Malai Kofta Gravy Recipe | Restaurant style Malai Kofta Curry

Malai kofta gravy is spicy dumpling of paneer and potato deep fried and simmered in creamy tomato based gravy. Malai kofta is very famous in any restaurant menu. This restaurant style malai kofta gravy is rich and high in calorie. This gravy can be served with Roti, naan or rice.

 Though I prepared this gravy almost a week ago, I couldn't post it on time. Better late than never right, so am posting this recipe now. I have heard from some of my friends that the dumplings while frying will may disintegrate and I was so worried about that. But following this recipe, the dumplings (kofta ) came out perfect and the gravy tasted delicious .

Restaurant style Malai Kofta Curry

Recipe Source: UK Rasoi

What are the ingredients needed? 

For the koftas/ dumplings

Grated Paneer, 2 cups

Medium size potatoes, 2 nos (boiled, peeled and grated)

Chilli powder, 1/4 teaspoon

Garam masala powder, 1/4 teaspoon

Milk powder, 1 Tablespoon

Corn flour, 1 Tablespoon + more for rolling

Salt, as required

Oil for deep frying

For the gravy

Oil, 1 Tablespoon

Bay leaf, 1 no.

Cloves, 3 nos

Cinnamon, 1 inch

Black cardamom, 2 nos

Green gardamom, 3 nos

Mace, a pinch

Onions, 2 medium sized

Ginger garlic paste, 1 tablespoon

Tomatoes, 3 medium size ones

Turmeric power, 1/4 teaspoon

Red Chilli powder, 3/4 teaspoon

Garam masala, 1/4 teaspoon

Cashews, 10-12 (soaked and ground into a paste)

Water, 2 cups

Full cream milk, 1 cup (luke warm)

Orange food color, as required (optional)

Kasuri methi, 1 teaspoon

To garnish

Grated Paneer, 1 Tablespoon

Cream, 2 Tablespoon

Cilantro, handful (chopped)

Malai Kofta

How it is made?

1. Mix all the ingredients listed under 'for koftas' make balls. For the size I made I got around 12- 13 balls. Then roll them in corn flour, dust off excess corn flour, then heat oil and deep fry them till they are golden brown. Drain them in kitchen towel to remove excess oil if any and keep it aside.
2. Heat oil, add bay leaf, cinnamon, cloves, mace, cardamoms, and fry for a minute or two till the aroma comes, then add the chopped onions and fry till they turn translucent. Then add chopped tomatoes and ginger garlic paste and fry till the tomatoes are cooked and turns mushy, then turn off the heat. Let it cool and then grind it into a coarse paste.
3. Now turn on the heat,  add the ground paste into the same pan, add turmeric powder, garam masala, chilli powder and mix well and let it cook for 6-7 minutes. Then add the cashew paste and water and mix well. Bring this mixture to boil and then let it simmer for 10 minutes. Then add the lukewarm milk gradually as you keep stirring and then let it simmer for 6-7 minutes. Then add crushed kasuri methi, salt and food color (if using) and let it simmer for a minute or two and turn off the heat.
4. Now transfer this gravy into the serving dish, arrange the koftas in the gravy, then garnish it with grated paneer, chopped cilantro and heavy cream.

It serves 4 -5 persons

This can be served with naan, roti or any mildly spiced Pulao.

Malai Kofta Gravy

Notes:

• Instead of adding milk for the gravy, you can add 3/4 cup of heavy cream too. The gravy will be more rich and creamy.
• If you like mild sweetness in the gravy, you can add little sugar while along with kasuri methi.