Malai Kofta is a another classic dish from the northern parts of India. The food in this part of the country is greatly influenced by the myriad invasions we have had: the Aryans, Mughals, Greeks, Persians, Huns, Turks, Arabs, Afghans, the Portuguese, Dutch, French and the English – have all made their made their contributions in various ways.
The cuisine in north India reflects the wonderful fusion of Indian, Middle Eastern and Persian styles of cooking and is characterized by its fragrant rich sauces, aromatic herbs and spices, saffron, milk and fresh cream, yogurt, cottage cheese, ghee (clarified butter), dry fruits and nuts. The ingredients combine to create rich, regal dishes, an elaborate feast to all senses.
A dish for special occasions, Malai Kofta is delightful vegetarian alternative to meatballs (Malai = Fresh Cream; Kofta=Dumplings made from homemade cheese here). The koftas made with paneer/Indian cheese, stuffed with nuts and raisins are simmered in a buttery, creamy fragrant herbed sauce. This also happens to be a popular dish that diligently makes a “must” appearance in most Indian restaurants. This recipe is meant to be rich as the name suggests. If you are planning on reciprocating the unforgettable experience in a good Indian restaurant please do not cringe on using milk or cream in this dish. Some recipes use yogurt instead of cream/milk. I would not recommend that if you want the traditional taste. If you are ready to settle for a less rich and not so traditional taste, go ahead and use substitutes. This is something I do not cook everyday. If you order this dish in the restaurant and you do not think of calories, you should not feel guilty if you are making the original way at home. As for ourselves, when we do make it, it is done as regally as it is supposed to be.
I have presented the recipe here which uses two of the other recipes which I have posted earlier; the Makhani Sauce/Tomato based Cream Sauce and the Paneer Koftas/Stuffed Cheese Balls.
Malai Kofta/Cheese Dumplings simmered in a Creamy Sauce
Ingredients: (serves about 8-10)
- 2 cups makhani masala (Read through the recipe of the makhani masala carefully and DO NOT add any milk or cream to the makhani sauce at this stage. You will use milk or cream later in different amounts)
- 1.5 cups half and half or heavy cream
- 4 cups whole milk
- 1 tablespoon cashews, soaked and ground into a paste
- 3 teaspoons kasoori methi (dried fenugreek leaves available at the Indian groceries)
- 1 teaspoon sugar
- paneer koftas (about 30-35)
- few tablespoons of grated Paneer, for garnish (optional)
Note: Instead of whole milk, all cream/half and half may be used, OR instead of cream/half and half whole milk may be used. Using all cream/half and half makes it too rich for our tastes, so I use a combination of milk and cream. If you want it milder, use all milk and no cream.
Preparation:
Heat a thick bottomed wide pan (make sure the pan is wide enough to hold the koftas in a single layer), put 2 cups of makhani masala(without any cream/milk added to it). Add the milk & cream (in the amount mentioned in the ingredient list here), cashew paste, 2 teaspoons kasoori methi and sugar; cover and simmer at very low flame for about 15-25 minutes.Uncover and add the koftas in the sauce in a single layer; simmer more 2-4 more minutes and serve immediately.(if you are not serving immediately, make the sauce and save it. Simmer with the koftas only when you are ready to serve).
Garnish with grated paneer and the rest of the kasoori methi before serving.
Serve with flatbreads, pulav, jeera rice. This is a classic dish, elegant and rich enough to be savored at any occasions; be it a mingle of friends, a birthday bash, an anniversary or even in a wedding. Or simply because “I want it”!
Note on this recipe: This is not the only way the Malai Kofta is cooked; there are numerous interpretation of this dish. After several trials I have settled on this recipe which is very very close to the “Restaurant Menu” kind which we like. Some sauces use onions and cashews and they are equally good, while some recipes use only vegetables for the kofta instead of the paneer.
Related Posts:
Dal Makhani/Lentils Simmered in Creamy Tomato Sauce
Aloo Gobi/Spiced Cauliflower and Potatoes
Aloo Kofta/Potato Dumplings in Yogurt Sauce
Dum Aloo/Potatoes Simmered in Spices and Coconut Milk
This dish looks absolutely AMAZING! I must make this my next Indian dish. Thank you.
My daughter loves them after she had them at a restaurant. I make them occasionally and will try your recipe next time Soma. I do add onions in the gravy and I shall come and post my daughter`s feedback on how your recipe tasted ( not that she is an authority). Amazing pics again.
Made the mistake of adding koftas well ahead of time. The whole dish just just fell apart! You make it awesome Soma!
A splendid dish! A dish that I’d love to try!
Cheers,
Rosa
Oh, oh, oh, this is so richly good!
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Just lovely…. prefessionally skilled and creatively presented dish…
Soma, why are you behind kofta…kofta…and kofta?? 😀
Looks scrumptious! lovely click…:)
I promise this is going to be the last time;-) LOL
Yummy yummy treat! Your pics are mouthwatering:)
OMG curry looks so rich, creamy and festive!
Rich and delicious malai koftas here!! I also make Malai Kofta often….will try your method next time… Lovely click as usual Soma 🙂
OMG,,,you are amazing..so mouthwatering pics, Soma…I’m also thinking of making koftas for long..tomar recipe ta try korbo, tahole jado eto sundor dekhte hai..check out my current event and send me your lovely entries
You should make a non veg version of this for my carnivorous hubby and daughter.
Looking to that pot makes me drool drool and drool.
Fantastic clicks and koftas look delicious as does the rich creamy gravy.
That is rich and heavenly Soma. Lovely pictures.
All your curry/gravy dishes look so incredible- you take the most amazing pictures!
Rich and indulgent in every way, these exude luxury! Just beautiful!
😛 😛 😛 😛 LOVE THIS TOO MOUTHWATERING.
Simply lip smacking tasty pics. Must have tasted great as well.
So colorful.
Deepa
http://hamareerasoi.blogspot.com/
Oh that’s really nice photos. It looks delicious. Gotta try this next time. 🙂
Rich and luxurious dish!
Your dish looks amazing! I must try it…
Happy Spring 🙂
Ur picture is so tempting that I don’t have words to describe. Thanks for the amazing recipe.
Ijust found an Indian market in my area. I’m going tomorrow to get all the ingredients I need to make this. It sounds incredible.
Super delicious dish, fantastic with the creamy sauce!
Wonderful and comforting dish. Where do you buy those beautiful pots? I love them!
Erica they are from India 🙂
Your koftas would put any restaurant to shame!
Oh! I never had anything like this…just to look at the pictures my mouth is watering. Sounds and looks delicious 🙂
oh.my.god.
enough said 😀
Something very festive about malai koftas. I see you’ve been on a kofta spree here on your blog. 🙂
What a beautiful dish….I will have to make this for my husband and he may love me more after I do!!
looks absolutely delicious – rich and tasteful. My mom when through a phase when we ate malai kofta every week while she experimented and tried to get the “restaurant taste”! I kinda lost my enthu for this dish after that 😉
The title Malay, attracted me. Then I saw the photo, it makes me drool, literally. I am so tempted to make it, since it has my favorite kasori methi. Btw, how are you Soma?
Amazing pictures. Looks so real as if I can take a spoonful and eat. I was laughing out loud when I read your comment on the mermaid cake post of mine. To be honest, cake decorating is not hard at all. You just need to plan well.
Oh wow, I’ve never made this myself, only had it at restaurants. I’m drooling on my keyboard right now.
I tried this recipe today and it turned out great!!! It just took slightly longer to cook, but overall very tasty and was glad because I did not have to chop and cook onions!
Thank you very much for the recipe!!
Hi Hetal,
I am so very happy that you liked it 🙂 Thanks for letting me know!
Cheers
Soma
I tried your recipe today but added paneer instead of koftas.It turned out good.Thankyou so much.Just one question can we add methi powder instead of seeds?
Thanks again! Great pictures.
OMG….I made it just the way u told for a potluck party and it turned out to be a great crowdpleaser. Although I felt guilty of adding up so much butter and cream to the dish but the taste and praises made the guilt disappear…really a very authentic dish soma….thanks!
and I forgot to tell….the methi powder/ seeds just do wonders to the dish….I added up the powder instead of seeds and it was great too!
Simply awesome… the color of the gravy looks so spicy and tasty… I gave an attempt towards Malai Kofta and that turned out slightly different than this… here’s the recipe I used : http://www.bestofkanchan.com/indian-recipes/malai-kofta/
Oh My this looks to die for… so amazingly delicious! So glad I found your beautiful blog!
Hi Soma,
I bookmarked this recipe and tried it few weeks ago. It turned out great!!! It comes so close to restaurant version. A truly authentic restaurant recipe. Thanks a ton for posting :).
[…] is very kind to let me linking some recipes of hers such as paneer makhani (butter paneer), malai kofta (cheese dumplings simmered in a creamy sauce), and sandesh (cheese fudge). You might be interesting to make pakora (South Asian […]
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