Yesterday, I posted my special Indian vegetarian menu that included Malai Kofta gravy as one of the side dishes. Here, I share my detailed recipe and I swear guys, this recipe turns out awesome! I am not just saying it, I have made this many times at home and its a tried and tasted fool proof recipe. It turns out exactly like the restaurant style version of it with a slight sweetness to it.
The paneer koftas come out perfect. I add a small amount of nuts/almond/raisins to the koftas to make them extra rich and special. The slight sweetness of raisins is just the right balance when you bite into it!
This is a very wonderful combination with roti, naan or any chapati. I like to pair it up with any mild rice preparations like jeera rice and mutter pulao. If you dont want to add cream, you can add 1/4cup of milk instead to make it slightly creamier. This dish is not very spicy because thats how we like it from the restaurant.
In this recipe, soaked cashew nuts and cream are the 2 main ingredients to make the gravy. But if you know me, I have PCOS/PCOD and I am always looking at healthy alternatives for my recipes to substitute. So, in this recipe, I have added several other nuts – almonds, walnuts along with cashews. But, almonds and walnuts are only optional. Also, I sometimes skip cream altogether and instead use milk to get the richness that malai kofta gravy demands!
There are other kofta recipes that you might also find interesting —
Gobi palak kofta – spinach cauliflower – healthy version
Cabbage oats kofta – healthy version
The healthier kofta versions are equally tasty and guilt free ones. So I highly recommend you check them out!
Malai kofta recipe | best paneer kofta
Course: CurryCuisine: IndianDifficulty: Intermediate3
servings30
minutes30
minutes1
hour10
minutescreamy, tangy, mildly sweet paneer kofta gravy curry that is spot-on like the restaurant version!
Ingredients
- for kofta
paneer, grated – 1 cup
Potato, boiled – 1 medium
cashew, raisins, almonds – 2 tbsp, chopped, optioal
salt – to taste
red chili powder – 1 tsp
coriander powder – 2 tsp
lemon juice – 1 tsp
pepper powder – 1/4 tsp
- soak separately
cashew nuts – 2 tbsp
almonds, walnuts, optional – 1 tsp each
khus khus, gasagasalu – 2 tbsp
- for gravy
tomato, blended to paste – 1 medium
onion, chopped – 1 small
red chili powder – 1 tsp
coriander powder – 2 tsp
garam masala powder – 1/2 tsp
sugar – 1 or 2 tsp as per liking
oil – to deep fry
salt – to taste
cream – optional
Directions
- Blend everything to smooth paste under ‘soak separately’
- Set aside
- Mix everything under ‘for kofta’ except the nuts
- Prepare koftas as per the shape you like
- Into each kofta, put a tsp of the nut mixture
- Prepare all koftas and deep fry on medium heat till they turn deep golden
- Drain excess oil and set them aside.
- In a hot pan, add oil
- Add the onion and fry for a minute
- Add the tomato paste and fry till it leaves oil
- Add the red chili powder, coriander and garage masala powders. Fry for a minute
- Add the cashew paste and fry for a minute till it turns into golden brown color
- Add water, salt, sugar, cream and simmer for 5 minutes
- Remove into serving bowl and add the koftas. Top off with cream
- Serve hot!
Notes
- You can add ginger garlic paste if you like that flavor
- You can deep freeze koftas overnight before frying them in oil
- Cream can be substituted with milk
