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malai kofta recipe
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5 from 271 votes

malai kofta recipe | malai kofta curry | creamy kofta balls curry

easy malai kofta recipe | malai kofta curry | creamy kofta balls curry
Course curry
Cuisine punjabi
Keyword malai kofta recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 Servings
Author HEBBARS KITCHEN

Ingredients

for kofta:

  • 3 potato / aloo boiled & mashed
  • ¾ cup paneer / cottage cheese grated
  • 1 chilli finely chopped
  • 2 tbsp coriander finely chopped
  • ¼ tsp cumin powder
  • ½ tsp salt
  • 2 tbsp raisins
  • 2 tbsp cashew / kaju chopped
  • 2 tbsp maida / plain flour
  • oil for frying

for onion tomato puree:

  • 2 tbsp oil
  • 1 onion sliced
  • 1 tsp ginger garlic paste
  • 2 tomato sliced
  • 2 tbsp cashew / kaju

for curry:

  • 1 tbsp butter
  • 2 tbsp oil
  • 1 tsp cumin / jeera
  • 2 pod cardamom
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 clove
  • 1 tsp kashmiri red chilli powder
  • ½ tsp turmeric
  • ¾ tsp coriander powder
  • ¼ tsp cumin powder
  • 1 tsp salt
  • ¼ cup cream / malai
  • ½ cup water
  • 1 tsp kasuri methi crushed
  • ¼ tsp garam masala

Instructions

kofta preparation:

  • firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.
  • also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
  • add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
  • mix well making sure all the spices are well combined
  • now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
  • prepare a small ball sized kofta by greasing hand with oil.
  • deep fry on medium hot oil.
  • stir occasionally, making sure the koftas are cooked uniformly.
  • fry until the kofta turn golden brown and crisp.
  • drain off the koftas and keep aside.

curry preparation for malia kofta:

  • firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.
  • saute until onions changes colour slightly.
  • further add 2 tomato and saute slightly.
  • now add 2 tbsp cashew and continue to saute until tomatoes soften completely.
  • cool completely and transfer to a blender.
  • blend to smooth paste adding water if required.
  • now filter the mixture to get rid of skin and seeds.
  • filter until silky smooth onion-tomato puree is attained. keep aside.
  • in a large kadai heat 1 tbsp butter and 2 tbsp oil.
  • saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
  • further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.
  • saute until the spices turn aromatic.
  • further add in the prepared onion tomato puree, 1 tsp salt and mix well.
  • cover and cook until the mixture starts to thicken and oil separates from sides.
  • now add ¼ cup cream and mix on low flame until it's well combined.
  • further, add ½ cup water and mix well adjusting consistency as required.
  • get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
  • finally, pour the curry over kofta and malai kofta is ready to enjoy.