Malai Kofta Recipe: A Sumptuous Indian Dish to Delight Your Taste Buds

Malai Kofta is a celebrated Indian delicacy known for its irresistible blend of flavors, textures, and richness. This dish features golden, crisp-fried balls (koftas) made primarily of potatoes and paneer, an Indian cottage cheese, paired with a creamy, mildly spiced tomato, onion, and cashew gravy. Derived from the Hindi words “malai,” meaning cream, and “kofta,” meaning fried ball, Malai Kofta enjoys popularity across Indian, Middle Eastern, and Asian cuisines, making it a staple for those craving something luxurious and satisfying.

Ingredients for Malai Kofta

To make an authentic Malai Kofta, gather the following ingredients for the kofta balls and gravy. Each component is essential for achieving the creamy, delicate balance that defines this dish.

For the Kofta Balls:

• Potatoes: 2 medium to large (approx. 200 grams), boiled and grated
• Paneer: 100 grams, grated (about 1 cup)
• Red Chili Powder: ¼ teaspoon
• Garam Masala Powder: ¼ teaspoon
• Salt: as needed
• Cornflour (or Cornstarch): 2 tablespoons, for binding
• Almond Flour or Fine Almond Meal: 3 tablespoons
  • Tip: To make nut-free, use 2 tablespoons of milk powder or 3 tablespoons of khoya (dried milk solids)
• Cashews (for stuffing): 10-12, finely chopped
• Raisins (for stuffing): 1 tablespoon
• Oil (for frying): enough to deep-fry or shallow-fry the kofta balls

For the Gravy:

• Onions: 2 medium to large, roughly chopped (approx. 1 heaping cup)
• Cashews: 12-15, soaked in hot water for 20-30 minutes, then drained
• Tomatoes: 2 medium to large, chopped (approx. 1 cup)
• Oil: 3 tablespoons
• Bay Leaf: 1
• Cinnamon Stick: 1-inch piece
• Black Cardamom: 1
• Green Cardamoms: 2
• Mace Strands: 2
• Cloves: 2
• Ginger-Garlic Paste: 2 teaspoons
• Turmeric Powder: ¼ teaspoon
• Fennel Powder (optional): ¼ teaspoon
• Cumin Powder: ¼ teaspoon
• Coriander Powder: 1 teaspoon
• Kashmiri Red Chili Powder: 1 teaspoon
• Sugar: ½ to 1 teaspoon
• Salt: to taste
• Water: 2 cups
• Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
• Light Cream or Cooking Cream: 2 tablespoons (or 1 tablespoon heavy cream for extra richness)

Step-by-Step Instructions for Preparing Malai Kofta

1. Preparing the Kofta Mixture

To make the kofta balls soft and flavorful, follow these instructions:

1. Grate Potatoes and Paneer: After boiling and peeling the potatoes, grate them into a mixing bowl. Add the grated paneer for a creamy and tender kofta mixture.
2. Add Seasonings and Binders: Sprinkle in the red chili powder, garam masala, and salt. Add the cornflour (or cornstarch) and almond flour to bind the mixture, ensuring that the balls stay intact during frying.
3. Mix Until Smooth: Thoroughly combine all ingredients until a soft dough forms. This dough should be easy to shape without crumbling.

2. Stuffing and Shaping the Kofta Balls

For added richness, stuff the kofta balls with cashews and raisins:

1. Prepare the Stuffing: Finely chop cashews and mix with raisins for a sweet and nutty stuffing.
2. Shape the Balls: Take a small portion of the kofta mixture, flatten it in your palm, add a pinch of the cashew-raisin stuffing, and then carefully shape it back into a ball. Repeat for all portions.
3. Chill the Koftas: Place the prepared kofta balls in the refrigerator for about 30 minutes to firm up before frying. This helps prevent the koftas from falling apart during cooking.

3. Preparing the Gravy Elements

Create a rich and creamy gravy by preparing the following purees:

1. Onion Paste: Blend the chopped onions into a smooth paste.
2. Cashew Paste: Blend soaked cashews with a little water until smooth.
3. Tomato Puree: Blend chopped tomatoes to create a thick tomato puree.

4. Making the Malai Kofta Gravy

This flavorful gravy combines fragrant spices with creamy textures:

1. Heat Oil and Add Whole Spices: In a large pan, heat the oil over medium heat. Add the bay leaf, cinnamon stick, black cardamom, green cardamoms, mace, and cloves. Sauté until the spices release their fragrance.
2. Add Onion Paste: Add the onion paste to the pan and cook on low to medium heat, stirring frequently until golden brown.
3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
4. Incorporate Tomato Puree and Spices: Add the tomato puree, then sprinkle in turmeric powder, fennel powder (optional), cumin powder, coriander powder, and Kashmiri red chili powder. Cook this mixture until the oil starts to separate, deepening the flavors.
5. Add Cashew Paste: Mix in the cashew paste, cooking until the masala becomes thick and begins to pull away from the sides of the pan.
6. Simmer the Gravy: Add salt, sugar, and 2 cups of water. Let the gravy simmer for 5-7 minutes, or until it reaches a smooth, creamy consistency.
7. Finish with Kasuri Methi and Cream: Add crushed kasuri methi and light cream, stirring to incorporate. Let the gravy simmer for another minute before setting aside.

5. Frying the Kofta Balls

Achieving the perfect crispiness in the kofta balls is key to a delightful texture:

1. Heat Oil: In a deep pan or wok, heat enough oil for frying to about 180-190°C (356-374°F).
2. Fry the Kofta Balls: Gently slide the kofta balls into the hot oil, frying in batches. Turn occasionally until golden brown, ensuring an even, crispy crust.
3. Drain Excess Oil: Use a slotted spoon to transfer the fried koftas to a plate lined with paper towels to remove excess oil.

6. Assembling and Serving the Malai Kofta

Combine the crispy kofta balls with the rich gravy right before serving to retain their texture:

1. Warm the Gravy: Reheat the gravy gently if needed, adding a bit of water if it has thickened too much.
2. Add Koftas to the Gravy: Carefully place the fried kofta balls in the gravy, allowing them to soak briefly and absorb some of the creamy flavors.
3. Garnish and Serve: Sprinkle with fresh cilantro or a few mint leaves for a pop of color. Serve your Malai Kofta hot with naan, roti, or rice for an unforgettable meal.

Tips and Tricks for the Perfect Malai Kofta

• Ensure Kofta Binding: If your kofta dough feels loose, add a bit more cornflour or almond flour to achieve the right texture.
• Adjust Gravy Consistency: To make the gravy richer, add more cashew paste or cream. If it’s too thick, a bit of water can lighten it up.
• Serve Freshly Fried Koftas: For a crisp texture, add the kofta balls to the gravy right before serving. If left in the gravy too long, they may soften.
• Customize the Spice Level: Adjust the chili powder to match your heat preference. Kashmiri red chili powder provides color without too much spice, while regular red chili powder adds more heat.

Why You’ll Love Malai Kofta

Malai Kofta is a true indulgence that brings together the delicate balance of crisp-fried balls in a luscious, creamy gravy. The tender kofta balls contrast beautifully with the velvety sauce, creating a dish that’s perfect for family gatherings, special occasions, or anytime you crave something hearty and satisfying. With this recipe, you’ll experience a taste of traditional Indian cooking that’s as comforting as it is decadent.