Malai Kofta Curry Recipe - A creamy rich tomato gravy with cottage cheese dumplings.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Paneer (cottage cheese)(पनीर), Potatoes(आलू)

Cuisine : Indian

Course : Main Course_Veg

Malai Kofta Curry

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Malai Kofta Curry checkout Paneer Babycorn Balchao , Shahi Paneer , Malai Kofta Curry , Shahi Paneer . You can also find more Main Course_Veg recipes like Naya Shaam Savera, Seb Aur Amrood Ki Sabzi, Mixed vegetable curry, Soya Methi Aloo. Or try out these recipes from Indian Cuisine like Paan Ice Cream , Corn Capsicum Tikki, Dal Khichdi, Dry Fruits And Strawberry Chutney.

Malai Kofta Curry Recipe - How to make Malai Kofta Curry


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Medium


  • Paneer (cottage cheese) grated, For koftas100 grams

  • Potatoes boiled and mashed4-5 medium

  • Green chillies seeded and chopped finely2

  • 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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