My memories of Malai Kofta tie back to almost every Potluck I’ve hosted, those little house parties/meet-ups we had during Grad school days and almost every other month when family craves Kofta curry. Funnily, in between all the home made Malai Kofta hogging sessions come those restaurant visits when the side dish for Naan is almost always unmistakably our lip-smacking-delicious Malai Kofta.
I have had several iterations of preparing the Kofta Balls and making the gravy sauce and so have tried most of the recipes out there. Like majority of the times, I have also experimented with my own ingredients and it came out very well – one such time was using bread crumbs as the batter for making the “Kofta Cutlets” <that’s the picture above>.
May look like too much of a hassle, but the prep time on this dish is only about 20 mins with a total cook time of ~40 mins. Just made up your mind? Then start cooking!!
PS: Malai Kofta Gravy Masala pairs great with Tandoori Rotis, Tawa Roti, Naan (Any kind), Kulcha or Laccha Paratha
I’m classifying my Malai Kofta gravies based on the color of the sauce and ingredients used and also by the Kofta balls Prep style
How to make Kofta Balls that don’t break and taste great?