Malai means cream and Kofta means fried balls. Malai Kofta is a delicious dish of fried balls of potato and paneer in a rich and creamy mild gravy made with sweet onions and tomatoes. It is served with butter naan, roti or with any flavored rice like jerra rice. The gravy is super flavorful, well balanced with a natural sweetness that comes from onions and tang from tomatoes.

Malai kofta is one of the most sought-after Indian dishes in restaurants around the world, and for good reason. The dish requires a lot of effort to make, but in the end, it is all worth it. In this delicious restaurant style malai kofta recipe, the kofta are made with paneer and potatoes.

Crisp on the outside and heavenly smooth on the inside, these tasty fried dumplings are dunked in a smooth, mildly sweet and lighted spiced curry. The combination of the kofta with the curry tastes awesome.

While this recipe makes about 7 to 8 paneer kofta, with the curry it is more than enough to feed 3 to 4 people. Let me tell you that Malai kofta is a rich and heavy meal, so 1 – 2 kofta should be enough per serving.

Malai or cooking cream is used heavily in many indian or particularly in the punjabi curries. in most of them, it is either topped at the end of cooking or during the serving or presenting the curry. however some curries predominantly based out of malai and malai kofta recipe or creamy kofta balls curry is one such mild and creamy curry.

kofta based recipes are very common in indian cuisine and are often used in myriad types of indian recipes. moreover the traditional kofta’s are made out of mixed minced meat which is either tossed into any curry sauce base or to any rice variation. however, to satisfy the vegetarian or non-meat eaters, there are some vegetable or paneer based alternatives. in this recipe post of malai kofta recipe, i have used the aloo and paneer mixture to make and mimic the kofta balls. the texture and shape is very similar to any meat-based alternative but have the goodness and taste of creamy paneer in it. you may use any other vegetable with aloo and paneer and you should have the same taste and warmth in it.

Tips:
1. I would heavily recommend to use a fresh and moist paneer for preparing the kofta balls.
2. With aloo, it has to be well boiled and mashed so that it is easy to shape and also deep fry.
3. As are using paneer and potatoes, to form the kofta, it is essential to deep fry these in a low to medium flame. Also while you are deep frying these, do not overcrowd and give sufficient space to each kofta balls.
4. Immerse these kofta balls in the curry for a minimum of 30-45 minutes before it is served. so that the kofta will absorb the curry and become tender.

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