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Home » ACCOMPANIMENTS » Malai kofta no onion no garlic recipe

Malai kofta no onion no garlic recipe

August 19, 2014 by Raks Anand 24 Comments / Jump to Recipe

Malai kofta no onion no garlic

Malai kofta no onion no garlic recipe, step by step pictures for easy understanding. Perfect no onion no garlic side dish for Indian pulao, roti and parathas.

I have had malai kofta only once in my life time. Could you believe? Yeah. This is the second time but I made it myself. First time I had in a restaurant, it was a stuffed version, with cheese or dry fruits I do not remember. I had no idea trying this at home as well.

malai kofta

But I saw a cute serving dish at Mustafa the one you see below in which I have kept the koftas. I everytime look at it as its really cute and I wanted to buy it. And finally once got it too and thought I should post malai kofta in this. Silly right, but somehow I tried malai kofta as well.

This is a malai kofta no onion no garlic version. But comes out really tasty. Its similar to the cauliflower kofta curry I had posted before. You can eat the koftas as such too or float it in this rich gravy.

Malai kofta no onion no garlic
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Malai kofta no onion no garlic recipe

Malai kofta no onion no garlic recipe, step by step pictures for easy understanding. Perfect no onion no garlic side dish for Indian pulao, roti and parathas.
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4
Cup measurements

Ingredients

Ingredients For Kofta

  • 1 cup Paneer grated
  • 4 Potatoes
  • 3 tbsp Bread crumbs
  • ¼ tsp Garam masala
  • ¼ tsp Chat masala
  • ¼ tsp Pepper powder
  • Salt – As needed
  • 2 tbsp Chopped coriander leaves
  • Oil – For deep frying

Ingredients For Gravy

  • 1 cup Tomato puree from 3-4 tomatoes
  • 1 tbsp Oil/ Ghee
  • 1 tsp Cumin seed
  • 1 Cinnamon small piece
  • 1 Cardamom
  • 1 Clove
  • 2 tsp Ginger chopped
  • ½ tsp Garam masala Powder
  • 1 tsp Red chilli powder Kashmiri
  • 1 & 1/2 tsp Coriander powder
  • 1/8 tsp Turmeric powder
  • Salt – As needed
  • 2 tbsp Coriander leaves chopped
  • ½ cup Milk
  • ½ cup Cooking cream

Instructions

Malai kofta instructions

  • Pressure cook potato for 3 whistle with little water. Drain, cool, peel and mash it.
  • Boil water and immerse paneer cubes in it until its soft. Drain, cool and crumble it.
  • I did it in my mixer by running it once. You can do with your hands as well. If using block paneer, thaw it and grate it in a fine grater. Mix all the ingredients  needed for kofta in the ingredients table.
  • Form it to a dough. Make small equal sized balls out of it.
  • Arrange everything in a plate and heat oil meanwhile. Deep fry in oil in medium flame in batches.
  • Cook until golden in colour. Turn occasionally in between to ensure even browning and cooking. Drain in a paper towel.

No onion no garlic gravy

  • For gravy, I ground 3 large tomatoes to get 1 cup puree. Depending on the size of the tomatoes adjust the number of tomatoes using.
  • Heat a pan with oil and temper with the whole garam masala followed by jeera. Add chopped ginger and just give it a fry. Add the pureed tomato.
  • Add the garam masala powder, red chilli powder, turmeric, salt and coriander powder. Mix and cook covered in medium flame with a lid as it will splutter a lot.
  • Mix in between to avoid burning. Once water evaporates, you can continue cooking without lid. Add more oil if need and fry.Once oil oozes out and masala becomes thick, add milk little by little and mix in low flame.
  • Do not add all at once, keep stirring and add little by little. Lastly add cream also same way little by little. Never let the gravy boil on high flame at any point as it would lead to curdling.
  • Lastly add coriander leaves and koftas. Do not mix. Let it be as such.

Notes

  • Do not over cook potatoes as it will retain water and koftas will be too soft to handle.
  • If you do not have bread crumbs, you can use fresh bread slices crumbled in a mixer too.
  • If no bread crumbs or bread is available, add 1 tblsp maida or corn flour as binding agent.
  • Add koftas a little while before serving.
  • Do not let the gravy boil in high flame after adding milk and cream as it will lead to curdling of the gravy.Also do not add all at once, add little by little stirring.
  • You can add kasuri methi while frying the puree for extra flavor.

Malai kofta no onion no garlic method:

  1. Pressure cook potato for 3 whistle with little water. Drain, cool, peel and mash it. 1-mash
  2. Boil water and immerse paneer cubes in it until its soft. Drain, cool and crumble it. 2-paneer
  3. I did it in my mixer by running it once. You can do with your hands as well. If using block paneer, thaw it and grate it in a fine grater. Mix all the ingredients  needed for kofta in the ingredients table. 3-mix
  4. Form it to a dough. Make small equal sized balls out of it. 4-roll
  5. Arrange everything in a plate and heat oil meanwhile. Deep fry in oil in medium flame in batches.
    5-fry
  6. Cook until golden in colour. Turn occasionally in between to ensure even browning and cooking. Drain in a paper towel. malai kofta no onion no garlic
  7. For gravy: I ground 3 large tomatoes to get 1 cup puree. Depending on the size of the tomatoes adjust the number of tomatoes using. 7-grind
  8. Heat a pan with oil and temper with the whole garam masala followed by jeera. Add chopped ginger and just give it a fry. In goes the pureed tomato. 8-add
  9. Add the garam masala powder, red chilli powder, turmeric, salt and coriander powder. Mix and cook covered in medium flame with a lid as it will splutter a lot. 9-masala
  10. Mix in between to avoid burning. Once water evaporates, you can continue cooking without lid. Add more oil if need and fry.Once oil oozes out and masala becomes thick, add milk little by little and mix in low flame. 10-fry
  11. Do not add all at once, keep stirring and add little by little. Lastly add cream also same way little by little. Never let the gravy boil on high flame at any point as it would lead to curdling.
    no onion no garlic malai kofta
  12. Lastly add coriander leaves and koftas. Do not mix. Let it be as such. malai kofta no onion no garlic

Serve with hot phulkas, best! Goes well with any mild pulaos too like jeera pualo.

malai-kofta-gravy

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Filed Under: ACCOMPANIMENTS, NO ONION NO GARLIC, SIDE DISH FOR CHAPATI Tagged With: navaratri recipe, No onion no garlic, no onion no garlic malai kofta, no onion no garlic recipe

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Reader Interactions

Comments

  1. jeyashri suresh

    August 19, 2014 at 7:33 am

    Super tempting Malai koftas. I too saw the cute paniyaram serving bowls in mustafa every time. Nicely presented

    Reply
  2. Durga Karthik.

    August 19, 2014 at 8:01 am

    Wow.i too have tasted it rarely and think have made once only using instant gulaab jamoon flour.i appreciate your work of preparing in small quantities .It is best for health and saves time too.

    Reply
  3. Swarna

    August 19, 2014 at 8:13 am

    Looks yummy!

    Reply
  4. Ramya Venkateswaran

    August 19, 2014 at 8:36 am

    yummy yummy malai kofta and i made first time too raji

    Reply
  5. Kurinji

    August 19, 2014 at 8:41 am

    Mouthwatering recipe…

    Reply
  6. AparnaRajeshkumar

    August 19, 2014 at 9:02 am

    Nice preparation

    Reply
  7. Suja Hari

    August 19, 2014 at 9:10 am

    Looks very tempting!!!

    Reply
  8. Kaveri Venkatesh

    August 19, 2014 at 10:28 am

    Mmm…just delicious…Malai koftas are one of my favorite and I order them almost always when in restaruants

    Reply
  9. Hamaree Rasoi

    August 19, 2014 at 6:09 pm

    By looking at such delicious looking malai koftas I surely belive that you would have many more malai koftas in months to come
    Deepa

    Reply
  10. Anonymous

    August 19, 2014 at 6:28 pm

    Hi,

    Great recipe!

    Reply
  11. Padmini Raghuram

    August 20, 2014 at 5:47 am

    Malaikofta is my son's favourite dish thanks for posting this recipe raks

    Reply
  12. Anonymous

    August 20, 2014 at 4:41 pm

    Yummy Kofta gravy:-)

    Reply
  13. Haripriya Raghupathy

    October 2, 2014 at 3:24 pm

    Super duper presentation. Floating koftas in creamy gravy makes me drool.
    Since it is a 'No onion, No garlic' version, you could've added cashew nut paste to make it even more richer & tastier.

    Reply
  14. Vidya Prabhu

    December 1, 2014 at 5:15 am

    Can i make the koftas at previous day evening for the next day breakfast? shall i store it in fridge? reply pl…

    Reply
  15. Raks anand

    December 1, 2014 at 5:18 am

    It can be rolled and kept ready, next day, you can just fry and add to the gravy.

    Reply
  16. Vidya Prabhu

    December 2, 2014 at 5:49 am

    Thaks 4 the reply dear…

    Reply
  17. Sujatha G

    August 9, 2015 at 2:46 am

    I tried your version of malai kofta today and it came out good better than vahchefs malai kofta. Best part is no onion. Only the quantity was little. I was able to serve only 2. Thanks for the wonderful recipe.

    Reply
  18. Anu

    October 3, 2015 at 8:25 am

    Hi,
    I m a big follower of all ur recipes . . and they always turn out a super hit. Unfortunately this kofta just melted in oil. Not sure what went wrong in my proportions . . can u help please ?

    Reply
  19. Raks anand

    October 3, 2015 at 8:32 am

    You can try adding corn flour or maida one or 2 tsp to bind it. Bread and potato by itself binds well. Problem could be potato retained more water or paneer was more or paneer too coarse.

    Reply
  20. Anu

    October 4, 2015 at 12:56 am

    Thank u very much for your response! Let me correct and try this again. Thank u 🙂

    Reply
  21. பவித்ரா

    February 24, 2016 at 9:05 am

    I grinded rusk n added it.. Come out well… Thank you

    Reply
  22. Anonymous

    June 28, 2016 at 11:26 am

    Malai kofta is my favourite
    If i want to add onion garlic…
    Is there recepie with onion garlic?

    Reply
  23. Raks anand

    June 28, 2016 at 11:31 am

    Just fry a large onion and 3 flakes garlic for this recipe and grind with tomato

    Reply
  24. Ramya

    March 24, 2018 at 1:03 am

    Please let me know the best replacement for cream for this dish.
    Thanks in advance.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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