Plain Malai Kofta

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • For gravy:
  • 125 gms - cream
  • 75 gms - khoya or paneer
  • 150 ml- milk
  • 50 gms - cashewnuts
  • 3 tsp - white pepper powder
  • 2.5 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
  • For kofta:
  • 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 - cumin seeds
  • salt to taste
  • For garnish:
  • 1 tbsp - grated cheese or paneer
  • 1 tbsp - chopped coriander

How to Make Plain Malai Kofta

  • For koftas:
  • 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 the dough
  • Place 2-3 cashews and raisins in the centre and shape into a ball.
  • Repeat for remaining dough. Keep aside.
  • For gravy:
  • 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.

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