You are here: Home> Indian vegetarian curry for dinner >  Indian Veg Recipes >  North Indian Vegetarian Food >  Malai Koftas in Makhani Gravy

Malai Koftas in Makhani Gravy recipe | Paneer Kofta Curry | Shahi Kofta Curry |

Viewed: 84334 times
User 

Tarla Dalal

 01 October, 2016

Image
5.0/5 stars   100% LIKED IT Cookbook Login 7 REVIEWS ALL GOOD

Table of Content

Malai Koftas in Makhani Gravy recipe | Paneer Kofta Curry |  Shahi Kofta Curry | 

 

Malai Kofta in Makhani Gravy is a classic North Indian delicacy that exudes richness and comfort. Often revered as Paneer Kofta Curry or Shahi Kofta Curry, this dish is a culinary masterpiece, celebrated for its melt-in-your-mouth soft dumplings immersed in a velvety, subtly sweet, and spiced tomato-based sauce. It's a cornerstone of celebratory meals and special occasions, showcasing the luxurious side of vegetarian Indian cuisine that truly pampers the palate.

 

The stars of this dish are the exquisite Malai Koftas, delicate balls that deliver a burst of flavor and texture. Each kofta is crafted from a harmonious blend of grated paneer (cottage cheese) and boiled and grated potatoes, providing a tender and moist interior. To this base, a medley of flavors is introduced, including milk powder for added richness, a touch of tomato ketchup for subtle tang, and a kick from chilli powder and turmeric powder (haldi). The addition of grated carrot, ginger (adrak), garlic (lehsun), finely chopped coriander (dhania), and onions infuses the koftas with aromatic depth, while cornflour acts as a binding agent, ensuring they hold their shape during frying.

 

The preparation of these delectable koftas involves combining all the ingredients thoroughly and shaping the mixture into eight equal, round balls. The next crucial step is deep-frying. Oil is heated in a deep non-stick kadhai, and a few koftas are carefully added at a time. They are fried until they achieve a beautiful golden-brown color from all sides, indicating a crispy exterior and a cooked interior. Once perfectly fried, they are drained on absorbent paper to remove excess oil, keeping them ready to soak up the luxurious gravy.

 

Complementing the koftas is the soul of the dish: the rich and flavorful Makhani Gravy. This luscious sauce begins with a base of chopped tomatoes and sliced onions, cooked down with chopped ginger (adrak), garlic (lehsun) cloves, and cashewnuts (kaju), which lend their signature creaminess. Turmeric powder (haldi) and chilli powder are added for color and spice. This initial mixture is cooked with water until soft, then cooled and blended into a smooth purée, which is then strained to ensure a silky consistency.

 

The final tempering of the Makhani Gravy elevates its flavors. Butter is heated in a broad non-stick pan, and cumin seeds (jeera) are allowed to crackle, releasing their earthy aroma. The prepared tomato-onion purée is then added, along with garam masala, dried fenugreek leaves (kasuri methi), sugar, and salt. This mixture is simmered, allowing the spices to meld perfectly. The grand finale is the addition of fresh cream, which stirs in to create the iconic creamy texture and rich mouthfeel characteristic of any authentic Makhani gravy, cooked for just a minute more to achieve perfection.

 

To serve this indulgent delight, the golden-brown Malai Koftas are gently placed in a serving bowl, and the hot, aromatic Makhani Gravy is generously poured over them, allowing the koftas to absorb the rich flavors. A sprig of fresh coriander (dhania) serves as the perfect garnish, adding a touch of freshness and visual appeal. This dish is meant to be served immediately, ideally with naan, roti, or steamed basmati rice, creating an unforgettable dining experience that embodies the richness and warmth of Indian culinary traditions.

Preparation Time

10 Mins

Cooking Time

30 Mins

Total Time

40 Mins

Makes

4 servings

Ingredients

Method

For the makhani gravy
 

  1. Combine the tomatoes, onions, ginger, garlic, cashewnuts, turmeric powder , chill powder and ½ cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside and allow it to cool.
  2. Once cooled, blend in a mixer to a smooth mixture.
  3. Strain the mixture using a strainer and keep aside.
  4. Heat the butter in broad non-stick pan and add the cumin seeds.
  5. When the seeds crackle, add the prepared tomato-onion mixture, garam masala, dried fenugreek leaves, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. Add the cream, mix well and cook on a medium flame for 1 more minute.

For the malai koftas
 

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into a round ball.
  3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides.
  4. Drain on an absorbent paper and keep aside.

How to proceed
 

  1. Just before serving, place the koftas in a serving bowl and pour hot gravy over it.
  2. Serve immediately garnished with a sprig of coriander

Malai Koftas in Makhani Gravy recipe with step by step photos

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy210 cal
Protein6.1 g
Carbohydrates19.6 g
Fiber2.7 g
Fat12.3 g
Cholesterol7.5 mg
Sodium82.7 mg

Click here to view Calories for Malai Koftas in Makhani Gravy

The Nutrient info is complete

Your Rating*

user
n_katira

July 17, 2021, 1:34 p.m.

Koftas and gravy both are truly delicious...very difficult to say which one is more tastier...great for parties..

user
Foodie #649563

Dec. 31, 2020, 7:03 p.m.

user
Ankita Reshamwala

Sept. 13, 2020, 8:08 p.m.

I must say, Home made koftas turns out more delicious. I am loving to cook and try new recipes at home in Covid-19 times, following you. Thank You ! :)

user
MaryAnn Drego

March 31, 2020, 12:02 p.m.

This was simple delicious.I just loved it with roti. Will definitely keep making it more often now.

user
Tarla Dalal

March 31, 2020, 12:02 p.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Deepikagarg3333

Jan. 28, 2016, 12:52 p.m.

Amazing recipe 10 on 10

user
Tarla Dalal

Jan. 28, 2016, 12:52 p.m.

Hi Deepika , we are delighted you loved the Malai Koftas in Makhani Gravy recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
Juhi

Nov. 9, 2012, 10 a.m.

user
Leeza

Dec. 8, 2011, 10:36 p.m.

Easy to cook n delicious in taste. Loved it .

user

Follow US

Recipe Categories