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Baked Malai Kofta Curry

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Baked Malai Kofta Curry

Malai Kofta is a popular Indian vegetarian side dish made with kofta balls dunked in creamy tomato based gravy. Serve them with Naan bread or homemade flatbread!

Baked Malai Kofta Curry

INDIAN MALAI KOFTA RECIPE

This Baked Malai Kofta recipe is a healthy take on the popular Vegetarian curry.

Malai Kofta is a Mughlai Speciality dish made with Deep fried Potato Paneer Balls simmered in Spiced Onion Tomato Gravy. Whilst cooking for a larger numbers, I chose to bake the kofta’s rather than making in individual kuzhi paniyaram pans. Both the methods are really healthy as you may just brush very little oil for them.

Both my boys celebrate their birthday together and this is really very special for me overhear. I decided to prepare an elaborate meal by myself and wanted everything special . Baked Malai Kofta was my first attempt for the party and it did come out well.

Baked Malai Kofta Curry

Guests were really excited about enjoying a healthier Kofta amidst all the treatise delicacies that evening.

Some of the other dishes  you could make if you are planning a party are Paneer Biryani , Vegetable Biryani , Dhaba Style Dal Fry, Dhaba Style Aloo Mutter, Dry Potato Cauliflower Curry

Baked Malai Kofta Curry

BAKED MALAI KOFTA RECIPE BELOW

Baked Malai Kofta Curry

Baked Malai Kofta

4.5 from 10 votes
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Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 4 People
Author: Sandhya Hariharan
Baked Malai kofta is a popular Indian vegetarian curry made with baked potato & paneer balls dunked in rich & creamy tomato based gravy. Makes 20 Kofta balls!

Ingredients

For Kofta

  • 150 g Cooked Potato finely grated
  • 125 g Paneer finely grated
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 2 tbsp coriander leaves finely chopped
  • 2 tbsp corn flour
  • salt to taste
  • 1 Slice Bread ground to make Bread crumbs
  • Oil for brushing as needed

For Gravy

  • 2 Medium sized onion 250g
  • 1 green chilli
  • 1 ” ginger
  • 4 cloves garlic
  • 15 Cashewnuts
  • 1/2 Cup water
  • 3 Large Vine Tomatoes or 1 can of chopped tomatoes 400g - pureed
  • 2 tbsp Butter
  • 1 tbsp Oil
  • 2 Bay Leaf
  • 1 ” Cinnamon Stick
  • 5 Cardamom
  • 3 Cloves
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 - 1 tsp garam masala
  • 1 tsp Kasuri methi
  • Garnish
  • 3 tbsp Cream
  • 2 tbsp Coriander leaves

Instructions

For Gravy

  • Place onion, ginger, garlic, green chilli, cashew nuts and water in a small sauce pan. Cover and cook in medium heat for roughly 10 -12 minutes until onions are soft.
  • Allow the onion mixture to cool down and puree them smooth.
  • In a deep pan, heat the oil and butter. Add bay leaf, cardamom, cloves, cinnamon stick and fry for 30 seconds.
  • Add the onion puree, salt and allow the mixture to cook for a few minutes.
  • Add the tomato puree, turmeric powder, red chilli powder, coriander powder and cook till the masala paste leaves the sides of the pan.
  • At this stage add water as needed and allow the gravy to simmer when it begins to thicken.
  • Stir in Kasuri methi, garam masala and turn off the flame.
  • Taste for flavours and add more salt as required.

For Kofta

  • Place all the ingredients in a mixing bowl and knead to a dough. Divide the dough into 12 small bowls.
  • Preheat the oven to 200 C . Arrange all the koftas on the baking sheet Brush Oil all over them. Bake until they turn slightly brown. Keep checking and turning them in regular intervals.
  • If you plan to make them in Kuzhi Paniyaram Pans, slide the kofta balls in to the cavity and brush them with very little oil. Pan fry them until they turn golden brown . Remember to flip on all sides to get even browning.

Serving Malai Kofta

SERVING

  • Add the paneer kofta to the gravy at the time of serving. If you wish to serve the malai kofta later, add them just before that.
  • Garnish the malai kofta with cream and coriander leaves.
  • Serve malai kofta with kulcha.

Notes

If the kofta balls are splitting while frying, mix in a little more corn flour.
Course: Main Course
Cuisine: North Indian
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

Reader Interactions

Comments

  20. Ushnish Ghosh says

    Dear sandhya
    How are you? I dont know why I am missing out some posting, specially the pasta salad..may be I am not being able to pick up the post notification properly.
    This is an awesome recipe..of course if I try this one, the kofta will not see the gravy , cause I will eat away the Kofta right out of the frying pan.
    By the way I havent forgotten that I am supposed to give you the recipe of simple Calcutta potato curry. I will send you, just want to try it out in the kitchen
    Happy holi

    Reply

  42. Meena says

    Love the baked koftas…I recently started baking my koftas too…so much healthier and almost guilt-free!!!

    First time on your space…love the layout! Will be following your recipes to see the dishes that come out of your kitchen next:))

    Reply

  46. Shivangi Mittal says

    4 stars
    Tried the baked Kofta, and the fried too, my fried koftas did burst open while frying, so I added more Corn starch as suggested- and it started to work brilliantly.
    My baked Koftas turned out very good.
    Thank you for the recipe

    Reply

  47. Tyler says

    5 stars
    Thank you for sharing this recipe! I’m so happy I can make malai kofta without deep-frying.

    This recipe turned out great, however, I had a very difficult time baking the koftas as the potato wouldn’t cook fully. I tried re-baking them and they turned out better but still not completely cooked.

    What do you recommend? Maybe next time I should try blanching the peeled potatoes before grating them?

    Thank you for your time. 🙂

    Reply

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