Malai kofta

Malai kofta
Summary Not available
Diet : Vegetarian
Total time : 1 hr 10 mins
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Malai kofta

Summary Not available
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Keyword: 60-90 min, Healthy Vegetarian Recipes, Indian Home Style, North India
Person: 4
Calories: 1440kcal


  • 250 g paneer crumbled
  • 2.5 tbsp flour
  • 1 teaspoon ginger paste
  • 2 curry leaves
  • 2 tsp salt
  • 5 tsp garam masala
  • 1 onions finely chopped
  • 1 tbsp raisins
  • 500 ml oil for deep frying
  • 2 tomatoes
  • 15 cashew nuts
  • 3 green cardamoms
  • 2 inch Cinnamom
  • 3 cloves
  • 2 cardamoms
  • 1.5 tbsp garlic paste
  • 1 teaspoon Turmeric powder
  • 1 tbsp garam masala
  • 3 tsp sugar
  • 500 ml water
  • 1 teaspoon methi
  • 30 ml cream


  • Preparation Heat 1 tbsp oil in a pan
  • When the oil turns hot, add cardamoms, cloves & cinnamon
  • Then add onions and saute until they turn transparent or golden
  • Next add tomatoes & cashews
  • Saute for 2 to 3 mins
  • Pour half cup water & boil all the ingredients until soft & mushy
  • Turn off the stove and cool completely
  • Blend this to a smooth puree
  • Strain the puree (filter) through a strainer to another bowl
  • Making curry Heat a pan with oil or butter
  • Add bay leaf, cinnamon and cardamoms (all spices are optional here)
  • Saute for a minute
  • Add ginger garlic paste and saute on a low heat till the raw smell goes away
  • This takes about 2 to 3 mins
  • Quickly stir in chili powder, garam masala, coriander powder,salt and sugar
  • Pour the onion tomato puree
  • Mix it well
  • Saute for 3 to 4 mins for the raw smell of chili powder to go away
  • Pour ½ to ¾ cup water to make a gravy
  • Cook covered until the gravy thickens and traces of oil are seen on top
  • The raw smell of the ingredients should have gone
  • Add kasuri methi and taste test
  • If needed add more salt
  • Regulate the flame to low and add cream
  • Stir and turn off the heat
  • Set this aside
  • How to make malai kofta To make malai kofta, boil potatoes until just done and not mushy
  • Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves
  • Also add raisins and cashews
  • Or you can stuff them in the koftas
  • Mix everything well and divide the dough to 8 equal parts
  • Roll them to balls
  • If you prefer, you can also flatten each ball
  • Place the cashews and raisins in the center and seal
  • Heat oil in a kadai for deep frying
  • Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture
  • It has to rise without browning a lot
  • This is the right temperature
  • Wait for the oil to heat up and then slide 1 kofta ball to ensure they don’t disintegrate
  • If the ball does not disintegrate or disperse in oil, then go ahead
  • Slide the koftas one by one gently to the hot oil
  • Deep fry on a medium flame until crisp and golden
  • Remove them to a steel colander or plate
  • Assembling malai kofta Cool the gravy completelt and transfer it to a serving dish
  • Cool the malai koftas slightly
  • Place them in the gravy and pour 1 tbsp of cream
  • (avoid adding hot koftas to hot gravy) Garnish malai kofta with coriander leaves & serve with butter naan or Jeera Rice


No extra notes


Calories: 1440kcal | Carbohydrates: 23g | Protein: 13g | Fat: 147g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1196mg | Potassium: 330mg | Fiber: 5g | Sugar: 6g | Vitamin A: 643IU | Vitamin C: 23mg | Calcium: 349mg | Iron: 2mg


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