North Indian Recipes

Malai Kofta with Cabbage & Paneer Koftas

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Malai Kofta is a decadent North Indian style rich with cashew cream and actual cream. The word “malai” itself means cream, so of course this is the ingredient that really makes this curry. Needless to say, it’s absolutely delicious.

This curry features deep fried kofta balls smothered in a creamy tomato and onion based blended gravy. Traditionally, these kofta balls are made with potato and paneer. Often, cashews and raisins are included as well. However, this version involves spicy cabbage and paneer kofta balls.

A closer look at the Kofta Balls before they were smothered in gravy.
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Malai Kofta with Cabbage & Paneer Koftas

Recipe by Chaitra KCuisine: Indian, North Indian
Servings

4

servings
Prep Time

20

minutes
Cooking Time

40

minutes
Calories per Serving

400

kcal

Deep fried cabbage & paneer balls soaked in a North Indian style tomato/onion/cashew gravy

Ingredients

  • Cabbage & Paneer Kofta Balls

  • 2 cups shredded cabbage

  • 1/2 cup shredded paneer

  • 1 cup besan/ gram flour

  • 1/4 cup cornstarch

  • 1/2 tsp ground black pepper

  • 1/2 tsp red chili powder

  • 1/2 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • Salt to taste

  • 1 handful cilantro (finely chopped)

  • 2 tbsp thick plain yogurt (Check out how to make homemade yogurt here.)

  • Malai Kofta Masala

  • 2 tbsp oil

  • 1 tbsp cashews & 2 tbsp water

  • 2 cloves garlic

  • 2 green chilis

  • 2 cloves

  • 1/4 inch cinnamon stick

  • 2 medium yellow onions (roughly chopped)

  • 4 medium tomatoes (roughly chopped)

  • 1/2 cup water

  • Malai Kofta Gravy

  • 2 tbsp ghee (Check out how to make homemade ghee here.)

  • 1/2 tsp red chili powder

  • 1 tsp garam masala

  • Salt to taste

  • 1/4 cup cream

  • 1/2 tsp kasuri methi/ dried Fenugreek leaves

  • A handful of finely chopped cilantro

Instructions

  • Make the Cabbage & Paneer Kofta Balls
  • Combine the following in a mixing bowl: 2 cups shredded cabbage, 1/2 cup shredded paneer, 1 cup besan/ gram flour, 1/4 cup cornstarch, 1/2 tsp ground black pepper, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, and salt to taste.
  • Mix in a handful of finely chopped cilantro and 2 tbsp thick plain yogurt. The batter should be thick and creamy, but not too watery.
  • Shape the batter into medium sized balls.
  • Fill a frying pan about half full with oil. Heat at a medium flame.
  • Slowly drop a kofta ball into the frying pan. (Note: Make sure that there is enough oil to completely cover the ball. Place as many wedges as you can in the oil, but spread them apart – don’t let them touch each other.)
  • Deep fry all the kofta balls in batches until they turn golden and crispy. When you take them out of the oil, place them on a paper towel  (placed on a bowl or plate) to absorb the oil. Keep aside.
  • Make the Malai Kofta Masala
  • Heat 2 tbsp of oil in a sauté pan at a medium flame.
  • Roast 1 tbsp cashews till golden brown. Take off flame. Let cool.
  • Add 2 cloves of garlic to the oil. Sauté till aromatic and slightly brown.
  • Also add 2 green chilis, 2 cloves, and a 1/4 inch cinnamon stick. Sauté till aromatic.
  • Add 2 medium yellow onions (roughly chopped). Sauté till translucent and slightly brown.
  • Next, add 4 medium tomatoes (roughly chopped). Sauté for a few minutes.
  • Cook covered for a few more minutes until the tomatoes become mushy and oil releases from the side.
  • Then, take off flame and let cool.
  • Meanwhile, blend the cooled roasted cashews in a blender or food processor with 2 tbsp water.
  • In the same blender, add the cooled tomato/onion mixture. Blend smooth with about 1/2 cup water. Keep aside.
  • Malai Kofta Gravy
  • In the same sauté pan, heat 2 tbsp ghee.
  • Once the ghee melts, pour in the blended masala paste.
  • Mix in 1/2 tsp red chili powder, 1 tsp garam masala, and salt to taste.
  • Cook covered for a while until the masala starts to bubble.
  • Then, stir in 1/4 cup of cream. Let cook for a minute or two.
  • Slowly lower in the kofta balls and cover all of them with gravy. Take care not to break the koftas.
  • Crush 1/2 tsp of kasuri methi with your hands and sprinkle on top. Let cook for a few more minutes.
  • Take off flame and garnish with a handful of finely chopped cilantro. Enjoy! 🙂

Notes

  • Traditional Malai Kofta typically includes Kofta balls that contain potato, paneer, cashews, and/ or raisins. This is a fun twist that involves cabbage and paneer.
  • If you are nervous about deep frying, my advice is to use a small, deep pot/pan instead of a wider, shallow one. Also, if you aren’t comfortable dropping the item to be fried into the hot oil with your bare hands, a spoon works just as well.
  • There are many versions of this recipe. This is my tried and true version that I came up with.  I hope you love it!
  • Vegan Option: This is not the most Vegan friendly recipe. However, you could replace the shredded paneer with tofu (or omit it altogether) and replace ghee with oil. Also, use Dairy-Free Yogurt and Dairy-Free Cream (I would suggest Cashew Cream.)

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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