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Preparation Time 30 mins

Serves 2 to 3


Cottage Cheese (Paneer) 1 cup grated
Boiled Potatoes 2
Green Chilly 1 chopped
Cornflour 1 teaspoon
Green Cardamom Powder a pinch
Almonds 4 
Salt to taste


Onion 1 Medium sized
Tomatoes 3 medium sized
Green Chilly 1slit
Ginger 2 inch Piece
Garlic Clove 2
Water half cup
Green Cardamom 2
Butter 1 teaspoon
Salt to taste
Sugar a pinch
Red Chilly Powder 1/2 teaspoon
Coriander Powder 1/2 teaspoon
Fennel (Saunf) Powder 1 teaspoon
Garam Masala 1/4 teaspoon.
Cream or Milk 3 tablespoons
Kastoori Methi (Optional)
Chopped fresh coriander for garnish.


In a bowl Mash the potatoes and mix it with cottage cheese, green chilly, almonds, salt and cornflour. Make it into small oval shape as seen in the picture.
Heat the oil in a pan, once the oil is hot deep fry these koftas on medium heat till golden brown and take them out on an absorbent paper.
Roughly chop the onions and tomatoes. In a cooker add the chopped onion, tomatoes, green Chilly, ginger, garlic and cardamom and half cup of water.
Pressure cook for 10 minutes, then open the cooker and blend all the ingredients to a puree. Then strain this gravy through a sieve.
In another pan add butter and this gravy bring to a boil, simmer and add red chilly powder, coriander powder, saunf powder, garam masala, sugar and salt. After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.
Add the koftas just before serving and heat for 2 -3 minutes. Serve hot with Roti, Naan or Lachha Paratha.
TIP : You can make the same gravy and just add cottage cheese for a quick recipe of Shahi Paneer.

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