Easy and Delicious Malai Kofta Recipe

Malai kofta is a savory, creamy dish from northern India. It is a vegetarian version of the standard meatballs and koftas found around the world. Instead of meatballs, however, paneer and selected vegetables are used. Malai kofta is usually served with plain rice or Indian flatbreads, such as naan, chapati (also known as roti), or paratha.

Malai kofta is one of the most popular curry dishes throughout India and is found on the menu of many Indian restaurants around the world. The malai part of the name refers to the rich creamy sauce, while kofta refers to the dish's main ingredient: vegetable balls and paneer.

What is the origin of malai kofta?

The origins of this vegetarian dish are unclear, however, it is known to have originated in the Indian subcontinent and played a vital role in shaping the cuisine of the Middle East, the South Caucasus, and Central Asia.

What are the Malai Kofta variants?

In countries like Cyprus and Greece, the vegetarian alternative known as hortokeftedes is prepared with polenta, mixed leaves, and herbs and spices. It is often served during the Lenten fasting period.

Vegetarian Indian varieties are often prepared with potatoes, paneer, carrots, green bananas, or bottle gourd (also known as pilgrim gourd).

There are around 15 countries that have their own versions of kofta. These include Albania (qofte), Romania (chiftele), Turkey (köfte), Jordan (kafta), and many more.

How to make paneer for malai kofta?

To prepare traditional paneer, simply boil fresh milk and add fresh lemon juice or a little citric acid or vinegar. Let it cool.

Once the mixture has completely set and the curds have separated from the whey, drain the excess liquid (buttermilk) by pouring it into a clean muslin cloth. Make sure to squeeze out all the liquid, then press the curds into a flat block. Add a weight, and after two hours, the paneer will be solid.

To preserve homemade paneer, place it in the refrigerator and consume it within 3 to 4 days. Don't store fresh paneer for longer than this, as it will develop a bitter taste and become rancid.

Some people use yogurt as an alternative to adding citric acid. This results in a softer-textured paneer.

When to eat malai kofta?

Part of its popularity, among vegetarians and non-vegetarians alike, comes from the kofta's crispy exterior. This crispiness is achieved by frying the koftas before serving them in the sauce. This popularity is one of the reasons why malai koftas are found on tables for so many special occasions and are served in restaurants around the world.

While there's no reason not to enjoy malai kofta as an everyday meal, traditionally, it's served during special occasions, such as celebratory family meals, weddings, and festivals.

Servings: 2
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins

Ingredients

2 potatoes
200 g paneer
¼ teaspoon ground cumin
1 tablespoon chickpea flour
Oil
1 teaspoon cumin
2 tomatoes
Salt
1 teaspoon turmeric
1 teaspoon ginger
¼ teaspoon coriander seeds
125 g plain yogurt
1.5 tablespoons plain wheat flour
½ teaspoon curry powder

Elaboration step by step

Peel the potatoes and mash them in a bowl. Drain the paneer by putting it in a fine cloth or double muslin and squeezing it well until the water runs no longer. Crumble the paneer with the potatoes. Add the rest of the ingredients except the flour and oil and mix by hand until you get a manageable dough. Shape the koftas by taking portions of the dough and shaping them into a ball the size of a walnut.

Heat in a deep frying pan with plenty of oil to fry over medium-high heat. Mix the chickpea flour with the water until you get a kind of white cream, rather liquid. Pass each kofta through this flour mixture and quickly put it in the hot oil. Fry the koftas 4-5 minutes, stirring occasionally to brown on all sides. Remove them with a slotted spoon to a plate lined with absorbent kitchen paper.

Wash the tomatoes very well, cut them into quarters and pass them through the blender until they become a fine puree. Heat the 2 tablespoons of oil in a nonstick saucepan or high skillet over medium heat. Toast for a few seconds and add the tomato puree, salt and sugar. Mix well, cover and leave on medium-low heat for about 20 minutes, stirring and monitoring occasionally. If you see that it dries or sticks, lower the heat a little more. It is ready when it begins to separate from the oil. Add the turmeric, coriander powder, grated ginger and madras curry powder to the tomato and mix well. Put it over medium-high heat.

Mix the wheat flour with the unsweetened and flavored soy yogurt in a bowl until there are no lumps and add it to the saucepan, mixing it very well. Slowly add 1.5 cups of hot water while stirring so there are no lumps. When it begins to boil, put it over medium-low heat and cover. Let it boil for 5 minutes. Add the koftas and cilantro, mix well being careful not to break the koftas, and let it boil together for another 3-5 minutes, covered. Taste it and add a little more salt if you see it necessary. Remove to a platter or large plate and serve.