Malai Kofta

Vege balls in a thick sauce,a dish for special occassions.

Category : Vegetarian
Rating :
Total Votes : 2
Contributed By: Lakshmi
Serving :8-10
Cooking Time : 45minutes
Cusine Type : North Indian


For Koftas :

100 g paneer (crumble with hand) . You can use Cottage Cheese Instead
3 Nos Medium potatoes (boiled and peeled)
1 Nos bread slice
4 tsp corn flour or maida
2 No green chilly, chopped fine
2 tsp coriander leaves
to taste salt
1/4 cup raisins
to fry oil

For the gravy:

2 tsp coriander seeds
1 tsp cumin seeds
1 tsp coconut(optional)
1/2 tsp saunf
8 Nos cashewnut
1/4 tsp peppercorn
2 No cardamom
1 pc cinnamon
4 Nos clove
2 Nos garlic clove
1 No onion
1 pc ginger
2 Nos red chilly
3 tsp oil
3 Nos tomatoes
2 tsp cream (half and half)
2 tsp red chilly powder
1/2 tsp garam masala
to taste salt


Method to make Koftas:

In a bowl add paneer,mashed potatoes
Add chopped green chilli, cilantro/coriander and salt.
Dip the bread slice in a little water and add to the bowl.
Mix well and add maida 1 tsp at a time and knead into a dough.
If u feel that its a little loose then add some more maida or bread.
Make small ball stuffing a little kismis in each ball. Instead of this step i just mixed raisins with the rest of the ingredents.
Fry the balls on slow heat till a dark brown.

To make the gravy

Heat 1 tsp oil in a pan, fry onions add all the gravy ingredients other than the tomatoes

Fry till onion turns golden brown. Cool the ingredients and grind into a fine paste.

Heat 2 tsp of oil in a pan add the finely ground paste. Fry this for 5 mins.

Grind the tomatoes in the mixer and add to the paste. Instead of this you can use Tomato Paste for making larger quantities.

Add salt.

Cook this for 15 - 20 mins. Add chilli powder if the spice is less.

Add some fresh cream or half and half and cook for another 3-4 mins.

If the gravy is little less then add more Whipping Cream. I normally use 1 Packet so that I get more gravy

Add the koftas to the gravy and cook and heat for 2 mins and garnish with cilantro.

Serve immediately with hot parathas.

Note: add salt ,chilli powder, coriander powder, and garam masala if the spices are less.

If the spices are more then add some cream, curd or tomato puree.

No comments for this recipe. Feel free to be the first.

Tips of the day
To avoid breakage of eggs cut it with a knife dipped in hot water.