The Ever Popular Malai-Koftas

Are relatives coming to your place for dinner tonight? Well, this ever popular malai kofta dish can earn you many a praises. Beautiful flavours and delicate aroma will fill your kitchen as I bring to you the traditional recipe with my personal touch of taste in it! Make this, and you will never regret…

Preparation time: 30 Minutes

Cooking time: 20 Minutes



For the gravy:

  • 2 onions
  • 6-7 tomatoes
  • Ginger
  • 4 garlic cloves
  • 2 green chillies
  • A bowl of full cashews
  • 1 tsp khaskhas
  • 1 tsp jeera
  • Half a bowl malai and curd
  • 1 tsp sugar
  • Spices (salt, red chilli powder, dhania powder, turmeric powder, garam masala, and Everest Shahi Paneer masala )

For koftas:

  • 150 g Paneer
  • 3 boiled potatoes
  • 50 g plain khoya
  • 2 slices of bread
  • 2 tsp corn flour
  • Freshly cut coriander
  • Salt, red chilli powder, garam masala
  • Half cashews and raisins for filling


  • To begin, soak half cashews and raisins in water.
  • Long chop onions, tomatoes, garlic, ginger, and chillies in a big blender.


  • Add a few broken cashews to the mixture.
  • Blend on a high number.
  • When most of it is done, add khaskhas and jeera. Blend again.
  • Take oil in a deep kadhai.


  • Add this paste and fry on high flame for 10 minutes. Cover with a lid.
  • Meanwhile, grate potatoes, paneer, and bread slices in a big bowl.
  • Mash khoya and add to it- cornflour, chopped coriander, and spices.


  • Mix well and make dough.


  • Cover and leave it aside.
  • Simmer, and check on the gravy. Add all the spices as per your taste.
  • Now, add curd and malai. Mix well to avoid lumps.


  • Let it fry on low for 5 minutes.
  • Now, add water as per your requirement. Make sure to keep your gravy thick.
  • Cover the lid and cook on high flame, for 5 minutes.
  • Now, take a ball of kofta mixture and spread it on your palm. Fill with cashews and raisins.


  • Prepare the long oval koftas for frying.


  • Now, simmer the gas and stir the gravy in every 5 minutes, until done.
  • Keep oil for frying. Dish out the deep-brown colored koftas.
  • Put off both the gas stoves.
  • While serving, add koftas, and garnish with the grated paneer and chopped coriander.