Best 5 Malai Kofta Recipes

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Are you searching for a rich, flavorful, and traditional Indian dish that will tantalize your taste buds? Look no further than malai kofta, a culinary delight that combines soft, melt-in-your-mouth koftas in a creamy, velvety tomato-based gravy. This vegetarian dish is a delightful symphony of textures and flavors, where the pillowy koftas soak up the rich, aromatic gravy, creating a harmonious and satisfying meal. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps of preparing this delectable dish, from crafting the perfect koftas to simmering the gravy to perfection. So, gather your ingredients, don your apron, and embark on a culinary journey to create this timeless classic.

Let's cook with our recipes!

MALAI KOFTA



Malai Kofta image

Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 20 kofta (4 cups gravy).

Number Of Ingredients 17

2 large potatoes, peeled and cubed
8 ounces paneer, crumbled, or 1 cup 4% cottage cheese
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 tablespoons raisins
2 tablespoons salted cashews
3 large tomatoes, chopped
1/2 cup plain yogurt
1/2 cup water
1/4 cup chopped cashews
1 tablespoon ginger garlic paste
2 teaspoons red chili powder, divided
1 tablespoon ghee or canola oil
2 teaspoons garam masala
2 tablespoons sugar
2 tablespoons dried fenugreek leaves
2 to 4 tablespoons heavy whipping cream, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.

KHEEMA MALAI KOFTA



Kheema Malai Kofta image

This is a very tasty party non-vegetarian dish. You can use minced mutton or minced beef. Serve with pulao or with parathas or pooris.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 22

1 pound ground beef
1 egg, beaten
4 green chile peppers, minced
⅓ cup dry bread crumbs
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon garam masala
salt to taste
1 ½ cups cooking oil for deep-frying
2 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon white sugar
1 teaspoon Kashmiri red chili powder
½ teaspoon garam masala
½ teaspoon ground fennel seed (sanuf)
salt to taste
1 (28 ounce) can tomato puree
½ cup water
1 tablespoon dried fenugreek leaves (kasoori methi)
¼ cup cream
2 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
  • Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
  • To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 809.4 calories, Carbohydrate 22.8 g, Cholesterol 90.5 mg, Fat 73.9 g, Fiber 4.2 g, Protein 18.2 g, SaturatedFat 13.9 g, Sodium 635.2 mg, Sugar 9.1 g

BAKED MALAI KOFTA



Baked Malai Kofta image

Healthier version of an Indian favorite. Found on showmethecurry.com. The website has a video showing you how it's made.

Provided by havent the slightest

Categories     Curries

Time 1h10m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 21

1 large potato (boiled)
8 ounces panir
1/3 cup frozen green pea
1 carrot (shredded)
5 sprigs cilantro (finely chopped)
1/4 cup cashews (roughly chopped) or 1/4 cup golden raisin (roughly chopped)
cooking spray
2 tablespoons oil
3 medium onions (food processed or chopped finely)
2 cups tomato puree
1 tablespoon ginger (minced) or 1 tablespoon garlic (minced)
salt, to taste
sugar, to taste
1 teaspoon garam masala
2 teaspoons coriander powder (divided)
1 teaspoon cumin powder (divided)
1/2 teaspoon chat masala
1/4 teaspoon turmeric powder
red chili powder, to taste
5 ounces evaporated milk (or cream)
milk, as needed

Steps:

  • - For the Gravy:.
  • Heat Oil in a medium pan.
  • Add Onions and salt - saute until moisture is evaporated.
  • Add Ginger and Garlic and cook for 1-2 minutes.
  • Add Pureed Tomatoes and cook until Oil separates from the mixture.
  • Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili
  • Powder and Garam Masala - mix well.
  • Add Evaporated Milk and stir.
  • Add Milk to make the gravy to desired consistency.
  • Add sugar to taste and check salt.
  • Bring Gravy to a boil and switch off the stove.
  • - For the Koftas:.
  • In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes.
  • Squeeze out all excess water from the above mixture.
  • In a food processor with a chopper blade, process paneer.
  • Add Boiled Potato and again process until a dough is formed.
  • Remove dough from food processor and place into a bowl.
  • Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala - knead well.
  • Line a baking tray with foil and spray with Cooking Oil.
  • Roll Koftas into small Golf Ball size balls and place on baking tray.
  • Lightly spray Cooking Oil on all of the koftas.
  • Place tray in the oven and Broil on High until koftas turn a golden brown.
  • Flip koftas to the other side and broil once again until golden brown.
  • Remove koftas from oven and allow them to cool slightly.
  • Arrange koftas in a casserole dish and cover them with the gravy.
  • Garnish with remaining cashews and raisins.
  • Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes.
  • Serve hot with Naan or Rice.

VEGETABLE DUMPLING IN CREAM SAUCE - MALAI KOFTA



VEGETABLE DUMPLING IN CREAM SAUCE - MALAI KOFTA image

Categories     Onion     Potato     Vegetarian

Yield Makers 6 servings

Number Of Ingredients 21

For Dumplings ( Kofta)
Boiled potatoes 2 no
Paneer(Indian Cottage Chese) 100gms.
Chopped green chili 1 tsp.
Raisins 25 gms
Cornflour ¼ cup
Oil for deep frying
Salt As per taste
For Sauce :
Boiled onion paste 1 cup
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Milk powder ½ cup
Fresh cream ½ cup
Turmeric powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala powder 1 tsp.
Tomato puree ½ cup
Red chili powder 1 tsp.
Oil 2 tbsp.
Salt As per taste

Steps:

  • 1. Grate boiled potatoes and Paneer. Add chopped green chilies, corn flour and salt. Mix well. 2. Divide into 16 equal sized balls. Stuff raisins into them. Deep fry in hot oil until slightly colored. Keep aside. These are koftas. 3. Heat oil in a Kadhai. Add Boiled Onion Paste and cook for 5 minutes. 4. Add Ginger Paste, Garlic Paste, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato puree and red chili powder and cook on a medium flame for 8-10 minutes. Add Garam Masala Powder. 5. Dissolve milk powder in 1½ cup of water and add to the gravy. Bring it to a boil and simmer for 5 minutes on a slow flame. Finish with fresh cream. 6. Put koftas in a serving dish and pour hot gravy on top.

MALAI KOFTA CURRY



Malai Kofta Curry image

Make and share this Malai Kofta Curry recipe from Food.com.

Provided by webcontacts

Categories     Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup raisins
oil, to deep fry
1 teaspoon coriander powder
1 teaspoon turmeric powder
salt
1/2 cup tomato puree
1 teaspoon red chili powder
1/2 cup mawa (khoya)
1/2 cup fresh cream
1 teaspoon garam masala powder
gravy
3 medium sized onions
3 tablespoons oil
1 tablespoon ginger paste
1 tablespoon garlic paste
2 green chilies
4 -5 medium sized potatoes
100 g cottage cheese (paneer)
2 green chilies
1/4 cup cornflour
salt

Steps:

  • Boil the potatoes, cool, peel and grate them. Grate paneer.
  • Wash all green chillies, deseed and chop them fine.
  • Peel onions, cut them into halves and boil with a cup of water for ten minutes.
  • Drain excess water, cool onions and grind them into a smooth paste.
  • Mix mashed potatoes, paneer, two chopped green chillies, cornflour and salt.
  • Mix well. Divide into sixteen equal sized balls. Stuff raisins into them.
  • Deep fry in hot oil until slightly coloured. Drain and keep aside.
  • Heat oil in a kadai. Add boiled onion paste and cook for five minutes.
  • Add ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt.
  • Cook for a minute. Add tomato puree and red chilli powder and cook on medium flame for eight to ten minutes or till oil separates from the masala.
  • Mix mawa in two cups of water and add to the gravy.
  • Bring it to a boil and simmer for ten minutes on a slow flame.
  • Stir occasionally.
  • Stir in fresh cram and garam masala powder.
  • Place warm koftas in a serving dish and pour hot gravy on top and serve.

Nutrition Facts : Calories 509.5, Fat 23.4, SaturatedFat 8.8, Cholesterol 45.6, Sodium 155.6, Carbohydrate 68.3, Fiber 8.7, Sugar 15.3, Protein 11.5

Tips:

  • Use fresh ingredients whenever possible. Fresh vegetables, herbs, and spices will give your Malai Kofta the best flavor.
  • Don't overcook the potatoes. They should be cooked through but still firm enough to hold their shape.
  • Be careful not to over-fry the koftas. They should be golden brown and crispy on the outside, but still soft and fluffy on the inside.
  • Make sure the gravy is thick and creamy. It should coat the koftas nicely.
  • Serve the Malai Kofta hot, garnished with cilantro and a dollop of yogurt.

Conclusion:

Malai Kofta is a delicious and flavorful dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it can be made ahead of time, making it a convenient option for busy weeknights. With its creamy, flavorful gravy and crispy, golden-brown koftas, Malai Kofta is sure to be a hit with everyone who tries it.

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