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Malai Kofta Masala

  • Preparation Time: 20 minutes
  • Cooking Time:25 minutes
  • Servings: 4 people


The restaurant style malai kofta can be made with paneer , potato , khoya/ milk powder balls deep fried in oil and dipped in rich creamy onion and tomato based gravy with exotic spices and malai or cream.

Ingredients For Kofta:

  • Grated/smashed Paneer 100 grams
  • Boiled peeled and smashed Potato 2 medium sized
  • Kashmiri red chili powder 1 teapoon
  • Garam masala powder 1 teaspoon
  • Milk powder 2 teaspoon/almond flour 2 teaspoon/khoya 2 teaspoon
  • Corn starch/corn flour 1 tablespoon
  • Oil for deep frying

Ingredients For Gravy:

  • Onion paste ( thinly sliced , fried till golden brown and make fine paste) 1/2 cup
  • Tomato puree 1 cup
  • Ginger garlic paste 2 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Red chili powder 2 teaspoon
  • Garam masala powder 2 teaspoon
  • Almond powder 1/4 cup
  • Milk powder 2 teaspoon (mixed with water) or cream
  • Kasuri methi 1 teaspoon
  • Honey 1/2 teaspoon
  • Salt to taste
  • Cooking oil 3 tablespoon
  • Fresh coriander leaves 1/2 cup

Procedure Making Kofta:

  1. In a large mixing bowl mix all the ingredients mentioned in kofta ingredients (except oil) .
  2. Make desired shape medium sized kofta, fry them in medium hot oil until golden brown.
  3. Set aside.

Procedure Making Gravy:

  1. Add oil in heated sausage pan.
  2. Add onion paste and saute for few minutes.
  3. Add ginger garlic paste and fry till raw aroma of the paste goes away.
  4. Add turmeric powder, red chili powder, garam masala powder mix well and cook for few minutes.
  5. Then add tomato puree mix well and cook covered for 5 minutes.
  6. Add almond powder (you can also add cashew-nut powder) for creamy texture and mix well, simmer till the gravy begins to thicken.
  7. Add crushed kasuri methi and salt to taste.
  8. Add 2 cups of water mix well and simmer for few more minutes.
  9. Add honey/ sugar it removes the tangi taste of tomato.
  10. Now add milk powder and water mixture or you can also add cream, simmer for 2 more minutes.
  11. Add koftas in gravy if serving immediately or you can also add gravy first in serving plate/bowl and then place the koftas.
  12. Garnish with coriander leaves.
  13. Serve hot with naan/roti.
  14. Enjoy!

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