Go Back

Easy Malai Kofta Curry Recipe

Malai Kofta Curry is a culinary gem that marries indulgence with authenticity. Its soft koftas, bathed in a velvety gravy, offer a sensory experience that transcends taste alone. Whether it's a celebration or a cozy family meal, this dish embodies the essence of Indian cuisine—a celebration of tradition, taste, and the joy of shared meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Calories 300 kcal

Equipment

  • 1 pan
  • 1 stove
  • 1 blender

Ingredients
  

Koftas

  • 125 gam grated paneer (roughly 1 cup)
  • 2 medium potatoes, boiled and mashed
  • 1  medium green chilli, finely chopped
  • 1  tbsp  cashews, finely chopped
  • 1  tbsp  almonds, finely chopped
  • 2  tbsp  coriander leaves, finely chopped
  • 1  tsp  chilli powder
  • 1/2 tsp  cumin powder
  • 1/4 tsp  garam masala
  • 2 to 3 tbsp  all purpose flour
  • salt, as required
  • oil for frying

Curry

  • 2  dried Kashmiri chillies
  • 1  tbsp  cashews, finely chopped
  • 1  tbsp  almonds, finely chopped
  • 1  small cinnamon stick (1 inch piece)
  • 3  small pods of cardamom, smashed
  • 1  tsp  cumin seeds
  • 1  large onion, chopped
  • 2  large tomatoes, chopped
  • 1 1/2 tsp  ginger garlic paste
  • 2  small green chillies, chopped
  • 1 1/2 tsp  chilli powder
  • 1/2 tsp  cumin powder
  • 1/4 tsp  garam masala
  • 1  tsp  kasuri methi
  • 1/4 C fresh cream
  • 1/2 tsp  sugar
  • 2  tbsp  oil
  • 2 tbsp  butter
  • 1/4 C  warm water
  • salt, as required
  • 2  tbsp  cream, for garnishing
  • a few sprigs of mint, for garnishing

Instructions
 

  • Mix all ingredients for the koftas together until fully combined. 
  •  If mixture is too crumbly to form into balls, add water 1 tsp at a time until you’re able to form the dough into balls. 
  • If the dough is too wet, add all purpose flour 1 tbsp at a time until you’re able to handle the dough without it sticking to your hands too much.
  • Be careful while adding the water or all purpose flour. 
  • Adding too much of the former will make the koftas oily, while adding too much of the latter will make the koftas taste dry and doughy.
  • Form the dough into 2 inch koftas with oiled hands (I was able to form 12 koftas).
  • Cover and refrigerate the koftas.
  • Soak the cashews, almonds and dried Kashmiri chillies in warm water for about 15 minutes.
  • In a kadai, heat oil until hot. Add chopped onions, ginger garlic paste and chopped green chillies and saute until fragrant, and the onions are soft.
  • Add chopped tomatoes. Cover and cook for 5 to 8 minutes until tomatoes are mushy. Turn off the heat and let cool.
  • Blend the onion-tomato mixture, cashews, almonds and red chillies (without the water) into a fine puree.
  • You can add a few teaspoons of water to help blend it.
  • Pass the puree through a sieve. 
  •  If you are not particular about having a smooth curry, you can skip this step, but I recommend sieving the mixture.
  • In the same kadai used for sauteing the onions and tomatoes, heat butter and oil.
  • Add cinnamon, cardamom, cumin seeds and cloves.
  • Fry on medium low heat until aromatic.
  • Add the puree and cook for about 2 to 3 minutes.
  • Add chilli powder, coriander powder, cumin powder, salt and sugar. Mix well and cook for 3 to 4 minutes.
  • Add cream, garam masala and kasuri methi. Simmer for a few minutes before turning off the heat.
  • Heat a few inches of oil in a large kadai on medium. Fry the prepared koftas until they are a dark golden brown.
  • Arrange the koftas in a serving bowl and pour the curry over it.
  • Garnish with more cream and mint leaves, and serve immediately.

Video

Notes

  • Crafting the perfect koftas requires achieving the right balance of ingredients to ensure both softness and structure.
  • The creamy and aromatic tomato gravy complements the koftas, creating a harmonious symphony of flavors.
Keyword Main Course