Malai kofta


Koftas are balls of vegetables or meat. Kofta recipes are generally found in Middle Eastern, Asian and Indian cuisines. Kofta’s in India is served with spicy gravy/curry and be eaten with Rice, Parathas, Naan, and Rotis.

The word Kofta comes from Classic Persian.

Today I made Koftas with Paneer and boiled potato. Paneer was grated and potato was smashed and formed into a dough and equal size of balls was made and then deep fried.



For kofta

1 1/2 cup boiled potato(mashed)

1 cup paneer or cottage cheese (grated)

2 tsp cornflour

1 tsp garam masala

1/2 tsp black pepper powder

Salt to taste.

For coating

1 tbsp corn flour

water to form a thick consistency

For gravy

1 onion

2 tomatoes

2 tbsp butter

1/2 tbsp of oil

2 tsp ginger/garlic paste

2 bay leaves

1 inch cinnamon stick

4 to 5 black pepper

1 tsp shah jeera

1 tsp red chili powder

4 to 5 cashews

1/4 cup cream

1 tsp garam masala

2 tsp kasuri methi

4 to 5 Green cardamon

1 flower of javitri

Salt to taste



  • Mix Kofta ingredients and make a small equal sized ball
  • Make a thick batter of cornflour
  • Dip into cornflour batter and deep fry.
  • Heat butter and oil in kadai.
  • Add bay leaves, javitri and black pepper, onions and ginger garlic paste.
  • put salt to soften onions and cook till onion softens.
  • Add tomato and cashew nut paste and cook till it leaves oil.
  • Add red chili powder and garam masala.
  • When it leaves oil, pour water to required consistency (thickness you want)
  • Let it boil and cook for 4 to 5 mins on slow flame.
  • crush kasuri methi and simmer the flame
  • At the end add cream to it and check the required consistency. Don’t boil the curry for long. Put koftas and cook for a minute or two.
  • Serve hot. Can garnish with chopped coriander leaves.

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