Saturday, 21 November 2015

Malai Kofta Recipe-Restaurant Style Malai Kofta Step by Step-Shahi Malai Kofta

Preparation time-45 minutes
  • Paneer(Indian Cottage cheese)-150 gm
  • Boiled potato-2
  • Green chilli-1 (optional)
  • Garlic cloves-10 to 12
  • Chopped onion-2
  • Chopped tomato-2
  • Chopped ginger-2 inch
  • Almond-6 to 7
  • Cashew-6 to 7
  • Chopped mixed dry fruits-50 gm
  • All purpose flour (maida)-2 tsp
  • Dry fenugreek leaves(kasuri methi)-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Turmeric powder-1/3 tsp
  • Kashmiri red chilli powder-1/2 tsp(optional)
  • Garam masala powder-1/3 tsp
  • Fresh cream-50 gm
  • Salt to taste
  • Butter-1 tbsp
  • Cooking oil for fry
Kofta preparation:
  • Grate the paneer in a bowl and add boiled potato in it, mash the potatoes with grated paneer.
  • Add little salt, red chilli powder, garam masala powder and maida, mix it well.
  • Knead the mixture for a minute and make a dough.
  • Take a small portion of mixture and roll it into small ball, press inside with thumbs to make bowl shape.
  • Stuff little dry fruits inside the ball, seal the edges properly and roll it into ball again.
  • Dust it with little maida and keep it aside for frying, make all the balls in the same way.
  • Heat oil in a frying pan, put 3-4 balls at a time.
  • Fry it on low-medium flame till it turns golden brown, keep flipping to cook all sides.
  • Take out the fried kofta on kitchen towel and keep it aside.
Masala paste preparation:
  • Heat a pan and add butter, once the butter has melted, reduce the flame to low.
  • Add almond, cashew, ginger, garlic, green chilli and onion, fry it for 2 minutes on medium flame.
  • Add chopped tomato, fry the tomato on medium flame till it turns soft ( 2-3 minutes).
  • Turn off the flame, take it out in a blending jar and let it cool down.
  • Blend it into thick smooth paste (do not add water), take it out in a bowl and keep it aside for further use.
Curry Preparation:
  • Heat a pan, add dry fenugreek leaves and roast it for few seconds on low flame.
  • Take out the roasted fenugreek leaves in a plate and keep it aside for further use.
  • Add 2 tbsp oil in the same pan, once oil is heated, reduce the flame to low.
  • Add turmeric powder, red chilli powder, coriander powder and cumin powder, fry for a minute on low flame.
  • Add the prepared masala paste, and fry it for 2-3 minutes on low flame, keep stirring in between.
  • Add one  glass of water and  salt to taste (Remember, we had already added salt in kofta).
  • Cook it for 2-3 minutes on low-medium flame, add fresh cream, mix it and cook it for one more minute.
  • Add garam masala powder, roasted kasuri methi, mix it properly in the curry.
  • Turn off the flame and let the curry cool down a little, add fried kofta in the curry and mix it.
  • Ready to serve, you may garnish with fresh cream before serving.


  1. Hello, I am from Slovakia, and I love Indian food. I followed your recipe and the koftas didn't end up well. The first three koftas I fried were perfect, but the rest of koftas fell into pieces when frying and turned into greasy potato mash. What have I done wrong? Many thanks and best regards...