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Malai Kofta (Paneer Kofta Curry) Recipe

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4 from 7 reviews

Malai Kofta is a rich and creamy North Indian dish consisting of fried paneer and potato balls served in a smooth tomato and cashew nut-based gravy. This comforting vegetarian curry combines soft paneer and spiced potato koftas with a luxurious, aromatic sauce, perfect for special occasions or a delightful weekend meal served with naan or rice.

Ingredients

Kofta

  • 1 heaped cup paneer (crumbled, about 150 grams)
  • 1 heaped cup potato (boiled & crumbled, about 2 large)
  • 2½ tablespoons corn starch (white refined corn flour)
  • 1 teaspoon ginger paste
  • 2 tablespoons coriander leaves (chopped finely)
  • Salt as needed
  • ½ to ¾ teaspoon garam masala
  • 1 tablespoon cashews (chopped, optional)
  • 1 tablespoon raisins (optional)
  • Oil for deep frying

Gravy

  • 1 tablespoon oil
  • 1 cup onions (cubed)
  • 1½ cup tomatoes (cubed)
  • 15 cashew nuts
  • 2 green cardamoms
  • ½ inch cinnamon stick (optional)
  • 3 cloves (optional)
  • 2 tablespoons oil or butter
  • 1 bay leaf (optional)
  • ½ inch cinnamon stick (optional)
  • 2 cardamoms (optional)
  • 1½ teaspoons ginger garlic paste
  • 1 teaspoon red chili powder (adjust to taste)
  • ¾ to 1¼ teaspoon garam masala (adjust to taste)
  • 1 teaspoon coriander powder (ground coriander seeds)
  • 1 teaspoon salt (adjust to taste)
  • ½ to ¾ teaspoon sugar
  • ½ to ¾ cup water (use ¼ cup more if needed)
  • 1 teaspoon kasuri methi (fenugreek leaves)
  • 3 to 4 tablespoons cream

Instructions

  1. Preparation: Gather and prepare all ingredients. Boil potatoes until fork tender, crumble paneer and potatoes separately.
  2. Prepare Onion-Tomato Base: Heat 1 tbsp oil in a pan. Add cardamoms, cloves, and cinnamon. When fragrant, add onions and sauté until transparent or golden.
  3. Add Tomatoes and Cashews: Stir in tomatoes and cashews; sauté for 2 to 3 minutes. Add ½ cup water and cook until ingredients become soft and mushy.
  4. Blend the Mixture: Turn off the stove and allow to cool. Transfer contents along with whole spices into a blender. Blend to a smooth puree, then strain through a fine sieve into a bowl.
  5. Make the Kofta Curry Gravy: Heat oil or butter in a pan. Add bay leaf, cinnamon, and cardamoms and sauté for a minute.
  6. Add Aromatics and Spices: Stir in ginger garlic paste and cook on low heat for 2 to 3 minutes until raw smell disappears.
  7. Incorporate Dry Spices: Quickly add chili powder, garam masala, coriander powder, salt, and sugar. Stir well, then pour in the strained onion-tomato puree.
  8. Sauté the Gravy: Cook the mixture for 3 to 4 minutes to remove raw chili flavor.
  9. Add Water and Simmer: Add ½ to ¾ cup water to create the gravy, cover, and cook until thickened and oil begins to separate on top.
  10. Finish Gravy: Add kasuri methi and adjust salt as needed. Lower flame and stir in cream, then turn off heat and set the gravy aside.
  11. Prepare Kofta Mixture: In a bowl, combine crumbled boiled potatoes, paneer, ginger paste, corn starch, salt, garam masala, chopped coriander leaves, raisins, and chopped cashews. Mix well.
  12. Shape Koftas: Divide the mixture into eight equal parts. Form each into a ball or slightly flatten, placing raisins and cashews in the center, then seal carefully.
  13. Heat Oil for Frying: Heat oil in a kadai or deep pan to medium heat. Test oil temperature by dropping a small piece of kofta mixture; it should rise without browning too fast.
  14. Test Kofta Consistency: Roll a teaspoon of mixture into a ball and fry it. If it breaks apart, add more corn starch to the mixture and retest.
  15. Deep Fry Koftas: Carefully slide koftas one by one into hot oil. Fry on medium heat until crisp and golden brown. Remove and drain on paper towels or a steel colander.
  16. Assemble and Serve: Allow gravy to cool slightly and transfer to a serving dish. Cool koftas a bit before adding them to the gravy. Pour 1 tbsp cream on top, garnish with coriander leaves, and serve hot with butter naan or jeera rice.

Notes

  • Potatoes should be boiled just until fork tender to avoid mushy koftas.
  • If koftas disintegrate during frying, add more corn starch to bind the mixture better.
  • Whole spices used in the gravy can be adjusted or omitted based on preference but add subtle aroma.
  • Add cream at the end on low heat to avoid curdling and enhance richness.
  • Malai Kofta pairs excellently with butter naan, jeera rice, or plain basmati rice.

Find it online: https://marthatasty.com/malai-kofta-paneer-kofta-curry-recipe/