25/10/2025
Malai Kofta Recipe | Rich & Creamy Malai Kofta Curry | मलाई कोफ्ता रेसिपी
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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : http://bit.ly/3OwyYin
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As-salam-o-alaikum..!!
Bismillahir Rahmanir Raheem
Today we will make super crispy and haldiram style Panchratan Mixture.
Let's start making such a easy & best recipe.
Ingrediants:
For Gravy
2 Tablespoon Refined Oil
½ Teaspoon Cumin Seeds
3 Green Cardemom
1 Bay Leaves
2 Sliced Onion
3 Roughly Chopped Tomato
3 Green Chilli
8 to 10 Galic Cloves
2 Inch Ginger
1 Handful of Coriander Leaves with Stems
18 to 20 Cashiew Nuts
Salt According to Taste
1 Teaspoon Kashmiri Red Chilli Powder
1 Tablespoon Coriander Powder
¼ Teaspoon Turmeric Powder
½ Cup Hot Water
For Grinding
½ cup pani
For Tempering
2 Tablespoon Butter
2 Tablespoon Kashmiri Red Chilli Powder
¼ Teaspoon Suger
2-3 Tablespoon Fresh Cream
¼ Teaspoon Garam Masala
¼ Teaspoon Roasted Kasoori Methi Powder
For Kofta
100 Gram Cottage Cheese
50 Gram Cow Milk Khoya
1 Medium Size Boiled Potato
2 Tablespoon All Purpose Flour
¼ Teaspoon Salt or According to Taste
¼ Teaspoon Red Chilli Powder
½ Teaspoon Coriander Powder
¼ Teaspoon Roasted Cumin Powder
¼ Teaspoon Black Pipper Powder
¼ Teaspoon Roasted Kasoori Methi Powder
1 Tablespoon Chopped Cashiew
1 Tablespoon Chopped Resins
1 pinch fresh elaichi powder
All Purpose Flour to Dust the Plate
1 Finely Chopped Green Chilli
1 Teaspoon Finely Chopped Coriander Leaves
1/2 Teaspoon Finely Chopped Ginger
Oil for frying
Preparation:
First, we will prepare the gravy for the Koftas.
For this, heat a pan on high flame, and add oil. As soon as the oil is hot, add cumin seeds, green cardamom, and bay leaf and let them crackle. As soon as the spices start crackling, add 2 sliced onions, and cook the onions on high or medium-high flame until they turn translucent. Now, add roughly chopped tomatoes, green chilies, garlic cloves, ginger, a handful of coriander stems, cashews, salt to taste, Kashmiri red chili powder, coriander powder, and turmeric powder, and mix well, and cook for only 2 to 3 minutes. Now add a little hot water. You only need to add just enough water so that it comes up to the surface of all the ingredients. Now, mix well, and then cover and cook for 10 to 12 minutes. Approximately 10 minutes have passed. Now, check it. Look, everything is cooked well. The tomatoes have also softened nicely. Now, simply switch off the flame, transfer everything to a vessel, and leave it to cool down. Now that the mixture is cool, transfer it to a jar. Add water and make a smooth paste. It has turned into a very fine paste.
Now, for the tempering. Keep the pan on a low flame and add butter. Once it melts, add Kashmiri red chili powder and mix it. Now, with the help of a strainer, strain the gravy into the pan and add it. If the gravy is thick and still needs to be cooked more, add water to adjust the consistency. Now, stirring continuously, cook the gravy for 5 to 6 minutes more. After cooking for 5 minutes, see how fantastic its consistency has become. At this point, check the salt. If needed, adjust the salt according to taste. And add sugar to adjust the sourness of the tomatoes. Add fresh cream; this is very important. Now add garam masala and roasted Kasuri Methi powder. Now, mix all these ingredients well. See how beautiful and how perfect the gravy is ready.
Now, let's quickly prepare the Koftas.
For this, I have taken paneer (cottage cheese). The paneer should not have any moisture. If it does, press it between your hands like this to remove the moisture. Now, grate it with the help of a grater. Mash the paneer with your hands until it becomes smooth. I have taken cow milk khoya (evaporated milk solids). The khoya also needs to be mashed like the paneer. Mash the khoya with your palm until it becomes smooth. The khoya is also smooth just like the paneer. Now, mix the paneer and khoya together. For binding, I have taken a boiled potato. Grate this as well. After grating, mash the potato well so that it also becomes completely smooth. When the potato is mashed well, mix the potato with the paneer and khoya. For binding, I have taken maida (all-purpose flour) in this. Now, mix it well. Now, in this mixture, add salt to taste, red chili powder, coriander powder, roasted cumin powder, black pepper powder, roasted Kasuri Methi, grated and chopped cashews, chopped raisins, finely chopped green chilies, finely chopped fresh coriander, and finely chopped ginger. Now, mix all these ingredients well with a light hand. Now, we will cover and keep it aside for 10 minutes.
Now, take oil in a pan, set the flame to medium, and let it heat up. While the oil is heating, we will make the koftas. Take a portion in your hand, and give it a shape while gently mashing it. Similarly, we will prepare the koftas in batches. Do not make all the koftas at once; we will only make as many koftas as we can fry in one batch. To check the oil, take a small amount of the mixture, form a small ball, and drop it into the oil. If small, slow bubbles start appearing around the ball and it gently floats up, it means the oil is absolutely perfect and ready for frying the koftas. Stir the oil with a spoon, and then carefully add the koftas one by one. Do not touch the koftas at all for 1 minute. After 1 minute, stir the oil again. Once all the koftas float up, turn the flame to high and keep stirring them with a spoon so that the koftas cook evenly on all sides. And then, after 1 minute, turn the flame back to medium. The koftas are now ready. Similarly, we will fry the next batch of koftas.
We will not cook the koftas by adding them into the gravy, otherwise, the koftas will disintegrate in the gravy. For this, place the koftas in a bowl. And just pour the gravy over the koftas. This prevents the koftas from breaking. Now, give it a final touch by adding cream on top. Look, smooth and creamy Malai Kofta is ready.
Be sure to try this Malai Kofta, And don't forget to tell us in the comments how your experience was! I love reading your feedbacks.
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See you soon with another tasty recipe, till then take good care of your self and Allah Hafiz.
