Thursday, 22 August 2013



For the koftas:

150 gms paneer/cottage cheese, grated
2 medium size potatoes, boiled, peeled and grated
1 green chili deseeded and finely chopped
1/4 cup cornflour
½ tbsp milk powder or 1 tbsp khoya(optional)
½ tsp salt or to taste
oil for frying

For gravy:
2 tbsp refined oil
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala
1 tsp coriander powder
2 green cardamoms
1 tsp cumin seeds

  1. Mix all the ingredients mentioned under kofta ingredient list except oil in a bowl. 
  2. Make medium sized balls and fry the koftas in hot oil till golden. 
  1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
  2. Take oil in a pan. 
  3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
  4. Add the onion ginger and garlic paste and cook till it become brown. 
  5. Add the tomato puree and saute for 2-3 minutes. 
  6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
  7. Add cashew paste. 
  8. Stir and saute till the oil starts to leave the sides of the masala paste. 
  9. Add water and stir. 
  10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
  11. Add half the cream and salt. 
  12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry. 
  1. Add the curry first in the serving plate or bowl and then place the koftas. 
  2. Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice. 
  3. Garnish the malai kofta with some cream, grated paneer and coriander leaves. 

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