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Malai Kofta


  • Cottage cheese (paneer) - 400 grams
  • Onion ,quartered - 2 large
  • Oil - 2 tablespoons
  • Cloves - 3
  • Black peppercorns - 4-5
  • Cinnamon - 2 one inch sticks
  • Bay leaf - 1
  • Green chillies,slit - 2
  • Ginger paste - 1 teaspoon
  • Garlic paste - 1 teaspoon
  • Cashewnut paste - 1/4 cup
  • Yogurt     - 1/2 cup
  • Cream     - 1/2 cup
  • Saffron (kesar) - a pinch
  • Garam masala powder - 1/2 teaspoon
  • Salt to taste
  • Green cardamom powder - 1/4 teaspoon


Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

Shahi Paneer


For the Kofta:

  • 1 1/2 lb. potatoes
  • 2 heaped tbsp each of crumbled paneer,
  • khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
  • 4-5 cashewnuts chopped
  • 1 tbsp raisins
  • 2-3 finely chopped green chillies
  • 1/4 tsp sugar
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red-chilli powder
  • 1/2 tsp cardammom powder
  • Salt To Taste
  • 3 tbsp cooking oil/ghee(clarified butter)
  • Oil for frying the koftas
  • For the gravy:
  • 2 medium onions,chopped
  • 3 flakes garlic,crushed
  • 1 inch ginger,crushed
  • 3 large tomatoes,pureed
  • 1 tsp red-chilli powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp dhania(corainder) powder
  • 1/2 tsp cumin powder
  • 2 tsp powdered poppy seeds
  • 1/2 tsp sugar
  • 1 tbsp ground peanuts/cashewnuts


Boil the potatoes till tender.Peel, mash and add salt to taste.Keep aside.Mix all the other ingredients for the kofta into a paste.Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.Add the pureed tomatoes and the masala powders.Add the sugar and the ground peanuts.The gravy will begin to thicken.You can also add some malai to thicken it some more.Mix in some water if necessary.When the gravy comes to a boil, add the koftas.Heat through and serve the malai kofta.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

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