• Cloves – 4
• Cardamom – 3
• Salt – 1 tsp
• Red chili powder – 1 ½ tsp
• Coriander powder – 1 ½ tsp
• Water – as needed
• Garam masala – 1 tsp
• Malai – ½ cup

How to Prepare Indian Malai Kofta

Step 1: Preparing the Kofta

1. In a large bowl, mix paneer, mashed potatoes, cornstarch, cashews, raisins, and a pinch of salt.
2. Knead the mixture into a cohesive dough.
3. Divide the dough into 18 equal portions and roll them into smooth balls.

Step 2: Frying the Kofta

1. Heat cooking oil in a deep pan over medium-high heat.
2. Carefully add the kofta balls to the hot oil in small batches to avoid overcrowding.
3. Fry until golden brown, rotating them gently for even cooking.
4. Remove the koftas using a slotted spoon and place them on a paper towel to drain excess oil.

Step 3: Making the Curry Sauce

1. In a pan over medium heat, combine onion, tomato, garlic, ginger, cashews, and water.
2. Simmer for 16-18 minutes until the onions are soft and translucent.
3. Let the mixture cool slightly, then blend it into a smooth puree.

Step 4: Cooking the Sauce

1. In another pan, heat oil and butter.
2. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until aromatic.
3. Pour in the blended puree and stir. Cook for 5 minutes, stirring occasionally.
4. Add red chili powder, coriander powder, and a pinch of salt. Cook for 3 minutes.
5. Add water to adjust the consistency and let the sauce simmer for 5 minutes.
6. Stir in the garam masala and heavy cream. Simmer for 1-2 minutes.

Step 5: Assembling the Malai Kofta

1. Gently add the fried koftas into the sauce.
2. Stir carefully to coat the koftas with the curry.
3. Serve immediately with naan, roti, or steamed basmati rice.

Tips for Perfect Malai Kofta

• Prevent Koftas from Breaking: Ensure the dough is firm and well-kneaded. Add more cornstarch if needed.
• Make It Vegan: Replace paneer with tofu and cream with coconut cream.
• Thicker Sauce: Use less water for a thicker curry.

FAQ: Indian Malai Kofta

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