Recipes

Back to Main Recipes

MALAI KOFTA

Ingredients:

Gravy:

1. 125 gms. cream.
2. 75 gms. khoya or paneer.
3. 150 ml. milk.
4. 50 gms. cashewnuts.
5. 3 tsp. white pepper powder.
6. 2 1/2 tsp. sugar.
7. 2 tsp. grated ginger.
8. 1/4 tsp. nutmeg powder.
9. 1/2 tsp. turmeric powder.
10. 1 tsp. garlic crushed.
11. 1" cinnamon.
12. 6 cloves.
13. 6 cardamoms.
14. salt to taste.
15. 3 tbsp. ghee.

Kofta:
1. 50 gms. khoya.
2. 50 gms. paneer.
3. 5 medium potatoes.
4. 20 gms. cashewnuts.
5. 20 gms. raisins.
6. 4-5 green chillies chopped fine.
7. 1/2 tsp. ginger grated.
8. 1 tsp. coriander chopped.
9. 1/2 tsp. cumin seeds.
10. salt to taste.

Garnish:
1. 1 tbsp. grated cheese or paneer.
2. 1 tbsp. chopped coriander.

Method:

Koftas:

• Boil the potatoes, peel and smash them.
• Mix together all the ingredients except raisins and cashews.
• Take a ping-pong ball sized dough in hand.
• Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
• Repeat for remaining dough. Keep aside.

Gravy:

• Roast the cinnamon, cardamom, nutmeg and cloves together.
• Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
• Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
• Add paste and fry further for 5-7 minutes stirring well.
• Add 2 cups water and simmer on low for 15 minutes.
• Warm the koftas either in the oven or on the tava.

Optional: You can deep fry the koftas also. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas.

Back to Main Recipes