Malai Kofta No Onion No Garlic

Malai Kofta No Onion No Garlic is rich, creamy and delicious. This vegetarian dish is one of the most sought after dishes in the restaurant. But it is easy to make at home. Malai Kofta is basically potato-paneer Kofta served with tomato based gravy. There are different ways to make this dish. And this is my version of making it. Kofta are melt in mouth with velvety smooth gravy.

Malai means cream and so as per the name of the dish, Kofta are served in creamy sauce or gravy. So wait, before you think that this must be made with cream and butter, let me tell you it’s not.

I did not use butter or cream in this recipe. Because Kofta are already fried and so I don’t see any need to use more fat in this dish.

For Smooth, Creamy and Rich Gravy:

I have used cashews in the gravy. Cashews will provide richness and creaminess to this gravy.

The other important thing is to strain tomato puree through strainer. This way we can remove if there are any uncrushed whole spices. And straining will make gravy smooth and velvety.

Potato-Paneer Kofta:

For these Kofta we need to use boiled, mashed potatoes and grated paneer in equal amount. Now these Kofta should also be soft and melt in mouth. And for that we need to make potato-paneer mixture very smooth.

So to make smooth mixture, I would grate the boiled potatoes instead of mashing. This way there will be no chunks of potatoes in the mixture. Also grate the Paneer.

While mixing all the ingredients for Kofta, knead it properly. So everything will be combined well and will also create smooth mixture.

Deep Frying:

Well, I would definitely say that deep frying is not the only option. I have made Kofta in air fryer and also in Apam pan. In both ways I am happy with the results.

But to post the recipe, I wanted to make it traditionally. So in this recipe I have deep fried Kofta. And that is why I have added corn starch in the mixture.

I always prefer to add corn starch in the mixture rather than rolling the Kofta in the corn starch. If you coat the Kofta with corn starch and then fry, it will make mess in the oil.

Always start frying with only one Kofta at first, to ensure it does not break in the oil. If Kofta is breaking in the oil, add little more corn starch to the mixture. Fry the Kofta on medium to high flame. Because potatoes are already cooked, we do not need to fry it for longer or on low heat. As soon as Kofta are golden brown, remove from the oil.

Malai Kofta No Onion No Garlic:

Do not mix Kofta in the gravy ahead of time. When it is time to serve, take gravy first into serving bowl and then add Kofta into it. Garnish with coriander or add little bit of cream and serve.

We can make Kofta ahead of time. Once Kofta are cooled down, store in the air tight container. And if you want to serve Kofta hot, then you can make mixture ahead of time. Make the mixture, shape the Kofta and keep it covered until the time of frying.

This dish is just like restaurant style but without any cream or butter. I guess that is the beauty of cooking at home. We can use the ingredients of our choice and also can control over some ingredients.

Hope you will like the recipe, try in your kitchen and please leave the comment.

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Recipe Card

MALAI KOFTA NO ONION NO GARLIC

By Jigna

This is rich, creamy and delicious vegetarian dish. It is made with melt in mouth Kofta in velvety smooth tomato gravy.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cuisine Indian

Course Main Course, Side Dish

Diet Malai Kofta, Indian curry, No Onion No Garlic

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For Kofta:

• ▢ 2 Large potatoes (boiled and grated)
• ▢ 300 gms Paneer grated
• ▢ 1 Green chilli finely chopped
• ▢ 1 teaspoon ginger grated
• ▢ 2 tablespoon coriander finely chopped
• ▢ Salt to taste
• ▢ Black pepper freshly ground
• ▢ 2 tablespoon corn starch
• ▢ A pinch of baking soda
• ▢ Oil for deep frying

For Gravy:

• ▢ 1 tablespoon oil
• ▢ 1 Bay leaf
• ▢ 1 Inch cinnamon stick
• ▢ 4 Green cardamoms
• ▢ 2 Cloves
• ▢ 5 Black pepper corns
• ▢ 1 teaspoon cumin seeds
• ▢ ½ teaspoon asafoetida / Hing
• ▢ 1 Inch ginger roughly chopped
• ▢ 4-5 Large tomatoes roughly chopped
• ▢ ½ Red bell pepper roughly chopped ((optional))
• ▢ ¼ teaspoon turmeric powder
• ▢ 1 teaspoon red chilli powder
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon coriander powder
• ▢ Salt to taste
• ▢ 2 tablespoon cashews

For Malai Kofta:

• ▢ 1 teaspoon oil
• ▢ 1 teaspoon red chilli powder
• ▢ 1 teaspoon sugar
• ▢ Salt to taste
• ▢ ½ teaspoon Kasoori methi ((dried fenugreek leaves))

Instructions

 

For Kofta:

• In a medium mixing bowl mix potatoes, paneer, green chili, ginger, salt, ground black pepper, coriander, corn starch and baking soda. Mix and knead the mixture until it is well combined and smooth without any lumps.
• Take approximately 2tbsp of mixture and make the balls of small lime sized. Deep fry these Kofta on medium flame until golden brown and crispy outside.
• Remove from the oil and place on the absorbent paper. Set aside.

For Gravy:

• Heat oil in a pan and add bay leaf, cinnamon stick, cardamoms, cloves and pepper corns. Sauté the whole spices until fragrant. Then add cumin seeds. After cumin seeds change color, add asafoetida, ginger, red pepper and chopped tomatoes.
• To this add turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Mix well and add cashews. Cook the mixture until tomatoes are soft. Turn off the heat and let the mixture cool down.
• Grind this mixture to fine puree and then strain the puree through strainer.

For Malai Kofta:

• Heat 1 teaspoon oil in a pan and add tomato puree. Add 1tsp red chilli powder, 1tsp sugar and bring this puree to boil while mixing continuously. Add water for desired consistency or as needed.
• Taste and add salt if needed. Once the gravy is cooked through, add dried Kasoori methi and turn off the heat.
• Take this gravy into serving bowl and add Kofta. Garnish with little cream if desired and serve hot with Roti, Paratha or Naan.

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