Malai Kofta | Restaurant Style Paneer Kofta is a rich, creamy dumpling curry. It is made with potato and paneer and dunked into a gravy.

Koftas are meatballs, made of ground meat and found in Asian and Middle Eastern Cuisine. The Asians have adapted the vegetarian version, and for today we will talk of one such Kofta.

Malai Kofta is extremely popular in restaurants. It is one of the much ordered dish. At home I like to make Sai Bhaji Koftas, Kabuli Chana Kofta, Lauki Kofta, Mix Vegetable Kofta.

Crisp on the outside and soft inside these fried dumplings melt in your mouth. We dunk them in a smooth and silky gravy, made with onions and tomatoes. Serve them with a hot Ajwain Paratha or a Warqi Paratha or even with Perfectly Cooked Rice.

Ingredients for Malai Kofta

Paneer: Homemade paneer is the best, but you can always use store-bought. It cuts down the extra time and effort. Grate the paneer.

Potatoes: I like to boil the potatoes in a pressure cooker, allow them to cool before using.

Cashews/ Raisins / Poppy Seeds: I mix all three chopped cashews, chopped raisins and poppy seeds for stuffing.

Spices: Salt and Garam Masala are the only spices that I add to the kofta dough. You can add a pinch of chilly powder to the stuffing to enhance the flavour, though it is optional.

Herbs: Coriander is my favourite herb and I use it lavishly. Use green chilly paste or pound the chillies.

Ingredients for the Gravy

Oil / Butter / Ghee: I have used a combination of oil and butter. Butter adds a nice rich flavour. Instead, you can use ghee or simply use oil.

Onion: I use red onions for the gravy, and chop roughly.

Tomatoes: Fresh ripe tomatoes will lend a beautiful colour and flavour.

Ginger Garlic: I like to make a paste of the two. Use in equal ratio.

Cashews: They help to make a thick, nutty and creamy gravy.

Whole Spices: Saute them in butter for best results.

Seasoning: I use homemade Garam Masala.

Milk / Cream: I prefer to add milk to adjust the gravy consistency and make the dish rich, but you can use water as well. The cream makes it look tempting, besides making it rich.

Kasoori Methi: It will lend a wonderful aroma to the dish.

How to make Malai Kofta | Restaurant style Paneer Kofta

Malai Kofta is made in two parts, Kofta and Gravy.

Let’s make the Koftas first

To make Kofta first we will boil the potatoes. I prefer to boil them in a traditional pressure cooker, but a microwave or an instant pot works fine too. Do not over boil the potatoes. Peel and mash them after they cool down.

Next, we will grate the paneer and mix in green chilly paste or pounded green chilly, coriander leaves, gram masala, cornflour and finally salt.

Mix everything with hands so everything comes together. We have a smooth potato paneer dough. Take a test check for salt and flavour.

At this time I also take a frying test check. Heat oil and dunk in a small ball from the prepared dough. If it disintegrates then add more cornflour.

We will make the stuffing by mixing chopped cashews, raisins, poppy seeds, a pinch of red chilly powder, salt and chopped coriander. If you want, you can incorporate the nuts and raisins in the potato and paneer dough too, but I prefer to stuff the koftas.

Now we will pinch out a lemon sized ball, remember to grease your hands. Flatten the ball, place a tsp of stuffing and bring the edges together to seal. Shape into round balls or oval koftas. Deep fry on medium to high flame to a golden.

Let’s proceed to make the Gravy now.

Using a pan or kadhai we will first saute onion and ginger garlic paste in oil. Saute till the onions change their colour. Light pink is the perfect colour.

Next, add roughly chopped tomatoes and cook till tomatoes are soft and mushy. I normally add cashews halfway, but it is ok to add at the beginning too.

Cook the onion-tomato mix, till oil, separates. cool. Let it come to room temperature. Now we will blend it into a fine paste, adding water if required. Finally, sieve it to get rid of seeds and skin and resulting in a smooth paste.

The next step is to cook the gravy. Heat oil and add butter. Simmer the flame, so that butter doesn’t burn.

Add cumin, cardamom, bay leaf, cinnamon and clove, saute them till aromatic. Now add red chilly powder, coriander powder and cumin powder. Saute for a few seconds and finally add the prepared paste and salt. Cook till the oil separates.

Since the paste is thick, add either water or milk to adjust the gravy consistency. Bring it to a boil, and add gram masala.

To serve the dish add koftas to the gravy and simmer for a minute, or place them in a serving bowl and pour hot gravy. Garnish with cream and coriander leaves. I like to add some pomegranate pearls too, but they are optional.

Can I make these Koftas Vegan?

Yes, definitely!
Substitute Tofu for Paneer.
Oil is a good substitute for Ghee and Butter.
Use Almond Milk.
Coconut Cream works well or skip the cream.

Can I avoid Deep Frying the Koftas?

Fried Koftas taste best, but I too at times avoid fried foods.
I use airyer to fry the koftas.
I even brush the Appe Pan with a little oil and roast them.
And lastly, you can even bake the koftas.

Other Restaurant Style Dishes that I make

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