No Onion No Garlic Non Fried Malai Kofta with a Peach Coloured Creamy Gravy

Sometimes I feel, the most complicated looking curry are most simple to make . Infact, I am slowly understanding that the restaurant food is easier to make when you know your ingredients right. It is actually the food which you prefer to make and eat daily at home that are most difficult to prepare as you need to bring the best taste with minimal spice, oil and ingredients.
Malai Kofta is one such restaurant style food which we make only on special occasions and prefer to have when eating outside. I always thought it would be complicated and oily as you deep fry your Koftas. You cannot shallow fry or pan fry them because it is difficult to retain the round shape in a pan. Guess what I found a way to make koftas which would still be crispy from outside, yet soft and succulent from inside and it would still be round without deep frying fan. No, you don’t have to bake them. I have tried doing that as well. But the koftas rather turn very dry. So what is the secret to make the perefect and guilt free Malai Kofta with a peach coloured  creamy curry without deep frying and let us make it No Onion No Garlic this time so everybody can enjoy.

What You will Need for making the Koftas:

2 cups Paneer Ofcourse – Use fresh ones at home . Strain and remove excess water. If using store bought, you will have to grate it. Do not try to chop it with knife.
1 bunch spinach leaves washed properly and finely chopped
½ cup boiled sweet corn- squeeze to remove excess water
1 tbsp tomato ketchup or puree
1 tsp roasted cumin powder
1 tsp home made garam masala
Salt to taste
Secret 1 : 3 tbsp pancake mix or 3 tbsp gulab jamun mix or 3 tbsp all purpose flour + 1 tsp baking powder
1 tsp oil for preparing koftas + 1 tbsp of oil for cooking
Secret 2 : An appe or paniyaram pan

Steps To Make:

Heat 1 tsp oil in a pan.
Add chopped spinach and corn and cook till spinach is nice and soft and reduced.
Next add the crumbled paneer, tamato ketchup, salt to taste and powdered spices.
Let it cook till its almost dry but not completely dry.
Add Pancake mix and mix well. Allow the mixture to cool down completely.
Rub water on your palms and make small balls to fit into the paniyaram pan.
Pour 1 drop of oil in each mould. Gently place the balls in each mould.
Cook on all sides till nice and brown. Our koftas are ready – Nice and Healthy as I promised. Isnt it.

And now the peach coloured gravy:

What You Need:

3 tomatoes cubed
1 cup beaten curd
1 cup water
1 tbsp poppy seeds
2 tbsp mellon seeds
1 tsp fennel seeds
1 green chili
1 tsp oil
2 cardamom
8 to 10 cashews
1 tsp ginger crushed

Pressure cook all the above ingredients on high for 1 whistle. Lower flame and cook for 10 minutes.
Allow pressure to drop and the contents to cool down.
Whisk in blender to a smooth paste
Heat 1 tsp butter in a pan.
Add 1 tsp crushed kasuri methi.
Add the blended paste.
Add salt and sugar to taste
Lastly, add 1 tsp garam masala.
Your gravy is also ready now.

To server: Pour gravy into the serving bowl.
Gently place the Kofta balls you made above.
Sprinkle coriander leaves for garnishing
Serve with Naan or Roti or Jeera Rice.


  1. Nice recipe using paneer as koftas....must have been very tasty & yummy.

  2. wow, tat looks creamy & mouthwatering..never tried with paneer ..

  3. it sure looks great..and i just love koftas

  4. Delicious paneer malai kofta curry, truly divine..

  5. kofta looks yum..pls check my ongoing event "Diwali 2009" on my blog..

    Thank u

  6. Looks wonderful... You have done a great job with the koftas.

  7. Wow.. kofta looks yumm. :) You have a lovely blog on the whole.

  8. Wow the kofta looks so yumm and creamy.. all the dishes making me drool and wonderful space u have. wish to come here often.. keep going.


  9. Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
    Indian Restaurants in Laxmi Nagar