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Malai Kofta (Fried cottage cheese balls in a cream based gravy)

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The word ‘Kofta’ is derived from the persian word ‘Kuftan’, which means to beat or to grind (Courtesy: Wikipedia). Kofta is popular in the Middle East as well as in South Asia. There are lots of variations of kofta, from meat based to pure vegetarian versions.

The recipe I am sharing with you today is of Malai Kofta, which is a vegetarian kofta curry in a rich cream based gravy. The recipe of the kofta is my own, whereas that of the gravy is from the book of the famous Jiggs Kalra. Here it goes.

 

 

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Malai Kofta

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Malai Kofta (Fried cottage cheese balls in a cream based gravy)
The word 'Kofta' is derived from the persian word 'Kuftan', which means to beat or to grind (Courtesy: Wikipedia). Kofta is popular in the Middle East as well as in South Asia. There are lots of variations of kofta, from meat based to pure vegetarian versions. The recipe I am sharing with you today
Servings
Ingredients
For the Koftas
For the Gravy
Servings
Ingredients
For the Koftas
For the Gravy
Instructions
  1. *Boiled Onion Paste (the ingredients required for this are not included above) -Take 1 cup sliced onion. Take a pan with a little water, a bayleaf and a black cardamom and add the sliced onions. Let it cook till the onion turns transparent and the water evaporates. Cool and grind to a paste.
  2. **Fried Onion Paste -Slice an onion and fry in hot oil till golden brown. Drain and cool. Grind the onions with a spoonful of curd.
  3. For the Kofta:.
  4. Cook the potatoes. Mash the cooked potatoes along with the cottage cheese finely. In a pan heat a teaspoon of oil and saute the chopped onions till golden brown. Add the ginger-garlic paste, garam masala powder and fry for a minute. Switch off the heat. Mix into the mashed potato mixture. Add salt and flour. Mix well and knead into a dough. Roll into balls and deep fry in hot oil till golden brown. Drain and keep on an absorbant paper. These can be eaten as a snack as well.. :-).
  5. For the Gravy:.
  6. Heat ghee/oil in a pan. Add the whole spices and saute over medium heat till it crackles. Add the boiled onion paste and saute for 2 minutes. Add the ginger and garlic pastes and saute for 30 seconds. Add the chilli, coriander, turmeric powder and salt and stir well. Add curd away from the heat and then return to the heat. Add 3/4 cup water, bring to a boil and simmer until fat comes to the surface. Add fried onion paste, cashew paste and cream and bring to a boil. Add garam masala powder, cardamom powder and mace powder and stir well. Add the fried koftas and boil for a minute. Switch off the heat. Transfer to a serving bowl and garnish. Ideal with any Indian bread :-).
Recipe Notes

 

 

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  1. anonymous says:

    Philip loves the gravy… so I’m going to try this !!

  2. Mareena Jerrish says:

    Hoping to hear the feedback soon 🙂

  3. Kunjumol says:

    Hi,

    It was good altogether…my gravy was bit sour. Is it supposed to be sour? May be I used a sour curd..then i tried adding sugar but didnt help that much..I will try with some other yoghurt..mine was a Greek style one.

    Anyways thank u for putting up the recipe

  4. Mareena Jerrish says:

    It shouldn’t be sour at all. Probably the quantity of sour curd you used was more. Better luck next time 🙂

  5. sruthi says:

    By the term cream u mentioned – what is it exactly n from where I can get it.am a begginner in cooking so was little confused about the cream 🙂

  6. Mareena Jerrish says:

    Hi Sruthi,

    Cream is the layer of fat found on top of cooled boiled milk. You get it in supermarkets also. Hope you understood now.

  7. Ruchika Wadhwa Gulati says:

    I tried it today. Everyone in the family liked it a lot 🙂 Thanks to you. Just one thought that the gravy color might be better without turmeric.

  8. Mareena Jerrish says:

    Thanks for trying Ruchika. Next time I too shall try without turmeric. 🙂

  9. Prajakta says:

    looks sooooo tempting…..going to try this week end 😛

  10. Mareena Jerrish says:

    Good luck dear !!!

  11. Anonymous says:

    hello Mareena,
    I definitely want to make this but am confused about the garam masala. Do we have to grind the whole garam masala and use that as 1 teaspoon or we have put powdered garam masala in addition to the whole one.? Please tell me as I am really interested in making this recipe. – Ignasia

  12. Mareena Jerrish says:

    Hi Ignasia,

    You have to put powdered garam masala in addition to the whole garam masala

  13. Sonu Merin John says:

    Hi mareena..made this yesterday. .came out superb…loved it..tganks for the awesome recipe

  14. Mareena Jerrish says:

    Glad you liked it. Thank you for your feedback:)

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