Independence Day Independence Day 2025 Recipes: Prepare Delicious Malai Kofta Curry With Tricolour Rice
Perfect for festive occasions like Independence Day, Malai Kofta Curry with Tricolour Rice makes a stunning centrepiece.
(By Avdhut Dalvi)
Malai Kofta Curry with Tricolour Rice is a feast for both the eyes and the palate. Golden-fried, cream-filled koftas in a silky, spiced gravy meet a vibrant trio of rice, tomato red, cumin-scented white, and spinach green, for a dish that is as striking as it is delicious.
Rooted in Mughlai cuisine, malai kofta was once a royal indulgence. Malai refers to the dish’s signature creaminess, while kofta describes the soft dumplings made from mashed paneer and potatoes, enriched with nuts and raisins. These are fried to a delicate crisp, then nestled into a velvety gravy of cashews, cream, and fragrant spices, offering layers of sweet, savoury, and subtly spiced flavours.
The pairing with Tricolour Rice transforms the experience into something celebratory. Each colour represents a unique preparation. The saffron-hued section comes from Tomato Rice, where ripe tomatoes are sautéed with curry leaves, mustard seeds, and spices for a tangy, aromatic finish. The white stripe is Jeera Rice, a timeless favourite of fluffy basmati lightly infused with cumin seeds and ghee. Completing the plate, Palak Rice achieves its lush green from spinach blended with green chilies, garlic, and ginger, then gently folded into the rice.
The result is a harmonious plate, creamy kofta curry balanced with tangy tomato, earthy jeera, and subtly spiced spinach rice. Each bite brings contrast and complement, ensuring the flavours never compete but instead work together beautifully.
Perfect for festive occasions like Independence Day, this dish makes a stunning centrepiece. The tricolour presentation sparks conversation, while the rich yet balanced flavours ensure it appeals to all ages. For dinner parties, the components can be prepared ahead of time, making assembly quick and stress-free.
This recipe focuses on authenticity while staying approachable for home cooks. The steps are straightforward, yet the final presentation feels worthy of a restaurant menu. By combining time-honoured techniques with practical preparation, the dish invites both seasoned cooks and beginners to bring a touch of India’s culinary heritage to their tables.
Whether you serve it to mark a national celebration or simply to share a special meal, Malai Kofta Curry with Tricolour Rice is a reminder of how food can embody both pride and joy, plated in the colours of the flag, cooked with care, and served with love.
Avdhut Dalvi is CDP at Deltin Jaqk, Goa
Ingredients
- 50 Gram For Malai Kofta: Paneer
- 1 Piece Boiled potato
- 2 Tablespoon Cornflour
- 1 Piece Green chili
- 10 Piece Cashew nuts
- 10 Piece Raisins
- 0.5 Teaspoon Garam masala
- 1 Tablespoon Fresh cream
- Oil – for deep frying
- 2 Piece For Malai Kofta Gravy: Onion
- 3 Piece Tomatoes
- 10 Piece Cashew nuts
- 1 Tablespoon Ginger-garlic paste
- 1 Piece Green chili
- 3 Tablespoon Fresh cream
- 0.5 Teaspoon Turmeric powder
- 1 Teaspoon Red chili powder
- 1 Teaspoon Coriander powder
- 0.5 Teaspoon Garam masala
- 1 Teaspoon Kasuri methi
- 2 Tablespoon Butter
- 1 Tablespoon Oil
- Salt – to taste
- 2 Cup Tomato Rice: Cooked rice
- 1 Piece Ripe tomato
- 1 Piece Onion
- 1 Piece Green chili
- 4 Piece Garlic cloves
- 0.5 Teaspoon Mustard seeds
- 1 Teaspoon Urad dal
- Chana dal
- 10 Piece Curry leaves
- 0.25 Teaspoon Turmeric powder
- 1 Teaspoon Red chili powder
- Salt – to taste
- 2 Tablespoon Oil
- 1 Cup Jeera Rice: Basmati rice (soaked 20–30 minutes, drained)
- 1.5 Cup Water
- 1.5 Teaspoon Cumin seeds
- 1.5 Tablespoon Ghee or oil
- Salt – to taste
- 1 Cup Palak Rice: Cooked and cooled basmati rice
- 2 Cup Palak (chopped)
- 1 Piece Onion
- 4 Piece Garlic
- 1 Inch Ginger
- 2 Piece Green chilies
- 1 Piece Bay leaf
- 0.5 Teaspoon Garam masala
- Salt – to taste
- 0.25 Teaspoon Turmeric
- 1.5 Tablespoon Oil or ghee
Cooking Instructions
For Malai Kofta: In a bowl, mix paneer, mashed potato, green chili, salt, garam masala, cornflour, and fresh cream until well combined.
Divide into equal portions. Flatten slightly, place 2–3 pieces of cashew and raisin in the centre, and shape into smooth balls. Ensure there are no cracks.
Heat oil and deep fry the koftas until golden brown. Drain on kitchen paper and keep aside.
For Malai Kofta Gravy: Heat butter and oil in a pan. Add onions and sauté until golden brown.
Add ginger-garlic paste and green chili; cook for 1–2 minutes.
Stir in tomato puree and cook until the oil separates.
Blend the soaked cashews into a smooth paste; add to the masala and mix well.
Add turmeric, red chili powder, coriander powder, and salt. Cook for 2 minutes.
Pour in ½ cup water and simmer until the gravy thickens.
Stir in cream, garam masala, and kasuri methi; cook for another 2 minutes.
To serve, pour the hot gravy over the koftas or place the koftas in the gravy just before serving. Garnish with cream and coriander leaves.
For Tomato Rice: Heat oil in a pan, add mustard seeds and let them splutter.
Add urad dal and chana dal; fry until light golden.
Add curry leaves, green chili, onion, and garlic; sauté until onions turn soft.
Add chopped tomato and cook until mushy and oil starts separating.
Add turmeric, red chili powder, and salt. Cook for 5–7 minutes until aromatic.
Add the cooked rice and mix gently until coated with the masala.
Garnish with fresh coriander.
Jeera Rice: Heat ghee in a pan, add cumin seeds, and let them splutter.
Add soaked rice and sauté gently for 1–2 minutes.
Add water and salt; bring to a boil.
Reduce flame to low, cover, and cook until water is absorbed and rice is fluffy (10–12 minutes).
Turn off the heat, rest for 5 minutes, then fluff with a fork.
For Palak Rice: Blanch or sauté spinach for 2–3 minutes until wilted. Cool, then blend with green chilies, ginger, and garlic to a smooth paste.
Heat oil or ghee in a pan. Add cumin seeds and bay leaf.
Add onions and sauté until golden.
Stir in the spinach puree and cook for 4–5 minutes until the raw smell disappears.
Add turmeric, salt, and garam masala; cook for 2 more minutes.
Add cooked rice and mix gently until well combined.
Serving Suggestion: Arrange the three rice varieties side by side on a plate to represent the tricolour. Serve with hot malai kofta curry for a complete, festive meal.
Summary
Independence Day 2025 Recipes: Prepare Delicious Malai Kofta Curry With Tricolour Rice
Perfect for festive occasions like Independence Day, Malai Kofta Curry with Tricolour Rice makes a stunning centrepiece.
Ingredients
- 50 Gram For Malai Kofta: Paneer
- 1 Piece Boiled potato
- 2 Tablespoon Cornflour
- 1 Piece Green chili
- 10 Piece Cashew nuts
- 10 Piece Raisins
- 0.5 Teaspoon Garam masala
- 1 Tablespoon Fresh cream
- Oil – for deep frying
- 2 Piece For Malai Kofta Gravy: Onion
- 3 Piece Tomatoes
- 10 Piece Cashew nuts
- 1 Tablespoon Ginger-garlic paste
- 1 Piece Green chili
- 3 Tablespoon Fresh cream
- 0.5 Teaspoon Turmeric powder
- 1 Teaspoon Red chili powder
- 1 Teaspoon Coriander powder
- 0.5 Teaspoon Garam masala
- 1 Teaspoon Kasuri methi
- 2 Tablespoon Butter
- 1 Tablespoon Oil
- Salt – to taste
- 2 Cup Tomato Rice: Cooked rice
- 1 Piece Ripe tomato
- 1 Piece Onion
- 1 Piece Green chili
- 4 Piece Garlic cloves
- 0.5 Teaspoon Mustard seeds
- 1 Teaspoon Urad dal
- Chana dal
- 10 Piece Curry leaves
- 0.25 Teaspoon Turmeric powder
- 1 Teaspoon Red chili powder
- Salt – to taste
- 2 Tablespoon Oil
- 1 Cup Jeera Rice: Basmati rice (soaked 20–30 minutes, drained)
- 1.5 Cup Water
- 1.5 Teaspoon Cumin seeds
- 1.5 Tablespoon Ghee or oil
- Salt – to taste
- 1 Cup Palak Rice: Cooked and cooled basmati rice
- 2 Cup Palak (chopped)
- 1 Piece Onion
- 4 Piece Garlic
- 1 Inch Ginger
- 2 Piece Green chilies
- 1 Piece Bay leaf
- 0.5 Teaspoon Garam masala
- Salt – to taste
- 0.25 Teaspoon Turmeric
- 1.5 Tablespoon Oil or ghee
Main Procedure
For Malai Kofta: In a bowl, mix paneer, mashed potato, green chili, salt, garam masala, cornflour, and fresh cream until well combined.
Divide into equal portions. Flatten slightly, place 2–3 pieces of cashew and raisin in the centre, and shape into smooth balls. Ensure there are no cracks.
Heat oil and deep fry the koftas until golden brown. Drain on kitchen paper and keep aside.
For Malai Kofta Gravy: Heat butter and oil in a pan. Add onions and sauté until golden brown.
Add ginger-garlic paste and green chili; cook for 1–2 minutes.
Stir in tomato puree and cook until the oil separates.
Blend the soaked cashews into a smooth paste; add to the masala and mix well.
Add turmeric, red chili powder, coriander powder, and salt. Cook for 2 minutes.
Pour in ½ cup water and simmer until the gravy thickens.
Stir in cream, garam masala, and kasuri methi; cook for another 2 minutes.
To serve, pour the hot gravy over the koftas or place the koftas in the gravy just before serving. Garnish with cream and coriander leaves.
For Tomato Rice: Heat oil in a pan, add mustard seeds and let them splutter.
Add urad dal and chana dal; fry until light golden.
Add curry leaves, green chili, onion, and garlic; sauté until onions turn soft.
Add chopped tomato and cook until mushy and oil starts separating.
Add turmeric, red chili powder, and salt. Cook for 5–7 minutes until aromatic.
Add the cooked rice and mix gently until coated with the masala.
Garnish with fresh coriander.
Jeera Rice: Heat ghee in a pan, add cumin seeds, and let them splutter.
Add soaked rice and sauté gently for 1–2 minutes.
Add water and salt; bring to a boil.
Reduce flame to low, cover, and cook until water is absorbed and rice is fluffy (10–12 minutes).
Turn off the heat, rest for 5 minutes, then fluff with a fork.
For Palak Rice: Blanch or sauté spinach for 2–3 minutes until wilted. Cool, then blend with green chilies, ginger, and garlic to a smooth paste.
Heat oil or ghee in a pan. Add cumin seeds and bay leaf.
Add onions and sauté until golden.
Stir in the spinach puree and cook for 4–5 minutes until the raw smell disappears.
Add turmeric, salt, and garam masala; cook for 2 more minutes.
Add cooked rice and mix gently until well combined.
Serving Suggestion: Arrange the three rice varieties side by side on a plate to represent the tricolour. Serve with hot malai kofta curry for a complete, festive meal.
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