Malai Kofta Recipe is a popular North Indian dish made with soft paneer and potato koftas served in a rich, creamy tomato gravy. Traditionally, malai kofta can contain onion and garlic. However, this version uses no onion and no garlic, making it suitable for many Satvik meals and some Jain-style preparations.
Moreover, this No Onion No Garlic Malai Kofta is made with simple ingredients such as paneer, potatoes, tomatoes, cashews, almonds, curd, and fresh cream. The koftas have a soft centre with a delicious surprise of raisins and chopped nuts inside.
First, prepare the paneer and potato koftas and fill them with raisins and nuts. Next, fry them until lightly golden. Meanwhile, prepare the creamy tomato and nut gravy. Finally, add the koftas to the gravy and finish the dish with fresh cream.
Whether you are preparing a festive meal, a special family lunch, or a Satvik dinner, this creamy Malai Kofta Recipe makes a delicious and impressive vegetarian dish.
Why You Will Love This Malai Kofta Recipe
- First, it is made without onion and garlic.
- Moreover, the paneer and potato koftas are soft and flavourful.
- In addition, raisins and nuts add a delicious sweet and crunchy surprise.
- Furthermore, the tomato and cashew gravy is rich and creamy.
- Finally, it is perfect for festive meals and special occasions.
Ingredients for Malai Kofta Recipe
Serves: 4–5
For the Koftas
- 300 g paneer (cottage cheese), mashed
- 300 g boiled potatoes, grated or mashed
- 1–2 tablespoons all-purpose flour (maida)
- Salt, according to taste
- 10–15 raisins
- 3–4 tablespoons finely chopped mixed nuts
- Oil, for deep frying
For the Malai Kofta Gravy
- 3–4 medium red tomatoes
- 4–5 green chillies
- 2-inch piece of ginger, chopped
- 8–10 cashews, soaked
- 8–10 almonds, soaked, peeled, and drained
- ½ cup curd, whisked
- 50–75 g fresh cream
- 1 tablespoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ¾ teaspoon Kashmiri red chilli powder
- ¾ teaspoon green cardamom powder
- ¾ teaspoon cinnamon powder
- 2–3 bay leaves
- Salt, according to taste
- Oil, as required
How to Make Malai Kofta Recipe
Step 1: Prepare the Kofta Mixture
First, mash the paneer until it becomes smooth and free of large lumps.
Next, add the grated boiled potatoes, 1–2 tablespoons of maida, and salt.
Mix everything well to form a soft mixture.
After that, divide the mixture into small equal portions.
Step 2: Stuff and Shape the Koftas
Take one portion of the paneer and potato mixture.
Flatten it gently in your palm.
Next, place one raisin and a little chopped nuts in the centre.
Bring the edges together and seal the filling completely.
Roll gently between your palms to form a smooth ball.
Repeat the process with the remaining mixture.
Step 3: Fry the Koftas
Heat oil in a deep kadai over medium heat.
Once the oil becomes hot, carefully place the koftas into the oil.
Fry them until they become lightly golden and crisp on the outside.
Do not overcrowd the kadai because the koftas may break.
Remove the koftas with a slotted spoon and place them on a kitchen towel to remove excess oil.
Keep them aside.
How to Make Malai Kofta Gravy
Step 4: Prepare the Tomato and Nut Paste
Meanwhile, prepare the gravy paste.
Add the soaked cashews, soaked and peeled almonds, tomatoes, green chillies, ginger, coriander powder, cumin powder, turmeric powder, Kashmiri red chilli powder, cardamom powder, and cinnamon powder to a blender.
Blend everything into a smooth, thin paste.
Add a little water if required while blending.
Step 5: Cook the Gravy
Heat oil in a heavy-bottomed pan over medium heat.
Add the bay leaves.
Next, add the prepared tomato and nut paste.
Cook while stirring occasionally until the gravy thickens and the oil begins to separate from the sides.
After that, lower the heat.
Whisk the curd until smooth.
Gradually add the curd to the gravy while stirring continuously. This helps prevent the curd from curdling.
Cook for a few minutes on low heat.
Add salt to taste and adjust the consistency with a little water if needed.
Step 6: Add the Koftas
Once the gravy reaches a smooth and creamy consistency, carefully add the fried koftas.
Gently spoon some gravy over them.
Cook for only 1–2 minutes on low heat so the koftas absorb some of the gravy without becoming too soft.
Finally, add the fresh cream and gently mix.
Turn off the heat.
Your delicious No Onion No Garlic Malai Kofta is ready to serve.
Serving Suggestions
Serve Malai Kofta hot with:
- Naan
- Tandoori roti
- Paratha
- Jeera rice
- Steamed basmati rice
- Pulao
For a festive meal, serve it with rice, roti, raita, and a simple salad.
Tips for Making Perfect Malai Kofta
- Make sure the paneer is well mashed before preparing the kofta mixture.
- Use grated boiled potatoes so the mixture combines evenly.
- Do not add too much flour because it can make the koftas hard.
- Seal the koftas properly so the filling does not come out while frying.
- Keep the oil at medium heat for even cooking.
- Avoid overcrowding the kadai.
- Whisk the curd thoroughly before adding it to the gravy.
- Add the koftas shortly before serving so they retain their shape and texture.
- Add cream at the end for a rich and smooth finish.
Frequently Asked Questions
Can I make Malai Kofta without onion and garlic?
Yes. This recipe specifically uses no onion and no garlic. Therefore, it works well for many Satvik meals and can be adapted for Jain-style cooking according to the ingredients permitted by your particular Jain practice.
Can I make Malai Kofta without deep-frying?
Yes. You can bake or air-fry the koftas. However, the texture will be different from traditionally fried koftas.
Why do my Malai Kofta balls break while frying?
The mixture may contain too much moisture or may not have enough binding. Make sure the potatoes are not watery and add a small amount of flour if needed. Also, fry one kofta first as a test before adding the remaining koftas.
Can I prepare Malai Kofta in advance?
Yes. You can prepare the koftas and gravy separately in advance. Store them in the refrigerator and combine them shortly before serving.
When should I add the koftas to the gravy?
Add the koftas shortly before serving. This keeps them soft on the inside while preventing them from becoming overly soggy.
Why This Malai Kofta Recipe Is Worth Trying
This Malai Kofta Recipe gives you all the richness of a traditional North Indian curry without onion and garlic. Moreover, the soft paneer-potato koftas, sweet raisins, crunchy nuts, and creamy tomato gravy create a wonderful combination of flavours and textures.
Whether you are preparing a festive meal, a Satvik dinner, or simply want to make something special for your family, this No Onion No Garlic Malai Kofta is a delicious choice.