Malai Kofta

Ingredients

• 2 mediumonions
• made from 2–3 tomatoestomato purée
• 1 tbspginger-garlic paste
• 1 tspturmeric powder
• 1 tbspground coriander
• 1 tbspchilli powder
• 2 tspgaram masala
• 240 ml (1 cup)cream
• 2 cups (480 ml)water
• as neededoil
• as preparedkoftas

Instructions

1. 1

   Cook the onions

   Cook the sliced onions in 480 ml water until soft. Drain them thoroughly, then blend into a smooth paste.

2. 2

   Cook the gravy

   Heat oil in a pan and sauté the onion paste for 5 minutes. Add the ginger-garlic paste and sauté for 2–3 minutes. Stir in the turmeric, coriander, chilli powder and garam masala, and cook for 5 minutes or until a layer of oil begins to appear on top. Add the tomato purée and, once it is incorporated into the gravy, stir in the cream.

3. 3

   Pour over koftas

   After 5 minutes, take the pan off the heat. Arrange the prepared koftas on a plate and pour the gravy over them.

What is malai kofta?

Malai kofta is an Indian dish of kofta dumplings served in a rich, creamy sauce. The name refers to the dumplings and the malai-style, cream-enriched gravy.

This version uses puréed cooked onions as the sauce base, with tomato, warm spices and cream added in stages. The koftas are placed on a plate and covered with the finished gravy.

Building the onion base

Soft onions: simmering the slices in water first makes them easy to blend into a smooth paste. Drain them completely so the gravy does not start off watery.

Smooth paste: blend the cooked onions until no large pieces remain. A consistent base helps the sauce coat the koftas evenly.

Cooking the spices

Ginger and garlic: give the onion paste 5 minutes in the pan before adding this paste, then cook for a further 2–3 minutes.

Ground spices: stir in the turmeric, coriander, chilli and garam masala and cook for 5 minutes. The method’s cue is a layer of oil starting to form on top; keep stirring so the spices do not catch on the pan.

Adding tomato and cream

Tomato purée: stir it into the cooked spice mixture and let it blend into the gravy before moving on. The recipe gives a quantity based on 2–3 tomatoes, so the amount can vary with their size.

Cream: add it after the tomato is mixed in. The method then cooks the gravy for 5 minutes before taking it off the heat.

Serving the koftas

Koftas: arrange the prepared dumplings on a plate, then pour the gravy over them as directed. Since they are not cooked in the sauce in this method, add it close to serving to help them keep their texture.

On the side: serve with rice, naan or roti to make a meal and to scoop up the gravy. A simple vegetable side can add freshness alongside the creamy sauce.

Timing and texture cues

Sauce stages: the stated cooking times are 5 minutes for the onion paste, 2–3 minutes for the ginger-garlic paste, 5 minutes for the spices and a further 5 minutes after the cream is added.

Doneness: the onions should be soft enough to blend smoothly, and the spice mixture is ready for the tomato when oil starts to show on top. No separate cooking time or doneness cue is given for the prepared koftas.

Recipe notes & tips

• Drain the cooked onions well before blending so their paste is not diluted.
• Blend the onions until smooth for a more even gravy.
• Stir regularly while the spices cook to help prevent them catching.
• Add the cream only after the tomato purée has blended into the sauce.
• Pour the gravy over the koftas shortly before serving to help preserve their texture.

Variations

• Adjust the heat: use less chilli powder for a milder gravy.
• Change the cream: use a smaller amount for a less rich sauce.
• Add fresh herbs: scatter chopped coriander over the finished dish.
• Serve with rice: spoon the gravy over rice for a simple pairing.
• Choose flatbread: serve with naan or roti to scoop up the sauce.

Common mistakes to avoid

• Leaving water in the onions: drain them thoroughly before blending so the gravy does not become thin.
• Rough onion paste: blend until smooth for a more cohesive sauce.
• Scorching the spices: stir them as they cook and lower the heat if they begin to catch.
• Adding cream too soon: first mix the tomato purée into the spiced onion gravy.
• Covering the koftas too early: pour on the gravy close to serving to help them retain their texture.

How to store

Keep leftover gravy and koftas in a covered container in the fridge and use within 2 days. Reheat gently until piping hot, adding a small splash of water if the gravy has thickened; if possible, store the koftas separately and combine just before serving.

Frequently asked questions