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Malai Kofta Recipe – Rich, Creamy & Delicious!
Malai Kofta isn’t just a dish it’s a celebration of Indian cooking at its creamiest best. Soft paneer and potato koftas dunked in a rich, aromatic gravy make this a favourite for festivals, special dinners, or whenever you're craving something indulgent. But here’s the truth: the real magic lies in the masala. If you’re searching for the best masale in India to elevate your Malai Kofta to restaurant-level glory, KPG Masale is your answer.
Whether it’s the bold warmth of garam masala powder, the earthy kick of turmeric powder, or that signature aroma of Kasuri Methi, KPG’s authentic spice blends bring it all together in one perfect spoonful.
Ingredients for Kofta:
• 1 cup grated paneer
• 2 boiled potatoes
• 2 tablespoons cornflour (or besan)
• Salt to taste
• A pinch of KPG turmeric powder
• Oil for frying
Ingredients for Gravy:
• 2 tablespoons oil or ghee
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 teaspoon KPG turmeric powder
• 1/2 teaspoon KPG red chilli powder
• 1 teaspoon KPG garam masala powder
• 1 tablespoon KPG Kasuri Methi (crushed)
• 2 tablespoons fresh cream
• Salt to taste
• Water as needed
• Fresh coriander for garnish
How to Make Malai Kofta
Step 1: Prepare the Kofta
In a mixing bowl, combine grated paneer, mashed potatoes, cornflour, salt, and a pinch of turmeric powder. Mix everything well and shape into small balls. Deep fry the koftas on medium flame until golden and crisp. Set aside on paper towels.
Step 2: Make the Masala Base
Heat oil or ghee in a pan. Add bay leaf and cumin seeds. Once they sizzle, add chopped onions and cook until golden. Now add ginger-garlic paste and cook till the raw smell disappears.
Step 3: Add the Flavour Makers Spices!
Stir in the tomato puree and cook until oil separates. Now comes the real game-changer KPG masale for Malai Kofta:
• Add KPG turmeric powder, red chilli powder, and garam masala powder.
• Cook the spices for 2–3 minutes on low flame to bring out their full aroma.
Step 4: Cream It Up
Add some water to adjust gravy consistency, then stir in the cream and crushed KPG Kasuri Methi. Mix well and let the gravy simmer for 5–7 minutes.
Step 5: Assemble and Serve
Gently add the fried koftas into the gravy just before serving, or place them in a bowl and pour the hot gravy over. Garnish with coriander and a swirl of cream.
Serve hot with naan, jeera rice, or plain paratha every bite is luxury on a plate!
Why KPG Masale?
Because flavour matters. KPG’s specially crafted spice blends aren’t just powder they’re tradition, quality, and experience packed in a pouch. When you use KPG masale for Malai Kofta, you’re choosing:
• Bold, balanced flavour
• Pure ingredients with no artificial fillers
• Trusted by home cooks across India as one of the best masale in India
From turmeric powder to red chilli powder to garam masala powder and the iconic Kasuri Methi, every spoonful of KPG makes your cooking stand out.
Tips for Perfect Malai Kofta:
• Mash potatoes and paneer well for soft koftas
• Shallow fry or air-fry for a lighter version
• Don’t boil the koftas in gravy add them
right before serving to keep them crisp
• Want it richer? Add a spoon of butter with the cream
Where to Buy KPG Masale?
Looking for premium masale for malai kofta? Find KPG in top local stores or order online. From Punjab to Patna, Himachal people love it for that homestyle-meets-restaurant taste. That’s why many call it the best masale in India.
Final Thoughts
Malai Kofta is all about indulgence. But when you cook it at home with the right masale, it turns from a heavy restaurant dish into a wholesome celebration. So next time you're planning something special, skip the takeout make it yourself with KPG Masale. Creamy, dreamy, unforgettable!
