The paneer they say is the vegetarian man’s chicken and quite rightly so. It won’t be an overstatement to call paneer recipes the king of indian vegetarian recipes. It is laden with protein and is an excellent ingredient that adapts itself to flavours, savoury and sweet alike. The Malai kofta too is nothing but paneer kofta. They have a soft, succulent, melt in mouth in texture, hence the name perhaps. To learn how to make malai kofta read the detailed recipe given below.

There are quite a number of delicious paneer recipes in the Indian cuisine, like the healthy palak paneer, sweet and mellow shahi paneer, the tangy paneer butter masala, zingy paneer tikka, only to name a few. This avatar, the malai kofta recipe, however is considered to be the thing of royalties. It’s rich, sweet, tangy and mellow gravy and soft succulent cheese balls make this malai kofta recipe absolutely special. The best part about Malai Kofta is that it is actually pretty simple to make and yet makes an excellent recipe for any festive or party array, hence a perfect inclusion to the list of upcoming Diwali Special recipes.

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How to make Malai Kofta

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Soft, succulent Malai Kofta Recipe with step by step pictures. Delicious Indian Vegetarian Paneer recipe with a thick and mild gravy.

Course: curry recipe, Main Course, paneer recipe, vegetarian

Cuisine: Indian

Servings: 8 Malai Koftas

Author: Anu

Ingredients

For the Koftas:

• 200 gms Fresh Paneer (Cottage Cheese)
• 1 tsp Pain Flour (Maida)
• 1 1/2 tsp Bread Crumbs
• 1/4 tsp Salt
• 1 pinch Cardamom Pwd
• 8 nos Raisins
• 3-4 nos Cashews chopped

For the Gravy:

• 4 nos Medium Tomatoes
• 1 tsp Ginger chopped
• 2 nos Green Chilli chopped
• 1/3 cups Cashews
• 1 tbsp Melon Seed (Magaj)
• 1 tsp Poppy Seed (Khas khas or Posta)
• 2 nos Green Cardamom
• 1 inch Cinnamom
• 1/2 cup Curd
• 1/2 tsp Deggi Mirch Pwd (Mild hot red chilli pwd)
• 1/2 tsp Salt
• 1 tbsp Cooking Oil
• 1/2 tsp Garam Masala Pwd
• 1 tbsp Ghee (Clarified butter)
• 1 tsp Garlic Paste
• 2 tbsp Fresh Cream (to garnish)

Instructions

1. 1. In a deep pan with lid or a pressure cooker add chopped tomatoes, ginger, poppy seed, watermelon seed, cashews, red chiili pwd, green chilli, cardamom, cinnamon, salt and oil.

2. 2. Then add curd and mix well. Turn on the heat add enough water to just cover up the ingredients, stir well and boil for 10-15 mins or pressure cook to 4-5 whizzes.
   

3. 3. Then put the hand held blender and blend everything to make a smooth puree for the sauce and keep aside.
   

4. 4. To make the koftas, grate paneer in a mixing bowl. Add flour, bread crumbs, salt, cardamom pwd and mix well to make a smooth mixture. 
   

5. 5. Make small koftas by rolling between palm, make a small dent with finger and stuff with a little cashew and raisin mixture, seal and roll into koftas.
   

6. 6. Heat enough oil and deep fry the koftas to golden pinch colour, do npt let it brown.
   

7. 7. In a wok heat butter, add garlic paste and fry for a few secs. Finally add the pureed gravy mixture and cook for 5-6 mins stirring ocassionaly.
   

8. 8. Adjust salt and mix the garam masala pwd and turn off the gas.
   

9. 9. Add koftas to the warm gravy just before sere serving, garnish with fresh cream and chopped dry fruits and served with hot parthas or nan.
   

Recipe Notes

Dos and Don’ts:

• These koftas are very tender so do not cook them gravy. Only add it to the gravy when serving.
• Adjust chillies to your liking.
• Be careful while pureeing the gravy as it would be hot. Also, if you like you can strain it once to get a restaurant quality smooth gravy.

To learn how to make Mail Kofta follow the Step by Step Recipe with Pictures below:

• In a deep pan with lid or a pressure cooker add chopped tomatoes, ginger, poppy seed, watermelon seed, cashews, red chiili pwd, green chilli, cardamom, cinnamon, salt and oil.
• Then add curd and mix well. Turn on the heat add enough water to just cover up the ingredients, stir well and boil for 10-15 mins or pressure cook to 4-5 whizzes.
• Then put the hand held blender and blend everything to make a smooth puree for the sauce and keep aside.
• To make the koftas, grate paneer in a mixing bowl. Add flour, bread crumbs, salt, cardamom pwd and mix well to make a smooth mixture.
• Make small koftas by rolling between palm, make a small dent with finger and stuff with a little cashew and raisin mixture, seal and roll into koftas.
• Heat enough oil and deep fry the koftas to golden pinch colour, do not let it brown.
• In a wok heat butter, add garlic paste and fry for a few secs. Finally add the pureed gravy mixture and cook for 5-6 mins stirring ocassionaly. Adjust salt and mix the garam masala pwd and turn off the gas. 
• Add koftas to the warm gravy just before sere serving, garnish with fresh cream and chopped dry fruits and served with hot parthas or nan.

Dos and Don’ts:

• These koftas are very tender so do not cook them gravy. Only add it to the gravy when serving.
• Adjust chillies to your liking.
• Be careful while pureeing the gravy as it would be hot. Also, if you like you can strain it once to get a restaurant quality smooth gravy.

Watch our Malai Kofta recipe video on youtube here: