-
View
Malai Kofta is a dish that brings together rich, creamy flavours and a delicate balance of spices, offering a deeply satisfying experience for anyone who loves Indian cuisine. It’s a combination of tender vegetable dumplings (koftas) swimming in a luxurious, creamy curry.
The result is a dish that feels both indulgent and comforting, making it a popular choice for special occasions and family gatherings alike. Whether you’re savouring it with naan or rice, Malai Kofta offers a taste of India’s rich culinary tradition, where flavours and textures come together in perfect harmony.
What Is Malai Kofta?
Malai Kofta is a traditional Indian dish that consists of fried vegetable dumplings served in a creamy, mildly spiced curry. The koftas are usually made from a blend of mashed potatoes, paneer (Indian cottage cheese), and sometimes vegetables like carrots or peas.
These ingredients are mixed with spices, shaped into small balls, and then deep fried until golden and crisp. The koftas are soft and melt-in-your-mouth on the inside, with a delicate, crispy exterior.
The sauce, or “malai,” is where the dish gets its richness. Made from a base of tomatoes, onions, and cashew paste, it’s simmered with cream and a blend of aromatic spices like garam masala, cumin, and turmeric.
This combination creates a smooth, velvety sauce that is both flavourful and soothing. The mild sweetness from the cream balances out the spices, making it a dish that appeals to a wide range of palates.
Ingredients and Taste
Malai Kofta brings together a variety of fresh ingredients and spices to create its distinctive flavour profile. The koftas, typically made from potatoes and paneer, are seasoned with coriander, cumin, and garam masala, giving them a subtle warmth that complements the richness of the cheese.
These dumplings are fried until crisp, creating a satisfying contrast with the creamy sauce they are served in.
The sauce itself is a luxurious blend of tomatoes, onions, and ground cashews, which are cooked down and blended into a smooth base. Cream is added towards the end to give it its signature richness, along with spices like turmeric, cardamom, and cinnamon, which lend the dish its warm, fragrant aroma.
The result is a curry that is mildly spiced, creamy, and slightly sweet, with each bite offering a delicate balance of flavours. Served with naan or basmati rice, Malai Kofta is a comforting dish that feels both hearty and elegant at the same time.
A Taste of History
The origins of Malai Kofta can be traced back to the royal kitchens of Mughal India, where dishes that combined rich ingredients like cream, nuts, and paneer were favoured by the emperors. Koftas, which are spiced meatballs or dumplings, originated in the Middle East and were brought to India by the Mughals.
Over time, the Indian version of koftas evolved into a vegetarian dish, often featuring paneer and vegetables in place of meat. This transition was influenced by the vegetarian dietary preferences of many Indians, particularly those from the northern regions.
The addition of “malai,” or cream, to the dish speaks to the opulence of Mughal cuisine, where rich, indulgent ingredients were often used to create luxurious meals.
Today, Malai Kofta is a popular dish in Indian restaurants around the world, known for its creamy texture and balanced flavours.
Whether served at a festive gathering or enjoyed as a special meal at home, Malai Kofta continues to represent the richness and creativity of Indian cooking, blending royal influences with everyday ingredients to create something truly special.
Traditional Indian Malai Kofta Recipe
Serves: 4 people
Ingredients:
For the Kofta (Dumplings):
- 2 large potatoes, boiled and mashed
- 100g paneer, crumbled
- 2 tablespoons corn starch
- 2 tablespoons cashews, chopped
- 2 tablespoons raisins
- 1 teaspoon garam masala
- Salt to taste
- Oil for frying
For the Gravy:
- 2 large tomatoes, pureed
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 10-12 cashews, soaked in warm water
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1 cup fresh cream
- 2 tablespoons ghee or oil
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Directions
In a large mixing bowl, combine mashed potatoes, crumbled paneer, cornstarch, chopped cashews, and raisins. Add garam masala and salt. Mix well until the ingredients are combined into a smooth dough. If it's too sticky, add a little more cornstarch for binding.
Shape the dough into small round koftas (dumplings). Heat oil in a deep frying pan over medium heat. Fry the koftas until golden brown, making sure they don’t break. Drain them on paper towels to remove excess oil.
For the gravy, grind the soaked cashews into a smooth paste. Set aside. In a large pan, heat ghee or oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.
Pour in the tomato puree, and add turmeric, coriander powder, garam masala, and red chili powder. Cook the mixture on medium heat until the oil starts to separate from the masala. This can take 7-10 minutes.
Add the cashew paste to the mixture and stir well. Cook for another 5 minutes, allowing the gravy to thicken and develop a rich flavour. If it gets too thick, add a splash of water to adjust the consistency.
Stir in fresh cream and salt, and let the gravy simmer on low heat for 5 minutes. Taste and adjust the seasoning as needed. Carefully add the fried koftas to the gravy just before serving to keep them from becoming too soft.
Garnish with fresh coriander leaves and serve hot with naan, roti, or basmati rice. For an extra touch, drizzle a little cream over the koftas for presentation.
Leave a Review