Malai Kofta

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Malai KoftaMalai Kofta: Malai Kofta is an exemplary North Indian dish started from the Mughlai food. Malai alludes to the cream and  koftas are pan fried paneer and vegetable dumplings in rich and velvety tomato sauce. It is a rich dish ideal for gatherings and exceptional events. It goes well with chapati, naan, jeera rice, all pulaos and parathas.

Ingredients (serves 4):

For the kofta:

  • 100 gms paneer/cottage cheese, grated
  • 2 medium size potatoes, boiled, peeled and grated
  • 1/4 tsp red chili powder
  • 1 tbsp cornflour
  • 1/4 tsp garam masala
  • 1/2 tbsp milk powder
  • Salt, to taste

For the gravy:

  • 1/2 cup onion paste
  • 1 cup tomato puree
  • 1/4 cup cashew paste
  • 3/4 tsp red chili powder
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp garam masala
  • 2 cups water
  • 1 tsp dry fenugreek leaves
  • Salt,  to taste
  • Sugar, to taste
  • Oil, for shallow or deep frying the koftas
  • Whole spices:
    • 1 bay leaf
    • 1 inch cinnamon
    • 1 or 2 black cardamom
    • 2-3 green cardamom
    • a pinch of mace
    • 2-3 cloves

For garnish:

  • 1 tbsp grated paneer
  • 2 tbsp cream
  • A few chopped coriander leaves


  • Take all the ingredients mentioned under kofta ingredient list except oil, in a bowl.
  • Mix well.
  • Make 12 medium equal sized balls with the mixture.
  • Keep aside.
  • Heat the oil, for deep frying, in a pan on medium heat.
  • Fry the mixture balls in the hot oil till golden brown in colour.
  • Keep aside.
  • Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
  • Add all the whole spices to the oil.
  • Fry till the oil becomes fragrant.
  • Add in the onion paste and brown it.
  • Add in the ginger-garlic paste.
  • Fry for few seconds till the raw aroma of the paste goes away.
  • Add in the tomato puree.
  • Saute for 2-3 minutes.
  • Add in the turmeric powder, red chili powder, garam masala powder and cashew paste.
  • Stir and saute till the oil starts to leave the sides of the masala paste.
  • Add water and stir.
  • Simmer till the gravy begins to thicken which takes about 10-12 minutes on a low flame.
  • Season the gravy with salt, sugar and add in the dry fenugreek leaves.
  • Simmer for 1-2 minutes more.
  • Add in the fried koftas in the curry.
  • Malai Kofta is ready to be served.
  • Garnish the malai kofta with some cream, grated paneer and coriander leaves.
  • Serve malai kofta hot with chapati, naan, jeera rice, all pulaos or parathas.

If you have any queries regarding the Malai Kofta recipe, please leave a comment.

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