Creamy Indian malai kofta
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Creamy Indian Malai Kofta

My malai kofta is fried to perfection and dunked in a creamy slightly tangy, slightly sweet, and absolutely luxurious curry sauce. Enjoy with roti, naan, or rice.

Creamy Indian Malai Kofta to me is the ultimate indulgence. We order Indian dinner from time to time and this is one of those things that my kids always ask for. I guess because we don’t often make it at home. It’s one of those things that we make for special occasions.

The Ingredients for Malai Kofta

This vegetarian recipe has a few regular ingredients, a few not so regular, but a whole lot of yum.

Ingredients for malai kofta

The Ingredients List:

The Kofta:
  • 350 gm paneer – grated so it can easily be combined with the rest of the ingredients.
  • 1 baking potato – boiled till nearly done, peeled, and grated. Again, so it can easily be combined.
  • 4 tablespoons corn starch – this helps the kofta crisp up a little and absorbs the excess moisture from the mixture.
  • 1 inch of fresh ginger – grated or finely chopped.
  • 2 garlic cloves – peeled, finely chopped, or smashed.
  • Salt to taste
The Creamy Sauce (Malai):
  • 1 onion – peeled, finely chopped, or even grated. Depending on how you like it.  
  • 3 garlic cloves – peeled, finely chopped, or smashed.
  • 1 inch of fresh ginger – peeled, finely chopped, or smashed.
  • 1 fresh chili of choice – I always have chili in my fridge. I pick up whatever kind I find in the store when I am out shopping.
  • 1 tablespoon garam masala – this provides the warm flavour that most North Indian recipes have.
  • 1 teaspoon cumin powder – this provides an earthy flavour that compliments the garam masala.
  • 1/2 teaspoon turmeric – this is a necessary addition. It provides that warm yellowish colour to the curry.
  • 1 teaspoon paprika  – this is also used to provide the colour along with a slightly spicy flavour. Although most of the spice comes from the fresh chili. Replace it with cayenne if you prefer a spicier version.
  • 1/2 cup tomato puree – I use store bought puree, but blending fresh tomatoes works just as well.
  • 1/3 cup cashews – soak in water for about 10 minutes and drain the water away. Blend well to a thick creamy consistency.
  • 1/4 cup heavy cream – I use table cream or half and half.
  • salt to taste

Other Indian Recipes you will Like:


The Mixture for the Malai Kofta

The first step to making this delicious Indian food recipe is to make the balls.

Mixture for malai kofta

In a bowl mix together:

  • Grated paneer
  • Grated or mashed boiled potato
  • Corn starch
  • Grated or finely chopped ginger.
  • Smashed or finely chopped garlic.
  • Salt to taste

Make balls and fry them till they are brown and crisp. Set aside and allow to cool down a slight bit while you make the creamy sauce.

Kofta balls

The Creamy Sauce:

Let’s make the creamy goodness. See my variation suggestions below to make it into a Vegan dinner recipe.

Creamy malai kofta sauce

This thick and rich gravy is the star of the dish. To make it :

  1. Add oil to a pan and add the onions, garlic, chili, and ginger to it. Cook for 5-7 minutes or until the onions soften and start to brown.
  2. Add the spices – garam masala, cumin powder, turmeric, paprika, and salt to taste. Mix well and allow to mingle for about 1 minute.
  3. Add the tomato puree and mix. Allow to cook for a few minutes – until you see the oil start to separate a little.
  4. Using a hand blender, or a regular blender, blend the masala mix.
  5. Add the cashew nut puree and mix well to allow the curry to turn creamy. Cook for a couple of minutes.
  6. Add the cream and bring to a boil.
  7. Take it off the heat and allow it to cool down a slight bit.
  8. Add the slightly cooled kofta to the pan and serve.
  9. Dress with fresh coriander if preferred.
Malai kofta with rice

NOTE:

Do not add the balls to the sauce unless they have both cooled down a slight bit. If you add hot balls to the hot sauce, they will get mushy and break.

Serving suggestions:

Malai kofta can be served with a variety of things:
Rice – basmati long grain rice – plain or cumin rice.
Roti (Indian flat bread) – made with a blend of whole wheat and white flour.
Naan – garlic or plain naan.
Paratha – pan fried flatbread. Plain or stuffed.

Variations:

  • The corn starch can be replaced with arrowroot flour or even tapioca flour.
  • Want to make it into a vegan version? Totally doable. Replace the paneer with firm tofu, and the cream with coconut milk.
  • Try to replace the cashews with blanched almonds.
  • For a healthier version, instead of deep frying the balls, bake them in a 400 degree F oven.
Malai kofta

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Creamy Indian Malai Kofta

Course: EntreeCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

290

kcal
Total time

50

minutes

My malai kofta is fried to perfection and dunked in a creamy slightly tangy, slightly sweet, and absolutely luxurious curry sauce. Enjoy with roti, naan, or rice.

Ingredients

  • The Kofta
  • 350 gm paneer – grated

  • 1 baking potato – boiled and grated

  • 4 tablespoons corn starch

  • 1 inch of fresh ginger – finely chopped

  • 2 garlic cloves – finely chopped

  • Salt to taste

  • Oil for frying

  • Creamy sauce (malai)
  • 1 onion – finely chopped

  • 3 garlic cloves – finely chopped

  • 1 inch of fresh ginger – finely chopped

  • 1 chili of choice – finely chopped

  • 1 tablespoon garam masala 

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric

  • 1 teaspoon paprika  

  • 1/2 cup tomato puree

  • 1/3 cup cashew nuts – soaked for 10 minutes

  • 1/4 cup cream

  • salt to taste

Directions

  • The kofta balls
  • Add the grated paneer, grated boiled potato, ginger, garlic, and corn starch into a bowl. Mix everything well.
  • Make 1 1/2 inch balls and set them aside.
  • Preheat the oil and once it’s hot enough, fry the balls until they are browned and crisp. Allow them to cool down while you make the creamy sauce.
  • Creamy sauce
  • Add oil to a pan and add the onions, garlic, chili, and ginger to it. Cook for 5-7 minutes or until the onions soften and start to brown.
  • Add the spices – garam masala, cumin powder, turmeric, paprika, and salt to taste. Mix well and allow to mingle for about 1 minute.
  • Add the tomato puree and mix. Allow to cook for a few minutes – until you see the oil start to separate a little.
  • Using a hand blender, or a regular blender, blend the masala mix.
  • Add the cashew nut puree and mix well to allow the curry to turn creamy. Cook for a couple of minutes.
  • Add the cream and bring it to a boil. Take it off the heat and allow it to cool down a slight bit.
  • Add the slightly cooled kofta to the pan and serve.
  • Dress with fresh coriander if preferred.

Notes

  • – Ensure that the kofta balls and the creamy sauce are cooled a slight bit before you add the balls to the sauce. If the kofta are too hot, they will break.
Nutrition for malai kofta


What is malai kofta made of?

Malai kofta

Malai kofta is a North Indian recipe that is very popular and enjoyed the world over. It is made with grated paneer, potatoes, a variety of spices, and deep fried. Then dipped in a creamy sauce known as malai.


What do you serve with malai kofta?

Malai kofta with rice

Malai kofta can be served with a variety of things:
– Rice
– Roti (Indian flat bread)
– Naan
– Paratha


Can you freeze malai kofta?

Kofta balls

Yes, you can freeze kofta. Once you make the kofta balls, do not add them to the creamy curry sauce. Freeze them in a single layer in a container. To defrost, remove them from the freezer and allow them to defrost in the fridge overnight.


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