Malai Kofta Recipe (with Step by Step Photos)

More Curry Recipes

• Gatte ki Sabzi
• Malai Paneer
• Chole Chana Masala
• Paneer do Pyaza

1. Make tomato puree – you can choose one of the following two options that suits you best as it does not affect the final taste of the curry; it only affects the texture of gravy. The first method (blanch method) gives smooth texture to the gravy and is used in this recipe. The second option (crush in food processor) gives little coarse texture and takes less time to prepare the puree.
   1. Follow recipe of making tomato puree with blanched tomatoes.
   2. Crush tomatoes in food processor (or mixture grinder).
2. Make onion puree – follow this onion puree recipe. You can also make the onion puree (without blanch method) by crushing the onion in a small jar of mixer grinder. However, it will take more time to cook compared to blanched onion puree.
3. Make cashew nut paste by crushing soaked cashew nuts with 2 tablespoons of water using mixer-grinder.
4. This recipe requires semi frozen fresh cream and uses malai (prepared at home from milk). First, put malai in freezer for 6 hours to make it solid and then remove it from freezer 15 minutes before making koftas balls so that it softens a bit and can be easily scraped/scooped with spoon or cut with a knife for easy stuffing. Make sure that cream is not in liquid state, otherwise you cannot stuff koftas with it easily and they may break while deep frying. (If you find this to be difficult then read Tips and Variation given below for fresh cream alternatives.)

1. 

   Heat oil in a deep pan or kadai over medium flame. Add cinnamon, cloves, cumin seeds and green chilli ginger paste, sauté for a minute.
2. 

   Add onion puree (prepared in step-2 in preparations).
3. 

   Sauté until it turns light pink – will take around 2-3 minutes.
4. 

   Add tomato puree (prepared in step-1 in preparations).
5. 

   Stir and cook for 3-4 minutes over low flame. Add red chilli powder, coriander powder, sugar and salt to taste. Mix well and cook until oil starts to separate, stir frequently in between. If it starts bubbling, do not worry – stir and turn flame to low to reduce bubbling.
6. 

   Add cashew nut paste (prepared in step-3 in preparations) and cook for 2-minutes.
7. 

   Turn off the flame. Gravy is ready. Keep it aside and proceed to prepare the malai stuffed kofta.

1. 

   Take boiled, peeled and mashed potatoes in a bowl. Add salt if you have not added it while boiling the potatoes.
2. 

   Divide potato mixture into 8 equal portions and give each portion a round shape of ball. Take the cream (as mentioned in step-4 in preparations) in a small bowl. Make sure that cream is in semi-solid consistency otherwise you may not be able to stuff the balls easily.
3. 

   Take corn flour in a plate. Take one ball and flatten it by pressing it between palms and make 1/3 inch thick pattie. Put approx. 1/2 tablespoon cream, 2-raisins and 3-4 pieces of cashew nuts in the center of the pattie.
4. 

   Carefully wrap filling from all sides and make round ball. Make sure that cream is wrapped properly because it will melt and may come out while deep frying. Coat the ball evenly with corn flour from all sides – this will act as a binder and give crispy outer layer to kofta. Repeat the process for remaining portions.
5. 

   Heat oil in a kadai (or frying pan) over medium flame for deep frying. When oil is medium hot, slide 2-3 balls in oil from side of kadai (making sure to not to splash the hot oil) and deep fry until golden brown and crispy. Take out and transfer them on to kitchen absorbent paper on a plate. Deep fry remaining ones.
6. 

   Take koftas in deep bowl or a plate. Heat the prepared tomato gravy and pour it over koftas. Garnish with fresh cream and coriander leaves. Malai kofta curry is now ready for serving. It can be served alone as snack or as a curry with tandoori roti or naan.