Malai Kofta

Malai Kofta, soft paneer koftas in a tomato based creamy gravy.

2/5 stars  50% LIKED IT
Added to 684 cookbooks
This recipe has been viewed 174330 times

With malai kofta, it is always celebration time! this is one dish which nobody will get bored of even if it is served at every party. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep frying them.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 8 servings
Show me for servings


For The Koftas
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch turmeric powder (haldi)
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
salt to taste

For The Gravy
5 large tomatoes
2 large onions
2 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
1 tbsp cashewnut (kaju) paste
1 tsp sugar
1 tsp punjabi garam masala
1 tsp chilli powder
4 tbsp butter
salt to taste

To Be Ground Into A Paste (for The Gravy)
15 garlic (lehsun) cloves
25 mm (½ ") piece ginger (adrak)
5 green chillies

Other Ingredients
oil for deep-frying
1 tbsp fresh cream for the garnish

For the koftas

  1. Combine all the ingredients together and divide it into 8 equal portions.
  2. Roll each portion into a cylindrical shape and deep-fry them over a medium flame in hot oil till they are golden brown. Drain and keep aside.

For the gravy

  1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
  2. Blend the onions in a liquidiser with very little water.
  3. Heat the butter in a pan, add the onions and stir-fry for 5 minutes till light brown.
  4. Add the cloves, cinnamon and onion paste and fry again for 2 minutes.
  5. Add the tomato puree and cook for 2 minutes.
  6. Add 1 cup of water and boil for 3 to 4 minutes.
  7. Pour the mixture into a blender, add the cornflour and sugar and blend.
  8. Put to cook again and add the punjabi garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed

  1. Arrange the koftas in a serving dish. Pour the gravy over the koftas and top with fresh cream. Serve hot.

  1. You can add 1 teacup of boiled green peas to the gravy if you like.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook
2 reviews received for Malai Kofta

The most Helpful Favourable review

 Reviewed By
Foodie #627137January 23, 2015

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...


The most Helpful Critical review

 Reviewed By
Foodie #627137January 23, 2015

See more critical reviews...

Helpful reviews for this recipe
Reviewed January 23, 2015by Foodie #627137


Report this
Reviewed January 23, 2015by Foodie #627137


Report this
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Make The Right Tikki Choice!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email