Malai Kofta

Malai Kofta, a special dish for special occasion. One of my all time favourite and prompt dish in all Indian restaurants. Soft Cottage Cheese Balls(Paneer Koftas) dipped in rich and creamy gravy.
I prepared this dish for my Husband's birthday-party dinner and am proud to say that it was hit with a compliment of being 'restaurant-style'. It goes very well with naans, tandoori-roti or jeera-rice.


For Koftas:

  • 4 medium Potatoes ; boiled, peeled, mashed

  • 50 gms. Paneer ; grated

  • 50 gms. Khoya (optional)

  • 2 tbsp. Allpurpose flour/Cornflour

  • 20 gms. Cashewnuts

  • 20 gms. Raisins

  • 4-5 Green chillies chopped fine

  • 1/2 tsp. Ginger grated

  • 1 tsp. Coriander chopped

  • 1/2 tsp. Cumin powder

  • 1/2 tsp. Coriander Powder

  • 4-5 tbsp. Vegetable Oil for frying

  • Salt to taste

  • For gravy:
    • 50 gms. Paneer
    • 50 gms. Cream/Yoghurt
    • 1 medium Onion
    • 1 medium Tomato
    • 1 tbsp Ginger-Garlic paste
    • 2-3 Green chili
    • 1" Cinnamon
    • 3-4 Cloves
    • 3-4 Cardamoms
    • 1/2 tsp Nutmeg crushed
    • 50 gms. Cashewnuts ; paste
    • 2-3 tsp. White pepper powder
    • 1/2 tsp Coriander powder
    • 1/2 tsp Cumin powder
    • 2 tsp Sugar
    • 4 tbsp Ghee/Butter
    • 1 tsp. grated Cheese
    • 1/4 bunch Coriander chopped
    • Salt to taste
    1. Mix together all the ingredients for koftas except raisins and cashews.
    2. Take a ping-pong ball sized dough in hand and flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
    3. Coat it with some cornflour.
    4. Heat oil in a large heavy saucepan and deep-fry the koftas until brown. keep aside and tent with foil.

    1. Roast the cinnamon, cardamom, nutmeg and cloves together on medium heat for 7-8 minutes. Dry grind and keep aside.
    2. Wet grind paneer, onion, tomato, ginger-garlic, coriander powder and cumin powder. Keep aside.
    3. Heat ghee/butter in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring continously.
    4. Add cashewnuts paste, salt and sugar. Add 2 cups of warm water and simmer on low for 10-15 minutes. { The gravy for this dish is meant to be thick, so do not add too much water. }
    5. Add cream ( if using yoghurt, it should be added one tbsp at a time,stirring and incorporating it into the mixture before adding the next tablespoonful. Continue in this way until all the yogurt has been used ).
    6. Carefully add koftas into the gravy or pour hot gravy on the koftas. { Koftas should be added in the gravy just beore serving}
    7. Garnish with grated cheese and chopped coriander.
    8. Serve hot.

    My entry to 

    Virtual Eid Potluck Party

    Good chefs always taste their Recipe.....Go Ahead....And say Wow.



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