Malai Kofta (मलाई कोफ्ता) is a famous dish which hails from Mughlai cuisine. Malai means Cream and kofta means dumpling, so malai kofta is soft dumplings dipped in creamy curry. In Mughlai cuisine malai kofta is made in white base gravy . To give it a north indian taste, the gravy is made with tomatoes.
Here in this post I am covering the recipe of tomato gravy malai kofta. If you ever wish to know how good a cook is, ask for Malai Kofta. This is one dish which really requires skill, and to validate how good a restaurant is, I order this when trying out Indian cuisine in a restaurant. Hopefully I have done justice with my cooking procedure with Malai Kofta and sharing the same.
Preparation time: 20-25 minutes
Cooking time : 35 minutes
Serving : 4-5
For the kofta:
- Potatoes – 2 medium sized(boiled and mashed)
- Paneer – 200 grams(grated)
- Corn flour – 1/2 tablespoon
- Milk powder – 1 tablespoon(optional)
- Salt – 1/2 teaspoon
- Kashmiri Red Chilli powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Broken cashews – 7-8
- Raisins – 7-8
- Green chillies – chopped – 2
- Roasted cumin powder – 1/2 teaspoon
- Oil for deep frying
- Onion – 2 medium sized(chopped)
- Tomatoes – 2 big size(chopped)
- Ginger garlic paste – 1.5 tablespoon
- Salt – as per your taste
- Red chilli powder – 1/2 teaspoon
- Coriander powder – 1/2 tablespoon
- Turmeric powder – 1/2 teaspoon
- Cinnamon powder – 1/2 teaspoon
- Garam masala – 1 teaspoon
- Cream – 2/3 cup
- Cashews – 10-12
- Oil – 2 tablespoon
- Brown sugar – 1 tablespoon(optional)
- Cumin seed – 1 teaspoon
- Chopped coriander leaves to garnish
- Crushed kasuri methi – 1/2 teaspoon
In a mixing bowl add mashed potato, paneer, corn flour, milk powder and all the spices listed under “for the kofta” category of ingredients above. Now mix it properly and knead it like a dough.
Divide the dough into equal parts and form a lemon sized balls of it. With your thumb, make a impression in the centre and put a cashew and raisin in it and seal the ball making it oval in shape. You can make round ball if you prefer round shaped kofta.
Heat the oil for deep frying in a pan and deep fry the koftas and take them out on a kitchen towel.
For Gravy, heat 2 tablespoon of oil in a pan and add cumin seeds to it. Once they become brown, add chopped onion and cashews to it. when onions are pinkish brown in colour, add ginger-garlic paste to it. once the raw smell goes off, add salt, chilli powder, turmeric powder, coriander powder, cinnamon powder and sugar to it.
Saute this masala mix for few minutes and then add chopped tomatoes. Saute this again until the mixture start leaving oil.
Switch off the flame and let it cool for few minutes. Once cooled, transfer it into a blender jar and blend until its a smooth gravy.
Now transfer this again into the same pan and keep it on medium flame. Now add cream and 1 cup of water. Cook it until it reaches your desired consistency. Add crushed kasuri methi leaves and garam masala and switch off the flame.
Assemble the kofta in a serving dish and pour the hot gravy onto them. Garnish with cream and chopped coriander leaves and enjoy with Butter naan, Phulkas or jeera rice.
- Don’t add all the koftas in the gravy before hand, just add it while serving, else it will absorb all the gravy and turn soggy.
- Adding milk powder to kofta is optional. I use this to bind my koftas and give them a little sweet taste. You can use breadcrumb instead of milk powder. Similarly adding sugar to the gravy is also optional if you want little sweeter gravy.
- Knead the kofta mixture very well so that it binds properly. Before frying kofta, just fry a small fraction of mixture just to check that its not getting splattered in hot oil and is binding properly. If it is getting broken, just add little more binding agent and check again.
- Always fry just 2-3 kofta at a time so that they get enough space and is easy to turn them around.