Quick n Easy Malai Kofta

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Malai Kofta is one of the yummiest Punjabi recipes. This scrumptious dish is very common in the food joints and restaurants of Punjab. You can now create Restaurant style Malai Kofta recipe at your home too! 

The succulent koftas are made with the tasty duo - paneer and potato. These deep-fried, crispy balls are dipped into a pool of hot, gravy or you can even pour the flavourful gravy over the koftas. This Malai Kofta recipe will be enjoyed by everyone, irrespective of age. 

This extremely delicious malai kofta can be served with your favourite paratha, naan or kulcha.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • To make kofta:
  • 3 - medium-sized potatoes
  • 1 cup - paneer
  • 2-3 - green chillies
  • 20 g - cashew nuts
  • 1 tsp - chopped coriander leaves
  • 3 tbsp - ghee
  • 3 tbsp - gram flour
  • Salt to taste
  • To make gravy:
  • 2 flakes - garlic
  • 2 tsp - ginger
  • 1/2 cup - coconut
  • 1 - onion
  • 1 - red chilli
  • 1" - cinnamon
  • 6 - cloves
  • 6 - cardamoms
  • 1 tsp - poppy seeds
  • 150 ml - milk
  • Salt to taste
  • Ghee
  • Oil for frying

How to Make Quick n Easy Malai Kofta

  • To make the kofta:
  • Boil potatoes, peel and mash them.
  • Grind the cashew nuts into a paste.
  • Mix the mashed potatoes, cashew nut paste, grated paneer, chopped green chillies, coriander leaves and salt.
  • Heat ghee in a frying pan, on a low flame.
  • Cook the mixture until it becomes almost dry.
  • Shape them into balls.
  • Make a paste of gram flour, salt and water.
  • Dip the balls in the paste and deep fry them till they become golden-brown.
  • Keep the koftas aside.
  • To make the gravy: Fry chopped garlic, ginger, onion, coconut, cinnamon, cloves, cardamoms, red chilli, one by one .
  • Grind them with the poppy seeds into a fine mixture.
  • Heat ghee and fry this mixture for 10-15 minutes.
  • If it gets sticky, add milk.
  • Pour hot gravy over the koftas just before serving.