Cooking Malai Kofta

Kofta in Turkish means rounding or ball. Originally from turkey koftas are prepared all over the Middle East countries and few of the Asian countries. A very delicious dish, this can be eaten dry or with a gravy. Koftas were introduced to India by Mughals.

For Gravy

  • 125 Gms cream.
  • 75 Gms khoya or Paneer.
  • 150 ml – milk.
  • 50 Gms cashewnuts.
  • 3 tsp. white pepper powder.
  • 2.5 tsp. sugar.
  • 2 tsp. grated ginger.
  • ¼ tsp. nutmeg powder.
  • ½ tsp. turmeric powder.
  • 1 tsp. garlic crushed.
  • 1 “cinnamon.
  • 6 cloves.
  • Salt to taste.
  • 3 tbsp. ghee.

For kofta

  • 50 Gms khoya.
  • 50 Gms Paneer.
  • 5 medium potatoes.
  • 20 Gms cashew nuts.
  • 20gms raisins.
  • 4-5 green chillies chopped fine.
  • ½ tsp. – ginger grated.
  • 1 tsp. – coriander, chopped.
  • ½ tsp. cumin seeds.
  • Salt to taste.
  • Garnish.
  • 1 tbsp grated cheese or Paneer.
  • 1 tbsp. chopped coriander.

Cooking procedure

  • Boil the potatoes and mix all the ingredients for the Kofta except raisins.
  • Make small balls then flatten it put 2-3 cashews and raisin in the center and make it into a ball.
  • Repeat for the remaining dough. Keep aside.
  • Roast cinnamon, cardamom, nutmeg and cloves together.
  • Dry grind them, wet grind all the other gravy ingredients except ghee to a paste.
  • Heat ghee in a skillet adds the dry powders add paste after 2- 3 minutes and fry for 5-7 minutes more.
  • Add 2 cups of water and simmer on low flame for 15 mins.
  • Warm the Koftas on a tava.
  • Place the Koftas in a serving dish. Add the hot gravy on the Koftas and bake in hot oven for 5 minutes.
  • Serve hot.