Malai Kofta Recipe (Restaurant Style)

Method17 steps · about 1 hr 10 min

1. 1

   Step 1: Heat ghee in a pan and fry cardamoms & all the optional spices - cumin seeds (¾ tsp), bay leaf (1), cinnamon & cloves (2) for a minute. Add onions (170 g) & saute for 6 to 8 mins until light golden.

   Uses 1½ tbsp oil · 2–3 green cardamom · 1 bay leaf · ½ inch cinnamon stick · 2 whole cloves · ¾ tsp cumin seeds · 170 g onion

   
2. 2

   Step 2: Stir in the gravy ginger and garlic or the separate tablespoon ginger-garlic paste, not both. Sauté 1–2 minutes. Add tomatoes (350 g), initial gravy salt (¾ tsp) and the 18 gravy cashews only if using the cashew route. Cook about eight minutes until mushy.

   Uses 10 g sliced ginger only if paste alternative omitted · 12 g garlic only if paste alternative omitted · one tablespoon ginger-garlic paste only instead separate gravy ginger/garlic · 350 g tomato · 18 cashews only if extra cream replacement omitted · ¾ tsp salt · same first gravy fat and onions

   
3. 3

   Step 3: Stir in chili powder, coriander powder (1 tsp) and garam masala (¾–1 tsp). Saute on a medium high heat for 3 mins, until aromatic.

   Uses ¾ tsp Kashmiri red chili powder · ¾–1 tsp garam masala · 1 tsp coriander powder · same chosen ginger/garlic and cashew or nut-free base

   
4. 4

   Step 4: Turn off and cool the cooked gravy base slightly. Discard its bay leaf if used, then blend with only the first one cup cold water to a smooth puree.

   Uses first one cup cold water for gravy blend · same cooked onion/tomato mix, bay leaf discarded

   
5. 5

   Step 5: Melt butter (2 tbsp) in a pan and stir in the optional red chili powder for a brighter color.

   Uses 2 tbsp unsalted butter · extra gravy chili only to color/heat preference

   
6. 6

   Step 6: Strain the same gravy puree into the melted butter, using a spoon to help it through. Add only remaining half cup water if gravy cashews were used; omit this extra simmer water for their cream replacement.

   Uses remaining half cup water only if gravy cashews used · same blended onion-tomato puree; cashews only on chosen cashew route · same two tablespoons butter with optional extra color chili

   
7. 7

   Step 7: Bring to a gentle boil and simmer covered for 10 mins, until thick and creamy. (Keep stirring every 3 to 4 mins).

   Simmer gravy · 10 minUses same puree and selected additional simmer water

   
8. 8

   Step 8: Taste the same thick gravy and use separate extra gravy salt (to taste)/garam masala (to taste) only if needed. Add crushed kasuri methi (1½ tsp) and EITHER one tablespoon jaggery or the separate teaspoon sugar. Stir in the main quarter cup cream, plus the extra quarter cup only if the 18 gravy cashews were omitted. Cover and keep warm.

   Uses one teaspoon sugar only instead tablespoon jaggery · one tablespoon jaggery only if sugar alternative omitted · 1½ tsp kasuri methi · ¼ cup heavy cream · additional quarter cup cream only if 18 gravy cashews omitted · extra gravy salt only to taste · extra gravy garam masala only to taste · same gravy after ten minutes simmering

   
9. 9

   Step 9: Skip potato cooking if using 100 g ready boiled dry potato. Otherwise boil the separate raw old low-moisture potato of at least 130 g just until fork-tender, or pressure cook on a trivet eight to ten minutes with device-required water. Cool fully and select 100 g dry cooked potato for the koftas; do not use waterlogged mushy potato. Pat the paneer dry.

   Pressure-cooked potatoes only · 9 minUses raw 130 g potato only home-boiled route · potato-boiling water or device-required pressure water; discard

10. 10

    Step 10: Finely grate the dry 200 g paneer and only 100 g chosen ready boiled potato or 100 g of the home-cooked potato from 9 into a mixing bowl. Keep any leftover cooked potato for another use.

    Uses 200 g paneer · 100 g ready boiled potato only if home-boiling 9 skipped · only home-boiled route; use 100 g dry cooked potato from raw 130 g supply

11. 11

    Step 11: Mix in only the kofta flavorings: optional chopped cashews (1 tbsp)/raisins (1 tbsp), teaspoon grated ginger (1 tsp) or paste, green chilies or half teaspoon pepper, 2½ tbsp binding cornstarch, kofta half teaspoon salt, kofta garam masala or quarter teaspoon cardamom, and kofta coriander. Keep gravy stocks separate.

    Uses 1 tbsp cashews · 1 tbsp raisins · 1 tsp ginger · kofta green chilies only if pepper omitted · 2½ tbsp cornstarch · ½ tsp salt · kofta garam masala only if cardamom omitted · 1 tbsp coriander leaves

12. 12

    Step 12: Mix gently two to three minutes to a smooth non-sticky dough. If too wet, add only a little from the separate up-to-one-tablespoon rescue cornstarch. Divide into twelve to thirteen portions and roll smooth crack-free balls, reserving a tiny pinch for the oil test. Optionally coat with only the separate teaspoon flour or starch, roll again and dust off excess.

    Uses 1 tsp cornstarch · part of the available up to 1 tbsp rescue cornstarch, only if needed · same paneer/potato/binding/flavoring batch

13. 13

    Step 13: Heat the two-cup deep-frying oil (2 cup) bath in a deep pan over medium heat. Drop only the reserved tiny pinch from the same kofta batch: it should sizzle and rise without rapidly browning or disintegrating. Adjust the heat as needed.

    Uses 2 cup oil · tiny pinch only from same shaped batch

14. 14

    Step 14: Fry only one kofta from the same batch to test binding. If it holds, reserve this fully cooked test ball and fry the rest. If it breaks, add a little from any unused rescue starch to the remaining raw mixture, reshape and retest; do not add another whole binding dose.

    Uses only the unused remainder of the same up to 1 tbsp rescue cornstarch · one of chosen 12–13 balls, others reserved · same deep-frying bath, no new oil

15. 15

    Step 15: Slide the remaining shaped koftas into the same hot oil in batches. Leave undisturbed for the first two minutes, then turn gently and fry over medium until crisp and golden. Drain on a cooling rack or steel colander.

    Uses remaining raw balls, adjusted with extra binding only if needed · same tested bath for rest of batch

16. 16

    Step 16: Assemble only when ready to serve. Cool the finished gravy from 8 and all fully fried koftas from 14/15 to warm, then place the koftas in the gravy. Garnish with the separate optional tablespoon cream (1 tbsp) and gravy coriander; avoid combining piping-hot koftas and gravy.

    Uses 1 tbsp coriander leaves · 1 tbsp heavy cream · same simmered seasoned gravy with chosen cream amount · same one successfully cooked test ball · same remaining batch fully fried crisp and golden

17. 17

    Step 17: Serve the same finished malai kofta with prepared naan, roti or rice.

    Uses same finished dish, no new raw paneer/potato