Homemade Delicious Malai Kofta: Chef’s Secrets
Malai koftas are vegetarian meatballs made with crumbled paneer, and potatoes mashed or grated. Malai Kofta is a popular dish that can be made of koftas with an added cream sauce.
In this recipe, I’ll be sharing my top tips to make malai kofta and it will be better than what you get at many Indian restaurants.
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Ingredients of Malai Kofta
- Tomatoes – can be substituted with tinned tomatoes
- Cream – I use half-cream but full-fat cream works just as well
- Turmeric powder
- Onions – yellow or red onions, both work fine
- Cashews – Use unsalted raw cashews
- Ginger and garlic paste – Use either minced ginger and garlic or homemade or store-bought ginger-garlic paste
- Red chili powder – use Kashmiri chili powder for its deep red color and mild heat
- Garam masala
- Kasoori methi – I highly use Kasoori (or Kasuri) methi for bringing out that rich flavor of the sauce. I use it frequently when making curries such as paneer tikka masala or butter chicken.
- Salt and pepper to season
- Potatoes – Any variety of potatoes works well for this recipe
- Honey – Honey is used to counter the bitterness of the tomatoes, and gives the sauce a balance.
- Corn starch – A tiny amount of corn starch is added as a binder
- Paneer – Use homemade or store-bought paneer. Use equal quantities of paneer and potatoes (I used 250 gms of each in this recipe)
- Baking soda – This is optional, use a small amount to make the koftas softer/spongier, especially if you are using an air fryer to fry the koftas
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People who love to eat malai kofta and the best people.
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Methods of Making Malai Kofta
For Kofta
- Grated paneer, boiled potatoes, corn flour and more are combined in a bowl.
- Mix well using your hand, it should come together like a dough.
- Make perfect balls with the Malai Kofta mixture.
- Pour some oil into the pan and turn it to medium heat. Once heated, add some kofta mixture to each section of the pan.
- Once the bottom side has become golden brown from the heat, flip them over and let the other side cook. You can add some more oil if you want.
- Fry the koftas on all sides in order to get even browning.
- Once you’re ready to remove it from the pan, let it cool briefly before placing it on a plate.
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For Gravy
- One way of making curry is taking onion, garlic, cashew nuts, tomato, ginger, and water in a pan. You then turn on the flame to medium.
- Simmer it in a pan over medium heat until onion and tomatoes get soft. Let it cool off before stirring it into the soup.
- Finally, take this mixture into the blender jar.
- Blending Into A Smooth Puree
- Melt butter in a pan on medium flame and then drizzle in oil
- Add whole spices (cinnamon, bay leaf, cloves, cardamoms) to the pan and sauté for 1 minute or till you get a nice aroma of the spices.
- Add the prepared puree.
- When cooking, make sure you don’t cook on too high heat if you want the gravy to thicken. Cover the pan partially with a lid and stir it occasionally to make sure nothing burns or sticks at the bottom of the pan.
- Add red chili powder and coriander powder.
- Add salt and water. Mix it well and let the gravy simmer for 5 minutes or until desired consistency is reached.
- The process of adding koftas to the gravy, turning off the heat, and serving can be done simultaneously. If there is a time delay in between then the koftas may get too soft and fall apart.
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