Introduction: Malai Kofta

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We always are so tempted towards restaurant Malai Kofta. Is it so difficult to make??? The answer is NO... you can make restaurant style Malai Kofta at home which has rich gravy with perfect looking kofta balls. If you want to avoid oil from kofta then , you can make these balls in appe pan as well.

Paneer - 300 gms

Boiled potato - 3-4 pcs

Chopped onions, tomatoes - 250 gms each

Cloves, Cinnamon stick, Green cardamom - 2 pcs each

Malai/ Homemade cream - 1 cup

Refined flour/ Corn flour - 1 cup

Ginger garlic paste/ chopped - 2 tsp

Sugar - 1 tsp

Salt - 2 tsp

Cumin seeds - 1 tsp

Red chili powder, Turmeric powder, Garma masala - As per taste

Soaked Cashewnuts - 15-20 pcs

Fresh coriander for garnishing

Step 1: Kofta Balls

Mash paneer, potatoes, 1 tsp refined flour, salt to prepare a mixture/ dough. Roll out small balls and coat all balls with refined flour to get an even surface. Dust off extra flour form the balls. Deep fry these balls or cook in appe pan.

Step 2: Gravy

Heat oil in a kadai, saute cumin seeds, spices for 1 min. Saute onions till it becomes pink, add tomatoes along with ginger garlic and cook for 10-15 min till tomatoes becomes soft. Cool down the mixture and grind to get puree.

Grind the soaked cashewnuts to get a paste.

Transfer the puree in kadai. Add rest of the ingredients, malai, cashenuts paste. red chili powder, turmeric powder, salt. Add sugar to enhance the taste. Cook for 10 min till gravy becomes thick and rich in texture.

Add kofta balls in malai gravy and hot creamy restaurant style Malai Kofta is ready to serve.

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