Malai Koftas in Makhani Gravy ( Fast Foods Made Healthy Recipe)

Malai Koftas in Makhani Gravy, succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream.

5/5 stars  100% LIKED IT
Added to 324 cookbooks
This recipe has been viewed 21765 times

Innumerable times you would have ordered Malai Koftas in Makhani Gravy at restaurants, but now it is time to try this hot favourite at home, in the comfort of your own kitchen! Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make shapely and soft koftas that are simply irresistible.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


For The Malai 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)

Other Ingredients
oil for deep-frying

For The Tomato Paste
1/2 cup onions , sliced
12 mm ( 1/2") piece of ginger (adrak) , chopped
3 garlic (lehsun) cloves
2 cups chopped tomatoes
4 to 5 cashewnuts (kaju)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder

Other Ingredients
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
4 to 5 tbsp fresh cream
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tsp sugar
4 tbsp butter
salt to taste

For Garnish
1 tbsp chopped coriander (dhania)
1 tsp butter

For the malai koftas

  1. Combine the mixture and divide it into 6 equal parts.
  2. Roll them into rounds and deep fry them over a medium flame till they are golden brown. Drain and keep aside.

For the tomato paste

  1. Combine the onion, ginger, garlic, tomatoes, cashewnuts, turmeric powder and chilli powder with ½ cup of water in a pan and simmer for 15 to 20 minutes till the vegetables are soft. Cool completely.
  2. Blend this mixture in a liquidiser to get a smooth purée.
  3. Strain the mixture and keep aside.

How to proceed

  1. Heat butter and add the cumin seeds. When the seeds crackle, add the prepared tomato paste, garam masala, kasuri methi, sugar and salt and bring to a boil.
  2. Add the cream and mix well. Add the koftas and bring to a boil.
  3. Serve hot, garnished with the coriander and butter.
Nutrient values per serving
324 cal. 27.5 gm.
RECIPE SOURCE : Fast Foods Made HealthyBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

It Is Pickling Time, Friends!

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

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 01 Jan 15 01:33 PM

Koftas and gravy both are truly delicious...very difficult to say which one is more tastier...great for parties..