M alai Kofta is of the widely used and favored North Indian vegetable.

This dish is one of

the most widely requested in the restaurants. It is made with thick and rich gravy. It
has various nuts and very rich vegetable. A dish for special occasions, Malai Kofta is the
vegetarian alternative to meatballs. It goes very well with naans or Jeera Rice.

This is one dish that I always ordered when we went out dining back in India and outside
India as well. We knew which restaurants served good Malai Kofta and we would always go
to those only because if this dish is good there, then other dishes ought to be good.

Ingredients Kofta

1. Potatoes boiled 1 ½ Lbs

2. Paneer 1 Cup
3. Khoya and thick malai ½ cup
(You can substitute this with baked ricotta cheese and heavy cream)
4. Cashew nuts chopped 6-8 pcs
 5. Raisins 1 tbs
6. Boiled mixed vegetables corn, peas, carrot, and cauliflower 1 cup
7. Sugar ¼ tbs
8. Coriander powder 1½ tsp
9. Green Chillies finely chopped ½ Tbs
10. Salt To Taste
11. Oil for frying the koftas
12. Bread Crumbs 2tbs
13. Chilli powder ½ tsp
14. Corriander powder 1tsp

For the gravy:

1. Coconut cooking oil 3 tbs

2. onions garlic, and ginger paste 4-5 tbs
3. Tomatoe puree 1 cup
4. coriander powder 2tbs
5. cumin powder 1tbs
6. red chilli powder ½ tsp
7. poppy seeds lightly roasted and ground into a powder 1tsp
8. cashews ground into a thick paste 3tbs
9. Salt to taste
10. garam masala 2tsp
11. Skim Cream ½ cup
12. Skim milk ½ cup
13. yogurt ½ cup
14. sugar ½ tsp

Methodology Malai Koftha:

1. Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta
spices to this mash and mix well for a smooth paste. The dough should be firm. If not
add some more boiled potato and bread crumbs. You can use the food processor for
getting a smooth paste
2. Make this dough into 1” balls or into an oblong shape and put a piece of nut and
raisin in the center of each ball. Roll into perfect rounds into fine bread crumbs.
3. Heat the oil kept aside to fry the koftas. Deep fry these rounds till pale golden in
color on a medium flame.
4. Drain on paper towels and keep aside.

Methodology Gravy:
 1. Take the yogurt in a mixing bowl. To this add the onion, garlic, and ginger paste, all
spices and sugar and mix well and set aside
2. Heat the oil in a thick bottom pan
3. Add the yogurt and spice mix and cook until oil separates
4. Now add tomatoes puree and cook to blend
5. Add cashew nut paste and poppy seed paste and cook on low heat
6. Add milk, salt and garam masala and simmer until done. This gravy is made
relatively thick. Remove from the heat.
7. Now place the koftas in the serving bowl and pour the gravy over it to cover the
koftas
8. Garnish with fresh cream and coriander leaves

When serving, place koftas in the serving tray pour hot gravy over the koftas. Never cook
Koftas and gravy together. Garnish with remaining coriander leaves and a little cream.
Serve with parathas or naan or kulcha or plane rice or pulav or the item of your choice.

Garlic Naan and Puris