Monday, March 11, 2013

Malai Kofta Recipe | Malai Kofta Gravy - Restaurant Style

Malai Kofta Recipe
Malai Kofta is a rich savoury curry/gravy from the Moghlai origin.Koftas made and added to a rich tomato cream base sauce which serves as a great side dish for rotis or even pulaos. Malai Kofta is one of my fav orders in restaurants - I like both the white sauce and the tomato based one.It is meant to be rich as the name suggests Malai - Cream , Kofta - Dumplings made out cheese and veggies. Malai Kofta is not a dish we make everyday it is meant for special occassions so dont feel guilty and enjoy the royal indulgence :)
Malai Kofta Recipe
I made the kofta balls and tried both deep frying and toasting in a paniyaram pan and I felt no difference when added to the gravy, have showed both the ways in steps so its your preference to choose :)
Malai Kofta Recipe

Malai Kofta Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian | Recipe Reference: VahChef

For the kofta:

Mixed Vegetables - 1/2 cup heaped(I used carrot peas & beans, boiled and mashed)
Potatoes(Boiled and mashed) - 1 cup
Paneer - 1/2 cup heaped
Onion - 2 tbsp chopped finely
Nuts - 2 tbsp chopped(I used badam & cashews)
Turmeric powder - a generous pinch
Kashmiri Red Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Jeera Powder - 1/2 tsp
Coriander leaves - 1 tbsp finely chopped
Salt - to taste

For the malai gravy:

Onion - 1 big sized chopped lengthwise
Tomatoes - 3 big sized chopped roughly
Red Chilli powder - 1 tsp
Garam masala powder - 1/2 tsp
Cashew paste - 2 tsp
Cream - 1/2 cup
Milk - 1 cup
Coriander leaves - 1 tbsp finely chopped
Kasoori Methi - 1/2 tsp crushed
Salt - to taste

To temper:

Shahi Jeera - 1/2 tsp
Ginger Garlic paste - 1 tsp

Method:

  1. Grate the paneer. Pressure cook the veggies for 2-3 whistles(carrot,peas and beans), drain water and see to it that there is no moisture, mash it up. Pressure cook potatoes until mushy.In a mixing bowl add all the ingredients listed under 'For the kofta'.Reserve little grated paneer for garnishing too.
    How to make malai kofta gravy - Step1
  2. Mix well and combine to form a thick dough. If it is loose use little bread/breadcrumbs but only if its messy. Form lemon sized balls and deep fry them.
    How to make malai kofta gravy - Step2
  3. Deep fry till golden brown. I tried deep frying few balls and used my paniyaram pan and t
    oasted the rest :) Set aside.Use a spoon to turn over so that its easy and to avoid the koftas from breaking.
    How to make malai kofta gravy - Step3
  4. In a pan add onions and tomatoes saute for 2mins then add the spice powders and saute till raw smell completely leaves and it shrinks in volume.
    How to make malai kofta gravy- Step4
  5. Cool down and grind it to a fine paste,Set aside.In a nonstick pan heat oil - add shahi jeera let it crackle then add ginger garlic paste saute for 2mins.Then add the tomato onion paste, add 1/2 cup water.
    How to make malai kofta gravy - Step5
  6. Keep cooking till it becomes thick,add required salt.You can adjust the spice level at this stage.Then add cream and keep mixing.Then add milk little by little stirring continuously else it will curdle.How to make malai kofta gravy - Step6
  7. Once it becomes saucy and thick, add kasoori methi.Finally add the kofta balls garnish with coriander leaves and switch it off.While serving, garnish with grated paneer.
    How to make malai kofta gravy - Step7
Serve hot with any flatbread or pulao or jeera rice.
Malai Kofta Gravy - Restaurant Style

My Notes:

  • To avoid milk from curdling - You can first heat and boil milk then add it - Dont add refrigerated milk directly.Simmer the heat once milk is added and keep stirring continuously.Also add the milk little by little stirring continuously.
  • You can substitute milk with fully cream to make a even more richer version.
  • Dont add all the koftas in the gravy before hand, just add it while serving.I just added few balls to show in the stepwise and reserved the rest while serving for lunch :)
  • I didnt add any food color, my tomatoes and kashmiri chilli gave a good color to the gravy and gave it a restaurant look :)
Malai Kofta Gravy - Restaurant Style

49 comments:

  1. Looks wonderful Sharmi!Malai Kofta is one of my favorites too to soak up the butter naans:),somehow I prefer the red gravy to white any day and gonna try this recipe out.Lovely presentation too.

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  2. Royal indeed!!! This is a rich & irresistible version!!!
    Prathima Rao
    Prats Corner

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  3. wow what a deatiled explanation very good

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  4. Looks amazing!! Love all your pictures!

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  5. Looks like a lot of work but sure worth a try for its rich taste. yummy

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  6. I have made this few years ago and have not made it since due to the amount of fat involved. May be when there is a party I will :). Lovely clicks.

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  7. looks beautiful ! loved the way u fried in the kuzhipaniyaram !

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  8. wow.. gr8.. its my fav too.. lovely clicks.. :)

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  9. lovely clicks.. looks delicious..

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  10. I love malai kofta and this looks delicious!! Drooling over here! Do visit/follow my blog at- http://www.rita-bose-cooking.com/

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  11. Love the way u fried ur koftas, an irresistible and definitely a royal treat.

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  12. Thanks a ton!!Your receipes are making me a great cook!!!

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  13. royal as well as yummy kofta.

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  14. absolutely fantastic recipe and have to try this

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  15. Looks super good. I once made it from anjum anands. Looks tempting..

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  16. Wow, very tasty recipe, the clicks are amazing.

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  17. Delicious kofta curry...First time here u have great place...Happy to follow u :)

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  18. Looks Yummy and mouth watering pics .I want to have it now itself ... :(

    Sindhu

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  19. This looks delicious! And I love the step by step pictures! I makes it so much easier to see what's going on and everything! Thanks for sharing!

    Paige
    http://thehappyflammily.blogspot.com

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  20. Sharmi, this is so tempting will definetly try out, almost most of my cooking is done from yr blog, yr stepwise method is so easy to follow. You made my life so easy. Thank you sharmi.

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  21. wow..looks so creamy and yummy..nice clicks..

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  22. Looks very nice. Its been a long time i tried this. wish to have with roti now ;)

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  23. Gr8 pics Sharmi, forcing me to take a bite :)

    I have recently started uning the appam patra too for shallow frying the pakoras/koftas but the shape is not round usually, very much like having a sharp edge running through the pakoras all 360 degrees at the center. I hope, I explained my problem :) Another one is, how much oil do you use in the paniyaram pan for toasting the balls?



    Rashmi

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    Replies
    1. To maintain the shape try to use a spoon to round all sides...that what I do as I lost my paniyaram stick which came with my pan. And reg oil just grease 1/4 tsp oil each hole thats enough.Hope this helps!!

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    2. thanks...will try soon to make some kofta dish

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  24. wat a beautiful picture ! and looks so tempting !

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  25. hello sharmi....devi here frm kuwait...
    wanted to ask u y do u have 2 recipes of malai kofta in ur blog...is tere any differance??

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    Replies
    1. Yes there is difference in both the recipes this one is more of restaurant type :)

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  26. sharmi tempting pics.love this recipe.do post an how to toast koftas using paniyaram pan.i have become a blog reader because of your recipes.

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    Replies
    1. Just grease each hole with oil and toast them until golden brown turning over to all sides to toast evenly.

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    2. Does it take extra time.i used the paniyaram stick to turn.some got broken too during the process.should we use spoon for turning.thanks for replying.

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  27. This comment has been removed by the author.

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  28. oh i like how u toasted them instead of frying it all

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  29. I Tried this over the weekend, My Husband loved it!

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  30. Hi sharmi,
    Restaurant style is the ap name for this receipe. I tried it today and in one word it was awesome. Kudos to ur effort on writing this post.

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  31. Hi

    When i deep fry these koftas, they break! I dont have paniyaram pan to try it otherwise...

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    Replies
    1. The koftas should be very stiff only then it will not break

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  32. I love Kofta curry & making them in paniyarm pan idea is brilliant. Will try this style the next time I make koftas.

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  33. Lovely recipe.
    Came across your site while searching for kofta recipes.
    Using the kuzhipaniyaaram kal is an awesome idea.
    (I just hate the sight of oil after frying with breadcrumbs... )

    Thanks to you, the koftas came out well :)

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  34. does the taste differ if we skip paneer, my hubby is not fond of paneer though am fond of it

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    Replies
    1. No no you can skip paneer and go ahead making it...

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    2. Thanks sharmi.. It came out well as you said :)

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  35. Awesum receipe....really loved it...

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