Sunday, June 15, 2014


Here is a rich and creamy,delicious,melt in the mouth malai kofta...
A perfect accompaniment for rotis and pulavs....


For the koftas...

  • Boiled  potatoes -1 cup
  • Crumbled paneer-1 cup
  • Cashewnuts-10-12
  • Raisins -1 tablespoon
  • Tutti fruity -1 teaspoon
  • Green chillies -2
  • Bread crumbs -for coating
  • Cumin powder-1/4 teaspoon
  • Salt to taste
  • Oil for frying

For the gravy

  • Onions-2
  • Cashewnuts-1/2 cup
  • Milk -1cup
  • Fresh cream -1 cup
  • Cloves-2
  • Elaichi-2
  • Oil -1/4 cup
  • Ginger- 1/2 inch piece
  • Green chilly-1-2
  • Khuskhus-1 teaspoon (soaked in hot milk)
  • Salt to taste
  • Sugar 1/2teaspoon
  • Kasuri methi -few pinches


To prepare the koftas...

  • Mix salt to taste and cumin powder  to the boiled potatoes and paneer.
  • Slightly squash the raisins and tutti fruity.Break the cashew nuts into small bits.
  • Chop the green chillies very finely.
  • Mix them all together with the potato -paneer mixture.
  • Shape them into small  balls or oblong rolls.
  • Roll them in the bread crumbs and  deep fry them in oil.Drain.Keep aside.

To prepare the malai gravy...

  • Grate the onions finely.
  • Soak soak the cashewnuts and khuskhus seeds(poppy seeds) separately in hot milk for 30 minutes.Grind them separately to a smooth paste.
  • Remove the seeds of the chillies.Grate the ginger piece.
  • Heat a little oil in a pan.
  • Fry the cloves and elaichis,grated onions,chilli seeds and grated ginger till the raw smell goes.
  • Now grind them to a smooth paste.
  • Mix all the ground pastes .Bring to a simmer for 3-5 minutes.
  • Remove from heat. 
  • Now ,add the cream,sugar and mix well.
  • Garnish with kasuri methi powder.
  • Add the koftas to the creamy gravy and serve with Indian breads and rice varieties.


  1. It seems some new name/item.

    However very nice process explanations you have given with picture.

    Thanks for sharing.

    1. It is a famous North Indian dish.Thanks for the comments.