How to make malai kofta recipe in English: 1 Best kofta rcp

So yesterday Saturday night, after I finished my dinner, I was thinking about, how can I make my family’s Sunday a good day of their week.

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We are human, of course, we can make our day best with the best food.

So I plan to cook malai kofta for my family this Sunday. And next Sunday morning I did the same.

Today I cooked malai kofta recipe in my home, you know what, everyone in my family just loved my malai kofta recipe,

Because I made this super delicious with very less ingredients, I didn’t used much whole spices in this recipe.

I tried to make this malai kofta best for everyone in my home, so I did the same.

After eating my this malai kofta recipe, everyone said, why don’t I share this recipe with you guys,

So I am here with you with this delicious masterpiece malai kofta recipe.

I have shared very easy to follow instructions and also I have given all the ingredients also in order wise,

So that you can understand this blog post easily. So first I have shared, ingredients for kofta and ingredients for gravy,

Then I have shared easy to follow instructions with step wise, till step 9 I have shared only gravy recipe,

Then from step 10 to step 15 I have shared how you can prepare malai kofta.

And also I have shared 11 pro tips for you guys to cook this malai kofta recipe,

So checkout them also. Now let’s move to the malai kofta recipe straight, without wasting any time.

Malai Kofta Recipe ingredients:-

Below given ingredients are for koftas and for gravy separately. So first let see

Ingredients for Preparing Malai Koftas:

For preparing malai kofta, first ingredient, take 200 grams of Paneer
Next take 1 big size of Potato and Boil it perfectly
Next take Khoya 50 grams
Then take Salt for taste
Then take 3 table spoon of mix dry nuts like (cashews and almonds) and chop them finely into very small pieces.
Next take Green Cardamom Powder 1/4 (half of half) tea spoon
Next take 3 finely Chopped Green Chillies
Then take 1 table spoon of Corn Flour
Then take 2 table spoon of Maida and
Lastly for malai kofta take enough Oil For frying kofta’s

Ingredients for The Gravy:-

Here first take 2 medium size of Onions and cut them roughly
Next take 3 Tomatoes and cut also roughly
Next take Cashews 15 to 20
Then take Salt according To your Taste
Next take half tea spoon of Turmeric powder
Next take 1 table spoon of Deggi mirch or normal red chilli powder
Then take 1 table spoon of Oil
Next take 2 table spoon of butter or for rich flavour, you can take ghee also 2 table spoon
Next take half tea spoon of Coriander powder
Then take half tea spoon of Cumin Powder
Next take ¼ (half of half) tea spoon of Green Cardamom Powder (elaichi powder)
Next take 2 table spoon of heavy cream Fresh Cream
And lastly for the gravy take ¼ (half of half) tea spoon of Kasoori Methi

Instructions for Preparing Gravy (Masala) for our Malai Kofta’s:

Step 1:-

Take a Pan and put it on the gas stove and turn on the flame,

Now add 2 table spoon of oil in the pan.

And then add 4 green cardamom pods (elaichi) and 3 bay leaf (tez patta) in the pan

Next add those 2 roughly chopped onions pieces in the pan

Then add 5 garlic pieces and 1 inch size of grated ginger in the pan.

Now toss (stir or mix and cook) all these ingredients in the pan on high heat for 2 minutes.

In this much of time, the raw smell of onions will disappears. Now

How to make malai kofta recipe in English: 1 Best Paneer Malai Kofta Recipe

Step 2:-

Now after 2 minutes of cooking onion pieces in the pan on medium to high heat,

Now add 3 roughly chopped tomato pieces and 4 to 5 coriander stems in the pan and

Then add 15 to 20 pieces of 1 hour soaked cashews (kaaju) in the pan,

Next add half tea spoon of salt, half tea spoon of turmeric powder, half tea spoon of red chilli powder in the pan

And now mix everything in the pan perfectly and cook tomatoes on medium to high flame for 2 minutes

And then again cover the pan with lid and cook it again for 2 minutes on low flame,

In this much of time, our tomatoes will becomes soft and cooked perfectly for us to move to the next step.

Step 3:-

Now add 1 cup of warm water in the tomato pan and mix everything perfectly

And now let this cook for 12 minutes on medium to low flame.

Good enough time for tomatoes and other ingredients to cook perfectly.

Cover the pan and cook it for 12 minutes on low flame.

Step 4:-

Now after 12 minutes of cooking tomatoes on low flame, now remove the lid from the pan

And mix and now turn of the gas flame.

Now let this mixture come to a room temperature. Because we have to make a smooth paste of this.

Step 5:-

Once this mixture is cool, now add this mixture in the grinder. And make a smooth paste of it.

Step 6:-

Now take a separate bowl and in that, add 1 table spoon of ginger garlic paste, half tea spoon of red chilli powder,

Half tea spoon of turmeric powder, half tea spoon of coriander powder, half tea spoon of cumin powder

Half tea spoon of salt And ¼ (half of half) tea spoon of sugar to balance the spiciness,

Add all this spices in the bowl and then add little water and mix everything and make a paste like this.

I am doing this, because our spices don’t burn, when we cook it directly in the hot oil

Step 7:-

Now again take a pan and in that add 1 table spoon of oil and 2 table spoon of butter in the pan.

Then add this spices paste in the pan (which we have just made) and mix it continuously and cook this

Until the spices release their oil in the pan like this.

Step 8:-

Now add that onions and tomatoes, cashews paste which we have made in the step 4.

Now mix it perfectly, mixing it continuously for 1 minute on medium to high flame.

Next now close the pan with pan and now cook it for 3 to 4 minutes on low flame.

In this much of time, our gravy will cook perfectly on low flame.

In middle of this cooking time, you can stir in the pan, because we have added cashews, it will stick to the pan surface.

Step 9:-

After cooking this for 3 to 4 minutes on low flame, now time to add water.

Add 1 cup of hot water in the pan. (don’t take chill or normal water, take only hot water)

Now mix it again and cook it for 1 minute on low flame.

And now turn of the gas and remove this pan, we will use it later this gravy.

Because now we have to prepare kofta’s.

Step 10:-

Time to give heart to the dish. So now we will prepare malai kofta’s.

So for this, taka a lagaan or big plate and in that add 200 grams of Paneer, 50 gram of Khoya and 1 Big perfectly Boiled Potato.

Now mix these 3 ingredients perfectly, like you have to make a smooth dough of it.

Because we have to remove the lumps of paneer, khoya and potato.

Mix it perfectly for 5 minutes and make a smooth perfect dough. Like this,

Step 11:-

And now in this add half tea spoon of salt, 3 finely chopped green chillies, half tea spoon of ginger garlic paste,

Then add 3 table spoon of perfectly chopped cashews, almonds in this,

Then add ¼ (half of half) tea spoon of green cardamom powder (elaichi powder)

Next add 1 table spoon of corn flour and then add 2 table spoon of maida (all-purpose flour) in it.

Now mix it again perfectly and make a dough like this.

Step 12:-

Now make a lemon sizes of ball of this dough or you can make egg size or square shapes or star shapes,

Whatever shape of kofta’s you want to make, you can experiment.

I am making a lemon size of balls of this dough like this.

Now your can easily make 12 to 13 lemon size of balls with this much quantity of paneer, potato and with khoya.

Now dust these balls with corn flour for extra crunch.

Step 13:-

Now take a kadai and in that, add oil according to your kadai size. We have to fry the kofta’s now.

So add oil according to that.

Now heat oil for 2 minutes on high heat and then

Add these lemon size balls koftas in the hot oil kadhai and fry them until your koftas are perfectly become golden or golden brown colour. Like this:

Fry all the kofta’s perfectly till they all turn into nice golden colour.

Once done, keep it aside, because now we will come to the 9^th step again.

Step 14:-

In 9^th step, I told you to turn off the gas flame, where we were cooking gravy. Yess

Now again put this tomato gravy pan on the gas, turn on the gas flame and now

In that, add half tea spoon of green cardamom powder, half tea spoon of kasuri methi (dried fenugreek leaves), 1 table spoon of butter and

Then add 2 table spoon of heavy cream in the pan. Mix it gently and perfectly.

Now cook it again for 2 minutes on medium flame.

So this is your gravy for malai kofta recipe.

Now comes the final step but very important, because many popular restaurants also don’t do this,

Step 15: Serving Step:-

Now your hot kofta’s are also ready and your gravy is also ready.

So listen, don’t add koftas directly in the hot gravy in the pan, because kofta’s can break

And more if you had made your gravy thick, then adding these koftas in the gravy before serving,

Then these koftas will absorb more gravy in this, and your gravy becomes more thick

And your kofta’s will become soft, but in this malai kofta recipe, crunchy kofta’s are best to enjoy.

Soooo, when you sit with your family for eating, then only take a plate and

Then add this gravy on the above of the malai kofta’s like this.

Done, this is now your rich Indian authentic Malai Kofta Recipe.

Now let’s see some of my pro tips for cooking this Malai Kofta Recipe:

Pro Tips for Cooking Malai Kofta Recipe:

See, I used khoya also in this malai kofta recipe, this is optional, if you have, then use, or it still tastes soo good.
I have cooked onion, tomato, cashews and all that in the oil, then I made a paste of it, you can boil them also, and then you can make a smooth paste of that using blender.
When you try to make balls of koftas, and that time, if your koftas are cracking, then you can add more 1 table spoon of maida in the mixture, then try to give a shape.
If you don’t have corn flour, then don’t worry, you can skip it, and instead use maida and give shapes to your kofta’s.
Remember, we should not add cooked koftas directly in the hot gravy, your koftas can crack and absorbs the gravy in it, which makes your gravy more thick and koftas will become soft.
If you don’t have heavy cream, then you can use thick coconut milk, it will also give you rich flavour of your gravy.
Or you can use two, 1 table spoon of cream and 2 table spoon of thick coconut milk also in the gravy, after cooking the gravy, then cook it again for 1 minute after adding cream and milk.
We are using cashews in this malai kofta recipe, so when we cook gravy, then our gravy can stick to the pan, so try to stir occasionally in middle of the gravy cooking.
I took the spices quantities according to my spice tolerance; you can take spices, how much you can eat, like red chilli powder.
Cashew and cream is star ingredients of this recipe, so don’t skip it.
You can use ghee in the gravy, instead of using oil and butter.
Authentic malai kofta recipe is made thick only, so you also, don’t add more water and make your malai kofta recipe watery.