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Photo of Malai Kofta by Shyama Amit at BetterButter

Malai Kofta

Shyama Amit
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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A main course dish.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Simmering
  • Frying
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. 4-5 medium size boiled potatoes
  2. Tomato puree 1 cup
  3. Finely chhopped onion 1/2 cup
  4. Arrarowt 1/4 cup
  5. Soaked cashew nuts+ khas khas 1 tbsp each, to make the white paste
  6. Raisins 10-12
  7. Curd 1/2 cup
  8. Milk 1/2 cup
  9. Malai 1/2 cup
  10. Ginger-Garlic Paste 1 tbsp
  11. Oil for frying
  12. Butter 2 tbsp
  13. 2-3 green chillies, cut in slits
  14. Curry leaves 4-5
  15. Cumin seeds 1/2 tsp
  16. Red chilli powder 1 tsp
  17. Turmeric powder 1/2 tsp
  18. Asafoiteda a pinch
  19. Corriander powder 1 tsp
  20. Garam masala 1/2 tsp
  21. Salt to taste
  22. Cream and coriander to garnish


  1. First of all mash the boiled potatoes, add in some salt and arrarowt in it.
  2. Now make a dough by mashing it completely, make a ball and and flatten it. Pace a raisin in it and shape it like a cutlet, make all the koftas in the same manner. Then deep fry them and keep aside.
  3. Heat butter in a pan, add in the curry patta, cumin seeds, asafoetida, turmeric powder, onion and ginger-garlic paste. Now add in the green chillies and saute for 2 minutes.
  4. Next add in the red chilli, turmeric powder, coriander powder, garam masala and salt. Now add in the tomato puree cook it for 5 -7 mins till the puree leaves the butter. Then add the white gravy made by the cashew nuts and khas khas, let it cook for 5 mins.
  5. Now pour in the milk and curd, cover the pan and cook for another 10 mins. After this, add in the malai and koftas prepared earlier.
  6. Garnish it with cream and coriander and serve it with fulka or naan.

Reviews (2)  

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Shalini Dubey
Shalini Dubey   Nov-15-2016

looks divine

Uma Purohit
Uma Purohit   Nov-15-2016


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