Sanjeev Kapoor

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Malai Kofta Curry  Recipe

A creamy rich tomato gravy with cottage cheese dumplings.

This recipe is from the book Khazana of Indian Recipes.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings :

Malai Kofta Curry

Main Ingredients

For koftas, Potatoes, boiled and mashed





Level Of Cooking



  • For koftas
  • Potatoes, boiled and mashed
    4-5 medium
  • Paneer (cottage cheese),grated
    100 grams
  • Green chillies,seeded and chopped finely
  • Cornflour/ corn starch
    1/4 cup
  • Salt
    to taste
  • Raisins
    1/4 cup
  • Oil
    to deep fry
  • For gravy
  • Onions,roughly chopped
    3 medium
  • Oil
    3 tablespoons
  • Ginger paste
    1 tablespoon
  • Garlic paste
    1 tablespoon
  • Green chillies,chopped
  • Coriander powder
    1 teaspoon
  • Turmeric powder
    1 teaspoon
  • Salt
    to taste
  • Tomato puree
    1/2 cup
  • Red chilli powder
    1 teaspoon
  • Mawa (khoya)
    1/2 cup
  • Fresh cream
    1/2 cup
  • Garam masala powder
    1 teaspoon


Step 1

For the koftas mix potatoes, paneer, green chillies, cornflour and salt. Divide into sixteen equal portions. Stuff raisins into each portion and shape them into balls.

Step 2

Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm.

Step 3

For the gravy, boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste. Heat oil in a kadai. Add boiled onion paste and sauté for five minutes.

Step 4

Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute. Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala.

Step 5

Mix mawa in two cups of water and add to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally.

Step 6

Add fresh cream and garam masala powder. Place warm koftas in a serving dish and pour hot gravy on top and serve. 

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