Sunday, July 12, 2009

Malai Kofta



125 gms. cream

75 gms. khoya or paneer

150 ml. milk

50 gms. cashewnuts

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. garlic crushed

1" cinnamon

6 cloves

6 cardamoms

salt to taste

3 tbsp. ghee


50 gms. khoya

50 gms. paneer

5 medium potatoes

20 gms. cashewnuts

20 gms. raisins

4-5 green chillies chopped fine

1/2 tsp. ginger grated

1 tsp. coriander chopped

1/2 tsp. cum seeds


salt to taste


1 tbsp. grated cheese or paneer

1 tbsp. chopped coriander



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.


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.

Making time: 45 minutes.

Makes: 10 koftas with gravy.

Shelf life: Best fresh.

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