Malai Kofta is basically paneer (cottage cheese) , potatoes and khoya balls dipped in onion and tomato gravy. There are many ways of making koftas, Malai kofta is one of them and on a heavier side. The gravy of this kofta is slightly sweet as we add khoya. Malai kofta goes really well with Rotis or Plain rice. You can also have it with naan, parathas or jeera rice. Make this recipe at a party and everyone will love it even the kids since this dish is mildly spiced.

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Malai Kofta Recipe

Course

Main Dish

Cuisine

Indian

Prep Time

30 minutes

Cook Time

45 minutes

Passive Time

1 hour 15 minutes

Servings

3-4 people

Ingredients

For Kofta

• 2 medium sized potatoes boiled and grated
• 100 grams paneer (cottage cheese) grated
• 1 tbsp khoya grated
• 2 tsp coriander leaves finely chopped
• 1 tbsp Cashews (kaju) finely chopped
• 1 tbsp raisins (kishmish) finely chopped
• 1/2 cup maida for coating kofta
• Salt as per taste
• oil for frying and for greasing hands

For the Gravy

• 2 medium onions finely chopped or pureed
• 2 large tomato pureed
• 1/4 cup cashew paste
• 1 tsp ginger-garlic paste
• 1/4 cup fresh cream
• 1/4 cup milk
• 1/4 cup khoya
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp kasuri methi (dry fenugreek leaves)
• 1 tbsp coriander leaves finely chopped
• 1 tbsp butter
• Salt as per taste

Course Main Dish Cuisine Indian Prep Time 30 minutes Cook Time 45 minutes Passive Time 1 hour 15 minutes Servings 3-4 people Ingredients For Kofta 2 medium sized potatoes boiled and grated 100 grams paneer (cottage cheese) grated 1 tbsp khoya grated 2 tsp coriander leaves finely chopped 1 tbsp Cashews (kaju) finely chopped 1 tbsp raisins (kishmish) finely chopped 1/2 cup maida for coating kofta Salt as per taste oil for frying and for greasing hands For the Gravy 2 medium onions finely chopped or pureed 2 large tomato pureed 1/4 cup cashew paste 1 tsp ginger-garlic paste 1/4 cup fresh cream 1/4 cup milk 1/4 cup khoya 1 tsp coriander powder 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp kasuri methi (dry fenugreek leaves) 1 tbsp coriander leaves finely chopped 1 tbsp butter Salt as per taste

Instructions

For Kofta

1. In a bowl, add grated potato, khoya, paneer, coriander leaves and salt. Mix well.
2. Grease your hands with oil and take a medium size ball of the mixture. Flatten it on your hand and fill some chopped cashews and raisins.
3. Make a medium sized ball or oval shaped koftas as you prefer.
4. In a bowl take maida. Dip each kofta into maida. Make sure it is covered from all the sides.
5. Heat oil in a wok for deep frying. Add the koftas into oil and fry them. Make sure the oil is very hot else the koftas might break.
6. Keep the fried koftas aside on an absorbent paper

For the gravy

1. In a pan, heat butter on low flame until it melts.
2. Add finely chopped or pureed onion. Fry them until it turns light brown.
3. Add ginger-garlic paste and fry them till the raw aroma of the paste goes away.
4. Add turmeric powder, red chili powder and coriander powder. Mix well and fry them for a minute.
5. Add tomato puree and fry it until it leaves oil on the sides.
6. Add Kasuri methi or dry fenugreek leaves and mix well.
7. Add khoya, cashewnut paste and coriander leaves. Stir them for a minute.
8. Add fresh cream and milk. Mix well and fry until it starts leaving oil on the sides.
9. Add a little water and salt as per taste. Give it a boil. Add koftas when you serve the dish.
10. Garnish it with fresh cream. Serve hot with rotis, naan or rice.

Directions to Prepare the Recipe

For Koftas

1. In a bowl, add grated potato, khoya, paneer, coriander leaves and salt. Mix well.
   
2. Grease your hands with oil and take a medium size ball of the mixture. Flatten it on your hand and fill some chopped cashews and raisins.
   
3. Make a medium sized ball or oval shaped koftas as you prefer.
   
4. In a bowl take maida. Dip each kofta into maida. Make sure it is covered from all the sides.
   
5. Heat oil in a wok for deep frying. Add the koftas into oil and fry them. Make sure the oil is very hot else the koftas might break.
   
6. Keep the fried koftas aside on an absorbent paper.
   

For the Gravy

1. In a pan, heat butter on low flame until it melts.
   
2. Add finely chopped or pureed onion. Fry them until it turns light brown.
   
3. Add ginger-garlic paste and fry them till the raw aroma of the paste goes away.
   
4. Add turmeric powder, red chili powder and coriander powder. Mix well and fry them for a minute.
   
5. Add tomato puree and fry it until it leaves oil on the sides.
   
6. Add Kasuri methi or dry fenugreek leaves and mix well.
   
7. Add khoya, cashewnut paste and coriander leaves. Stir them for a minute.
   
8. Add fresh cream and milk. Mix well and fry until it starts leaving oil on the sides.
   
9. Add a little water and salt as per taste. Give it a boil. Add koftas when you serve the dish.
   
10. Garnish it with fresh cream. Serve hot with rotis, naan or rice.