How to Cook Restaurant Style Malai Kofta
Malai Kofta is a rich Indian dish. It has fried dumplings made of potatoes and paneer (fresh Indian cheese) swimming in a creamy golden gravy. This vegan version is bursting with flavors and textures, perfect for special occasions!
This recipe is best if prepared a day or two ahead. Make the gravy and koftas, then reheat and serve with a drizzle of cream and some fresh cilantro.
Ingredients
Malai kofta is a dish of dumplings (kofta) made from paneer and potatoes in a rich, creamy, cashew-tomato sauce. The name comes from the two ingredients – malai meaning milky or creamy and kofta being balls or dumplings. This is a classic Indian recipe and it is often served on special occasions like festivals or marriages.
In this recipe, crumbled paneer is folded into mashed potatoes with raisins and cashews and then shaped into small, round koftas. Then the koftas are gently simmered in a fragrantly spiced cashew-tomato sauce. The result is a delicious dish that is fit for royalty!
To make the gravy for this dish, you need butter, oil, whole spices (cloves, cinnamon stick, bay leaf and green cardamoms), onion, garlic paste, ginger paste, fresh mint leaves, cashew nuts, khoya (reduced milk solids) and Kasuri methi (dry fenugreek). You can also use homemade or store-bought paneer to prepare this curry.
It is important to strain the pureed tomato and onion mixture before adding it to the pot, as this helps to create a smooth gravy. It is also a good idea to heat the gravy on a low flame so that it does not curdle. You can also add a few tablespoons of cream at the end of the cooking process, but it is better to do this after turning off the heat.
Preparation
The dish begins with preparing the koftas, which are balls of potato and paneer that are dunked in a rich tomato-based creamy gravy. Traditionally, the koftas are deep-fried but you can also bake or air fry them for a healthier option.
The koftas are shaped from a mix of grated paneer and mashed potatoes, studded with raisins and nuts for that indulgent touch. The koftas are then lightly dredged in cornstarch which helps bind them together and absorbs moisture. It is important not to over-boil the potatoes or they will lose their shape and fall apart while frying. Similarly, the paneer must be very fresh to keep it’s shape and texture.
To make the sauce, a mixture of cashews, tomatoes, onions and aromatic spices is sauteed in ghee. Once the ingredients have softened, they are blended to a smooth consistency and finished with a tad bit of sugar for sweetness. This creamy and delicious sauce is the soul of Malai Kofta Recipe.
To finish the gravy, add salt, red chili powder, turmeric, coriander and garam masala, to taste. Finally, pour in a little cream and cook on low heat for 5-7 minutes. Once the koftas are ready, add them into the gravy and stir well. The curry is now ready to be served. It can be eaten with your choice of Indian flatbreads like garlic naan, kulcha or even jeera rice.
Cooking
A thick creamy gravy infused with cashews, onions and tomatoes is the base of this dish. It is mildly sweet and spiced with a generous amount of whole spices like cardamom, cinnamon and cloves. Butter and cream is also added to make the gravy silky smooth and rich.
Boiled potatoes are used as a binding agent in the kofta, along with paneer. Corn flour is also added to help bind the paneer-potato mixture and prevent it from disintegrating during deep frying. To make the koftas crispy and golden brown on both sides, they are lightly fried in ghee/butter until it gets light brown.
For a healthier version, the koftas can be baked in an oven at 400°F for 20 minutes instead of frying them in oil. This will give them a slightly crispier texture on the outside and still be deliciously soft inside.
To make the gravy, heat 2 tablespoon of butter in a pan. Add the chopped cashews and saute them for a minute or so until they start to turn light golden. Add the onions and cook them till they become translucent. Now add the tomato puree and cook the mixture until all the water content evaporates. Once the mixture cools down, transfer it to a blender and blend until it becomes a smooth paste. Then strain the sauce through a fine sieve to get rid of any lumps.
Serving
A delicious North Indian vegetarian curry with kofta (puff balls of paneer) in a rich creamy mild gravy. Often served at restaurants or for special occasions like weddings, it is a treat for the senses. The word Malai literally means ‘a lot of cream’ while kofta refers to the fried paneer dumplings that are added in the gravy. There are many variations of the recipe but it always includes a generous amount of cream along with milk, spices and cashews for flavor.
The kofta can be made ahead of time and stored in the fridge while the gravy is simmering on the stove. You can also bake the koftas instead of deep frying them for a healthy version. The koftas are traditionally made with paneer but you can also make them soy-free by using extra-firm tofu.
To get that restaurant-quality smooth sauce, sieve the cooked ingredients after blending them. This step is very important as it ensures that there are no lumps in the sauce.
The gravy can be made a day or two in advance and stored in an airtight container in the refrigerator. When you want to serve, just reheat the gravy and add a few koftas. Enjoy this delicious Indian dish with naan, roti, paratha or plain steamed basmati rice. It is also a great dish to serve at parties or for special occassions.