Creamy Malai Kofta: Authentic Indian Recipe
2 hours
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About Creamy Malai Kofta: Authentic Indian Recipe
Indulge in the rich and creamy delight of Malai Kofta, a classic North Indian dish. This recipe features a luxurious blend of paneer koftas in a velvety cashew and almond-based gravy, infused with aromatic garam masala. Perfect for a special occasion or a comforting weeknight meal, this Malai Kofta is sure to impress.The secret to its incredible flavor lies in the homemade koftas, delicately spiced and perfectly fried. The creamy sauce, enhanced with milk and cream, balances the richness of the nuts and spices. Served traditionally with warm roti or naan, this dish is an explosion of textures and tastes.This recipe offers a detailed guide to achieve restaurant-quality results in your own kitchen. Prepare to be amazed by the depth of flavor and the satisfyingly creamy texture.
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Kofta
- 250 gm Cottage Cheese indian cottage cheese
- 2 tbsp Corn Flour
- 1/2 tsp Garam Masala
- 1/4 cup Coriander finely chopped
- 1/2 tsp Salt or to taste
- 2 cup Vegetable Oil for deep frying
For the Gravy
- 10 Cashews
- 10 Almonds
- 3 Chilies green
- 1 tbsp Butter
- 1 tbsp Dried Fenugreek Leaf dried fenugreek leaves
- 1 Cardamom Pod green
- 1 stick Cinnamon Stick
- 3 Cloves
- 1 Pineapple small piece
- 1/2 cup Coriander chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Ginger-Garlic Paste
- 1 cup Milk
- 1 cup Heavy Cream
- 1/2 tsp Salt or to taste
Instructions
Prepare the Kofta
- Crumble the paneer in a bowl. Add cornflour, garam masala, chopped coriander, and salt. Mix well to combine.
- Shape the mixture into small, equal-sized balls.
- Deep fry the koftas in hot oil until golden brown and set aside.
Make the Gravy
- In a blender, combine cashews, almonds, green chilies, cardamom, cinnamon, cloves, a small piece of pineapple, ginger-garlic paste, and milk. Blend into a smooth paste.
- Heat butter in a pan. Add kasuri methi and saute for a few seconds until fragrant.
- Add turmeric powder and mix well. Add the blended paste and stir well.
- Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Season with salt to taste. Stir in the heavy cream and cook on low heat for another 2 minutes.
- Gently add the fried koftas to the gravy, ensuring they are fully coated.
- Serve hot with roti or naan.
Recipe Notes
Expert Tips for Perfect Malai Kofta
- For extra flavor, soak the cashews and almonds in warm water for 30 minutes before blending.
- Don't overcrowd the pan while frying the koftas. Fry them in batches to ensure even browning.
- Adjust the amount of green chilies according to your spice preference.
- For a richer gravy, you can add a tablespoon of ghee (clarified butter) along with the butter.
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Recipe Nutrition
Calories: 770kcalCarbohydrates: 9gProtein: 2gFat: 82gSaturated Fat: 8gPolyunsaturated Fat: 21gMonounsaturated Fat: 51gTrans Fat: 0.4gCholesterol: 10mgSodium: 134mgPotassium: 149mgFiber: 1gSugar: 7gVitamin A: 221IUVitamin C: 3mgCalcium: 56mgIron: 0.1mg
Jiya Makhija
Articles: 42
3 Comments
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Such a scrumptious dish! Thank you.
I’m loving this recipe already!
This looks so inviting! Thank you.