Quick Malai Kofta

Quick Malai Kofta is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


For the koftas

Paneer - 200 g

Boiled Potatoes - 2 large, mashed

Corn flour - 3 tbsp

Cashews - 2 tbsp

Chopped Pistachios - 2 tbsp

Raisins - 2tbsp

Salt to taste

For the sauce

Tomatoes - 8 large, blended with a piece of Ginger and 2 Green chillies

Cream - 1 cup

Cashew paste - 5tbsp (made with cashews and a dash of Milk in the blender)

Cloves - 4

Cardamom - 5 pods

Salt to taste

A pinch of Turmeric powder or Saffron soaked in 1/2 cup warm Milk

Sugar - 2tbsp

For garnish:

Chopped coriander - 2 tbsp


  1. Combine all ingredients of the koftas, roll into oblong balls and deep fry till golden brown. Strain and keep aside.
  2. For the sauce, heat oil in a kadai.
  3. Add cloves, cardamom and saute till light brown.
  4. Add tomato puree and cook till oil separates.
  5. Add cashew paste and cook for 8-10 minutes.
  6. Add the milk with saffron or turmeric powder followed by salt and sugar.
  7. Cover and simmer for about 5 minutes.
  8. Add the cream, stir and take off heat.
  9. Place the koftas in a serving plate, top with sauce and garnish with coriander.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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