Receipes - Malai Kofta

The Kofta      
Paneer Gms 600 Grated
Refined flour Gms 60 Sieved
The Filling      
Paneer Gms 160 Grated
Khoya Gms 60 Grated
Cheddar cheese Gms 60 Grated
Fresh coriander Gms 5 Finely chopped
Ginger Gms 5 Grated
Shahi jeera Gms 2 Lightly toasted
Broken cashewnuts Gms 15 Crushed
Raisins Gms 10 Chopped
Saffron Pinch Small  
Milk Ml Just to moisten  
Salt Gms As required  
The Gravy      
Ghee Gms 45  
Green cardamon Nos 5  
Bay leaf Nos 2  
Black cardamom Nos 3  
Cloves nos 3  
Ginger garlic paste Gms 30  
Coriander powder Gms 9  
Tomato puree Gms 100  
Onion gravy Gms 500  
Stock Ml 500  
Cream Ml 60  
Fresh basil Gms 5  
Salt Gms As required  
Garam masalas powder Gms 3  


The Koftas

  • Place the grated paneer and the flour in a bowl and mix well
  • Divide the mixture into 12 even shaped balls

The Filling

  • Place all the ingredients in a bowl and mix well, if the mixture appears too dry add some milk to moisten it
  • Divide the filling into 12 even portions

To Assemble

  • Place the koftas in your palm and flatten it with your fingers
  • Spoon the stuffing into the center of it and close the kofta sealing the edges
  • Dut it with some cornflour to absorb the excess moisture
  • Heat some oil or ghee in a kadaii over medium heat and deep fry the koftas till they turn golden brown
  • Drain on some absorbent paper and hold

The Gravy

  • Heat some ghee in a thick bottomed pan and fry the garam masalas
  • Add the ginger garlic paste followed by the coriander powder and fry till the oil oozes out
  • Add the tomato puree and cook for another 2 minutes
  • Add the gravy and the stock and gently bring to a boil
  • Stir in the cream followed by the fresh basil
  • Season the gravy and add the koftas and gently simmer
  • Take off the heat
  • The shape of the Koftas can vary from being round, barrel or tear drop shaped. ‚ĶDepending on your prefarence.