- Serves: 6 People
- Prep Time: 10 Minutes
- Cooking: 30 Minutes
- Calories: 362
- Difficulty: easy
Malai kofta is the ultimate North Indian comfort food. Paneer (cottage cheese) dumplings known as kofta served with a rich, creamy, luxurious and super delicious gravy. This malai kofta curry brings Gourmet Indian flavors to your dinner table and can make your special meal time much exciting.
This recipe of best instant malai kofta with gravy is a vegetarian version of kofta or meat balls with a rich creamy curry. Malai means cream and kofta is a term used for meat balls. Here in this recipe we will refer it to vegetable meat balls. This melt in your mouth recipe of malai kofta curry is a labor of love but one that is well worth it. The gravy of malai kofta is super rich and full of flavors. Although it is an easy to make recipe but involved some technicality so usually people consider it a very tough dish to make. I tried to elaborate each and every step with pictures and try to give a simple recipe that anyone can make.
- Heat oil in a pan on medium flame and add spices (zeera, dar chini, laung, ilaichi, kali mirch) in it. Saute it till the spices release aroma.
- Then add onion, ginger garlic and green chilies in it and cook them for 2 minutes.
- Now add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder in it. Mix and cook till tomatoes are tender and every thing well cooked.
- Now add cashew nuts, salt and cook for another 5 minutes.
- After everything is cooked let the mixture cool down.
- When the mixture comes to a room temperature grind it by adding some water (about 1/4 cup or as much required) to make a smooth paste of masala.
- Now heat oil or butter again and pour the grind paste in it. Add some water to the jug to clean the paste from it completely. Cook the gravy on medium flame until a boil.
- Now add garam masala, qasori methi, fresh coriander leaves and fresh cream in it, give a good mix and let the gravy boil for another 5 minutes.
- Your malai kofta gravy is ready, put it aside and prepare for kofta.
- Grate the paneer into a bowl along with boiled potato. Add some salt, green chilies, coriander leaves and mash everything with your hands well.
- Then add corn flour in it to bind the mixture and mix it again.
- Take portions of dough and roll into the balls of your desired size.
- Now heat some oil on medium flame in the wok for deep frying. One by one add the kofta balls in it and fry till a nice golden brown color.
- For assembling put the kofta balls in serving dish and pour over the gravy that we already prepared just 5 minutes before serving. Drizzle some fresh cream over for garnishing and serve with rice, roti or naan.
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