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malai kofta recipe | malai kofta curry recipe

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malai kofta recipe | malai kofta curry recipe

  • Spicy

    malai kofta recipe | kofta malai curry recipe with detailed video recipe. kofta curry recipe is prepared with crumbled paneer balls dipped in tomato onion based curry.

    • 40 min
    • Serves 3
    • Medium



    malai kofta recipe | kofta malai curry recipe with detailed video recipe. kofta curry recipe is prepared with crumbled paneer balls dipped in tomato onion based curry.


    malai kofta recipe | kofta malai curry recipe with step by step video recipe. malai kofta is a traditional punjabi gravy recipe which is prepared in most of the punjabi and north indian houses. this gravy is amazing side dish for tandoori roti and tandoori nan. this curry can be served with jeera rice or even with safron rice too.

    i personally was not a big fan of malai kofta curry, but this is my husband’s favourite curry. also, whenever we plan to eat outside, especially if it is punjabi dhaba, kofta curry is always on the menu order. as result, even i have started liking this recipe. but whenever we eat outside, my husband would end up having stomach upset. perhaps due to excess cream used in the recipe.

    but i have improvised a lot by reducing the heavy cream and spices. also i have added cashew and almond nuts while preparing the kofta. usually kofta does not contain any nuts within it. but these nuts will certainly surprise you while eating with roti or chapathi.

    i have posted several curry recipes and punjabi dishesespecially rajma masala recipe, chole masala recipe, dum aloo recipe, sweet corn paneer recipepaneer butter masalapalak paneer etc.

    and also check my other recipe collection,

    indian sweets recipes collection

    starter recipes collection

    indian bread recipes collection


    malai kofta recipe | malai kofta curry recipe

    Ingredients –

    Paneer(Indian Cottage cheese)-150 gm

    Boiled potato-2

    Green chilli-1

    Garlic cloves-10 to 12

    Chopped onion-2

    Chopped tomato-2

    Chopped ginger-2 inch

    Almond-6 to 7

    Cashew-6 to 7

    All purpose flour (maida)-2 tsp

    Fresh cream-50 gm

    Chopped mixed dry fruits

    Dry fenugreek leaves(kasuri methi)-1 tsp

    Coriander powder-1/2 tsp

    Cumin powder-1/2 tsp

    Turmeric powder-1/3 tsp

    Kashmiri red chilli powder-1/2 tsp(optional)

    Garam masala powder-1/3 tsp

    Salt to taste

    Butter-1 tbsp

    Cooking oil for fry






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    in a large mixing bowl, take 1 cup of grated panner, 2 boiled potatoes and mash them well. make sure there are no lumps of potatoes.


    you can alternatively grate the potatoes as well
    add salt, garam masala and stuff with chopped dry fruits (cashews and almonds)
    combine everything well. and make small lemon sized balls.


    coat with corn flour / maida flour to get a crispy coating.
    deep fry the koftas on medium heat. you can also shallow fry till they turn golden brown.
    flip in between to get uniform browning.


    once the koftas turn golden brown, drain to a paper towel to absorb excess oil.


    in a large kadai, take 1-2 tsp of oil and saute chopped onions till they sweat.
    next add ginger-garlic paste. saute till the raw smell of ginger-garlic disappears.


    now add chopped tomatoes and saute for a minute or two.
    then cook them covered for at least 15 minutes or till they are completely cooked.


    once it cooked completely switch off the flame and let it cool down
    after cooling down blend it in smooth paste


    time to add dry spices like turmeric powder, chilli powder and coriander powder. in the same pan add 2 tbsp oil and fry the masala on medium flame and make sure you do not burn them.


    fry bay leaf, cardamom, cloves and cinnamon stick till they turn fragrant.
    now add the blended puree prepared previously.


    boil the paste for 3 minutes on medium flame. keep stirring continuously else they will start popping out and create a mess.
    now add ¼ cup of cashew paste and give a good mix.
    cover and cook for 10 minutes.


    now add garam masala, salt to taste and some water. adjust the consistency of gravy. give a good mix and get to a boil.
    add ¼ cup of fresh cream (malai) and cook for a minute.


    finally add crushed kasuri methi.
    place the koftas into the serving plate and pour the gravy over it. enjoy malai kofta with hot garlic naan / chapathi / rotis.

    Bhumi Parikh

    Hey, my name is Bhumi Parikh and I am the host of this channel (FAB Foodies). I purely focus on creating and posting vegan recipe videos which are easy to recreate and can be cooked with the ingredients which are easily available. My channel primarily focuses on Indian cuisine, I post some recipes from other cuisines as well.

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