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Malai Kofta - By VahChef @ VahRehVah.com

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Recipe Information

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Video-Specific Recipe

Malai Kofta Curry

Cultural Context

Malai Kofta originates from North India and is a beloved dish in Indian cuisine, often served at weddings and festive occasions. The dish features deep-fried dumplings made from paneer and potatoes, simmered in a rich, creamy tomato-based sauce. Its luxurious texture and flavor make it a favorite among vegetarians and non-vegetarians alike, and it has gained popularity worldwide, often appearing on Indian restaurant menus globally.

IndianINmain
45 min
medium
6 servings
Servings4
1 cup boiled and grated vegetables (carrots, beans, peas, or sweet corn)
1 cup grated paneer
1 cup boiled and grated potatoes
chopped green chilies
coriander powder
cumin powder
red chili powder
chopped nuts
chopped coriander
salt
cornflour or all-purpose flour
oil for frying
chopped tomatoes
chopped onion
cashew nut powder
ginger garlic paste
turmeric

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can thicken without gluten.

1

Boil and lightly grate the vegetables.

2

Grate the paneer and boil and grate the potatoes.

3

Squeeze out excess moisture from the grated vegetables using a muslin cloth.

4

Mix the squeezed vegetables with grated paneer, boiled potatoes, chopped green chilies, coriander powder, cumin powder, red chili powder, chopped nuts, chopped coriander, and salt.

5

Form the mixture into balls and roll them in cornflour or all-purpose flour to absorb moisture.

6

Heat oil in a pan over medium heat and fry the koftas until they are pale golden in color; drain on paper towels.

7

In another pan, heat oil and fry chopped onions until slightly brown, adding a pinch of salt to speed up cooking.

8

Add ginger garlic paste and turmeric to the onions, then add chopped tomatoes, chili powder, cumin powder, and coriander powder; cook until tomatoes are soft.

9

Blend the mixture into a paste, then return it to the pan, adding water to reach desired consistency.

10

Add black cumin seeds to hot oil, then pour in the blended paste and bring to a boil.

11

Stir in cream and cashew nut powder, then gently add the koftas to the sauce and turn off the heat, allowing them to absorb the sauce flavors.

12

Garnish with garam masala and chopped coriander before serving.

Cooking Techniques

boilingfryingsimmering

Equipment Needed

muslin clothpanblender

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

milkwheat

Also Known As

Malai KoftaPaneer Kofta Curry

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