Malai Kofta: My Newest Discovery

So Yesterday I got off work early and I thought I would make something completely new. I wanted to be extra nice to my husband tonight.  I looked at pages and pages of recipes without finding anything that really got me excited. I have been married for over four years now, so I have cooked alot of different Indian dishes.  Finally I stumbled upon the Malai Kofta recipe by Chef Harpal Singh .

Malai Koftas are soft rich paneer dumplings stuffed with cashews and raisins. The gravy is made of rich cream and cashew paste. Its a bit of a process but it is well worth the taste!


12 ounces grated Paneer

1 tablespoon corn starch

1 tablespoon salt

1 tablespoon ground cardamon


Onion – 1 big, roughly chopped

Green chilli – 1 (Adjust according to your taste)

Cashew nut – 18 cashews

Cardamom – 2 pods

Garlic paste-1 tsp

Ginger garlic paste – 1 tsp

half and half – 1/3 Cup

Butter/Oil – 2 tbsp (I used 1 tbsp oil and 1 tbsp butter)

Cardamom powder – 1/4  tsp

Salt – as needed

Chopped nuts – 1 tbsp (Optional) to garnish



  • Grate the paneer and mash it with hand. Add corn starch and cardamom powder. Work into a dough.
  • Heat the chopped cashews and raisins in a pan.

    nut mixture

  • Make a soft dough of the paneer and divide into small portion. Roll into smooth balls. Make an indent in the ball and place a small amount of cashew and raisin mixture. Seal and shape them into balls. Roll in corn starch.

    Nasreen helping to make the koftas

  •  In a pan fill the bottom with oil. Place the paneer balls in the pan. Cook till they are very lightly cooked all sides, dont let it get too dark. It should be very light.
  • take them out and set aside.

    The center of the cooked Kolfta

  • Gravy:

    The fried Kofta

  • Add about 1 cup of water to a pan and bring water to boil. Add chopped onions and cook them. Strain the water and cool the onions. Once the onion comes to room temperature, blend them into a fine paste without adding water. set aside
  • Add water to the pan again and bring water to boil. Cook the cashew and cool. Blend them into a fine paste by adding little water. set aside
  • Add oil in the pan, when the pan is hot add the cardamon powder
  • Add onion paste and ginger garlic paste and saute for 3-4 minutes
  • Add cashew nut paste and continue to sauté for 2-3 minutes. Then add chili pieces
  • Add milk and 1/2 cup of water. When the mixture comes to  boil, add  half and half and green cardamom powder. Cook until well cooked and smooth
  • Place the koftas in a serving dish and pour the gravy over the Kofta (Make sure the koftas are in room temperature, else they will break)

2 thoughts on “Malai Kofta: My Newest Discovery

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