Malai Kofta


  • 1 Tsp : Coriander powder.
  • 1 Tsp : Turmeric powder.
  • 1/2 cup : Tomato puree.
  • 1 Tsp : Red chili powder.
  • 1/2 cup : khoya.
  • 1/2 cup : Cream.
  • 1 Tsp : Garam masala.
  • 3 Boiled : Onions.
  • 3 Tbsp : Oil.
  • 1 Tbsp : Ginger paste.
  • 1 Tbsp : Garlic paste.
  • 2 : Green chilies.
  • 4 : Potatoes.
  • 100 g : Paneer.
  • 1/4 cup : Cornflour.
  • Oil : For deep fry.

Method of preparation :

  • Boil the potatoes, cool it by pouring cold water then peel the potatoes and mash them.
  • Grate the paneer.
  • Chopped the green chillies finely.
  • Peel onions and boil in a cup of water for ten minutes.Take out excessive water and grind them into a smooth paste.
  • Mix well mashed potatoes, paneer, green chillies, cornflour and salt.
  • Divide the mixture in equal sized balls. Deep fry in medium oil until slightly coloured.
  • Drain and keep aside.
  • Heat oil in a kadai. Add boiled onion paste and cook for fewminutes.
  • Add to it ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Add very little amount water so the spices get properly cooked. Cook for a minute.
  • Add tomato puree and red chilli powder and cook on medium flame untill the oil gets separates from the masala.
  • Mix mawa in two cups of water and add to the gravy.
  • Boil it and keep it for simmer for few min Stir when required.
  • Fresh cream is added along with garam masala powder.
  • koftas are placed in a serving dish and hot gravy is pour on the top.


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