Malai kofta

Malai koftas are made with paneer and potatoes. It is classic mughlai  dish in which potato paneer balls are deep fried and then served in a rich gravy . Paneer and potato koftas can be eaten as snacks also .

Servings: 3 people

Malai kofta

Malai kofta


For Koftas:

Potatoes: 2 (boiled and mashed)

Paneer: 1/2 cup

Onions: 1 small finely chopped

Salt : to taste

Red chilli powder: 1/4 tsp

Grated ginger: 1/2 tsp paste

Oil : for deep frying

Maida: 2 tsp

For gravy:

Tomatoes: 2 pureed

Onions: 1 paste

Cashewnuts or kaju: 2 tbsp

Salt: to taste

Red chillli powder: 1/4 tsp

Ginger-garlic paste: 1/2 tsp

Garam masala: 1/4 tsp

Fresh cream : 2 tbsp

Green chilli :1 chopped

Sugar: 1tsp

Green cardamoms: 2 crushed

Butter: 2 tbsp


For koftas:

1.Mix all ingredients of kofta (except oil) in a bowl. Roll them into balls of equal size.

2. Heat oil in a kadai. Fry kofta balls till they become golden brown. Drain on absorbent paper to remove excess oil.

For Gravy:

3. Soak cashews for 15 minutes in water and grind them into a fine paste.

4.Heat butter in a pan. Add onion paste, kaju paste, ginger-garlic paste and cook on low flame for 4-5 minutes.

5.Add tomato puree and cook for 2 minutes. Add salt, green cardamoms, green chili, red chilli powder, sugar and cook for 2 more minutes.

6. Add fresh cream and garam masala and half cup of water and cook for 3-4 minute on low flame.

For serving: Put koftas in a serving dish . Pour gravy over it and garnish with fresh cream.




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