How to make Malai Kofta Curry - A creamy rich tomato gravy with cottage cheese dumplings.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Potatoes (आलू), Cottage cheese

Cuisine : Punjabi

Course : Main Course Vegetarian

Malai Kofta Curry

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Malai Kofta Curry checkout Tahini Mashed Potatoes, Batata Matki Ussal, Potato Makhni Kofte, Aloo Anardana . You can also find more Main Course Vegetarian recipes like Muttakos Kootu, Chilli Cauliflower, Selmani (Sindhi), Aloo Angoor.

Malai Kofta Curry Recipe Card

Malai Kofta Curry

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Malai Kofta Curry Recipe

  • Potatoes grated, For koftas 100 grams

  • Cottage cheese boiled and mashed 4-5 medium

  • Green chillies seeded and chopped finely 2

  • 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 2

  • 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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