Malai Kofta 1

A rich and creamy North Indian dish featuring soft koftas served in a luxurious, mildly spiced gravy.

Ingredients

Gravy

• 125 g cream
• 75 g khoya or paneer
• 150 ml milk
• 50 g cashew nuts
• 3 tsp white pepper powder
• 2 1/2 tsp sugar
• 2 tsp grated ginger
• 1/4 tsp nutmeg powder
• 1/2 tsp turmeric powder
• 1 tsp crushed garlic
• 1" cinnamon
• 6 cloves
• 6 cardamoms
• Salt to taste
• 3 tbsp ghee

Kofta

• 50 g khoya
• 50 g paneer
• 5 medium potatoes
• 20 g cashew nuts
• 20 g raisins
• 4–5 green chillies, finely chopped
• 1/2 tsp grated ginger
• 1 tsp chopped coriander
• 1/2 tsp cumin seeds
• Salt to taste

Garnish

• 1 tbsp grated cheese or paneer
• 1 tbsp chopped coriander

Instructions

1. Prepare the Koftas

   • Boil the potatoes, peel them, and mash well.
   • Mix all ingredients except cashews and raisins.
   • Take a ping-pong sized portion, flatten it.
   • Place 2–3 cashews and raisins in the center and shape into a ball.
   • Repeat for remaining dough and keep aside.

2. Prepare the Gravy

   • Roast cinnamon, cardamom, nutmeg, and cloves.
   • Dry grind these spices and set aside.
   • Wet grind all remaining gravy ingredients (except ghee) into a paste.
   • Heat ghee, add powdered spices, and fry for 2–3 seconds.
   • Add the paste and sauté for 5–7 minutes, stirring well.
   • Add 2 cups water and simmer on low heat for 15 minutes.
   • Warm the koftas on a tawa or in the oven.

3. Assemble & Serve

   • Optionally, deep fry the koftas.
   • Place warm koftas in a casserole.
   • Pour boiling hot gravy over them or pour and bake for 5 minutes.
   • Garnish with grated cheese and chopped coriander.
   • Serve hot with naan or parathas.