Malai Kofta, the most popular North Indian Style Gravy Sabzi that is most ordered in a restaurant. My husband, a huge fan of this sabzi insists on cooking this for special occasions like his birthday or our anniversary.
Malai refers to cream in Hindi and Kofta are sort of dumplings that are traditionally fried and then added to the thick gravy. The gravy is a basic Indian Tomato Onion gravy that is thickened with cashew paste and fresh cream. The koftas are made with paneer or Indian Cottage Cheese and Potatoes.
This vegetable or gravy sabzi is quite rich and one serving ideally makes you full. Creamy and decadent, this is a non-spicy gravy recipe easily loved by kids too.
While traditionally the Koftas are fried, I have made them using an appe pan or paniyaram pan. These koftas can be Air Fried also.
As I mentioned earlier, it is my husband’s number one choice of gravy vegetable to be ordered at a restaurant and I remember clearly, this was also ordered on our first date back in 2010. The Malai Kofta gravy is slightly sweet because of the cashew and cream added which my husband adores.
Recipes of such kind are great for occasions or celebrations at home. Pair it with any Indian Flatbread like Roti, Plain Parathas or Naan etc and they would be polished within minutes.
Some of the other North Indian Sabzis both Dry and Gravy you can try –
- Aloo Methi Sabzi (Potatoes and Fenugreek Leaves Stir Fry – A No Onion No Garlic Dry Sabzi)
- Baingan Ka Bharta – Popular North Indian Sabzi made with roasted and mashed eggplants
- Matar Mushroom ki Sabzi (Vegan Mushroom Peas semi gravy sabzi)
If you are planning to throw a party or are celebrating an occasion with family, try any of the above sabzis, pair it with a dal or Kadhi Pakora and Jeera Rice to make it a complete meal.
Let us look at the step by step process of making the koftas and the gravy.
Step by Step Malai Kofta Recipe
Method to make the gravy –
Method to cook the Kofta
Recipe Notes –
- I have used white onions to make this dish, they are less overpowering than their red counterpart and perfect for such gravies where the onions should not over power the gravy taste. Also, the white onions lend a slightly sweet taste when caramalised which is perfect for this gravy.
- You can, however use, any variety of onion as available and ensure they cook well on low heat. Any hint of raw taste of the onions or tomatoes spoils the entire taste of this gravy.
- Kashmiri Red Chilli powder gives a good colour to the gravy. No added colour is used in the gravy or the koftas.
- Before serving the malai koftas, drizzle a tbsp of cream and some crushed kasuri methi.
- Kasuri Methi lends a lovely aroma to the dish both during garnish and cooking, don’t skip this.
- I have used Amul Fresh Cream.
- The cook time for this dish is atleast an hour considering the slow cooking of the koftas in the appe pan, in case you wish to deep fry, the time will drastically reduce and it will be over in say, 10 to 15 minutes.
Some additional Notes about the recipe –
(1) Can the koftas be made ahead?
Yes, they can be prepped and frozen or refrigerated and fried in an appe pan the next day too.
(2) Can the gravy be made ahead and frozen?
The onion tomato gravy base can be made ahead and frozen for days together. Add cashew paste and cream once you plan to cook after thawing the frozen gravy.
(3) Adding the Koftas to the gravy
I normally add the koftas only before serving. As extra portions, if any, can be easily stored and reheated in the microwave the next day. Koftas, especially the ones that have no cornflour or bread crumbs and are not deep fried, tend to become soggy with the gravy.
(4) What if I want to deep fry the koftas?
Add some cornflour and bread crumbs for the crispy texture. I have avoided both the ingredients and just cooked the koftas in the paniyaram pan on low to medium heat for the crispy exterior.
(5) How to Make Malai Kofta in White Gravy?
Some restaurants do serve Malai Kofta in white gravy. Simple to replicate that at home by skipping the turmeric powder and the Kashmiri red chilli powder from the recipe. Also would suggest increasing the quantity of cashews by 10 nos for that added creaminess.
(6) Vegan Malai Kofta
For the vegan Version, skip the paneer for the koftas and use tofu. For the gravy, soak the cashews in warm water. You can either skip the cream and increase the quantity of cashews for the gravy or use any vegan cream variety. The butter in the recipe can be easily substituted with veg oil.
(7) Can Home made Malai be used for this recipe?
By all means yes, collect around 100 ml of malai from the boiled and cooled milk (over a period of time). Whisk it well and add to the gravy instead of store bought cream.
(8) What variety of store bought cream to be used?
I have used Amul Cream (blue packet) that is commonly sold in Indian Supermarkets. If you are living abroad, you can use heavy cream instead. No whipping cream to be used for this recipe.
Malai Kofta
Equipment
- paniyaram or appe pan
Ingredients
- INGREDIENTS FOR GRAVY
- 5 nos. White Onions (Medium Size)
- 4 nos Tomatoes (Ripe and Medium size)
- 20 nos. Cashews
- 1/4 cup Milk (For soaking the cashews)
- 100 ml Cream Read notes
- 1 tsp Kasuri Methi or Dry Methi
- 1 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli powder
- 1 tsp Cumin Seeds or Jeera
- 1 tbsp Ginger Garlic Paste
- 2 tbsp Butter
- 1 tbsp Oil Added to avoid the butter from burning
- 1 tsp Sugar
- 1 cup Water (To adjust thickness of gravy, grinding etc)
- Salt to taste
- INGREDIENTS FOR KOFTA
- 150 gms Paneer or Cottage Cheese
- 2 nos. Potatoes (big size or 4 nos. Medium size)
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Kashmiri Red Chilli powder
- Finely chopped Coriander leaves as required
- Oil as required to cook the koftas in appe pan
- Salt to taste
Instructions
- Method to make the gravy
- Roughly chop the onions and grind them in a mixer grinder to form a smooth paste and keep aside.
- Roughly chop the tomatoes and make a puree in the mixer grinder, keep aside.
- Soak the cashews in warm milk for atleast 30 mins and grind to a smooth paste.
- Heat a kadhai, add the butter followed by Jeera or cumin seeds, saute until roasted.
- Add the minced garlic ginger paste and saute well until the raw smell disappears.
- Add the onion paste and cook well for atleast 15 to 20 mins on low heat to ensure there is no raw smell and taste.
- Add the tomato puree, mix well and cook for another 5 minutes.
- Now add the turmeric powder, red chilli powder and some salt. Mix well and let the mixture cook well for another 10 minutes until a good gravy consistency is formed.
- Add the cashew paste, stir well and check the salt. Now add the sugar followed by cream.
- Mix well and check for the salt again. Adjust if not up to taste.
- Also, If the mixture is too thick, add some water and adjust the consistency.
- By now the mixture will thicken and turn into a smooth silky gravy.
- Add the kasuri methi and the garam masala powder and mix it well until one boil and then switch off the flame.
- Method to cook the Koftas
- In a big bowl, crumble the paneer or cottage cheese and add the boiled mashed potatoes
- Add salt as per taste along with red chilli powder and the garam masala powder along with finely chopped coriander leaves.
- Mix it well and shape them into balls and rest them in a refrigerator for atleast 30 minutes before cooking them in an appe pan or paniyaram pan.
- Heat a non-stick appe pan, pour few drops of oil and slowly place these balls in the appe moulds and allow them to cook on low flame before turning them over and cooking on the other side.
- Once they develop a crunchy texture on the outside, remove and keep aside.
- Just before serving, add the koftas to the gravy else it makes the dish very soggy.
Notes
- I have used white onions to make this dish, they are less overpowering than their red counterpart and perfect for such gravies where the onions should not over power the gravy taste. Also, the white onions lend a slightly sweet taste when caramalised which is perfect for this gravy.
- You can, however use, any variety of onion as available and ensure they cook well on low heat. Any hint of raw taste of the onions or tomatoes spoils the entire taste of this gravy.
- Kashmiri Red Chilli powder gives a good colour to the gravy. No added colour is used in the gravy or the koftas.
- Before serving the malai koftas, drizzle a tbsp of cream and some crushed kasuri methi.
- Kasuri Methi lends a lovely aroma to the dish both during garnish and cooking, don’t skip this.
- I have used Amul Fresh Cream.
- The cook time for this dish is atleast an hour considering the slow cooking of the koftas in the appe pan, in case you wish to deep fry, the time will drastically reduce and it will be over in say, 10 to 15 minutes.
I had posted this recipe in the year 2018 on the occasion of our 7th Wedding Anniversary. The post has now been updated with added information and recipe card.
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Vidya Narayan