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 |
Tarla Dalal
01 October, 2016
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.
Tags
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
For The Malai Koftas (makes 8)
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled peeled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped onion
2 tbsp cornflour
salt to taste
oil for deep-frying
For The Makhani Gravy
2 cups chopped tomato
1/2 cup sliced onions
1/2 tsp chopped ginger (adrak)
4 to 5 cashew nuts (kaju)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp butter
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp sugar
salt to taste
1/4 cup fresh cream
For The Garnish
a sprig of coriander (dhania)
Method
For the makhani gravy
- 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.
- Once cooled, blend in a mixer to a smooth mixture.
- Strain the mixture using a strainer and keep aside.
- Heat the butter in broad non-stick pan and add the cumin seeds.
- 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.
- Add the cream, mix well and cook on a medium flame for 1 more minute.
For the malai koftas
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a round ball.
- 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.
- Drain on an absorbent paper and keep aside.
How to proceed
- Just before serving, place the koftas in a serving bowl and pour hot gravy over it.
- Serve immediately garnished with a sprig of coriander
Malai Koftas in Makhani Gravy recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 210 cal |
| Protein | 6.1 g |
| Carbohydrates | 19.6 g |
| Fiber | 2.7 g |
| Fat | 12.3 g |
| Cholesterol | 7.5 mg |
| Sodium | 82.7 mg |
Click here to view Calories for Malai Koftas in Makhani Gravy
The Nutrient info is complete
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..
Foodie #649563
Dec. 31, 2020, 7:03 p.m.
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 ! :)
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.
Tarla Dalal
March 31, 2020, 12:02 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Deepikagarg3333
Jan. 28, 2016, 12:52 p.m.
Amazing recipe 10 on 10
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.
Juhi
Nov. 9, 2012, 10 a.m.
Leeza
Dec. 8, 2011, 10:36 p.m.
Easy to cook n delicious in taste. Loved it .
