Malai Kofta

3/5 stars  75% LIKED IT    4 REVIEWS 3 GOOD - 1 BAD

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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.

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Koftas
1/2 cup crumbled paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
3 tbsp cornflour
salt to taste

For The Gravy
2 cups fresh tomato pulp
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju)
2 tbsp butter
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
salt to taste
2 tbsp fresh cream

Other Ingredients
oil for deep-frying

For The Garnish
1 tbsp fresh cream

For the koftas

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 8 equal portions and roll each portion into a cylindrical shape.
  3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides.
  4. Drain on an absorbent paper and keep aside.

For the gravy

  1. Combine the onions and cashews in a mixer and blend till smooth. Keep aside.
  2. Heat the butter in a deep non-stick pan, add the onion-cashew paste, garlic paste, ginger paste and green chilli paste, and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the fresh tomato pulp, sugar, garam masala, chilli powder, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Switch off the flame and add the fresh cream and mix well.

How to proceed

  1. Just before serving, arrange the koftas in a serving dish. Pour the hot gravy over the koftas.
  2. Serve immediately garnished with fresh cream.

RECIPE SOURCE : Punjabi SubzisBuy this cookbook
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 on 14 Jun 15 08:20 PM

I tried this recipe bcos it looked simple and yet one that would contain adequate enough flavours. But the recipe is technically wrong. The onions and tomatoes hust cannot take the time mentioned to be quicked. I had to cook the curry ten times more than the time liated and still it was not satisfactory. I am disappointed that i invested my time andDingredients in this recipe.
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Tarla Dalal    Hi Anupreet, Understanding your issue, probably your tomato pulp must have been very liquidy and that is the reason it took more time to cook, which is fine. Make sure you didn''t add any extra water while making the tomato pulp and the onion-cashew paste. Basically the raw taste of the onion and tomato will be gone when cooked for that much time as mentioned.. Having followed the same proportions it should get cooked in the time mentioned as this recipe has been tried by us in our kitchen 3 times. We would request do give this recipe a try once more and let us know how it turns out.. We would be glad to hear from you.. Happy cooking!!
23 Oct 15 09:18 AM
 on 26 Mar 15 04:30 PM

This is one recipe i always order in a restaurant..But I wanted to make at home..I tried this out and believe me you are going to lick your fingers..The koftas are very tasty..The gravy made yousing fresh tomato pulp gives a very nice tang and the addition of cream makes it very rich..Must try by everyone..
 on 02 Mar 15 05:18 PM

simple quick recipe to make. the koftas just melts in the mouth. awesome...
 on 23 Jan 15 10:27 PM