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Malai kofta preparation is two fold.


Steam cook potatoes and Green Peas. Remove potato skin and mash the potatoes. Add all the above ingredients and mix thoroughly. Take care to add green peas last. Make a workable dough by adding enough water. The dough should not be hard or else the inner portion will remain uncooked during deep frying. Now taste the mixture. Add salt/Garam Masala if you find it less. Make oblong shaped koftas like Gulab Jamuns an then deep fry in oil on medium/low flame. take care that you add enough channa flour so that the koftas do not separate while frying. Keep koftas aside.You can add julienned carrots or gourd in the kofta dough to add taste and work as binder.

250 gms. of potato,
100 gms. of Green Peas,
100 gms. of Finely cut Paneer (Cottage Cheese)
1/2 cup of Besan (kaldalai Mavu)
1/2 cup of finely chopped cilantro/kottumalli with 2-3 finely chopped green chillies
1 spoon of Garam Masala
1/2 spoon of Turmeric powder
1 spoon of Dhania Jeera Powder
1/2 spoon of baking powder
25 gms of raisins
25 gms of finely cut Dates
Salt to taste.

1 boiled and mashed potato
250 gms. of Tomatos or one large cup of tomato puree
Ginger garlic paste 2  tbs.
Onion paste made out of 3 medium onions
Cashew nut paste in water made out of 6-8 Cashew nuts
lime juice/vinegar(to taste)
1/2 spoon of Turmeric powder
1 spoon of chilly powder
1 spoon of Dhania Jeera powder
Salt to taste
100 ml of cream/malai.



Heat 75 gms of ghee or oil in a Kadai. Add 8 cloves, 4 numbers of 2" cinnamon sticks, 8 cardamoms. When cloves start jumping out add onion paste. Turn it till oil separates. Add tomatoes/puree and fry for three minutes, now add ginger garlic paste, continue frying for another 2 minutes. Add Garam Masala, Turmeric and Dhania Jeera powder. turn it for a minute, add Cashew nut or khus khus paste and bring the mix to a boil. Take care to add enough water along with cashew paste. Remove from fire and keep it aside. Sweet and sour taste is optional. If you like sweet and sour taste, add sugar/lime/vinegar to taste after removing from fire. Add koftas to this gravy after 30 minutes. Keep this prepared dish aside or in Fridge for at least 2-3 hours. This is to ensure enhancement of flavour and taste in the dish Reheat at dinner time and serve after granishing with Malai/Cream.

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