How to make Jain Malai Kofta -

Especially for Jains - delicious kofta curry in which raw bananas replace potatoes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese (paneer) (पनीर), Raw Banana (कच्चा केला)

Cuisine : Indian

Course : Main Course Vegetarian

Jain Malai Kofta

Jain Malai Kofta Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Jain Malai Kofta Recipe

  • Cottage Cheese (paneer) grated 1/2 cup

  • Raw Banana boiled, peeled and mashed 1 cup

  • Fresh cream 1/4 cup

  • Cinnamon 1 inch

  • Cloves 5-6

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 1/2 teaspoons

  • Green cardamoms 2-3

  • Green capsicum finely chopped 1 medium

  • Green chillies finely chopped 2

  • Fresh coriander leaves chopped 2 teaspoons +for garnishing

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Sugar 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Cornflour 1 tablespoon

  • Oil 1/2 tablepoon +for deep-frying

  • Tomato puree 1 cup


Step 1

Dry roast cinnamon, cloves, cumin seeds, coriander seeds and cardamoms in a non-stick pan till fragrant. Transfer into a grinder jar, cool and grind into a fine powder.

Step 2

Mix together raw bananas, cottage cheese, capsicum, green chillies, coriander leaves, salt, one teaspoon ground powder, one teaspoon red chilli powder, one-fourth teaspoon turmeric powder and cornflour in a bowl.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the raw banana mixture into equal portions and shape them into small balls or koftas.

Step 5

Deep-fry the koftas in hot oil till golden. Drain on absorbent paper.

Step 6

To make the gravy, heat half tablespoon oil in a non-stick pan, add tomato puree and mix. Add salt, remaining turmeric powder, red chilli powder and sugar, mix well and cook for two to three minutes.

Step 7

Add remaining ground powder and mix well. Add cream, mix well and cook till the oil leaves the masala.

Step 8

Place the koftas on a serving platter. Pour the gravy on them, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.