Malai Kofta Masala | Easy North Indian Masala Curry Recipe (2024)

For Kofta Stuffing

• 1 tsp Ghee
• ½ Cup Chopped Dry fruit and nuts (* I used cashews, charoli, raisins)

For Kofta

• 1 ½ Cup Mashed potato (* Refer notes section)
• 1 Cup Grated paneer
• ¼ tsp Red chilli powder
• ¼ tsp Coriander powder
• ½ tsp Garam masala
• 1 ½ Tbsp Corn flour
• ¼ tsp Salt (Adjust as per taste)
• 1 Tbsp Coriander leaves (Finely chopped)
• Oil - For deep frying

For Gravy

• Oil - 1 tsp + 3 Tbsp
• 1 large Onion (Cubed)
• 2 cloves Garlic
• ¼ inch Ginger
• 2 large Tomato (Cubed)
• 1 Bay leaf
• ½ stick Cinnamon
• 1 Clove
• 1 Cardamom
• ½ tsp Red chilli powder
• ½ tsp Coriander powder
• ¼ tsp Jeera powder
• ½ tsp Salt (adjust per taste)
• 1 tsp Garam masala
• 1 tsp Kasoori methi
• ¼ Cup Fresh Cream

• First heat the ghee in a small pan and roast the chopped dry fruit and nuts until nicely golden. Keep aside and bring to room temperature.

  

• Meanwhile, add all the ingredients listed under "For kofta" except oil to a large mixing bowl. Mix well until combined well. Make equal lemon sized balls out of the mixture and keep aside.

  

  

• Now, take one of the kofta balls, make a dent at its center, place about a tsp of the prepared stuffing and cover it again. Smoothen it back into a ball.

  

  

• Heat oil in a pan and fry the kofta balls in medium flame in batches until nicely golden. Keep the fried kofta balls aside.

  

• Now moving on to the gravy part. Heat a pan with 1 tsp of oil, add the onion, garlic, ginger and saute until the onion turns translucent. Transfer to a plate. To the same pan, add the tomatoes and saute for about 1 min, turn off the flame and transfer it to the plate. Wait until they come to room temperature and then blend them into a smooth puree without any chunks.

  

  

  

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• Now heat a pan with the remaining 3 Tsbp oil, add the bay leaf, cinnamon, clove, cardamom and once the bay leaf starts changing color, add the prepared puree, red chilli powder, coriander powder, jeera powder, salt and mix well to combine. Let them cook in medium-low flame until the raw smell is gone, the gravy thicken and the oil oozes out.

  

  

• Now add water to the gravy based on your desired consistency. I added about 1 ½ cup of water for a medium thick gravy. Add the garam masala and crushed kasoori methi leaves and mix well.

  

• Let the gravy simmer for a few more minutes (2-3 minutes). Finally, add the fresh cream, mix well and turn off the flame. Add the kofta balls to the gravy just before serving.

  

  

• Serve hot with naan or any other Indian flat bread.

  

- For the mashed potato, wash and cook about 2 large potatoes until done. Peel the skin, mash it and measure 1 ½ cup.

- If using freshly made paneer, you can use it directly. If using store bough paneer, you can soak it in warm warm to soften it. Then you can grate it finely using the small holes of a box grater.

- To get soft kofta balls, potato quantity should be higher than paneer. Reduce the potato quantity for a more firmer kofta ball.

- I used corn flour as a binding agent for the kofta balls. You can also use bread crumbs. In case, you are not able to roll the kofta balls properly, adjust the corn flour quantity accordingly.

- Fry the kofta in batches to maintain the oil temperature. Fry them in medium flame. Low temperature leads to excess oil absorption. High temperature leads to burnt koftas.

- The gravy will thicken after adding the kofta. Add water accordingly while preparing the gravy.

- Add the kofta balls to the gravy a few minutes before or just before serving. As soon as the kofta is added to the gravy, it will start absorbing the liquid. If left for too long, the gravy will become too thick and kofta will be soggy.

- Since I like to have the kofta alone, just as a snack/appetizer without the gravy, the quantity mentioned in this recipe will give you about 10 kofta. Your gravy will need only about 6 kofta.