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Buttery Vegetarian Goodness: Malai Kofta

Malai kofta is one of the most popular vegetarian sabzis in any Indian restaurant. Mildly spiced rich gravy with paneer koftas, make the perfect accompaniment to all kinds of Indian breads. Let’s see how to make this restaurant-style recipe at home.

Malai Kofta

Buttery Vegetarian Goodness: Malai Kofta
  • Paneer (150 grams)
  • Tomatoes roughly chopped (3 medium)
  • Cashew (1/4 cup)
  • Melon seeds (2 tbsp)
  • Poppy seeds (khus khus) (1 tsp)
  • Ginger chopped (1 tsp)
  • Cardamom (elaichi) (2)
  • Red chilli powder (1 tsp)
  • Cardamom powder (elaichi) (1/4 tsp)
  • Curd (1/4 cup)
  • Salt (as per the taste)
  • Fortune Oil (1 tsp)
  • Flour (maida) (2 tsp)
  • Fresh cream (2 tbsp)
  • Garam masala powder (1/4 tsp)
  • Pressure cook tomatoes with kajoo, melon seeds, ginger, khus khus, elaichi, red chilli powder, salt, curd, 1 cup water and 1 tbsp oil for 3–4 whistles.
  • Grate paneer into a bowl and add elaichi powder, salt, maida to it. Mix well and make small koftas from the mixture
  • Heat oil in a deep kadhai and fry the koftas till golden brown on all sides. Drain and place on an absorbent paper. 
  • Once the pressure cooker is cool enough, open the lid and blend the tomato mixture with a hand blender or a grinder.
  • Strain it in a non-stick pan. Now turn on the heat, add 1 tbsp cream and garam masala. Mix well.
  • Arrange the koftas in a serving platter, pour the gravy over, add rest of the cream and serve immediately.


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