Malai Kofta Recipe

This creamy, yummy protein rich kofta balls dipped in delicious gravy will leave you licking your fingers !

Nutritional info

ingredients
1/2 Cup(57.0 gm) Onion(Chopped)
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1/2 Cup(78.0 gm) Tomato(Chopped)
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2 Tsp(8.0 gm) Cream
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1/2 Tsp(1.0 gm) Green Chilli(Chopped)
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/2 Tsp(1.0 gm) Red Chilly(Powder)
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1/4 Tsp(0.41 gm) Dhania Powder
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.44 gm) Jeera Powder
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1/8 Inch Stick(0.03 gm) Cinnamon
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1 No.(0.11 gm) Cloves
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1 No.(0.23 gm) Green Elaichi
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1 No.(0.3 gm) Bay Leaf
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1/4 Tsp(0.59 gm) Jeera
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5 No.(6.0 gm) Cashewnut
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
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2 Tsp(8.0 gm) Butter
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As Required(30.0 ml) Water
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1/4 Cup(35.0 gm) Paneer(Grated)
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1 Tsp(2.0 gm) Corn Flour
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1/4 Cup(45.0 gm) Potato(Boiled,Diced)
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1/2 Tsp(0.46 gm) Coriander Leaves(Chopped)
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1/2 Tsp(1.0 gm) Ginger(Chopped)
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1/2 Tsp(2.0 gm) Green Chilli Paste
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1/4 Tsp(1.0 gm) Salt
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For Frying(8.0 ml) Oil
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As Required(20.0 ml) Water
  • Boil 1/4th cup diced potato and keep aside.

  • For mixture,

  • Take a kadhai and heat 1 tsp oil and 2 tsp butter.

  • Add 1/8th stick cinnamon, 1 green elaichi, 1 clove, 1 bay leaf, 1/4th tsp jeera and mix well.

  • Then add 1/2 cup chopped onion and sauté well.

  • Once mixed, add 1/2 tsp chopped green chilli. 1 tsp ginger garlic paste and mix again.

  • Then add 1/4th tsp haldi, 1/2 tsp red chilli powder, 1/4th tsp dhania powder and 1/4th tsp jeera powder. Mix well.

  • To this mixture, add 1/2 cup chopped tomato, 1/4th tsp salt, 5 cashewnuts and stir.

  • Add a little water and mix again.

  • Blend this into a smooth mixture and keep aside.

  • For kofta,

  • In a bowl, add 1/4th cup grated paneer, 1/4th cup boiled chopped potato, 1/2 tsp chopped coriander leaves, 1/2 tsp chopped ginger, 1/2 tsp green chilli paste, 1 tsp cornflour and 1/4th tsp salt.

  • With the tip of your fingers, mash and mix all the ingredients well.

  • Make round and uniform koftas and keep aside.

  • Take a kadhai and heat oil for frying.

  • Deep fry the koftas until golden brown evenly.

  • Once fried, pat the koftas for excess oil and keep aside.

  • For curry,

  • In a thick bottom pan, add the blended mixture with a little water. Mix well and allow to simmer.

  • When starts to simmer, add 2 tsp cream and the koftas. Mix well.

  • Serve hot with chapatti.