Malai Kofta Recipe | How to make Restaurant Style Malai Kofta at Home | मलाई कोफ्ता

Are you tired of eating regular dal and sabzi? So let’s try this easy and delicious restaurant style Malai Kofta. It is one of the most popular dish in North India and this is a restaurant style rich and creamy Malai Kofta dish which is prepared in butter. We can prepare gravy with cashews or cream to add creamy and velvety texture to the dish.

So, let’s start and please follow step-by-step recipe to make delicious restaurant style Malai Kofta at home:-

Ingredients

To make kofta balls

• 1 cup Boiled and grated/mashed Potato
• 1 cup grated/mashed Paneer
• 1 inch Ginger – Grated
• Coriander Leaves – Chopped (Optional)
• 2 tbsp Corn Flour
• ¼ tsp Red Chili Powder
• Salt to taste
• Vegetable oil for Frying

To make Gravy

• 2 Small Onions – Chopped
• 3 Small Tomatoes – Chopped
• 1 inch Ginger – Chopped
• 4-6 Garlic Cloves – Chopped
• 2 Green Chilies – Chopped
• 1 Bay Leaf (Tejpatta)
• 1 inch Cinnamon Stick (Dalchini)
• 1 Black Cardamom (Moti Kali Elaichi)
• 2 Green Cardamom (Choti Elaichi)
• 2 Cloves
• Pinch of Asafoetida (Hing)
• 1 tsp Coriander Powder (Dhaniya Powder)
• ½ tsp Cumin Seeds (Jeera)
• ¼ tsp Turmeric (Optional)
• ¼ tsp Red Chili Powder (Lal Mirch)
• ¼ tsp Degi Mirch
• ½ tsp Kasuri Methi
• ¼ tsp Garam Masala
• Salt to taste
• ½ cup Fresh Cream / Malai
• 2 tbsp Vegetable Oil
• Water

Instructions

To make koftas

• In a large bowl, add grated boiled potato, grated paneer, grated ginger, chopped coriander leaves, red chili powder, salt and corn flour. Mix all together. Corn flour will help to bind all together.
• Take 2 tbsp of kofta mixture and make the balls in a round shape or oval ball shape. Keep it aside.
• Heat the oil in deep pan/kadai. When the oil is hot, turn the flame to medium low.
• Put the kofta balls into the oil and fry.
• Take all the kofta balls out of the oil on paper towel when they turn to golden brown in color and keep them aside.

To make Gravy

• In a deep pan/kadai, heat oil. When the oil is hot, add bay leaf, cinnamon, black cardamom, green cardamom, cloves, jeera. Cook until aromatic
• Now add garlic, ginger and green chilies. Cook until color of garlic changes to brown
• Now add onions and cook.
• When the onions turn to light brown in color, add coriander powder, turmeric, red chili, salt and mix well. Cook for 30 seconds.
• Now add tomatoes and sauté for 1 min. Add 3/4 cup of Water, cover the pan with lid and turn the flame to medium. Cook until 1/8 water is left or tomatoes become soft and leave its’ skin
• Turn off the flame and let it cool down.
• Once the tadka is cool down, blend it in a mixer.
• Now heat the same pan again and pour the gravy in it through a filter. Add some water to loosen it up.
• Add degi mirch, garam masala and kasuri methi at this moment to add little red color to the gravy and cook it on a high flame.
• When the gravy starts boiling, turn the flame to medium and add fresh cream/malai and keep stirring until one boil.
• Turn the flame to low and cook it for another 5 min. Adjust the thickness of gravy by adding water. Add koftas balls.
• Serve and enjoy hot Malai Kofta with Naan

or lachcha parantha

Tips

• You can prepare it in vegetable oil instead of butter to cut some calories in the dish
• For gravy: always use the filter to remove any fibres from tomato or spices so that you get a soft cream like gravy
• You can add cashews with tomato to add more richness to the gravy