How To Make Delicious Malai Kofta In Just 20 Minutes

Malai Kofta is a beloved Indian dish that combines deep-fried dumplings (koftas) made from paneer (Indian cottage cheese) and a rich, creamy gravy. While it’s traditionally considered a time-consuming dish, we’ve got a simple 20-minute recipe that makes this delectable dish quick and easy. Perfect for a weeknight dinner or impressing guests, this Malai Kofta recipe is sure to become a family favorite.

Ingredients

For the Kofta:

  • 1 cup paneer, grated
  • 2 medium potatoes, boiled and mashed
  • 2 tablespoons all-purpose flour (maida)
  • 2 tablespoons cornstarch
  • 1 teaspoon garam masala
  • Salt to taste
  • Oil for frying

For the Gravy:

  • 2 tablespoons oil or ghee
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 cup cream (heavy or light)
  • 1/4 cup water (adjust for desired consistency)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Step-by-Step Instructions
  1. Prepare the Kofta Mixture

In a large mixing bowl, combine the grated paneer, mashed potatoes, all-purpose flour, cornstarch, garam masala, and salt. Mix well until a smooth dough forms. If the mixture is too sticky, you can add a little more flour.

  1. Shape the Koftas

Take small portions of the mixture and shape them into round balls (about the size of a golf ball). Make sure they are smooth and free of cracks. This helps in preventing them from breaking while frying.

  1. Fry the Koftas

Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop in the koftas in batches. Fry them until they are golden brown and crispy, about 3-4 minutes per batch. Remove the koftas and drain them on paper towels to absorb excess oil.

  1. Prepare the Gravy

In a separate pan, heat 2 tablespoons of oil or ghee. Add the cumin seeds and let them splutter. Then add the finely chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and cook for another minute until the raw smell disappears.

  1. Add Tomato Puree and Spices

Pour in the tomato puree and cook for 3-4 minutes until the oil starts to separate from the mixture.

Add coriander powder, red chili powder, and salt. Cook for another minute to allow the spices to blend well.

  1. Add Cream and Water

Lower the heat and stir in the cream. Mix well, then add water to achieve your desired gravy consistency. Bring the mixture to a gentle simmer.

  1. Combine Koftas and Gravy

Gently place the fried koftas into the gravy. Let them simmer for 2-3 minutes to absorb the flavors. Be careful not to stir too much to avoid breaking the koftas.

  1. Garnish and Serve

Turn off the heat and garnish with fresh coriander leaves. Serve your delicious Malai Kofta hot with naan, roti, or steamed rice.

Tips for the Perfect Malai Kofta

Kofta Consistency: Ensure that the kofta mixture is not too wet or dry. The right consistency is key to forming smooth balls.

Frying Temperature: Maintain medium heat while frying the koftas to ensure they cook evenly and don’t absorb too much oil.

Cream Alternatives: If you’re looking for a healthier option, you can substitute heavy cream with low-fat cream or yogurt. Just be cautious with the temperature to prevent curdling.

Vegetable Variations: Feel free to add finely chopped vegetables like carrots, peas, or spinach to the kofta mixture for extra nutrition.

Conclusion

In just 20 minutes, you can create a restaurant-style Malai Kofta that will delight your family and friends. This quick and easy recipe allows you to enjoy this rich and creamy dish without spending hours in the kitchen. Perfect for any occasion, this Malai Kofta will surely impress your guests and leave them asking for seconds. So, roll up your sleeves and indulge in this delightful dish tonight!

Enjoy your cooking!