Creamy & Authentic Malai KoftaVeg
Indulge in the rich, creamy goodness of Malai Kofta. This classic vegetarian dish features soft, melt-in-your-mouth paneer and potato dumplings served in a luscious, spiced tomato-cashew gravy. Perfectly balanced with aromatic whole spices and a touch of fresh cream, this recipe is a crowd-pleaser for any special occasion. Pair it with butter naan, roti, or fragrant pulao for an authentic restaurant-style meal right in your own home kitchen. Simple, elegant, and truly delicious!
Ingredients
Butter and oil as needed
1 tsp Cumin Seeds
1 no. Cinnamon Stick
4 no. Cloves
2 cardamom pods
5 no. Peppercorns
2 no. Onion (finely chopped)
3 nos. Green Chilli
1 piece Ginger
2 piece Garlic
4 large Tomato (chopped)
20 nos. Cashew Nuts
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
1 tsp Coriander Powder
few Coriander Leaves (chopped)
1 tsp Cumin Powder
1 tsp Salt
2 tsp Sugar
1 tsp Garam masala Powder (Hot Spices)
A few leaves of Kasuri methi
1 cup Fresh Cream
2 large Boiled Potatoes
200 g Paneer (grated)
1 tsp Cornflour (Cornstarch)
For deep frying Oil
Instructions
Step 1— Preparing the gravy base
1
Heat a pan with a combination of oil and butter.
2
Add the whole spices (cumin seeds, cinnamon stick, cloves, cardamom, and peppercorns) and sauté until fragrant.
3
Add finely chopped onions, green chilies, garlic, and ginger. Sauté until the onions turn a nice golden color.
4
Incorporate the chopped tomatoes and cashew nuts. Cook until the tomatoes are well softened.
5
Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt, and sugar. Mix well and cook the mixture for about 5 minutes.
6
Once cooked, allow the mixture to cool to room temperature.
7
Grind the cooled mixture into a smooth, fine paste, adding a little water as needed for consistency.
Step 2— finish the gravy
1
Heat the same pan again with a little butter.
2
Add the pureed gravy mixture and bring it to a boil.
3
Stir in the garam masala powder, kasuri methi (dried fenugreek leaves), and fresh cream.
4
Add chopped coriander leaves, mix thoroughly, and let it simmer for about 5 minutes until the gravy is thick and creamy. Set aside.
Step 3— prepare the kofta balls
1
In a mixing bowl, combine mashed boiled potatoes, grated paneer, chopped green chilies, and coriander leaves. Mash well to form a uniform dough.
2
Add the corn flour to the mixture to ensure binds properly while frying.
3
Take a small portion of the mixture, flatten it slightly, and place a filling of chopped cashews and raisins in the center.
4
Roll it into a smooth, round ball. Repeat with the remaining mixture.
Step 4— assembly
1
To serve, place the fried kofta balls into a wide bowl or serving plate.
2
Pour the hot, prepared gravy over the koftas just 5 to 10 minutes before serving to ensure the koftas absorb the flavors while remaining soft.
