Malai Kofta




20 min


20 min



  • 4 nos ‏Boiled potatoes
  • 100 grams ‏Paneer
  • 1 tbsp ‏Raisin
  • 2 tbsp ‏Cashewnuts
  • 1/3 cup ‏Fresh tomato puree
  • 2 tsp ‏Ginger-garlic paste
  • 2 nos ‏Onion
  • 1 tsp ‏Turmeric
  • 1 tsp ‏Red chili
  • As per taste ‏Salt
  • 2 tsp ‏Ginger grated
  • 1 no. ‏Bay leaf
  • 2 nos ‏Green cardamom
  • 1 no. ‏Black cardamom
  • 2 no. ‏Cloves
  • 1/2 inch ‏Cinnamon stick
  • 1 tsp ‏Garam masala powder
  • 2 tsp ‏Coriander powder
  • 2 nos ‏Cheese cubes
  • 2 tbsp ‏Corn flour
  • 2 tbsp ‏Fresh cream
  • 1/4 cup ‏Coriander
  • For deep frying ‏Oil

The most delicious and popular recipe of potato cooked in creamy gravy with addition of cashewnuts and spices.



      1. Peel onion and grind in mixer to make paste.
      2. Grind cashewnut in mixer and keep aside the paste.
      3. Crumble paneer so that no lumps remain.
      4. Mash boiled potatoes and mix crumbled paneer, green chili, grated ginger, 1 tbsp corn floor and salt, mix well. Make small balls and in the center fill raisins, crushed cashewnuts and cheese. Roll in corn flour and remove excess flour.


      1. Heat oil in kadai and deep fry the potato balls. Keep aside.
      2. In a different pan, heat oil. Add bay leaf, green cardamom, black cardamom, cloves and cinamon. Let it crackle.
      3. Add onion paste and fry till it turns golden brown.
      4. Add ginger-garlic paste fry on low flame for 5 mins.
      5. Add turmeric, red chili, coriander powder and salt. Add 1/4 cup of water and cook on low flame for few mins.
      6. Add fresh tomato puree and cook it till oil starts leaving its sides.
      7. Add cashewnut paste and cook for 5 mins.
      8. Add fresh cream and garam masala. Mix well, cook on low flame for another 2 mins.
      9. Add coriander.
      10. Add gravy to the potato balls just before serving. Serve immediately.


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