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Shahi Malai Kofta Recipe

                            MALAI KOFTA Introduction- It's been a while i haven't cook this dish Actually...! It's been 8 to 9 y...

                           MALAI KOFTA


It's been a while i haven't cook this dish


It's been 8 to 9 years i haven't cook this.It's been 9 years i haven't make "Malai Kofta".9 Years...!

So, today let's make "Malai Kofta",I have set up my table so obviously i will make it...!!But...!!

Again.. This is agin one of those, Over searched recipes.Everybody want's to know how to make a good "Malai Kofta" recipe. But actually it has 2 parts

Fixings :

1 Medium Potato, bubbled and ground 

150 gms Paneer, ground 

50 gms Mawa 

Salt to taste 

½ tsp Black Pepper Powder 

½ inch-Ginger, ground 

A touch of Baking Soda 

1 tbsp Corn Flour 

Oil for profound broiling 

For Kofta Filling :

¼ cup Dry natural products, choped 

Salt to taste 

½ tbsp new coriander, choped 

½ tsp Cardamom Powder 

For Gravy :

2 tbsp Ghee 

2 tbsp Oil 

2 Bay leaf 

3-4 Cardamom units 

6-8 Black Peppercorns 

½ tbsp Cumin Seeds 

2 medium Onions, cut 

1 tbsp Coriander Powder 

1 tbsp Red Chili Powder 

½ tsp Turmeric Powder 

1 inch-Ginger, coarsely grounded 

3-4 Garlic Cloves, coarsely grounded 

2 medium Tomatoes, choped 

½ cup Cashew nuts 

1 tbsp Ghee 

1 tsp Red Chili Powder


1st part is "Gravy"

And 2nd is...!

"Kofta"...!!ROLLING &.ACTION !!


I feel happy, when i tell people that this recipe was also not originated by us.But, it gives me more excitement that "Kofta" is not also originated by us.You know "Kofta" is not at all Indian."Kofta", "Kefteded", "Kofta".

This is all concept is "Ottoman Turkish"Or " Persians"And from there these concept came to "Indian". It was said that, when there was any Leftover meat,Then it was given a shape of big roundels, And then it was added in the gravy known as "Kefteded".

"Kofta" and from there Indians had adapted,And named as "Kofta","Malai Kofta" is very very recent innovation.In this "Kofta" history,Which is around 600 years old,And in that "Malai Kofta" is very recently introduced.If you scale "Malai Kofta" on 24 hours basis.

It's just been introduced as a dish before 1.5 hour,Before that "Malai Kofta" wasn't existing.As because it's popular two things are critical in it, creaminess of "Potato" and "Paneer" combined together And that creamy feeling of the gravy is very nice And a vegetarian substitute is been created.Gravy property should be...

Semi mild in taste not too spicy not too mild"Freshness" and "Sourness" of tomatoes,Sweetness of cashew Sweetness of onion

And in inside the "Kofta".The character has to be creamy.So, creamy character is very important.Oil and ghee And in oil add Don't put too much cumin because it will turn gravy into "Black" colour So, "Malai Kofta" will turn something else and then you will say

"Abhijeet aapne bataya nahi" (IN HINDI)

Here goes onion For "Kofta"Potato is only for binding so don't add too much Cottage cheese Once the edge of the onion Forms brown a colour crust.That means the onion is ready And after that don't cook it more After that same old story, Onion will turn brown.

Gravy will become brown and then you will say that,This is not "Malai Kofta"Then i will say i had told you before.Now...!In Malai Kofta add Again come to onion.Little bit of Turmeric just to enhance the colour.Not to destroy the colour of the gravy

Whenever i think about "Malai Kofta" i think Very much.In today's date the most abused word according to me is "Malai"

Hmmm... because "malai" we have stoped  using "Malai"  but We use the term "Malai" in most dishes."Malai kofta", "Malai pan"But nobody makes "Malai" or eat "Malai"Back in time "Malai" was core ingredients.



"Malai" making "Balai" making was an art And because "Malai" was used in that recipe that's the reason dishes were named"Malai Paneer"," Malai Kofta""Malai ghost" so its very important to understand that "Malai" is not "Cream""Malai" has "Protein" and "casein"So, malai is the mixture of "Casein", "Milk fat"And "Milk" where as "Cream" is only "Milk fat"And "Milk solids" of course so,Malai and Cream is not the substitute of each other which important to understand.


When ever you see any recipe with malai,So, just remember malai once.Done...!Just cook the tomatoes  little because.We need sourness of the tomatoes,And if the tomatoes are cooked more it will turn sweet  so, onion and tomatoes both will be Sweet.Cashew is also sweet And Gravy not be sour enough it will be sweet and then you will say...!

"Abhijeet nei battaya nahi"Add water,Also add Simple, easy.No rocket science So, basic logic for malai kofta is

"Funda yeh hei ki(Logic)"

"Kofta" should be very soft and smooth.It has to be soft like a "Gulab jamun"Just imagine you making a "Savoury" gulab jamun,And in that namkeen(Savoury) gulab jamun.You are putting stuffing of "Dry fruit"This is same as gulab jamun.For binding.Just a little bit of baking soda for the "Sponginess" of kofta


If the mixture is 500 grams then around 2 pinch of baking soda to be added thats it.And we done...Bas now make kofta and fry it.But first lets blend the gravy.Nice...Add little water and boil.Do the seasoning and it's ready.Now let's make malai kofta filling.Now one more cheat.Just add Little bit of kofta mixture so that the filling gets binding.

Once the gravy is blended.It's important to cook the gravy nicely,Because all the masalas which are Grind.That flavour needs to come in to the gravy so,Once the gravy is grind it's very important.To cook the gravy with the masala at least for 10 minutes.Nice...!Use medium strainer.So much of hard work but,If you want smooth and malai gravy so,Have to do this hard work.


See that...!!

Nice and Silky...!!

Now give a roundel shape.After giving round shape add filling,After adding filling.Cover it so that filling doesn't come out And...!!Done...!!At last just give gravy final finish With oil and red chilli powder.

Just for that velvety texture and you have to handle it very delicately,Because its very soft just like "Malai"Just handle the way you handle malai,Remember... Don't make gravy again and again and mix.Just make gravy once Strain it nicely and you are ready,And remember the trick for kofta.Very...Very simple...!!


Proportions... And second thing Very... Very important thing.While frying oil should be on medium heat.So that crust is formed nicely... Thats it...!!And Ya...!Remember one more thing.... press that "Bell" icon for the notifications.

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