Malai Kofta is the epitome of Mughlai cuisine in North India. It’s a dish fit for royalty, known for its incredible richness and delicate flavors.

• “Malai” translates to “cream,” indicating the rich, creamy texture of the gravy.
• “Kofta” refers to deep-fried balls or dumplings, typically made from minced meat or vegetables.

In this dish, the koftas are soft, melt-in-the-mouth dumplings made from paneer (Indian cottage cheese), potatoes, and/or mixed vegetables, along with nuts and raisins. These are nestled in a luxuriously smooth, mildly sweet, and aromatic gravy made with a base of tomatoes, onions, cashews, and fresh cream.

Origin and Background

Malai Kofta has its roots in the Mughlai cuisin  that developed in the royal kitchens of the Mughal Empire in India. The Mughals, who originated from Persia (modern-day Iran), brought with them a culinary tradition that emphasized rich ingredients like cream, butter, nuts, dried fruits, and aromatic spices.

Malai Kofta Recipe

This recipe breaks down the process into two parts: making the koftas and preparing the gravy.

Yield: Serves 4

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients:

For the Koftas:

• 200 grams Paneer, grated
• 1 large Boiled Potato, mashed (approx. ½ cup)
• 2 tbsp Cornflour or All-Purpose Flour (for binding)
• 2 tbsp finely chopped Cashews
• 2 tbsp Raisins
• 1 tbsp finely chopped Coriander Leaves
• ½ tsp Garam Masala
• Salt to taste
• Oil for deep frying

For the Gravy:

• 2 large Tomatoes, chopped
• 1 medium Onion, chopped
• 10-12 Cashews, soaked in hot water for 30 minutes
• 2-3 Garlic cloves
• 1 inch piece of Ginger
• 2 tbsp Cooking Oil or Ghee
• 1 Bay Leaf
• 1 tsp Cumin Seeds
• 1 tsp Red Chilli Powder (adjust to taste)
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Sugar (to balance acidity)
• 3 tbsp Fresh Cream (or heavy cream)
• Salt to taste
• Water as needed

For Garnish:

• 1 tbsp Fresh Cream
• 1 tbsp finely chopped Coriander Leaves

Method:

Part 1: Making the Koftas

1. Prepare the Mixture: In a large bowl, combine the grated paneer and mashed potato. Add the cornflour, chopped cashews, raisins, coriander leaves, garam masala, and salt.
2. Mix Gently: Mix everything together gently. Do not knead heavily, as it can make the koftas dense. The mixture should be soft and hold its shape when pressed.
3. Shape the Koftas: Grease your palms lightly with oil. Take a small portion of the mixture and roll it into a smooth, crack-free ball, about the size of a lemon. Ensure there are no cracks, otherwise, they may break while frying. Prepare all koftas and keep them covered.
4. Fry the Koftas: Heat oil for deep-frying in a kadai or pan over medium heat. Gently slide in a few koftas at a time, without overcrowding the pan.
5. Fry to Perfection: Fry on medium heat, turning occasionally, until they turn golden brown and crisp on the outside. This should take about 4-5 minutes. Remove with a slotted spoon and place them on a paper towel to absorb excess oil.

Part 2: Making the Gravy

1. Make the Gravy Base: In a blender, combine the chopped tomatoes, onion, soaked cashews (drained), ginger, and garlic. Blend into a very smooth paste.
2. Cook the Masala: Heat oil or ghee in a pan. Add the bay leaf and cumin seeds. Once they splutter, carefully pour the blended paste into the pan (it may splatter). Add turmeric powder and cook on medium heat for 10-12 minutes, stirring frequently, until the oil starts to separate from the masala. The mixture will thicken and darken in color.
3. Add Spices: Add red chilli powder, coriander powder, and garam masala. Cook for another 2 minutes until fragrant.
4. Finish the Gravy: Add about 1.5 to 2 cups of water (depending on your desired consistency) and salt. Bring the gravy to a gentle simmer. Stir in the sugar and fresh cream. Let it simmer for 2-3 more minutes. The gravy should be smooth and creamy. Taste and adjust seasoning.

Part 3: Assembling the Dish

1. Combine Just Before Serving: This is crucial. To prevent the koftas from becoming soggy, add them to the gravy just before you are ready to serve.
2. Gently Place Koftas: Turn off the heat. Gently place the fried koftas into the warm gravy.
3. Garnish: Drizzle with a tablespoon of fresh cream and sprinkle chopped coriander leaves.
4. Serve Immediately: Serve Malai Kofta hot with Naan, Roti, or Jeera Rice.

Chef’s Tips:

• Prevent Soggy Koftas: Always add the koftas to the gravy at the last moment. You can also keep the gravy and koftas separate and assemble them plate by plate.
• Binding Agent: If your mixture is too soft, add a little more cornflour. If it’s too dry, a teaspoon of milk or cream can help.
• Richness: For an even richer gravy, you can add a tablespoon of crushed kasuri methi (dried fenugreek leaves) at the end.
• No Cream? A paste of soaked poppy seeds (khus khus) and melon seeds (magaz) can be used to create a creamy texture without dairy.