Malai Kofta

by Tarla Dalal

Added to 609 cookbooks
This recipe has been viewed 44753 times

An extra - special party favourite. The koftas will melt in your mouth.

Add your private note

Preparation time: 25 mins.
Cooking time: 30 mins.
Serves 8
Show me for servings

Ingredients

For the koftas
350 gms paneer
3 tbsp plain flour (maida)
1 tsp levelled, baking powder
4 green chillies, chopped
1 tbsp chopped coriander (dhania)
ghee for deep-frying
salt to taste

For the gravy
4 large sized tomatoes
100 gms fresh cream
4 tbsp ghee
1 tsp chilli powder
salt to taste

To be ground into a paste
1 large onion
2 tbsp grated fresh coconut
7 cloves garlic (lehsun)
2 green chillies
2 red chillies
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp chirongi nuts (charoli)
2 tsp poppy seeds (khus-khus)
25 mm. (1/2") piece ginger (adrak)
2 tsp chopped fresh corriander (dhania)

Method

For the gravy

Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.
Heat the ghee in a vessel and fry the paste very well.
Add the chilli powder and fry again for 1 minute.
Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
Just before serving, add the koftas. Serve hot with parathas, puris or rice.

Tips