Crafting the Kofta Mixture:
Aromatic Fusion: To embark on the creation of delectable koftas, begin by skillfully combining all the necessary ingredients. This includes aromatic spices and paneer, which will be the foundation for the flavorful kofta mixture. Meticulous Shaping: Lightly oil your hands to prevent sticking. Divide the well-combined mixture into 14 to 16 equal portions. With meticulous care, shape each portion into a round and enticing ball. This ensures that each vegetarian malai kofta is infused with a harmonious blend of spices, promising a delightful culinary experience. Protective Batter: To elevate the malai kofta recipe, create a smooth batter using flour and water. This batter will act as a protective and crispy layer around each kofta during frying. Precise Frying: In a well-heated pan containing at least 1 inch of oil, carefully dip the paneer balls into the batter, ensuring complete coverage. To gauge the oil’s readiness, test it with a small piece of the batter mixture. If it swiftly ascends to the surface without browning, the oil is at the perfect temperature. Fry the coated koftas diligently, turning them intermittently. This allows the koftas to absorb the flavors of the hot oil, creating a desirable crisp exterior that complements the creamy texture within. The frying process ensures that every vegetarian malai kofta is a delightful balance of crunch and tenderness.
Malai Kofta Recipe:
Tempering the Base: Begin the malai kofta gravy by heating oil in a saucepan. Add a single cumin seed and observe its immediate crackling response. This initial step, known as tempering, infuses the curry base with layers of aromatic complexity through the introduction of hing (optional) and cumin seeds. Introducing the Tomato Puree: Once the tempering is complete, introduce the vibrant tomato puree to the sizzling oil. Accompany the puree with an array of ground spices such as coriander powder, turmeric, and red chili powder. Allow this harmonious blend to simmer for approximately 4 minutes on medium heat. As the mixture dances in the pan, coax the tomatoes to release their natural oils, concentrating the flavors for a delectable malai kofta curry. Enhancing the Opulence: To elevate the richness of the malai kofta gravy, seamlessly integrate the previously prepared cream and flour mixture. Infuse this indulgent blend with salt and a cup of water. Allow the mixture to simmer and thicken over a medium flame. This step ensures that the malai kofta curry achieves a luxurious consistency, enveloping each kofta in a velvety embrace. Finalizing the Symphony: As the recipe for malai kofta curry nears its culmination, sprinkle in the aromatic garam masala. Adjust the salt to achieve perfect taste balance. Garnish with a handful of fresh cilantro for a touch of vibrancy. Allow these final touches to meld in the heat, creating the hallmark flavor profile of an exceptional malai kofta. This concluding step brings the malai kofta curry to a harmonious and flavorful completion. If you liked this Recipe you must also try: Aloo Dum, Chhole Palak, Cabbage Kofta, Kadhi Pakora & Potato Curry with Yogurt Gravy What is Malai Kofta? Malai Kofta is a popular Indian dish featuring melt-in-your-mouth paneer dumplings bathed in a rich and creamy gravy. It’s a showstopper perfect for special occasions or a delicious weeknight meal. Is Malai Kofta difficult to make? While it has several steps, each step is straightforward. With careful planning and these handy tips, you can create restaurant-quality Malai Kofta at home. How long does it take to make Malai Kofta? The total preparation and cooking time can vary depending on your speed, but generally allow for around 50 min. What are some good side dishes for Malai Kofta? Malai Kofta pairs beautifully with fluffy basmati rice, soft naan bread, or flavorful jeera rice. Can I use store-bought paneer? Absolutely! Look for fresh paneer in the refrigerated section of your grocery store. What if I don’t have green chilies? You can omit them entirely for a milder dish. To retain a hint of spice, use red chili powder to adjust the spice level. What kind of cream should I use? Heavy cream or whipping cream will create the richest gravy. However, you can substitute full-fat yogurt or even low-fat cream for a lighter option. Can I use a different nut instead of cashews? Absolutely! Almonds, pistachios, or even a combination of nuts can add a delightful textural variation. I love the koftas using this recipe but not too keen on the gravy. It tastes like kadhi. I’m using a different gravy recipe in future Malai Kofta is my favourite order at restaurant. Nice recipe Show the receipie along with preparation images Hello aunty…. Your recipes are very simple yet very delicious. I hd tried jeera aloo for d first time after watching your video. It was simply awesome. I am a great fan of paneer. Plz share more recipes of paneer. Singdha, next recipe is Paneer Pasandi coming soon Anxiously waitíng for it… Manjula Thanks for your great receipt In malai kofta can I use cheddar cheese instead of paneer? Sameer, sorry no cheddar cheese, that will melt pl share recipe for golgappa(aata)/pani puri Njoyed my kiddie world in u.k with my nanny and mum with loads of fun.now being mother of sara,finds cooking a tedious task…yeah i really mean it.. Hope in next generation finds cooking a blast! Bon appétit! Hi Manjula – Your recipes all look so wonderful. The first recipe I’m going to try is the Malai Kofta recipe you’ve demonstrated. Thank you for a great website. My mouth is watering as I take a tour of your web pages. Susan Victoria, BC I like now i will make and report to you. Can we use khoya instead paneer no, khoya is a worst substitute. paneer melts while cooking n binds the ingredients. its tastes yummmy!!! Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make. Simon hi Manjula Can we add thicken cream and then add flour Thank you so much for sharing recipes with us. Ur receipes r gr8 n r less time consuming.thanx Thanks Manjula Ji for your delicious recipes. Please tell me which cream do you use in your vegetables? Thanks Thank you for your recipe for my all-time favourite dish, Love watching your YouTube clips. Thanking you u made our paryushan wonderful ..thanks for sharing recipes !!! THAN A MILLION MANJULAJI, TUSSI GRRRRR8 HO, ALL RECIPES OF YOUR S R ROCKING !!!!! I KEEP ON CONSTANTLY SURPRISING MY FAMILY MEMBERS WITH TASTY DISHES. Hi Manjula Ji, Your recipes are great and easy to follow. I have tried several recipes of yours and they all have tasted great. Thanks for cooking lessons that you provide online. Yangkyi Hi Manjulaji, Your recipes are too good and genuine Thank you so much Auntie when I was trying to fry koftas , lot of them started leaking so all the white stuff actually came out(as if you would squeeze soemthing )out from the koftas .And kofta were lookinmg lIKE golguppas , totally hollow from inside .Why did that happen? \i tried lowering the heat bit nothing worked Hello Madam, All your recipes look great and am yet to try this one by one. I see none of your recipes contain Garlic & Onion. usually in restuarant style gravies it would be added. should it be added or can be avoided? I have just been introduced to some Indian food and am now absolutely addicted! Our local Indian market has a small deli in the back where I had malai kofta. I can’t wait to try this recipe! Thank you so much for sharing your cooking knowledge! Hello aunty i tried this and it was mummy but kofta’s 1st lot was was fried properly but 2nd lot it was a mess kofta broke in the kadai plzzzz help wht went wrong…. juhi May be heat was too low Koftas fall apart while frying because of the following reasons:
- the oil is not hot enough. You can do a test run with one of the koftas and see whether it’s hot; it should be hot but not smoking hot. If you struggle with the cumin test…try using a pinch of flour if it browns quickly but doesn’t burn then it is the correct temperature. If it burns straight away it’s too hot if it takes more than 10 seconds then it is too low
- The proportion of potato and paneer is not correct. If the koftas are not bound properly then they are likely fall apart.
Did you use market paneer or home made panner? Thanks.
Homemade paneer. Please see my recipe for making paneer – https://manjulalive.wpenginepowered.com/2008/05/24/how-to-make-paneer/
Thank you for this recipe as I was searching a recipe without garlic and onion please can you give more recipes like this.
Hello, thnxa lot 4 the creat this site..realy very helpful me …but try to put one of our best snack named is Khandvi, Khaman..i am waitng for them..n becuse of u i can taste my guju recipes here , finland..thnks so much..
hi, thnx a lot 4 the recipes , am a huge fan of u mam!!
i had a doubt, u said that “Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.” so we cant store them in the fridge once cooked? will the kofta’s break?
like ur all recipe.
like u all recipes
I found these absolutely gorgeous. Way better than the restaurant meal which inspired me to chase this recipe down.
To stop them breaking I put them in the fridge for 30 minutes before dipping and frying in ghee. Made paneer with supermarket milk with a good dollop of cream as I was worried about the crap that may have been in the milk. I try to use proper milk to give a good paneer. Thank you for a lovely recipe that is so acheivable Hello Manjula, I have tried several of your recipes and they are delicious! I am wondering what brand of deep, round bottom saucepans you use, they are just perfect for frying in oil. I would appreciate any information. Thank you very much for sharing your cooking talents! Eric Eric, make sure you buy a heavy bottom frying pan. Very easy to make, thanks to your clear instructions and very delicious. Thank you, aunty Manjula! I gathered the ingredients, I followed your video and when the first batch of koftas broke I was not afraid to turn the heat to the highest setting and they were fine. The details are great: oiled hands, slightly watery batter, boiled water if the gravy turns out too thick (which it did, since my blender didn’t work and I had to use tomato paste instead of fresh tomatoes). This is an excellent recipe! can we use tofu instead of paneer? Sony, Use firm tofu, after grilling. Thank you ……. hello aunty, i have seen several receipes, wonderful and easy to follow, to do i am going try this malaikoftha and let u know the result very soon thanks for sharing I love all your recipes very easy to cook and follow I like to learn kofta kaddi I hope you will add the recipe very soon what a mess!!!!!!!!!!!!!!!! Koftas do not stay together nor do they cook in the oil….rubbish! Kathy… Generally used are the small serano peppers but there is an even smaller one that’s sold in Indian grocery stores that’s not a serano but more of what you described. Just asked my Indian MIL! Hi, I grow many types of hot peppers but was just wondering what type is used in traditional Indian cooking. Usually I just use a Kung pao or a Thai hot pepper that is not red yet….I wasn’t sure what kind was “right”. I Love your website! I can’t stop watching these recipes. Yumyum. This is next on my “to make” list form sure. I eat Malai Kofta every year on my Birthday at a local restaurant. Hi aunty, I jus had a question. For all gravies we would be adding onion but why in malai kofta for gravy u didn add onions to make puree. Sindhu, I don’t use onion. hai aunty, Your recipes are really great. I am a newly married & i didnt know how to cook all these recipes. We got o the restaurant to eat these. Thats when i found you as my inspiration & tried out your recipes one by one. Great I know how to make lots of delicious recipes now. Thanks a lot. I wanted to ask you one thing. I have read & heard maida is not good for health. What is a subtitute foe maida, which actually makes the gravy thicker & thats good for health. When you explain the recipes I feel as if my mom is teaching me. Thanks a lot. Lov you lots…aunty. With prayers & love always to you & your family… Hi manjula aunty, I tried quite a few of ur recipes some came out great sme nt so well. I dnt hv a gud blender so fr badam burfi I added dry milk tht made it realy creamy my own signature sweet dish….dokhla awful I hv tried dhokla maybe about 100 times n exactly step by steo bt agan nvr came out gud, naan perfect, kadhai paneer awsome,n today gonna try shahi paneer its different frm wat we cook…..as bcuz of ganesha festival ur recipes gave a real twist to our vegetarian menu….thnks again Hello aunty, Tried this for the first time and came out really well!! My 5 yr old son, husband and myself are fans of your recipes!! We watch them on youtube very often. Thank you for posting such delicious and easy to make recipes and videos. you rock!! Shikka, Also, if the koftas are sticking together when you are frying them, try frying not so many at a time. Fry just a few at a time. Thanks! Dear Manjula aunty, thanks for such a terrific recipe, but just that when i tried to fry the koftas , they fell apart and also stuck to each other, wehen i tried to spearate them they broke..please help, what could have gone wrong? regards Shikha Shikha, May be heat was too low or the mix was too soft. hi, i’ve got the same problem. if you find the solution, please let me know 🙂 viliam hi manjula, i’ve got a question. i have tried this recipe 3 times. 1st time it went just great, 2nd time, koftas did fall apart in the oil, that was very sad. today, the 3rd time, koftas did come out nice from the oil, but after i placed them into gravy, they falled apart. i very sad, because i really don’t know what could possibly be wrong. another problem is, that koftas tend to stick to each other when frying. please, can you help me? thanks hello manjulaji, i am from mauritius. I really want to try this recipe but dont know what type of cream to use.. can u plz tell me? or is there a substitute for cream? hey, my mom just uses coconut cream (: which cream we hv use can u explain. i m glad tht u r here 2 help us. i sw ur so many dishes n i made tht. n tht was awesome so thank you coconut cream should be fine, that’s what my mom uses Hi I like your malai kofta recipe. I have tried many of your recipes and they have come out well. I have a question. Can i prepare the koftas and the gravy ahead of time say the previous day and store them in the fridge? Thanks Hello Manjula auntie, Thank you for your wonderful recipes. I tried malai kofta this evening. The oil was properly hot but surprisingly 4 kofta out of 16 turned out good and other 12 broke down. I do not know what happened. I did everything as per recipe directions. Hi, My kofta’s usually turn out and I’m new to indian cooking. I wonder if your potatoes were too watery. I read in another article not to cool your potatoes in cold water or they will be runny. I boiled mine in the skin and peeled the skin after they cooled. Hi Manjula, “1 cup mash paneer ” Does this need to be prepared (i.e. fried paneer) before using in this recipe ? How do you make the mash paneer ? The paneer I buy is in blocks, like normal cheese, so is quite tough, it may too touch when eating the mashed potato – no ? Thanks, Del You will get a much better result if you make the paneer yourself. About 4 cups of milk will give you one cup paneer. The store bought stuff is to hard and paneer needs to be soft for good koftas. To mash paneer, just crumble it between you fingers until it’s mostly very small pieces. Hi Kristin, I’ve run into the same problems you have before…. I live in Dallas and have “Indian” everything on every street corner. If you’d like, I have some hints and help for you if you’d like – my email address is lianalbert@extfservices.com My husband’s from India and I cook primarily Indian… Thanks, Liane Can you suggest a substitute for asafetida? I always just leave it out cos I can’t find it in Wisconsin….without a major multi-city search effort… I am so grateful for your videos. This one especially helped me thru the frying process : ) I used to live near Jackson Heights and could get Malai Kofta made for me day or night and now that I live in the middle of nowhere in the Midwest I have to make my own Indian food and you have helped me tremendously by actually showing it in your videos! Thank you, thank you, thank you Manjula!!! There is a good indian grocer in Appleton, WI, if you are ever near that area. That is where I found asafetida (and some dal I was looking for.) Sometimes you can find it in asian markets. Look for a metropolitan area (Madison, Milwaukee, Fox Valley, etc) nearest you and google Indian food. You can also probably order Indian spices online, though I have not tried this route. Asafetida is said to taste a bit like leeks once it is cooked, so that might be a substitute? I haven’t tried that. Asafetida packs huge flavor in a little pinch! hi,i really like the recipe of malai kofta.is it possible to make kofta with any other vegetable because i don’t like potato.please reply soon Where is malai in malai kofta Cream is called malai in hindi/ India hi there from adelaide, australia! we would like to know if any parts of this recipe can be prepared ahead of time & put aside in the fridge over night to be reheated the next day? thanks, kate & ryan 🙂 Kate, You can prepare Koftas and gravy ahead of time and add both togather when you ready to serve. Kate, if they have been in the fridge overnight, put the koftas in the sauce and warm them on the stove over medium heat. Don’t try to heat it too quickly on high heat. if you do, then the sauce gets hot but the middle of the koftas are still cold. Also, slow heating allows the koftas to heat and soften. Hello, I love your recipe. For the Kofta, can I not use Paneer in the mixture? My husband doesnt like Paneer so wanted to know. Please advise Thank You Kanika, I think you can make them without paneer just as nicely. Add more potato and make the koftas as the recipe states. I have done it that way when I was just too lazy to make paneer. The mashed potato is soft enough that you should still get a nice kofta without the paneer. madem recently i started catering business. you are my food business guide thanking you. but terminology make it easior please. PLEASE CAN U TEACH ME HOW TO MAKE PANI PURI we do not have paneer in CAIRO Hello, I live in Cairo too, and have managed to substitute some ingredients. I found a recipe for homemade Paneer and all it needs is lemon juice and milk. It works out fine and I made Rasgullas and also Paneer Makhni. My family appreciated both dishes and it was not hard at all to make. All the best. It’s easy to make your own paneer at home. Check the recipes on this site and you will find it. The store bought paneer is too firm to use for kofta anyhow. hi, can we make koftas out of gulab jamun mix? Prianka, the gulab jamun mix is sweet and usually has soda bicarb or similar ingredient to make it puff when frying. I doubt it will work for a kofta, but you can always try just for curiosity. it really worked for me Hi, I am trying this recipe now, but as soon as i am putting balls for frying they start breaking. Please let me know the reason & what can i do now. Please reply soon as i am going to have guests tomorrow. thnx You could try adding a spoon of corn flour to the vegetables before making them into balls for the kofta. omg i love this thing Hi manjulaji, Thank you so much for your wonderful recipes. is it possible to make the koftas ahead of time and keep them in the fridge for two days then fry them and put them in the gravy. hi thax for all ur dishes. i want to make gheya(loki)kofta.could u plz help me. Hello Gagan, Check the recipe for CABBAGE KOFTA, the only change you need to make squeeze the gheya after shredding. Hi Manjulaji Thanks for your reply.I tried in American grocery.When i asked for cream, they showed me half& half.Is half&half and your cream same?Please let me know thanks neeharika Hi Manjulaji My name is Neeharika.One of my friend told about your blog.I tried 3- 4 recipes from your blog.They turned out very tasty.I am a south indian.My husband likes north indian recipes.So i regularly visit your site for recipes. I want to try Malai kofta.I have one doubt regarding ingredients.What is cream?Where can i get cream, indian or american grocery? Hi Neeharika, American grocery store, next to milk. Hi, I want to know is whipped cream from American store okay for this recipe. thanks I think she means heavy cream or whipping cream that come in small cartons in dairy section. Have used that for Indian curry type recipes that have a cream base. Never tried whipped cream though, which I think is in the frozen section. Dear All I was reading the comments for substitution of cream….how bout using a paste of skimmed milk powder mixed with water ??? Anuradha Looks really yummy… gonna make it for my hubby tonight… 🙂 🙂 Manjulaji Your recipes are awesome…. Regarding Malai kofta gravy can I use 2% milk instead of cream??? Also Is the gravy same for Vegetable Kofta too? Hi Bharathi, I have done recipes making the gravies little different, wanted to show that you can play around with ingredients as per your taste. Just experiment and make the changes. hello aunty, i want to know how to make white gravy of malai kofta. Dear Aunty, How are you? I tried your malai Kofta came very well. But i used sweetned condensed milk. Please tell me what is cream? (evaporated milk? or condensed milk? or whiped cream? ) please calrify my doubt as soon as possibe aunty. Is possible to make cream at home? Cream is basically milk with more fat. You should find it in the same section of the store that has milk. It will be labeled “light cream” or “heavy cream”. Use either. The only difference is heavy cream has more fat in it. The other items you listed will are not cream. Hello Manjula, I can not wait to try your Malai Kofta recipe, your video made it look quite easy.
Thank you, Lisa Can I make the kofta balls with cottage cheese intead of paneer hello Manjula Aunty, I’ve tried many of ur recipes specially snacks n sweets and they always comes out very well. The quantity u give is so much perfect for a small family.Today i tried malai kofta……but koftas started to break when i turned them while frying.Can u pls tell me what could be the reason? Anyways thanks a lot aunty for proving so many recipes. Hi Manjulaji, I like the way u show how to cook which seem so differnt from reading and know how much to add to the recipe. Your recipes r very easy and come out the exact way they should be. Can u pls show how to make plain eggless cake. Thank you Hi Aunty, i love your recipes b’coz, u do not add onions and garlic as my husband don’t not eat onion and garlic as he is in the art of living. I used to search for the recipes that do not have onion and garlic.thanks for ur recipes. Hi! aunty i m frm india i watch this video but there was no malai in ur recepie. so how could u call it malai kofta. Hi aunty could i replace the cream with the milk? you can replace cream with milk. add a small piece of paneer with milk , blend to a smooth paste and add to your gravy….turns out v. rich. i have a question where do i find cream(malai) in USA …all i find is heavy whipping cream or sour cream but not malai . and what to use if i dont find malai . i am in south carolina area have have access to variety of indian stores but they dont seem to carry malai. where will i find cream? is cream is very important for this reciepe. please reply for me. Hi Vidya, Cream you will find in every grocery store same area they keep milk. cream can also be found at walmart or any other american store known as table cream, popularly is of nestle brand. I use it a lot for the creamy gravies or best use a meduim piece of paneer while blending tomato puree…it tastes awesome and thickens the gravy fast, you dont even need to add cornstarch. simple and good tasting recies thanx Manjula ji what is cream and how do you make this?? Is it yoghurt?? Cream is milk fat. Depending on how much fat there is the cream it is sold at light cream, heavy cream, etc… It’s not practical to make it at home for most people. Cream and yogurt are NOT the same thing. Yogurt is milk that has been cultured. Buy cream from the dairy section of your grocery store. Hi Manjula Aunty, I really like your recipes. I want to try this Malai kofta but would like to know what cream is that you use. Is it the malai that comes out of milk after you have boiled? Or ? please reply soon. Thanks, Krishna thank you manjula for this great recepies, i love them so much, that i’m all way’s cooking indian, every day. Dear Manjula Aunty, Your website is a delight! I’ve tried a lot of your recipes, and they turned out great the first time around! But I DO have this question: HOWCOME YOU DONT USE ONIONS IN ANY OF YOUR RECIPES (even in Kadi Pakoras which is usually made with onions). Is there something we should know about onions, health-wise? Thanks, Siya There is nothing wrong with onions. Some people in India choose to not eat onions and garlic for various reasons. You, however, can add onions per your preference to these recipes. That’s what I do. Wow, thanks, I did not know that. Siya dear manjula anty Just one quick question my son has dairy allergy what can i used insted of panner and cream if there is any other substance that i can use that would be great so please tell me thanks If your son has dairy allergy you can use tofu which is more healthy instead of paneer. Hello Aunty Iam an Indian and just came to SA, California a month ago…I started watching ur videos which has greatly enhanced my cooking..thank u…could u please tell me which brand paneer should i use and where can i get it in San Diego?….i would be very grateful…thanx again all the indian grocery stores keep the paneer I like Nanak brand paneer Hi Manjula ji, Great website; could you please upload the recipe for Kadi? Thanks! Kadi recipe is already there hello Manjula Aunty, I was just wondering if you could tell me a substitute for cream, or either if the cream is available in local grocery stores in USA – wht is the name on the box and the brand that I could use? Thanks Poonam Hello Poonam, you can find cream in every grocery store the same place they keep milk, under the name heavy cream or whipping cream. The BRAND of the cream will vary depending on where you live in the US. Many dairy farms are regional and do not ship their products to the whole country. Ask the grocery clerk to help you find it. Hello Bhumika, Use corn flour, it should work fine. hi majula ji, i was planning to try your malai kofta recipe but was wondering if i can roll the kofta in corn flour insted of maida.As I live in sydney, at time it is difficult to find all purpose flour.Using corn flour will make any difference? I always wanted to have a special recipe notebook, now with your website, I CAN!!! I have tried most of the recipes from your website and all turned out to be really good. Ingredients and the quantity are absolutely perfect. Please suggest an alternative for heavy cream(which is low fat/carbs). I am just waiting to see more fusion recipes from you. Thank you so much for showing the easy way of cooking. MANJULAJI, Kind Regards. Taste of veg dishes was not so tasty as of now. After finding your website we have come discovered the real taste of all kind of dishes whether spicy or sweet. A lot of thanks from bottom of my heart for making my belly so satisfied. ARUN KUMAR JAIN I will be doing that soon. Manjula hi manjula ji…. i was looking for ghiya kofta recipe….kindly post that one too… thanks for the lovely recipe….my hubby loved it…pls share some other recipes to your site…all the best…u r simply great … Namaste Manjula Aunty, Your website and videos on youtube are very very helpful for people like us who stay away from India (especially who are “vegeterian”). I tried Malai Kofta from your website and its really very delicious. Thanks again and keep posting for “Vegans” Avinash Hello Manjula Aunty, I was just searching receipes on google and I found your website. I am very happy that you are doing very nice job. We are not eatting onion & garlic and as you know here in foreign country it is almost impossible to get food without onion & garlic. So we make every possible things at home. My husband is very found of new items. I have seen number of receipes on net. I would like to catch your all receips. Last but not least, I am learning those things which I had never thought in past. I will try it. Thank you very much with love. i liked this receipe but is this possible that i can use yogurt inspite of using cream becos we don`t like cream in food. Hello Sweety, Few reasons dumplings can break, oil was not hot enough, potato and paneer mixture was too soft or before frying you forgot to dip the dumplings in flour batter. Manjula dumplings are breaking when i fry them ,please let me know what went wrong and what to do.thank u Hello Manjulaji , I absolutely adore your recipes ..n keep waiting for u to post new ones ..I tried this recipe of yours with variation of adding cashew nut paste made in milk instead of yoghurt n my husband really liked it too … Thnks for all your recipes 🙂 Sampada Hello Dipti, Yogurt is little sour but still provides creamy texture to gravy. uou always has to adjust salt, pepper and sourness to your taste. One question; how can yogurt be used instead of the other two when it has a sour taste while cream and milk are a little sweet. Won’t the taste of the dish change ? Hello Monica, I am glad you try but you know in most of the gravy you can substitute cream, milk, or yogurt for each other or just don’t use any one. Thanks for the lovely recipe aunty, i tried it right away but i didnt have cream at home, it is good though… Hello Aunty, thanks for your reply. Will try it soon. Thank You aunty for this recipe. I tried it from some other site, on my sons B’day a month back ( I really wanted the recipe at that time), but believe me yours is much simpler and good. We want more good stuff from u. Hello Sarika, Jaya explaines it well, Just use regular dairy cream sold in the milk section of the grocery store. It’s your choice if you want to use “heavy cream” or “light cream”. I use light cream because it is somewhat lower in calories and fat content, but does not diminish the quality of the dish Hello manjulaji, which cream should i use..sour cream or light cream sweet.I am in doubt because i think light cream is sweet in taste Heelo Drashti, You can find corn starch in any american grocery store. In the baking area, and most places you can use plain flour but not in kulfi. Manjula It’s easy to re-heat extra koftas. Put the koftas in the sauce and as the sauce re-heats, the koftas will re-heat too. Simmer the sauce and koftas on medium heat until the koftas are warmed through. You can use the microwave to reheat too, just place a cover loosely over the dish so the sauce doesn’t splatter and make a mess in the microwave. Microwave for about 45 to 60 seconds, stir, and then mircowave again till it’s the temperature you want. How long you re-heat on the stove or microwave depends if the sauce was at room temp or cold from being in the fridge. 🙂 Hi Tiya, Just use regular dairy cream sold in the milk section of the grocery store. It’s your choice if you want to use “heavy cream” or “light cream”. I use light cream because it is somewhat lower in calories and fat content, but does not diminish the quality of the dish. which cream do you use for this kind of vegetables. thanks Hello manjulaji.can i use anything else except corn starch.or where can i get this corn starch at indian store like subji mandi or any american store. Dear Auntie, As you mentioned in your recipe that the koftas should be added just before serving,otherwise they will break.What if there are any left overs,how am I supposed to heat them again? Thanks a million. Hello Bhavika, use the same gravy replacing cream with milk and just make koftas with banana, will work great. Manjula Hello Aunty, Namaste. . Just watched ur video…Loved it…Aunty we dont eat potatoes…Can I substitue them with raw banana dumplings… Wat can i substitue for creamitu?Can i substitute with whole milk or what? Hi Sonia, In the U.S. “plain flour” and “all purpose flour” are the same thing. Plain flour is the white flour most commonly used in cooking and baking. (don’t substitute with other flours called “cake flour” etc.) Jaya Thankyou Aunti for the recepie love it, i wonder if you can use reqular plain flour instead all purpose flour. if not how come?? Thanks in advance Sonia Hello Kati, You are not using chili very little garam masala and you still find food is spicy dont add the ginger. If Indian food is new to the kids, try vegetable rice, zucchini rice, aloo paratha and let them devlop slowley the taste of indian food. Hi Katie, If there are no chilies and almost no garam masala, the “spicy” they are referring to may just be the flavorfulness and not hotness. Also, what are their ages? If they are young it just may be something they will adjust to as they get older and their tastebuds mature. Another solution if the dish seems too “spicy” to the kids, is stir in a spoon or two of plain yogurt to calm the flavor down for them. Hope this helps. 🙂 I am trying to find kid friendly recipes that my kids can enjoy as much as I do. The problem that I keep running into is that many recipes are too spicy for them. I never use chilies, and try to add just a little bit of graham masala. Yet many of my foods still comes out very spicy. Do you have any suggestions of what i can do to make it more desirable to kids used to eating lots of meat?
thank you Thanks Auntie and Jaya, I really appreciate your reply. Hi Alpa, Wal-mart has milk, but I don’t think they carry cream. Purchase cream in the milk section of any regular grocery store. There is “heavy” cream and “light” cream. Heavy cream is richer (as the name implies), but you can use either. Light cream has somewhat fewer calories and fat if that is a concern. Hello Manjulaji, I want to know where do I get cream? from walmart? which section? Hi Gayatri, Angrezi kripya – English please. There are a lot of readers from different countries. Namaste aunty,maine apaki sari recipes dekhi aur bahotasi try bhi ki. sari bahotahi achchi bani aur enako pasand bhi ayi. kya aap soya chunk ki koyi subzi bata sakengi? Thank u!! Hi Shehla, after you make the fresh paneer, drain out the water. Put the paneer into a strainer and press out more of the liquid by pressing the paneer with the back of a large spoon. Once there is very little water left, it is ready to use for making the koftas. Hello Shehla, Use the home made paneer the same way you will use store baught. Hi Auntie, Can I use home made paneer for this recipe? And if yes ,how? Thanks a million. Hi Manju, It is called “malai kofta” as in malai for the cream in the sauce and kofta for the vegetable balls or dumplings. Hi Aunty, What can substitute for cream. Can i use milk. Btw i have tried your rasmalai recipe for the third time and its always mouth melting and delicious. manju, malai refers to cream (“clotted cream” to be more specific) and kofta means dumpling or meat/veggie balls. Hence we have malai kofta which are veggies balls in a rich creamy sauce. Dear Auntyji, Thank you for posting Malai Kofta. I will make it this Saturday for Raksha Bandhan. Happy Rakhi to everyone. 🙂 hi 1 am the first one to comment.thanx for the recipe but why it is called malai kofta Password
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