Name: Malai Kofta (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Potatoes-boiled, peeled, and mashed; 1/2 cup Paneer-grated; 1/4 cup All-purpose flour (Maida); 2 tablespoons Cashews-chopped; 2 tablespoons Raisins-chopped; 1 teaspoon Ginger-garlic paste; 1/2 teaspoon Garam masala; To taste Salt; To taste Red chili powder; For frying Vegetable oil; 1 tablespoon Vegetable oil; 1 Medium onion-finely chopped; 1 teaspoon Ginger-garlic paste; 1 cup Tomato puree; 1/2 teaspoon Turmeric powder; 1 teaspoon Red chili powder; 1 teaspoon Coriander powder; 1/2 teaspoon Garam masala; 1 cup Water; 1/2 cup Heavy cream; To taste Salt; 2 tablespoons Fresh cilantro-chopped, for garnish

Recipe tier

A simplified version of the classic Indian dish, Malai Kofta, perfect for home cooks.

Total 1h

Serves 4 servings

Steps 13

Ingredients 22

Kofta
1 cup 225 g Potatoes-boiled, peeled, and mashed
cup 50 g Paneer-grated
cup 30 g All-purpose flour (Maida)
2 tablespoons 30 mL Cashews-chopped
2 tablespoons 30 mL Raisins-chopped
1 teaspoon 5 mL Ginger-garlic paste
teaspoon 2.5 mL Garam masala
To taste To taste Salt
To taste To taste Red chili powder
For frying For frying Vegetable oil
Sauce
1 tablespoon 15 mL Vegetable oil
1 1 Medium onion-finely chopped
1 teaspoon 5 mL Ginger-garlic paste
1 cup 240 mL Tomato puree
teaspoon 2.5 mL Turmeric powder
1 teaspoon 5 mL Red chili powder
1 teaspoon 5 mL Coriander powder
teaspoon 2.5 mL Garam masala
1 cup 240 mL Water
cup 120 mL Heavy cream
To taste To taste Salt
2 tablespoons 30 mL Fresh cilantro-chopped, for garnish

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Equipment

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Instructions

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In a bowl, combine all Kofta ingredients (mashed potatoes, grated paneer, all-purpose flour, chopped cashews, chopped raisins, ginger-garlic paste, garam masala, salt, and red chili powder).
Mix well and form the mixture into small, smooth balls.
Heat vegetable oil in a deep frying pan over medium heat.
Carefully add the kofta balls to the hot oil and fry until golden brown on all sides. Remove and drain on paper towels.
For the Sauce, heat vegetable oil in a pan over medium heat.
Add finely chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute.
Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil starts to separate from the mixture.
Add water, garam masala, and salt. Bring to a simmer and cook for 5-7 minutes.
Stir in heavy cream and cook for another 2-3 minutes. Adjust salt as needed.
Gently place the fried kofta balls into the simmering sauce.
Cook for 2-3 minutes, allowing the kofta to soak up the sauce.
Garnish with fresh cilantro before serving hot with naan, roti, or rice.