Malai Kofta in Red Gravy is a North Indian Favoruite dinner recipe. Soft and Velvety Koftas made with Panner and Potatoes along with few spices is deep-fried and served in a tangy, buttery, and creamy Red gravy. This is best served with some Garlic Naan or Jeera Rice or Pulao or Fried Rice.
Malai Kofta is my favorite Indian dinner recipe. This is such a simple and delicious dinner recipe. I will not say that Malai Kofta gets prepared quickly, because honestly this does takes time and you make it only on special occasions or on weekends. However, there is something so special and amazing about it that you will love it every single time.
This North Indian favorite Paneer Kofta Recipe is cooked in Red Gravy. You can also make White Gravy serve these Koftas.
What is Malai Kofta made of?
Malai means Cream and Kofta means Balls in Hindi. These are made with Panner which is Indian Cottage Cheese. This is a very light variety of Cheese and has a texture somewhat like Ricotta Cheese.
These Koftas are made with Paneer and Boiled Potatoes. Along with these two, Indian spices like Ground Cumin, Coriander, Red Chili Powder, and Garam Masala are added to it.
And besides, that Cornstarch and chopped Cilantro is added to the mix.
All of this is combined to make a dough and then is rolled into small balls.
These Balls are flattened to a disc and stuffed with Cashew and Raisins.
Finally, this is rolled again.
These Balls are coated with Maida or Whole Wheat Flour and are deep-fried until crispy and golden brown on both sides.
The Creamy Red Gravy
The creamy Red Sauce or Gravy is the most special part about these Malai Koftas. This is not too spicy while it's smooth and absolutely creamy. A few whole pieces are added while making the sauce, but you can strain the sauce and discard them as well.
However, I like to keep a few whole spices in my gravy. This adds to an overall restaurant-like experience which we all love. Sometimes, blending all the spices, just makes the gravy so boring right!
How to make Paneer Koftas
- Combine Grated Paneer with Boiled and Grated Potatoes.
- Add all the spices along with Cornstarch and Coriander Leaves
- Bring everything together to make a soft dough
- Roll small Kofta balls from this dough
Stuffing the Koftas
- Flatten the Rolled Kofta into a disc
- Stuff it with chopped Cashew and Raisins
- Roll it again.
- Next, Freeze the Koftas for at least 20-minutes before frying.
Frying the Koftas
- Coat this in Maida (Whole Wheat Flour) - Use Amond Flour for GF Options.
- Freeze this for 10-minutes
- After you freeze the Koftas, deep fry them in hot Oil
- Keep them in a tissue paper-lined plate and soak out the excess oil.
Making the Red Gravy for Malai Kofta
Now, a traditional Malai Kofta is made in red gravy. You can also find a white gravy Malai Kofta, but this is the recipe for Red one. It's not spicy, just because it's red. Rather it's the color of the Tomatoes which gives this gravy a gorgeous Red Color.
- Heat Ghee (Clarified Butter) in a Pan
- As the Ghee shimmers, add Chopped Onions and fry until golden brown in color
- Next, add the Garlic Gloves and Ginger. Saute for 2-3 minutes
- Next, add the Diced Tomatoes and Cashew
- Saute for 2 minutes
- Add water and cover cook for 4-5 minutes.
- After it gets cooked, transfer to a blender. Cool it down and blend to a puree
Making the Sauce
- Now, heat Ghee in a separate pan.
- Add the whole Spices, Red Chili Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Garam Masala, and Salt. Toss to combine everything.
- Pour the blended puree
- Add some water and cook for 2-3 minutes until the sauce thickens.
- Pour fresh cream and stir until combined
- Allow the gravy to simmer for 2-3 minutes. Add water if it's getting too thick. It should be smooth and velvety.
Serving Malai Kofta
- Finally, Garnish the Malai Kofta with fresh cream, Kasuri Methi (Dried Fenugreek Leaves), and Chopped Coriander Leaves.
Common Mistakes while making Malai Kofta
- Too much Moisture in the Koftas - This is the most common mistake while making Koftas. So, use Panner and not homemade Panner or Chenna. Also, Use Boiled Potatoes for making the Koftas
- Blend the Veggies - Cook and then blend the veggies. Blending makes the sauce thick, smooth and velvety.
Other Indian Recipes You will love
- Chickpea Tikka Masala
- Authentic Indian Chicken Curry
- Chicken Madras
- Authentic Butter Chicken Meatballs (in just 30-minutes)
- Authentic Butter Chicken - Murgh Makhani Restaurant Style
If you are making this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik so that I can see how this turned out.
For the Koftas
- 2 cup Paneer grated (200gms)
- 2 medium sized Potatoes (Aloo) boiled, peeled and grated
- 1 teaspoon Red Chili Powder (Lal Mirch Powder)
- 1 teaspoon Cumin Powder (Jeera Powder)
- 1 teaspoon Coriander Powder (Dhaniya Powder)
- 1 teaspoon Anardana Powder
- 1 teaspoon Salt
- ½ cup Coriander Leaves (Dhaniya Patta) chopped
- 4-5 whole Cashew chopped
- 4-5 whole Raisins chopped
- 4 tablespoon Cornstarch
- 1 cup Wholewheat flour (Maida) to coat the Koftas before frying
For the Gravy
- 2 tablespoon Ghee divided
- 3 medium sized Onions thinly sliced
- 10 cloves Garlic
- 1 inch Ginger sliced
- 4 whole Green Chilis
- 2 medium sized Tomatoes diced
- 8-10 whole Cashew Nuts
- 2 cups Water
- 1 stick Cinnamon (Dalchini) broken
- 3 small Green Cardamom (Hari Elaichi)
- 1 piece Black Cardamom (Badi Elaichi)
- 3-4 Cloves (Laung)
- 1 piece Mace (Javitri)
- 1 inch Ginger (Adrak) grated
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander Seeds (Dhaniya)
- ¼ teaspoon Fenugreek Seeds (Methi)
- 1 tablespoon Red Chili Powder (Lal Mirch Powder)
- 1 teaspoon Turmeric Powder (Haldi Powder)
- 1 teaspoon Coriander Powder (Dhaniya Powder)
- ½ teaspoon Cumin Powder (Jeera Powder)
- ½ cup Fresh Cream
- Fresh Cream
- Coriander Leaves (Dhaniya Patta)
- Kasuri Methi
- In a bowl, grate Paneer and boiled Potatoes. Combine it with Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala Powder, Anardana Powder, Salt, Chopped Coriander Leaves, and Cornstarch. Mix everything with your hands to make a dough.
- Roll the Kofta Balls. Make them into a small bowl, and stuff it in with Chopped Cashew Nuts and Raisins (Kishmish). Roll it into balls. Dust them with Maida and keep them in the freezer for 10 minutes.
- Deep fry the Koftas in hot oil. Fry until crispy and golden brown on all sides.
- In a Pan, heat some Ghee or Butter. As the butter shimmers, add the chopped onions and fry them until they get golden brown in color. Once the Onions turn Golden Brown, add the Garlic Cloves and Ginger slices. Saute for just 2-3 minutes. Next, add the Diced Tomatoes, Green Chilis, and Cashew Nuts. Saute for a few minutes. Add water and cover cook for 4-5 minutes.
- After this gets cooked, allow it to cool down to room temperature and then blend into a smooth puree.
- Heat Ghee in a Pan. Add Cinnamon sticks, Cloves, Black & Green Cardamom Seeds, Mace, Cumin, Coriander, Fenugreek seeds, and Grated Ginger. Saute until fragrant. Add the spices - Turmeric Powder, Red Chili Powder, Coriander Powder, and Cumin Powder. Saute until fragrant for 2 minutes. Pour the blended mixture and allow it to simmer for 3-4 minutes.Pour in the fresh cream and stir until combined and the sauce thickens. Season it with salt and pepper.
- Add the Koftas in the Red Gravy. Garnish with chopped Coriander Leaves and Roasted Cashew Nuts. Serve hot with Naan or Fried Rice.
- Make sure you freeze your koftas before frying, this will help them lose any excess moisture and hold the shape.