How to Make Guilt-Free Malai Kofta at Home

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Guilt-Free Malai Kofta

A healthier twist on the classic Malai Kofta, made with a creamy vegetable-based gravy and soft paneer koftas stuffed with crunchy nuts and raisins. Cooked in a paniyaram pan with minimal ghee, this recipe gives you all the richness and flavour with less oil.

Ingredients & Preparation

For the Gravy:

  • 1 carrot, chopped
  • 1 cup pumpkin, chopped
  • 3 tomatoes, chopped
  • 6–7 garlic cloves
  • 3–4 dried red chillies
  • 10–12 cashews
  • 1 cup water

Method:

  1. Add carrot, pumpkin, tomatoes, garlic, dried red chillies, cashews and water to a pressure cooker.
  2. Pressure cook for 3 whistles and allow the pressure to release naturally.
  3. Let the mixture cool completely and blend into a smooth paste. Keep aside.

For the Kofta:

  • 200 g grated paneer
  • 1 boiled potato, mashed
  • 1 tbsp maida
  • 4–5 green chillies, finely chopped
  • 1 tsp grated ginger
  • Chopped coriander
  • Salt to taste
  • Chopped roasted nuts and raisins for stuffing

Method:

  1. In a bowl, combine grated paneer, mashed potato, maida, green chillies, ginger, coriander and salt.
  2. Mash everything well using your palm until you get a smooth, soft dough.
  3. Dry roast the nuts and raisins, then roughly chop them.
  4. Take a small portion of the paneer mixture, flatten it, add the nut and raisin stuffing in the centre and seal it to form small round balls.
  5. Brush a paniyaram pan with a little ghee and cook the koftas on all sides until golden brown and crisp.

For the Curry:

  • Prepared vegetable gravy paste
  • 1 cup milk
  • 1 cinnamon stick
  • 1 cardamom pod
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1 tbsp kasoori methi
  • Salt to taste
  • A little ghee for cooking

Method:

  1. Heat a pan and brush with a little ghee. Add cinnamon and cardamom.
  2. Add coriander powder and sauté for a minute.
  3. Pour in the prepared vegetable paste, add salt and red chilli powder. Mix well and cook for a few minutes.
  4. Add milk gradually, mix and simmer until the gravy reaches a creamy consistency.
  5. Crush kasoori methi between your palms and add it to the gravy. Mix well.

Assembly

  1. Pour a layer of creamy gravy into a serving bowl.
  2. Place the prepared koftas over the gravy and pour some more gravy on top.
  3. Finish with a little fresh malai, chopped coriander and an optional ghee and red chilli tadka or chilli oil.

Healthy Cooking Tip: Cook the koftas in a paniyaram pan instead of deep-frying and use a vegetable and cashew-based gravy for a naturally creamy texture without relying on heavy cream.