Method of Making Malai Kofta

Vegetable Curry Recipes

Malai Kofta is a north Indian speciality and of Moghlai origin. It is a delicious savoury dish for special occassions. It is the vegetarian alternative to meatballs. It is served with naans, tandoori rotis or Rice. When you go to a restaurant, you often order it. In restaurants, this dish is very rich in fats.

Recipe type: Low fat, cholesterol free
Preparation time: 45 minute

Ingredients For Kofta

  • Reduced fat paneer (Cheese), 100 g, crushed
  • Potatoes 5 medium size, steamed or baked and smashed.
  • Onion, 1 chopped
  • Green peas, 1 Tbsp
  • Raisins 1/2 Tbsp
  • Green chilies, 5 finely chopped
  • Ginger root, 1 inch crushed
  • Coriander leaves, 1/2 Tbsp chopped
  • Lime/lemon juice, fresh, 2 tsp
  • Red chili powder, 1/2 tsp
  • Salt to taste


For Gravy

  • Skim Cream, 125 g
  • Reduced fat Paneer (Cheese), 50 g, crushed
  • Skim milk 100g
  • Skim yogurt, 1/2 cup
  • Onion, 1 chopped
  • Ginger root, 1 inch crushed
  • Garlic, 2-3 cloves crushed
  • Coriander leaves, 1/2 Tbsp chopped

Spices for Gravy

  • Red chili powder, 1 tsp
  • garam masala, 1 tsp
  • Coriander powder, 1 tsp
  • Turmeric powder, 1/2 tsp
  • Cumin seeds, 1/2 tsp
  • Cardamom pods, 2, remove shell.
  • Salt to taste
  • Canola oil, 1 Tbsp

Spices for Garnishing:

  • Reduced fat Paneer, 1 Tbsp grated
  • Chopped Coriander leaves, 1/2 Tbsp chopped.
  • Skim cream, 1/2 Tbsp


  1. Kofta
    Mix together all the ingredients except raisins. Make small balls (kofta) putting 2-3 raisins in the center. Put the kofta in an oven, preheated to a temperature of 150 deg C for 3-5 minutes.

  2. Gravy
    • In a bowl take yogurt and mix well all the spices for gravy to make a yogurt-spices paste and keep aside.
    • Mix the gravy ingredients (except coriander leaves) in a grinder and grind to a paste.
    • Heat a non-stick skillet and add oil. When the oil becomes hot, add yogurt-spices paste and fry on medium heat with stirring till a mesh type texture results and the oil separates out, about 5 minutes. Add the paste of previous step and fry for 5-7 minutes, stirring well. Add 1.5 cups water and simmer for 10 minutes. Mix chopped coriander leaves.
  3. Place the koftas in a bowl and pour gravy over them.
  4. Garnish malai kofta with some paneer and chopped coriander.

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