Malai Kofta | Malai Kofta Curry | How to Make Malai Kofta Recipe with step-by-step photos
Malai Kofta is rich creamy, super soft, delicious, and tasty with a thick gravy-based meatball curry which is prepared with meat and onion spices in which are included cream or (malai) and yogurt to make a soft and creamy texture that can be served with lachha paratha or naan as well as any type of flavored rice,
To make the koftas I used beef meat along with poppy seeds and roasted chana, ginger piece, coriander leaves, green chilies, grated onion, and 1 tbsp squeezed yogurt as the main ingredients
This malai kofta recipe is very easy to make at home, soft and melted in your mouth cook in onion spices, and add yogurt and cream to bring softness to meatballs and smoothness in gravy,
the koftas will turn out very soft and juicy inside, as well as I used some fat (chibi)in making gravy to bring more softness and creamy texture it is optional you can skip it so let's begin
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To prepare meatballs first we will grate the onion then squeeze well and set aside until required
Note, there should be not a drop of water in yogurt or grated onion otherwise meatballs will shred by going in gravy
Put all ingredients in the chopper machine
Grind the meat by adding the remaining ingredients
Keep Grinding by adding salt and garam masala, kofta meat should be tight and firm
Add oil and knead the meat dough for around 5 minutes then give it to round shape, apply the same process to make meatballs, and keep it aside
Heat the oil in the pan/pot then add onion paste to the pot and cook
Add all ingredients to the onion paste
Stir to mix well onion spices and pour water to cook the gravy
Add yogurt to the onion masala then mix to combine well, cook the masala for around 10 minutes, until oil traces are seen on top
Place all meatballs into the gravy, and cook the meatballs in gravy by covering the lid for around 10-12 minutes
Turn over the meatballs with the help of a spoon
Add a little water if needed then further cook koftas
Once the meatballs are fully cooked add coriander leaves and green chilies and stir to mix well
Towards the ends add cream, give it to stir well
Malai kofta is ready to simmer for 2 minutes on low flame
Malai Kofta in delicious rich creamy gravy which includes cream or (malai) and yogurt, a soft and mouth-watering dish...
Ingredients for Making Koftas:
- 350g, beef/mutton/chicken/lamb mince or meat boneless
- 1 large-sized, onion was grated and squeezed
- 2-3 pcs, green chilies
- ½ inch, ginger pcs
- 1 tbsp, roasted chickpeas, and poppy seeds mixed
- 1 tbsp, yogurt squeezed
- 2 tbsp, cooking cream
- 2 tbsp, chopped coriander leaves
- Salt to taste
- 1 tsp, basic garam masala
- 1 ½ tbsp, olive oil
For Gravy:
- 1 cup, onion paste
- 3-4 pcs, animal fat (chibi) optional
- 150ml, cooking oil
- 1 ½ tbsp, ginger garlic paste freshly ground
- 1 tsp, red chili powder
- 1 tsp, red chili flakes
- Salt to taste
- 1 tbsp, coriander seed crushed
- 1 tsp, turmeric powder
- ½ cup, yogurt beaten
- 1/3 cup, tetra cream or fresh cream
- 2-3 green or red chilies, long slices
- 1 tbsp, chopped coriander leaves fresh/frozen
How to make the Malai Kofta?
- In a chopper, machine combine all meatball ingredients ginger, green chilies, and coriander leaves then chop them for a few minutes
- Then add meat, grind it for 2-3 minutes then put grated onion, squeezed yogurt along with chickpeas and poppy seed powder, salt, and garam masala
- Grind them together till turn into a fine texture
- Add oil and cream to meatballs and knead them like a soft dough for 5 minutes
- Now take one portion and give it a ball shape, repeat the same process to make all meatballs
- Heat the oil in a large-sized pot and add onion paste with some fat, stir well and cook the onion paste by covering the lid on medium heat
- The raw smell of the onion paste should go then combine all spices ginger garlic paste, red chili powder, salt, crushed red chili powder, crushed coriander powder, turmeric powder
- Stir to combine well and pour ½ cup water to make the gravy allow cooking for around 10 minutes on medium flame
- Add yogurt and stir well on medium flame
- Let it cook until traces of oil are seen on top, and reduce the heat to low
- Place all meatballs in gravy
- Allow cooking another 10 minutes on medium-low heat
- Note, don’t stir the spoon immediately until turns a firm
- After a while remove the cover and flip the koftas with the help of a spoon
- Once all meatballs are fully firm stir them with a spoon add a little water if needed then let them further, covering the lid until soften
- Then add coriander leaves green and red chilies
- Stir well now regulate the flame to low and add cream stir and simmer it for 2 minutes
- Transfer to the serving dish and serve with naan, chapatis, and rice
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