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Malai kofta

Ruchiajay Mahant
30 minutes
Prep Time
30 minutes
Cook Time
5 People
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ABOUT Malai kofta RECIPE

This is one of the famous north indian cusine.Melt in mouth koftas made of paneer and khoya ,dipped in creamy gravy.....with mild sweetness.easy to make,yummy in taste.

Recipe Tags

  • Veg
  • Main Dish

Ingredients Serving: 5

  1. For kofta: paneer-200 gm
  2. Cashewnuts-6-7
  3. Kishmish/raisins:6
  4. Khoya -1/4 cup
  5. Black pepper-1/4 tsp
  6. Salt-1/4 tsp
  7. Oil for frying
  8. All purpose flour/maida-3 tbsp
  9. Water-1 tsp
  10. For gravy: onion-2
  11. Cashewnuts-20
  12. Ginger-small piece or grated 2 tsp
  13. Garlic cloves-10
  14. Green chilli-1
  15. Water-1 glass
  16. Oil-1tbsp
  17. Cumin seeds-1 tsp
  18. Coriander seeds-1 tsp
  19. Bayleaf-1
  20. Black cardamom-2
  21. Cloves -4
  22. Green cardamom-1tsp
  23. Kasturi methi /dry fengureek leaves-1 tsp
  24. Fresh cream -2-3 tsp
  25. Sugar-1/2 tsp
  26. Milk -1/2 cup or more
  27. Curd -4 tsp


  1. Grate paneer,chop cashew and raisins.
  2. Now to grated paneer add black pepper,all purpose flour/maida,salt .mix it also add 1tsp water to bind.
  3. Divide in equal portions.
  4. Next mix chopped raisins,cashewnuts with khoya and make small balls of it.
  5. Next with each paneer dough ,flatten it ,place khoya ball ,roll it to crack free ball.
  6. Fry them in medium hot oil.
  7. Fry from all sides till its golden brown in colour.
  8. Take them out.
  9. For gravy ,in a pan add one glass water,onion sliced,green chilli,cashews,garlic,ginger cover it and cook till water dries ...make paste of it.
  10. Next in 1tbsp oil add cumin seeds,dry coriander,bayleaf,black cardamom,cloves,saute for some time.
  11. Add onion paste.cover it and cook for 5 minutes in low flame,stirring in between.
  12. Now add green cardamom powder,salt as per taste,as it leaves oil from sides ,add black pepper,4 tsp curd.cook sometime add khoya -1 tsp or sugar -1/2 tsp in it.after cooking for sometime add 1/2 cup milk.
  13. Add fried balls ,cover it and cook at low flame for sometime .can add more milk depending upon how thick you need gravy.
  14. Garnish with kasturi methi and fresh cream.
  15. Ready to serve with roti/naan

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