Makhmali Malai Kofta — with a satisfying pistachio cranberry filling, velvety tomato gravy, and drizzled with a floral saffron honey, this is the most stunning malai kofta!
The secret to the best malai kofta is that subtle sweetness that just adds an extra level of richness! The cranberries and saffron honey here truly make all the difference!
WATCH HOW TO MAKE MAKHMALI MALAI KOFTA:
Start by sautéing your whole spices with shallots, aromatics, cashews, tomatoes, and a little tomato paste. Add in some water and let this simmer. Finish with mint, cilantro, and milk powder before blending this until smooth.
Transfer this to a pan with a red chili powder tadka and now we’ll go in with all our spices, some dry mint. Let it simmer while all the flavors develop. Finish with some garam masala, a dash of cream, and trust me on this one – some saffron honey!
For our koftas, we’ll knead together potatoes, paneer, cornstarch, and breadcrumbs until they form a smooth dough. For the filling, add in pistachios, dried cranberries, ginger, and green chili. Add in spices, fresh cilantro, and give this a mix!
Fill the koftas with our incredible stuffing and shape them into balls before frying until golden brown.
To plate, pour in some of that silky gravy and place your koftas on top. I like adding some sliced in half for a prettier look. Top with some chili oil, edible flower petals, cream, and a drizzle of that floral saffron honey!
If you like this, please try my other recipes:
- Hariyali Paneer Makhani – Cottage Cheese in Creamy Tomatillo Gravy
- Dum Aloo – Potato Curry (Instant Pot or Stovetop)
- Thai Mixed Vegetables
Makhmali Malai Kofta — with a satisfying pistachio cranberry filling, velvety tomato gravy, and drizzled with a floral saffron honey, this is the most stunning malai kofta!
- 2 tsp oil
- 1/2 tsp cumin seeds
- 2 green cardamoms
- 2 cloves
- 1/2 inch cinnamon sticks
- 1 small mace (javitri)
- 1 bay leaves
- 4 shallots (onions) , roughly diced
- 5 vine tomatoes , roughly diced
- 1 inch ginger , chopped
- 4 cloves garlic , chopped
- 2 Thai green chilies , slit, as per your spice level
- 15 pcs cashews
- 2 tbsp tomato paste
- 1/4 cup water
- 10 one inch stems cilantro with tender stems
- 6 leaves fresh mint
- 1 1/2 tbsp mawa or full fat whole milk powder
- 1 tbsp oil
- 2 tbsp butter
- 1 tsp red chili powder
- 1 tsp kashmiri red chili powder
- 1/4 cup water
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp kasoori methi , crushed
- salt , to taste
- 1/2 tsp garam masala
- 3 tbsp cream
- 1 tbsp honey , mixed with 10 strands of saffron
- 2 medium potatoes , boiled and grated
- 1/2 cup paneer , grated
- 2 pcs bread , grinded to make fresh breadcrumbs
- 2 tsp cornstarch
- 1/2 tsp salt
- pinch black pepper
- 2 tbsp pistachio , coarsely crushed
- 2 tbsp dried cranberries , finely chopped
- 1 tbsp cilantro , finely chopped
- 1 tsp ginger - green chilies , finely minced
- 1 tbsp kofta base , for binding the masala
- 1/4 tsp salt
- 1/4 tsp red chili powder
- 1/4 tsp mango powder (amchur)
- pinch garam masala
- chili oil
- cream
- pistachio , slivered
- saffron honey , honey mixed with few strands of saffron
- microgreens
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For the gravy base, heat oil and add in your whole spices, shallots, tomatoes, ginger, garlic, green chilies, cashews, and tomato paste. Sauté on medium heat for 5 minutes.
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Then, add in the water and let simmer covered for 5 minutes until softened. Don't overcook otherwise the tomatoes will lose their sourness and the gravy will turn flat. Take off the heat and let cool for 10 minutes until room temperature.
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Transfer to a blender and add in your cilantro, mint and mawa or full fat whole milk powder. Blend until smooth. If you don't have mawa or whole milk powder then skip it and simply add 1 tbsp extra cream later.
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In a heavy-bottomed saucepan, heat butter and oil. Add in red chili powder, kashmiri red chili powder, and water on a low flame. Let it come to a boil.
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Then, strain your pureed gravy base with a strainer and add it in.
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Add in your coriander powder, turmeric powder, and kasoori methi. Let simmer covered on medium heat for 6-7 minutes.
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Now, add in garam masala and salt. Stir gently and then fold in your cream.
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Switch off the gas and drizzle saffron honey. Your gravy is ready.
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In a bowl, mix all the kofta base ingredients into a smooth dough. Cover and leave for 10 minutes while we make the filling.
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To make the kofta filling, mix all the ingredients together until they are well combined.
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Now, divide the dough into equal parts (I made 12) and shape them into ballsI used an ice-cream scooper for this so the koftas were of equal size. Grease your hands with oil and flatten the dough with your hands. Then add your kofta filling into the center. Seal the dough around the filling and and roll them into small round balls with the help of your palms.
First make only 1 small kofta and fry it in oil on medium heat to make sure that they are not splitting. If the kofta starts splitting then add 1 tsp cornstarch more in the kofta dough.
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Then make the rest of the kofta balls and fry them in oil on medium heat until they are golden brown and crispy.
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When you are ready to serve, cut your koftas in half and warm them for 5 mins in an oven or air fryer.
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Then pour hot kofta gravy in your serving bowl. Place kofta pieces in them, and garnish with some chii oil, cream, slivered pistachios and microgreens. Drizzle some saffron honey and your Makhmali Malai Kofta is ready. Enjoy!
Recipe Video
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DID YOU MAKE THIS RECIPE?
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Delicious. This blog made me want to attempt making Makhmali Malai Kofta at home. Thanks for the easy-to-follow recipe.
Thank you so much for trying! Hope you liked it.
What is the size of onions in this recipe
4 shallots are about 1 1/2 cup onions