Malai Kofta | Malai Kofta Gravy Recipe - Restaurant Style

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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 :)

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 - Ingredients

Recipe Reference : Vahchef Serves: 3

Cooking Time: 45 mins

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.

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.

2.Deep fry till golden brown. I tried deep frying few balls and used my paniyaram pan and toasted the rest :) Set aside.Use a spoon to turn over so that its easy and to avoid the koftas from breaking.3.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.4.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.5.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.6.Once it becomes saucy and thick, add kasoori methi.Finally add the balls garnish with coriander leaves and switch it off.While serving, garnish with grated paneer.Serve hot with any flatbread or pulao or jeera rice.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 :)

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