Malai Kofta

Malai Kofta is a tasty, popular vegetarian, creamy gravy made of tomatoes and cashew nuts. 

These koftas are vegetarian balls dunked in delicious gravy and served as kababs. They are made either with paneer and potato or with veggies like bottle gourd, mixed vegetables or raw bananas. 

Making any kofta based gravy takes time since the koftas have to be prepared first and then the gravy. However, you can make the curry base or the kofta mixture a day before and refrigerate. You can either make the curry or kofta first.

Ingredients (for kofta balls)

1. Paneer - 1 cup (scrambled)
2. Potato - 1 cup (boiled & scrambled)
3. Corn Flour - 2 tbsp
4. All-Purpose Flour (Maida) - 1 tbsp
5. Ginger - 1 tsp (finely chopped)
6. Cashews Nuts - 1 tbsp (chopped)
7. Green Chilies - 1 tsp (finely chopped)
8. Cooking Oil for deep fry
9. Garam Masala Powder - 1/2 tsp
10. Coriander Leaves - few (chopped)
11. Salt as per taste

Ingredients (for gravy) 

1. Onions - 1 (chopped)
2. Tomatoes - 1 1/2 cup (chopped)
3. Cashew Nuts - 10 to 12
4. Cinnamon Sticks - 1 inch
5. Cloves - 5
6. Green Cardamom Pods - 2+2
7. Bay Leaf - 1
8. Ginger Garlic Paste - 1 tbsp
9. Red Chili Powder - 1 tsp
10. Garam Masala Powder - 1/2
11. Coriander Powder - 1 tsp
12. Kasturi Methi - 1/2 tsp
13. Sugar - 1/2 tsp
14. Water as required
15. Salt as needed
16. Fresh Cream - 3 to 4 tsp

For garnishing 

1. Fresh cream
2. Coriander leaves - few (finely chopped)

To make koftas

1. In a bowl, add a cup of scrambled paneer, a boiled potato which has been scrambled, 2 tbsp of cornflour, a tbsp of all-purpose flour, a tsp of finely chopped green chilies, a tsp of finely chopped ginger, 1/2 tsp of garam masala powder, salt as per taste, few chopped coriander leaves and a tbsp of chopped cashew nuts.
2. Mix all the ingredients well.
3. Make round or oval shaped koftas from the dough.
4. Take a pan and add some cooking oil for deep frying.
5. Heat the cooking oil from some time.
6. When the cooking oil is hot enough, drop the koftas one by one.
7. Deep fry them until they are golden in color on a low flame.
8. Gently rotate the koftas and fry them evenly on all sides.
9. When they are done, transfer them on a plate with tissue paper and keep them aside.

To make gravy for koftas

1. For blending, take another pan and add a tbsp of cooking.
2. When the cooking oil is hot enough, add 2 cardamom pods, 5 cloves, an inch of cinnamon stick, a cup of chopped onion and 1 tbsp of ginger garlic paste.
3. Sauté them until the onions becomes translucent.
4. Add 1 1/2 cup of finely chopped tomatoes and sauté until they become soft and mushy.
5. Add 12 to 15 cashews and sauté for a minute.
6. Turn off the stove and add some water to cool them down.
7. When they are not hot anymore, transfer hem into a jar.
8. Blend them into a smooth puree and keep it aside.
9. Take another pan and add 2 tbsp of cooking oil. 
10. When the cooking oil is hot enough, add 2 green cardamom pods, a bay leaf, a tsp of red chili powder, 1 tsp of coriander powder, and 1/2 tsp of garam masala powder.
11. Mix them well.
12. Add the prepared puree using a strainer and mix them well.
13. Add 1/2 tsp of sugar and salt as per taste.
14. Mix them well.
15. Cook the gravy until it thickens or traces of oil are on the top.
16. Add add 3 to 4 tbsp of fresh cream and 1/2 tsp kasturi methi.
17. Mix them well and turn off the flame.
18. The gravy for koftas is ready and koftas are served with the gravy to which fresh cream will be added.

Serving malai koftas with gravy

1. Transfer the gravy to a deep dish and add the deep-fried koftas into the gravy. Otherwise, they will not remain crispy.
2. Garnish with some more cream and with coriander leaves, if desired.

Malai Kofta recipe is best meant for special occasions and it is served with chapatis, rotis, naan, rumali rotis or jeera rice. 

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