Malai Kofta

Cooking Time: 45 mins
Servings: 2


For Kofta:

  • 2 large potatoes, boiled and mashed
  • 1 cup bread crumbs
  • 200gm paneer mashed
  • 10 - 15 raisins (khismish)
  • 1 tblsp maida
  • Oil for frying
  • ½ teaspoon garam masala
  • 2 green chillies, chopped fine
  • Salt to taste

For Gravy:

  • 2 tblsp oil
  • 2 green chillis
  • 3 onions grated
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 4 medium sized tomatoes
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • Cashewnuts
  • 1/2 cup milk
  • 2 -3 tblsp cream
  • 1/2 tsp garam masala
  • 1 tsp corainder powder
  • Salt to taste
  • Chopped coriander leaves for garnish


To make koftas:

  • Boil Potatoes and mash it and mix all the other stuff i.e; paneer, salt, green chilli etc...Mix well and knead a soft dough of the mixture;
  • Divide this mixture into 4 equal parts. And then take a single ball and make it into a flat roti on your palm. Place 2 -3 raisins in the centre and then roll it back into a ball;
  • Sprinkle 1 tblsp of maida on a plate and roll this kofta in it. Coat the kofta with the breadcrumb and keep aside;
  • Fry the koftas with a light hand, when light golden brown take them out.

To make gravy:

  • Make tomato puree. Keep aside. Also soak the cashewnuts for 2 hrs and then grind it into fine paste;
  • Heat 2 tblsp oil in a kadai, then add green chilly and grated onion;
  • Fry till light golden then add ginger and garlic. Fry for another minute;
  • Now add red chilly powder, coriander powder, jeera powder and salt. Put 1/4 cup of water so that the masala mixes well;
  • Add tomato puree, let it simmer on medium flame for 8 - 10 mins or till oil separates;
  • Now add the cashewnut paste little by little stirring all the while. Keep the flame low;
  • Add 1/4 to 1/2 cup water and simmer for a minute. Then add milk which is at room temperature.Mix well and cook for another minute;
  • Now add 2 -3 tblsp cream and garam masala. Mix well;
  • To serve in a platter place the koftas and then pour the gravy on top of it. Garnish with finely chopped green coriander. Make swirls of cream.