Monday, February 13, 2012

Malai Kofta


Onions - 2
Tomatoes - 5
Garam Masala Powder - 1 tsp
Oil - 3 tbsps
Coriander Leaves, chopped - 3 tbsps
Fresh Cream - 1/4 cup
Sugar - 1 tsp
Salt to taste

For Koftas:

Boiled Potatoes - 2 medium sized
Cashew nuts - 10
Raisins - 10
All Purpose Flour (Maida) - 2 tbsps
Salt to taste
Oil for deep frying

For Gravy:

Onion - 2 large
Garlic Cloves - 8
Ginger - 1 1/2 inch pieces
Green Chillies - 4 (adjust according to taste)
Coriander Leaves, chopped - 3/4 cup
Cloves - 6
Cinnamon - 2 inch long pieces
Coconut Shavings - 1/4 cup
Thick Tamarind Extract - 1 tbsp

For  Garnishing:

Coriander Leaves


  1. Blanch tomatoes with enough water. Once cooled, peel them off and blend to make puree. Keep aside.
  2. Blend all the ingredients for the gravy into a smooth paste without adding water.
  3. Remove the skin of the boiled potatoes and smash it finely.
  4. Chop cashew nuts and raisins into small pieces.
  5. In a mixing bowl, take smashed potatoes, chopped cashewnuts, raisins, maida and salt. Mix well and make small roundels of these mixture.
  6. Deep fry these roundels in oil. The Koftas are now ready. Keep aside.  
  7. Heat oil in a wok, add chopped onion and saute until onion turns translucent.
  8. Add blended onion paste and cook until the raw smell disappears.
  9. Now add tomato puree and continue to cook until the oil starts separating.
  10. Add garam masala powder, sugar and salt. Mix well. You can add little water to adjust the consistency of the gravy.
  11. Now add fresh cream and coriander leaves. Cook for 2-3 minutes on low flame.
  12. Add the Koftas and gently mix the gravy such that the Koftas do not get smashed.
  13. Cook for 2-3 minutes more, garnish with coriander leaves.
  14. Serve hot with phulkas, rotis, naan, kulchas, etc.,


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