Creamy Malai Kofta Recipe | Paneer Kofta balls in Spicy Makhani Sauce | Veg Kofta Curry Recipe
Recipe Information
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.
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.
Boil 2 potatoes and mash them.
Grate paneer and mix with the mashed potatoes.
Add spices: red chili powder, turmeric powder, and garam masala, then mix well.
Add 3 tablespoons of all-purpose flour and mix thoroughly.
Form the mixture into small balls (koftas).
Coat the koftas with all-purpose flour.
Heat oil in a pan over high flame and fry the koftas for 3-4 minutes until golden brown.
In another pan, heat 2 tablespoons of oil and sauté 2 slices of onion on medium flame for 2 minutes until translucent.
Add 1 tablespoon of ginger and 1 tablespoon of garlic; cook until fragrant.
Stir in 1 chopped tomato and 7-8 cashews; mix and cover for 5 minutes on medium flame.
Blend the mixture into a paste.
Add 1 teaspoon of cumin, then add the prepared paste back to the pan.
Mix in 1 tablespoon of coriander powder, 1 tablespoon of garam masala, and 2 cups of water; stir well and cook on medium flame for 5 minutes.
Add fresh cream and mix, cooking for an additional 2-3 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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