Saturday, May 23, 2009

Malai Kofta


For Kofta (Makes 6 Koftas)

2 Big size Potatoes
2-3 Tbs. Cornflour
1/2 Tsp. Salt
Oil for frying Kofta's

For Stuffing Kofta

125 gms grated Paneer(Cottage Cheese)
50 gms Unsweetened Mawa(khoya)
1 tbs. Cashew nuts (broken in small pieces)
10-12 kishmish(raisins)
1 tsp Black Pepper Powder
Salt and Sugar as per taste

For Grinding

Boil 2 big red onion in water for 2 to 3 minutes, drain and keep aside.
Soak 10-15 Cashew nuts, 2 tbs Poppy seeds(khuskhus) and 1/2 tsp Sesame seeds(til) in 1/2 cup milk for 15 minutes.
2-3 green chillies
5-6 Garlic cloves
1 tsp grated Ginger
2 tbsp Curd

For Gravy

2 tbsp Ghee(Clarified Butter)
1 inch piece Cinnamon(dalchini)
2-3 Cloves(lavang)
3-4 Green Cardamom
3 tbsp Thick Cream
Salt and Sugar as per taste

For Garnishing

Fresh Thick Cream and Cherries.


  1. For making Kofta boil and peel Potatoes. Grate the boil potatoes, add 1 tbsp Cornflour and mix it well, if the mixture is wet add more cornflour to it. Make a smooth mixture(no lumps)
  2. Mix well all ingredients for stuffing. Divide the mixture into 5-6 portions. Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some stuffing mixture and make kofta. Roll them in remaining cornflour and fry them in oil till they are pinkish in color.
  3. Grind all the grinding ingredients to a fine paste.
  4. For making gravy heat 2 tbsp Ghee in a kadai or wok add cinamom, cloves and green cardamom add grounded paste to it fry for some time when the paste starts leaving oil add sugar, salt, cream and add 1/2 a cup of water, make gravy let the gravy simmer for 5-8 minutes.
  5. While serving place the fried koftas , in a serving bowl and just before serving pour hot gravy over these. Garnish it with some some fresh cream,cherries and chopped coriander leaves.

1 comment:

  1. I am SO excited to try this recipe. This is my favorite dish to get whenever we go for Indian food, but I have never seen a recipe that looks as close to what I am used to as this. Fabulous!